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Serving:
Serve these Cranberry Meatballs on a platter as an appetizer with toothpicks or over a bed of rice or mashed potatoes for a hearty meal. Pair them with a green salad for a complete dinner.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. These meatballs can also be frozen for up to 2 months. Reheat them in the microwave or on the stovetop.
Variants:
Spicy Cranberry Meatballs:
Add a tablespoon of sriracha or a pinch of cayenne pepper to the cranberry sauce for a spicy kick.
Vegetarian Version:
Substitute the ground beef with a plant-based meat alternative or a combination of cooked lentils and breadcrumbs for a vegetarian-friendly version.
BBQ Cranberry Meatballs:
Swap the Dijon mustard and apple cider vinegar for BBQ sauce to create a tangy, smoky flavor profile.
FAQ:
Can I use frozen meatballs for this recipe?
Yes, you can use pre-cooked frozen meatballs. Simply heat them in the cranberry sauce until they are heated through.
Can I make the meatballs ahead of time?
Absolutely! You can prepare the meatballs in advance, refrigerate or freeze them, and then cook and coat them in the cranberry sauce just before serving.
Can I make homemade cranberry sauce?
Yes! To make homemade cranberry sauce, simmer fresh cranberries with sugar, orange juice, and a pinch of cinnamon until the berries burst and the sauce thickens.
Cranberry Meatballs are the perfect balance of sweet, savory, and tangy, making them a versatile dish that’s sure to please any crowd. Whether you’re serving them at a holiday party or enjoying them for dinner, these meatballs are bound to become a favorite!
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