Slightly sweet and tart cranberries are perfect in both sweet and savory dishes. This unique recipe is a little bit of both. These meatballs are moist, flavorful, and covered in a vibrant cranberry based barbecue sauce. I typically serve them as an appetizer, but feel free to add a hearty side, like mashed potatoes, and make them into a full meal.
Things You'll Need
1 pound ground beef
3 garlic cloves, minced
- 1 large egg
- 1/2 cup freshly grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 2 teaspoons fresh parsley, chopped
- Salt and ground black pepper, to taste
1 cup panko bread crumbs
- 1/4 cup lukewarm water
1/3 cup cranberry sauce
- 3/4 cup barbecue sauce
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Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside. In a large bowl, combine the ground beef, garlic, egg, cheese, parsley, Italian seasoning, salt and pepper and panko. Slowly add the water, a few tablespoons at a time. The mixture should be very moist but still hold its shape when rolled into meatballs.
Scoop two tablespoons of meat into your palm and roll them into a firm ball, place on prepared baking sheet. Repeat with all meat.
Bake meatballs for 20 to 22 minutes, or until they're cooked through.
While the meatballs bake, make your cranberry barbecue sauce. Add cranberry sauce and barbecue sauce to a small saucepan over medium-heat. Cook, whisking frequently, until cranberry sauce has completely dissolved into the barbecue sauce -- about 5 minutes.
When the meatballs are done cooking, add them to the sauce and stir to coat.
Serve warm and enjoy!
Enjoy this easy mozzarella-stuffed meatballs recipe all year round.