COCKTAIL MEATBALLS WITH CRANBERRY MARINARA

By jarren

Ingredients

• 3 eggs, beaten
• 1/4 cup finely chopped cilantro
• 1 tbsp finely chopped jalapeño slices
• 1 clove garlic minced
• 2 tsp fennel seeds
• 2 tsp oregano
• 1 tsp onion powder
• 1/2 tsp red pepper flakes
• 2 tsp salt
• 1/2 tsp pepper
• 3 lbs ground beef (93 per cent lean)
• 14 oz can whole berry cranberry sauce
• 15 oz can diced tomatoes (crush the tomatoes)
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 1/4 cup packed brown sugar
• 2 tbsp balsamic vinegar
• 1 clove garlic, minced
• 1 1/2 tsp cornstarch
• Splash of hot sauce

Preparation

Step 1

Heat oven to 425F. Coat a baking sheet with cooking spray.

In a bowl, combine the eggs, cilantro, jalapeno slices, garlic, fennel, oregano, onion powder, red pepper flakes, salt and pepper. Whisk until well combined. Add the ground beef, then mix gently until completely blended. Divide the mixture into 50 balls, using about 2 tbsp of the mixture per ball. Arrange the meatballs on the prepared baking sheet.

Place the baking sheet in the oven and bake the meatballs for 20 minutes. Increase heat to broil and cook for another 1 to 2 minutes, or until lightly browned.

Meanwhile, in a medium saucepan over medium heat, combine the rest of the ingredients and bring to a boil, stirring constantly. Season with salt and pepper. Pour over meatballs and serve with toothpicks.

When the meatballs are done, arrange on a platter, then spoon the cranberry mixture over them. Serve with toothpicks.