Cranberry Glazed Cocktail Meatballs Recipe 455

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
• Bake in preheated oven for 20 to 25 minutes, turning once.
• In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

Steps:

• 1. Preheat oven to 400ºF (200ºC) and brush a baking sheet with olive oil. 2. In a medium bowl combine pork, parsley, garlic, soaked bread, 5-spice powder, egg and salt and pepper to taste. Mash together with hands to mix well. With wet hands, roll the mixture into 24 equal balls, about 1-inch (2.5-cm) each. Place meatballs on greased baking sheet and brush lightly with olive oil. Bake meatballs 15 minutes and flip them over (you may need to use a metal spatula to unstick meatballs from pan). Turn on broiler and continue cooking meatballs for 5 to 10 minutes or until crispy and cooked to desired doneness. 3. To make the cranberry glaze, heat olive oil in a small saucepan over medium-low heat. Add garlic and cook for about 5 minutes or until softened but not browned. Whisk in chili paste, sesame oil, cranberry sauce, soy sauce, honey and oyster sauce. Simmer 2 to 3 minutes. 4. Remove meatballs from oven and transfer to a large bowl. Pour glaze over meatballs and toss to coat. Skewer meatballs on a cocktail pick or toothpick and place on a platter. Serve warm. Makes 24 meatballs, serves 6

Steps:

• 1. In a saucepan, combine the cranberry sauce, the brown sugar, the mustard, and the apple cider vinegar.
• 2. Cook and stir over medium heat until the cranberry sauce is melted.
• 3. Put the frozen meatballs in a six quart crockpot and pour the cranberry glaze over the meatballs.
• 4. Cook on high 4-6 hours or until hot. Serve hot and enjoy!

Steps:

• Combine cranberry sauce, chili sauce, cumin and cayenne pepper in a large saucepan.
• Cook over medium heat, whisking occasionally, until the cranberry sauce is melted and smooth.
• Add meatballs; stir gently to coat.
• Cook over medium-low heat, stirring occasionally, 30 minutes or until the meatballs are heated through.
• Place in a chafing dish or slow cooker to keep warm during the party or gathering.

Steps:

• Heat oven to 375°F. In large bowl, stir meatball ingredients until well mixed. Shape into 1-inch balls; place in ungreased 15x10x1-inch pan.
• Bake 25 to 30 minutes or until meatballs are thoroughly cooked and no longer pink in center.
• Meanwhile, in 3-quart saucepan, stir sauce ingredients until well blended. Heat to boiling over medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally.
• Add meatballs to sauce; stir to coat. Cook over medium heat about 5 minutes, stirring occasionally, until thoroughly heated. Thread cranberries on toothpicks; stick toothpicks in meatballs to serve.

Steps:

• Mix the turkey, poultry seasoning, garlic salt, onion powder, salt, pepper, Worcestershire sauce, and cayenne pepper together in a bowl. Stir in the egg, milk, and bread crumbs. Cover with plastic and refrigerate for 1 hour.
• Heat olive oil in skillet over medium heat. Roll the turkey mixture into balls, about one tablespoon each. Place the meatballs in a single layer in the skillet. Brown meatballs on all sides, flipping occasionally. Place browned meatballs on a clean baking sheet. Set aside.
• Combine cranberry sauce, marmalade, and chicken broth over medium heat in the skillet used to cook the meatballs. Stir in the jalapeno and Fresno peppers, then return meatballs to skillet. Reduce heat to medium-low, and continue to cook until the meatballs are no longer pink in the center and glaze is reduced. Season with salt and pepper.