Description
Oven-baked small ground-beef meatballs tossed in a warm cranberry sauce with bottled chili sauce.
Ingredients
Scale
- 1 pound Ground beef
- 1/2 cup Plain dry breadcrumbs
- 1 whole Large egg
- 1/4 cup Whole milk
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Black pepper
- 1/2 teaspoon Garlic powder
- 1 cup Prepared cranberry sauce, smooth or with small berries
- 1/2 cup Bottled chili sauce, tomato-based not hot pepper oil
- 1 tablespoon Apple cider vinegar
Instructions
- Heat oven to 400 F (205 C) and line a rimmed baking sheet. Mix ground beef, breadcrumbs, egg, milk, salt, pepper and garlic powder gently until combined.
- Roll into approximately 24 nearly even small meatballs. Wash hands and surfaces after handling raw beef and egg. Space the balls on the sheet.
- Bake for an estimated 15 to 20 minutes. Check several centers with a clean thermometer and continue cooking until each checked ground-beef meatball reaches at least 160 F (71 C); size and oven determine actual time.
- While the meatballs bake, warm cranberry sauce, bottled tomato-based chili sauce and cider vinegar in a small saucepan, stirring until smooth and hot. Taste a safely heated sample and record sweetness/acidity in the test.
- Toss fully cooked meatballs with the hot sauce and heat together briefly. Serve warm in portions of three, keeping hot-held food at or above 140 F (60 C) if it remains on a buffet; refrigerate leftovers promptly and reheat leftovers to 165 F (74 C).
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Development estimate: 15-20 minutes oven cooking plus about 10 minutes sauce heating/tossing. The measured 160 F center endpoint for ground beef overrides the clock; pan and ball size affect yield.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: Three of approximately 24 small meatballs, with sauce