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COCKTAIL MEATBALLS WITH CRANBERRY MARINARA

Updated: January 3, 2013 1:44PM



MAKES 50 MEATBALLS

Start to finish: 30 minutes

3 eggs, beaten

1/4 cup finely chopped
cilantro

1 tablespoon finely chopped jalapeno slices

3 cloves garlic, minced

2 teaspoons fennel seeds

2 teaspoon dried oregano

1 teaspoon onion powder

1/2 teaspoon red pepper flakes

Kosher salt and ground black pepper

3 pounds ground beef
(93 percent lean)

1 (14-ounce) can whole berry cranberry sauce

1 (15-ounce) can diced tomatoes

Splash of hot sauce

Heat the oven to 425 degrees. Coat a rimmed baking sheet with cooking spray.

In a large bowl, combine the eggs, cilantro, jalapenos, garlic, fennel, oregano, onion powder, red pepper flakes, 2 teaspoons of salt and 1/2 teaspoon of pepper. Whisk until well-combined.

Add the ground beef, then mix gently until completely blended. Divide the mixture into 50 balls, using about 2 tablespoons 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 cranberry sauce diced tomatoes and hot sauce. Bring to a simmer. Season with salt and pepper.

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

J.M. Hirsch, AP



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