COCKTAIL MEATBALLS WITH CRANBERRY MARINARA
January 3, 2013 1:44PM
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Updated: January 3, 2013 1:44PM
MAKES 50 MEATBALLS
Start to finish: 30 minutes
3 eggs, beaten
1/4 cup finely chopped 1 tablespoon finely chopped jalapeno slices 3 cloves garlic, minced 2 teaspoons fennel seeds 2 teaspoon dried oregano 1 teaspoon onion powder Kosher salt and ground black pepper 3 pounds ground beef 1 (14-ounce) can whole berry cranberry sauce 1 (15-ounce) can diced tomatoes Splash of hot sauce
cilantro
(93 percent lean)
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
