Cranberry Glazed Meatballs

Tender oven-baked beef meatballs coated in a glossy cranberry-chili sauce with a sweet-tart flavor and gentle heat. Serve them as an easy party appetizer or over rice for dinner.

Prep: 15 min · Cook: 25 min · Yield: 6 · Method: Oven

Ingredients

• 1 lb ground beef
• 0.5 cup breadcrumbs
• 1 egg
• 0.5 medium yellow onion
• 2 cloves garlic
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 can (14 ounces) whole berry cranberry sauce
• 1 cup chili sauce
• 1 tablespoon apple cider vinegar

Cooking instructions

1. Heat the oven to 400°F. Line a rimmed baking sheet with parchment or foil and lightly coat it with cooking spray. (about 5 min) — 400°F
2. In a large bowl, combine the breadcrumbs, egg, finely grated onion, minced garlic, salt, and pepper. Add the ground beef and gently mix just until combined; do not overwork the meat. (about 5 min)
3. Shape the mixture into 24 meatballs, about 1 1/2 inches each, and arrange them on the prepared baking sheet with space between them. (about 5 min)
4. Bake until the meatballs are browned and the centers reach 160°F on an instant-read thermometer, about 15 to 18 minutes. (about 18 min) — 400°F
5. While the meatballs bake, combine the cranberry sauce, chili sauce, and vinegar in a large skillet. Bring to a gentle simmer over medium heat, stirring until smooth. (about 5 min) — Medium heat
6. Transfer the baked meatballs to the skillet and simmer gently, turning occasionally, until fully coated and heated through, about 5 minutes. Serve warm. (about 5 min) — Gentle simmer