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A flavorful and easy appetizer that’s perfect for holiday entertaining! These Cranberry Chile Meatballs combine sweet, tangy, and mildly spicy flavors for a crowd-pleasing treat that’s as festive as it is delicious.
Cranberry Chile Meatballs
Tina DeRosa
6
15 minutes
40 minutes
707
American
Appetizer
Sweet, tangy, and mildly spicy meatballs baked in a cranberry chile glaze. An easy, crowd-pleasing appetizer for holiday entertaining.
Ingredients
2 pounds ground beef
1 teaspoon fresh parsley, chopped
2 tablespoons Redstone Traditional Balsamic Vinegar
1/2 teaspoon Redstone Roasted Garlic Sea Salt
2 tablespoons chopped onions
1 cup quick-cooking oats, uncooked
2 eggs, beaten
1/4 teaspoon Redstone Steakhouse Spice Blend
1/3 cup ketchup
1 can (14 ounces) jellied cranberry sauce
1 bottle (12 ounces) chili sauce
1/2 cup brown sugar, packed
2 tablespoons Redstone Sicilian Lemon Balsamic Vinegar
Directions
Begin by preheating your oven to 350 degrees F.
Next, in a large bowl, combine all of the meatball ingredients. Mix with a fork until well combined. Then, roll into 2-inch balls and arrange the balls on a shallow baking pan.
Bake for 25 minutes. When done, drain off any excess grease.
In a small bowl, prepare the cranberry sauce by whisking all of the ingredients together until smooth.
Spoon the sauce over the meatballs and bake for 15 more minutes. Serve warm.
