Cranberry Chile Meatballs

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.

Ingredients:

• 2 pounds ground beef
• 1 teaspoon fresh parsley - chopped
• 2 tablespoon Redstone 18 Year 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

Cranberry Sauce:

• 1 can (14 ounces) jellied cranberry sauce
• 1 bottle (12 ounces) chili sauce
• 1/2 cup brown sugar - packed
• 2 tablespoon Redstone Sicilian Lemon Balsamic Vinegar

Directions:

1. Begin by preheating your oven to 350 degrees F.
2. 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.
3. In a small bowl, prepare the cranberry sauce by whisking all of the ingredients together until smooth. Then, spoon the sauce over the meatballs and bake for 15 more minutes. Serve warm.