Cranberry Meatballs
Preheat oven to 400ºF. Arrange meatballs on a parchment-lined baking sheet and bake for 20 minutes, flipping halfway, until nicely browned.
Meanwhile, combine cranberries, ketchup, brown sugar, water, soy sauce, smoked paprika and cayenne in a large skillet or dutch oven over medium heat. Cook, stirring frequently, until cranberries start to burst and sauce begins to sputter (be very careful!). Reduce heat to low. Continue cooking, mashing the cranberries with your stirring spoon, until sauce thickens and darkens, about 7 minutes.
Add meatballs to the cranberry sauce and toss gently to coat. Internal temperature of the meatballs should reach 160ºF. If they haven’t, cover the pan and continue cooking on low heat until cooked through.
Serve sprinkled with minced chives or green onions, if desired.
Directions
Preheat oven to 400ºF. Arrange meatballs on a parchment-lined baking sheet and bake for 20 minutes, flipping halfway, until nicely browned.
Meanwhile, combine cranberries, ketchup, brown sugar, water, soy sauce, smoked paprika and cayenne in a large skillet or dutch oven over medium heat. Cook, stirring frequently, until cranberries start to burst and sauce begins to sputter (be very careful!). Reduce heat to low. Continue cooking, mashing the cranberries with your stirring spoon, until sauce thickens and darkens, about 7 minutes.
Add meatballs to the cranberry sauce and toss gently to coat. Internal temperature of the meatballs should reach 160ºF. If they haven’t, cover the pan and continue cooking on low heat until cooked through.
Serve sprinkled with minced chives or green onions, if desired.
