Throw away those old kitschy cocktail meatball recipes that call for grape jelly and frozen meatballs — these are easy-to-make and so much better. You’ll love that they’re baked, not fried, and the sweet and tangy sauce is ready in under 15 minutes. What’s more, you don’t need to wait for a party or special occasion to make them: they’re delicious over white rice for dinner and kids absolutely love them.
Next, combine the ground pork, garlic, baking powder and spices in an electric mixer and whip until the mixture is smooth and pale. (I know it seems odd to make meatballs in an electric mixer, but the technique makes the texture tender with a nice snap, which is what we’re going for.)
Using moistened hands, form the meat mixture into balls and place on a rack over a foil-lined baking sheet. The rack is useful because any fat from the meatballs drips down but if you don’t have one, don’t worry about it. It’s fine to just place the meatballs directly on the baking sheet.
- 1 pound lean ground beef
- 1 egg
- 2 tablespoons water
- 1/2 cup bread crumbs
- 3 tablespoons minced onion
- 1 (8 ounce) can jellied cranberry sauce
- 3/4 cup chili sauce
- 1 tablespoon brown sugar
- 1 1/2 teaspoons lemon juice
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