Description
Savory meatballs coated in a sweet and tangy cranberry glaze, served with a creamy sour cream and herb dip.
Ingredients
Scale
- 1 pound ground beef
- 1/2 cup dry bread crumbs
- 1/4 cup minced onion
- 1 egg
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 can (14 ounces) whole berry cranberry sauce
- 1/2 cup chili sauce
- 1 tablespoon lemon juice
- 1 cup sour cream
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Heat oven to 350°F (175°C).
- In a large bowl, mix together ground beef, bread crumbs, onion, egg, 1/4 teaspoon salt, and pepper. Shape into 1-inch meatballs.
- Place meatballs in a single layer in an ungreased baking dish.
- Bake for 20-25 minutes, or until cooked through.
- In a small saucepan, combine cranberry sauce, chili sauce, and lemon juice. Heat over medium heat, stirring occasionally, until warm.
- Pour cranberry mixture over baked meatballs. Return to oven and bake for an additional 10 minutes, or until glazed.
- In a small bowl, mix together sour cream, chives, parsley, garlic powder, and 1/4 teaspoon salt.
- Serve meatballs hot with sour cream and herb dip.
Notes
- You can substitute ground turkey or chicken for ground beef.
- Fresh herbs provide the best flavor for the dip.
- Meatballs can be made ahead of time and reheated in the cranberry glaze.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 6 meatballs with dip
- Calories: 350
- Sugar: 25g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
Keywords: meatballs, cranberry, appetizer, party food, dip, sour cream, herb