Description
These red wine cranberry meatballs feature tender beef meatballs simmered in a sweet, tangy red wine cranberry barbecue sauce. A cozy holiday dinner, festive Christmas meatball recipe, or winter appetizer everyone will love.
Ingredients
Units
Scale
- 1 lb ground beef
- 2 eggs
- 1/2 cup panko bread crumbs
- 1/4 cup parmesan cheese
- 1 tsp red peper flakes
- 2 tsp onion powder
- 1 tsp garlic powder
- Salt + pepper to season
Red Wine Cranberry Sauce
- 16 oz can of Cranberry Sauce
- 1/2 cup red wine
- 2 Tbsp Balsamic Vinegar
- 2 tsp smoked paprika
- 2 tbsp tomato paste
- 2 tsp Dijon mustard
- 1/3 cup maple syrup
- 2 tbsp Worcestershire sauce
- 1/4 lemon, juiced
- 3 cloves garlic, minced
- Salt to taste
Serving: Parsley and grated parmesan cheese
Instructions
- Start by making your meat balls then move on to making your curry sauce.
- Preheat oven to 425°F, In a medium size bowl mix eggs, panko bread crumbs, cheese and seasonings together.
- Add turkey and mix in the egg mixture with your hands until combined. Form into 12-14 even- sized meat balls. Place on a parchment paper lined baking sheet. Cook 22-25 minute until reaches internal temperature of 165°F.
- In a skillet over medium heat, add cranberry sauce, red wine, balsamic vinegar, tomato paste, dijon mustard, maple syrup, Worcestershire’s sauce, melon juice, garlic to a pan. Whisk until combined. Add in smoked paprika and salt and pepper. Let it simmer fore 8-10 minutes. Add in cooked meatballs and toss to coat.
- Garnish with parsley or parmesan cheese and serve.