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| Meatballs in a Tangy Cranberry Chilli Sauce |
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Main Meals 1 |
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Tender meatballs in a sweet and savoury cranberry chilli sauce. Makes 18 large meatballs. |
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Tools & Equipment: |
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| Notes: |
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| Whole cranberry sauce can be substituted for the jelly type. Use fresh bread crumbs, not dry, because dry ones make the meatballs crumbly. I like to form the meatballs and place them on a cutting surface, instead of putting them straight into the pan. This way, I can remove a bit of the mixture from the larger meatballs and add it to the smaller ones to make them consistent in size. If you don't like vegetables, then don't use them. If you like softer vegetables, then bake the meatballs covered for 30 minutes and then stir in the veggies and continue baking them covered for another 30 minutes. The sauce, when finished is nice and thick. If you prefer a thinner sauce, then simply stir in a couple of tablespoons of cold water at the end of baking and reheat everything (uncovered) for a couple of minutes, until the mixture is bubbling. This is great pot-luck food that can be made a day in advance. I make the meatballs 1-inch in size, instead, so there's plenty to go around. The cooking time, though, still remains at 1 hour. |
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How: Spray the pan with the non-stick coating spray: set the pan aside Position an oven rack on the lowest level and preheat the oven to 425'F. In a large mixing bowl, whisk together well: cranberry and chilli sauce; pour into the prepared pan. In the same bowl, combine: ground beef, bread crumbs, pepper, garlic powder, ketchup, parsley, beef base and water. Form the mixture into 18 meatballs, setting them on a cutting surface and check them for size as mentioned previously. Set them in the pan with the sauce and spoon some sauce over them. Cover the pan with its matching lid; or, with foil paper, tightly sealed around the edges of the pan. Bake them in a preheated oven for 45 minutes and halfway through baking: stir everything around well. Note: carefully remove the lid, or foil paper away from your face to avoid steam burns. In the meantime, rinse the frozen peas and carrots in a colander to thaw; repeat a couple of times. After 45 minutes of baking: stir in the vegetables and spoon some of the sauce over the meatballs. Continue baking for another 15 minutes covered; a bit of oil (fat from the beef) will accumulate on the surface and this is to be expected. Serve the meatballs with mashed potatoes, rice or pasta of choice, along with thick slices of soft bread. |
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| Looking Back at Everything You've Made! Comfort food at its best. |
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