Cranberry Rosemary Beef Meatballs
These Cranberry Rosemary Beef Meatballs combine the savory taste of beef with the sweet and tangy flavors of a cranberry glaze, perfect for holiday gatherings.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl large
- 1 Saucepan
Ingredients
Meatballs
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 2 cloves garlic minced
- 1 small onion diced
- 1 tbsp fresh rosemary chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large egg
Cranberry Rosemary Glaze
- 1 cup cranberry sauce
- 1/4 cup brown sugar
- 2 tbsp balsamic vinegar
- 1 tsp fresh rosemary chopped
Instructions
Preparation
- In a large mixing bowl, combine ground beef, breadcrumbs, garlic, onion, rosemary, salt, and pepper. Add the egg and mix until well combined.
- Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
- Preheat the oven to 375°F and bake the meatballs for 20 minutes until they are browned and cooked through.
Serving
- In a saucepan, combine cranberry sauce, brown sugar, balsamic vinegar, and rosemary. Heat over medium heat until smooth and bubbling.
- Pour the glaze over the baked meatballs and return to the oven for an additional 10 minutes.
- Serve the meatballs warm as an appetizer or alongside your favorite holiday sides.
Storage
- Allow the meatballs to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
- Reheat in a preheated oven at 350°F for 10 minutes, or until warmed through.
Notes
Pro Tips: Use fresh rosemary for the best flavor. Do not overmix the meatball mixture to keep them tender.
Ingredient Substitutions: You can use ground turkey instead of beef for a lighter option.
How to Serve: Serve with a side of mashed potatoes or a fresh salad.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the meatballs and glaze ahead of time. Cook and combine them just before serving.
Ingredient Substitutions: You can use ground turkey instead of beef for a lighter option.
How to Serve: Serve with a side of mashed potatoes or a fresh salad.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the meatballs and glaze ahead of time. Cook and combine them just before serving.