Cranberry Cocktail Meatballs Recipe
- Cook Time: 1 Hour, 10 Minutes
- Yield: 12
- A cocktail meatball made with cranberry sauce, pureed tomatoes and Sugar Twin®.
Ingredients
- 2 slice crusts removed bread
- 1 lb ground beef (90% lean)
- ½ cup finely chopped onion
- 1 tsp finely chopped garlic clove
- 1 large egg
- 1 tsp salt
- ¼ tsp ground black pepper
- 1 ½ cups jellied cranberry sauce
- 1 cup tomato puree
- 1 tbsp tomato paste
- ½ cup grape juice
- 3 Stevia Sachets
- ½ tsp garlic powder
- ¼ tsp ground allspice
- ⅛ tsp ground cloves
Directions
- Preheat oven to 375 F.
- Submerse the bread in bowl of water for 20 seconds to soften; carefully squeeze out all the moisture without destroying the pieces, and place in large mixing bowl.
- Add the meat, onions, garlic, eggs, salt and pepper, and mix with a fork to mix well.
- Form this mixture into one inch meatballs and place half an inch apart on a baking sheet.
- Bake the meatballs for 10 minutes, turning after the first 10 minutes, and bake 10 minutes longer until firm and no longer pink in the middle.
- Set aside a large saucepan and combine the cranberry sauce, tomato puree, tomato paste, grape juice, Sugar Twin®, garlic powder, allspice and cloves.
- Bring the mixture to a rolling boil, then reduce heat and simmer, mixing around the cranberry sauce.
- Cook until the sauce thickens slightly, about 10 to 12 minutes.
- Finally combine the meatballs and cook for 5 minutes longer.
- Refrigerate or serve hot.
