Ingredients for Picante Cranberry Meatballs
- Eggs
- Ketchup
- Fresh Parsley
- Soy Sauce
- Dried Onion Flakes
- Garlic Powder
- Pepper
- Saltine Crackers
- Lean Ground Beef
- Jellied Cranberry Sauce
- Chili Sauce
- Picante Sauce
- 1 tablespoon brown sugar
- Lemon Juice
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How to Make Picante Cranberry Meatballs
- **Make the Meatballs:** In a large bowl, combine 1 lb ground beef, 1/2 cup finely chopped onion, 1/4 cup chopped green chilies, 1/4 cup chopped cilantro, 1 large egg, beaten, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add 1/2 cup crushed saltine crackers and gently mix until just combined.
- Crumble 1/2 lb ground beef over the mixture and combine well, being careful not to overmix.
- Shape the mixture into 1 1/2-inch meatballs. Brown the meatballs in a lightly oiled large skillet over medium heat for about 8-10 minutes, turning occasionally, until browned on all sides.
- Transfer the browned meatballs to a greased 9x13 inch baking dish.
- **Prepare the Sauce:** In a medium saucepan, combine 1 (16 ounce) can whole berry cranberry sauce, 1/4 cup chicken broth, 1 tablespoon brown sugar, and 1/4 teaspoon chili powder.
- Bring the sauce to a simmer over medium heat, stirring occasionally, until the cranberry sauce is melted and the mixture is heated through (about 5 minutes).
- Pour the cranberry sauce over the meatballs in the baking dish.
- Cover the baking dish and bake in a preheated 350°F (175°C) oven for 30-35 minutes, or until the meatballs are cooked through and no longer pink inside.
- Serve immediately as an appetizer or over your favorite noodles or rice. Garnish with extra cilantro if desired.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
127g
Fat
26g
Carbs
14g
