Cocktail Meatballs with Cranberry Sauce
When it's the holidays, there is something so festive about a meatball as an appetizer. These cocktail meatballs are slathered in a cranberry sauce that is slightly sweet with a citrus undertone!
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INGREDIENTS
For the meatballs:
- 2 slices bread (approx. 3 oz)
- 1/4 cup whole milk
- 1 1/2 tsp salt
- 1 tsp pepper
- 2 tbsp grated onion
- 1 clove garlic, minced
- 2 tsp Worcestershire sauce
- 1 large egg, beaten
- 1 lb ground beef
- 1 lb ground pork
For the sauce:
- 12 oz bottled barbeque sauce
- 1 cup fresh or frozen cranberries
- 1 cup orange marmalade
INSTRUCTIONS
For the meatballs:
- Preheat oven to 375°F.
- In a large bowl, tear up the bread into pieces and add the milk. Mash the milk and bread together to form a paste. Add in the salt, pepper, grated onion, garlic, Worcestershire sauce, and egg. Mix to combine. Add in the ground beef and pork.
- Use hands or an electric mixer to combine until all the ingredients are completely combined and smooth. Use a scoop or spoon to make 20 1-ounce size balls.
- Heat a 12-inch skillet over medium heat with 1 tbsp olive oil. When the oil is hot, add the meatballs. Allow the meatballs to brown on two sides, about 3-5 minutes. Once browned, place the meatballs on a parchment-lined baking sheet. Bake in the preheated oven until they reach 160°F, 15-20 minutes. While the meatballs are roasting, prepare the sauce.
For the sauce:
- In the same skillet in which the meats were browned, add the barbeque sauce, marmalade, and cranberries. Over low heat, bring to a simmer. Continue to cook over a low simmer until the cranberries begin to burst and are softened, 12-15 minutes.
- Once the meatballs are baked and fully cooked, remove them from the oven and add them to the prepared sauce. Spoon the sauce over the meatballs coating them completely. Serve directly from the skillet or set on a platter.
#Christmas #appetizer #meatball
Pineapple Maple Glazed Ham /Holiday Ham Recipe
A delicious recipe of pineapple maple-glazed ham, perfect for Holidays and Thanksgiving.
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Pineapple Maple Glazed Ham
3 kg bone-in Ham
398 ml sliced pineapple can
1/2 cup pineapple juice or juice from sliced pineapple can
1/3 cup pure maple syrup
1/4 cup apple cider vinegar
1 tbsp dijon mustard
2 tbsp Worcestershire sauce
1/2 cup brown sugar packed
A pinch of ground nutmeg
2 tbsp whole cloves
2 cloves garlic smashed
For garnish:
pineapple slices
Cranberries or cherries
Fresh Parsley
Method
Preheat oven to 325°F. Place the ham cut side down in a large roasting pan. Drizzle the Worcestershire sauce on the ham. Rub the ham with brown sugar with a pinch of ground nutmeg.
In a small bowl, add the pineapple juice, apple cider vinegar, maple syrup, and dijon mustard. Mix until blended. Pour the mixture into the baking pan around the ham.
Score the ham
It depends on how much fat you want to remove. Score the ham on a fatty part.
Cut slits crossing pattern about 1/4 inch deep. Insert a piece of the whole clove in each slit. Add the rest of the whole cloves and smashed garlic to the pan with the pineapple mixture.
Cover with aluminum foil. Roast in a preheated oven for 2 1/2 hours at 325°F (about 20 minutes/lb). Remove from the oven and remove the aluminum foil. Transfer the ham to a plate.
To make the pineapple maple glaze
In a saucepan with the strainer, pour the juices from the pan. On medium-high heat simmer the juice until thickened.
Return the ham to the roasting pan. Lay the sliced pineapple on the ham and place the cranberry in the middle of each pineapple ring. Secure them with wooden toothpicks.
Return to the oven and roast for 10 to 12/minutes at 400°F uncovered. Remove from the oven, cover with aluminum foil and let it rest for 30 minutes.
Transfer the ham to a serving plate and generously baste the ham and fruit with the pineapple maple glaze.
Garnish with fresh parsley and cranberries.
Slice and serve.
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Beef Tenderloin with Cranberry Compote
Beef Tenderloin with Cranberry Balsamic Compote: Seared and roasted tenderloin with a simple compote made of apples, cranberries, ginger, balsamic, cinnamon and fresh orange juice.
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Cranberry Sauce with Port, Apple and Orange || Cooking Etc
Cranberry sauce is an essential sauce to serve for your Thanksgiving or Christmas dinner. It's great on the turkey sandwiches as well.
Cranberry sauce is very easy to make with just a few ingredients and it is so delicious.
You can make cranberry sauce 10 days ahead and it can be enjoyed warm or cold.
Cranberry Sauce | Gordon Ramsay's Ultimate Christmas
Gordon's guide to cooking the ultimate cranberry sauce for Christmas.
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Glazed Gammon Recipe
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