Thanksgiving is next week! What?! So I don’t know about you but I am already starting to feel the holiday pressure! SO MUCH to do and so little time! OH, how I just LOVE the holidays even with the pressure!
This week I have been spending lots of time in the kitchen with my Christmas music playing in the background! All while trying to talk myself out of putting my Christmas tree up before we slice into the turkey! Oh, so tempting! I know it’s not even Thanksgiving yet but I DON’T CARE! A little Christmas cheer never hurt nobody!Anyways, these meatballs are OUT OF THIS WORLD GOOD! They are super simple and a great appetizer to bring to your holiday work potluck, Friendsgiving or your Family’s holiday party! They are made with CRANBERRIES! How festive right?!? The cranberries give these meatballs a delicious sweetness and the pickled jalapenos from the garden give them the perfect spice! The parsley from the garden is a great earthy addition to these meatballs. I made these meatballs for my husband’s work potluck and he said people kept coming into his office to see what smelt so good! They were a hit! He came home with an empty crock pot!
Ingredients for Meatballs
1 lbs of ground hamburger
1 cup of italian bread crumbs
1/4 cup of fresh roughly chopped parsley
2 pinches of crushed red pepper flakes
salt and pepper to taste
Ingredients for Sauce
2-3 garlic cloves
2 tbsp of olive oil
1 onion chopped
1 cup of fresh cranberries
1/2 cup of chopped pickled jalapenos
1/4 cup of molasses
2 tbsp of ketchup
1/4 cup of tomato sauce
1/2 cup of water for thinning sauce
1/4 cup of brown sugar
salt and pepper to taste
fresh chopped chives for garnish (optional)
1. In a large bowl mix hamburger, bread crumbs, egg, crushed red peppers, chopped parsley and salt and pepper to taste, mix together well with your hands. Make uniform size balls with your hands, rolling between your hands to make smooth round balls and set aside.
2. In a skillet over medium-high add olive oil, chopped garlic and onions. Saute until onions are translucent then add cranberries, ketchup, tomato sauce, molasses, brown sugar, and chopped pickled jalapenos. Allow to simmer for about 10 minutes stirring occasionally. Then with a potato masher smash the cranberries. 3.Place the meatballs into sauce in the skillet. Cook for 35 minutes or until meatballs are cooked all the way through. Turning the meatballs occasionally to allow them to cook on all sides.
TIP: If your sauce becomes too thick while cooking use the 1/2 cup of water to thin your sauce.
4.After the meatballs are cooked all the way through place into a small crock pot for serving or place on a serving tray if serving immediately and sprinkle with chopped chives.
Grow it. Pick it. Cook it. Eat it.