00:01These cranberry meatballs are about to become your secret weapon for impressing literally everyone without breaking a sweat in the kitchen.
00:09The cranberry sauce gets all caramelized and sticky, coating each meatball in this gorgeous mahogany glaze that photographs like a dream and tastes even better.
00:18For the meatballs, 1 pound ground beef, 1 pound ground chicken, 2 tablespoons garlic, minced 3 quarters cup red onion,
00:36For the cranberry sauce, 3 cups cranberry sauce, 2 tablespoons garlic chili paste, 2 to 3 tablespoons water.
00:44In a large mixing bowl, combine 1 pound ground beef, 1 pound ground chicken, 2 eggs, the sautéed red onion and garlic,
00:521 tablespoon chopped rosemary, 1 tablespoon chopped thyme and 1 half cup gluten-free breadcrumbs or almond meal.
01:01Mix gently, just until combined to avoid dense meatballs.
01:05Bake for 25 minutes until golden brown and almost cooked through, reaching 155 degrees Fahrenheit before finishing in the sauce.
01:12While the meatballs bake, combine 3 cups cranberry sauce, 2 tablespoons garlic chili paste, and 2 to 3 tablespoons water in a medium saucepan or cast iron skillet over medium heat.
01:23Add the baked meatballs to the simmering cranberry sauce, gently stirring to coat each one completely.
01:28Let them simmer for 5 minutes, allowing the sauce to thicken and become glossy while the meatballs finish cooking through.
01:34Replace breadcrumbs with equal amounts of almond meal or gluten-free panko for the same binding power, a tender texture, and a subtle nutty flavor that pairs well with the herbs.
01:45The recipe is naturally dairy-free as written, and you can serve it over dairy-free mashed potatoes made with olive oil or coconut milk to keep it fully dairy-free while maintaining all the original flavors without any compromise.
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