Cocktail Meatballs with Cranberry Marinara
J.M. Hirsch, AP food editor.
3 eggs, beaten
1/4 cup finely chopped cilantro
1 tablespoon finely chopped jalapeno slices
3 cloves garlic, minced
2 teaspoons fennel seeds
2 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon red pepper flakes
Kosher salt and ground black pepper
3 pounds ground beef (93 percent lean)
14-ounce can whole berry cranberry sauce
15-ounce can diced tomatoes
Splash of hot sauce
EDITOR'S NOTE: Food Editor J.M. Hirsch is author of the cookbook "High Flavor, Low Labor: Reinventing Weeknight Cooking."
Heat the oven to 425 F. Coat a rimmed baking sheet with cooking spray.
In a large bowl, combine the eggs, cilantro, jalapenos, garlic, fennel, oregano, onion powder, red pepper flakes, 2 teaspoons of salt and 1/2 teaspoon of pepper. Whisk until well combined. Add the ground beef, then mix gently until completely blended. Divide the mixture into 50 balls, using about 2 tablespoons of the mixture per ball. Arrange the meatballs on the prepared baking sheet.
Place the baking sheet in the oven and bake the meatballs for 20 minutes. Increase heat to broil and cook for another 1 to 2 minutes, or until lightly browned.
Meanwhile, in a medium saucepan over medium heat, combine the cranberry sauce and diced tomatoes. Bring to a simmer. Season with salt and pepper.
When the meatballs are done, arrange on a platter, then spoon the cranberry mixture over them. Serve with toothpicks.
Nutrition information per meatball: 60 calories; 15 calories from fat (25 percent of total calories); 1.5 g fat (0.5 g saturated; 0 g trans fats); 30 mg cholesterol; 4 g carbohydrate; 0 g fiber; 2 g sugar; 6 g protein; 270 mg sodium.