Cranberry Orange Meatballs
Cranberry Orange Meatballs
Course
Snacks
Servings
10
servings (5 meatballs)
Servings
10
servings (5 meatballs)
Ingredients
Meatballs
2
pounds
lean ground beef
1
teaspoon
garlic powder
2
teaspoons
onion powder
2
large eggs
1/2
teaspoon
black pepper
1
teaspoon
kosher salt
1/2
cup
breadcrumbs
plain
1
cup
2% milk
2
tablespoon
Parmesan cheese
grated
Orange Cranberry Sauce
1/2
cup
jellied cranberry sauce
1/2
cup
sugar-free orange marmalade
with Splenda
1
tablespoon
dehydrated minced onions
1
teaspoon
garlic powder
1
tablespoon
olive oil or spray non-stick cooking spray
1/4
cup
Chopped parsley for garnish
Instructions
Meaballs
Clean area and preheat oven at 425 degrees.
Line two baking sheets with foil and set them aside.
Place all the ingredients for the meatballs in a large mixing bowl. Gently mix with your hands until well combined. Do not overmix.
Use a small scooper to portion out meatballs to ensure they are all the same size and cook evenly. Place on foil-lined baking sheet.
Bake meatballs in over for 10-14 minutes or until internal temperature reaches 160 degrees.
Meatballs & Sauce
Once the meatballs have been cooked, lightly spray your slow cooker with a non-stick cooking spray and add meatballs.
Top the meatballs with the remaining ingredients listed for the orange cranberry sauce and stir to coat the meatballs well.
Cover and cook on high for 2 hours. Turn heat to low until ready to serve.
Note: Cooked meatballs can be stored in the refrigerator for 3 days or frozen for up to 3 months.
Recipe Notes
*Total Sugars – 12.8 grams
**Added sugars 4.8 grams