Cranberry Orange Meatballs
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Cranberry Orange Meatballs
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| Servings |
| 10servings (5 meatballs) |
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Ingredients
Meatballs
- 2pounds lean ground beef
- 1teaspoon garlic powder
- 2teaspoons onion powder
- 2 large eggs
- 1/2teaspoon black pepper
- 1teaspoon kosher salt
- 1/2cup breadcrumbsplain
- 1cup 2% milk
- 2tablespoon Parmesan cheesegrated
Orange Cranberry Sauce
- 1/2cup jellied cranberry sauce
- 1/2cup sugar-free orange marmaladewith Splenda
- 1tablespoon dehydrated minced onions
- 1teaspoon garlic powder
- 1tablespoon olive oil or spray non-stick cooking spray
- 1/4cup 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