CRANBERRY CHIPOTLE MEATBALLS

CRANBERRY CHIPOTLE MEATBALLS image

Yield 50 meatballs

Number Of Ingredients 17

For the meatballs:
1 tablespoon olive oil
2 cloves garlic, minced
1 medium yellow onion, diced
1 pound lean ground beef
1 pound lean ground pork
2 teaspoons salt
1/2 teaspoon ground black pepper
1 chipotle pepper (in adobo sauce), minced, see note
1 tablespoon adobo sauce (from canned chipotles in adobo)
1 tablespoon red wine vinegar
2 eggs
3/4 cup panko breadcrumbs
For the sauce:
1 can (16-ounce) cranberry sauce
1 jar (12-ounce) chili sauce
3 tablespoons adobo sauce (from canned chipotles in adobo)

Steps:

1. Heat the oven to 425 degrees. Coat a large, rimmed baking sheet with cooking spray. 2. In a medium skillet over medium-high, heat the olive oil. Add the garlic and onion and saute until soft and translucent, about 5 minutes. Set aside to cool. 3. In a large bowl, mix together the cooked, cooled onion mixture, beef, pork, salt, black pepper, chipotle pepper, adobo sauce, vinegar, eggs and breadcrumbs. Form the mixture into 1-inch balls. Arrange the balls on the prepared baking sheet. Bake until the meatballs are cooked through and browned. 4. Meanwhile, in a medium saucepan over medium heat, combine the cranberry sauce, chili sauce and adobo sauce. Bring to a simmer. 5. When the meatballs are done, transfer them to a shallow bowl or rimmed platter. Pour the sauce over the meatballs.