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Cocktail Meatballs with Cranberry Sauce | PRINT the recipe: https://www.wyseguide.com/cocktail-meatballs-with-cranberry-sauce/ I can never think of a good holiday appetizer when I need to. But... | By Wyse Guide | Well merry Christmas these are great anytime of the year but I think a cocktail meatball is perfect for Christmas in the sense that it has a great sweet tangy great sauce on top of it for dipping but also for serving and then it's a really quick thing that you can throw together if you're just going to have friends over for kind of a potlucky appetizer evening if you're going to have cocktails whatever you want it's a great bite to have I love a quick cocktail meatball and there's a few steps that even though they're easy make it even better and more flavorful and more so to start we're going to talk about the moisture I do not like a dry meatball who does so we're going to take a couple slices of bread we're going to cut off the crust pretty simple here the crust just is never really will break down like the actual bread will so that's why I'm kind of more making sure to get the crust off of there but what we're doing is making a panad so what that's going to do is we're going to mix this bread we're going to tear it up in small pieces and we're going to mix it with milk now bread crumbs in general added to a meatball a type of meat loaf whatever it is kind of keep the moisture but when you kind of first break them down with milk it retains even more of that and gives it kind of just much better texture in the end so I'm breaking this all up I'm going to cut this is just a great trick to do on any type of meat kind of you're going to do with this so I'm going to put that right in there and we're going to pour some milk right over the top I always you know me I always use whole milk because it's going to have more flavor has more fat and that's what you want so we're going to work that down in and it's going to take a little bit while it soaks it kind of all up and what I want to do as it's soaking up that milk. Look what I'm doing. I'm mashing it into pretty much a paste and that's what we want. We want really a paste out of this because that's what's going to work into the meatballs more. We don't want, you know, pieces of bread. We don't want, you know, all those chunks to come out into it. We want instead it to be the smooth paste that works into the meat that you won't even know it's there when you're done and that's really what you're wanting. While that's kind of working into it, we're going to add a few other things to this. So, just because we're going to flavor the meat from this, I'm going to add some salt, Gonna get it right in there and you know, when you're working with meat, salt is your friend and it's really going to have a lot of flavor and season it well, some pepper and then, what we're going to add is some onion. Now, I'm going to grate the onion in because I want it to really kind of just melt into nothing into these. I don't want pieces of onion. I want instead just that essence of the onion and this also means we really don't need near as much because grated onion has, it's like breaking all the cell walls. So, you're going to get a lot more of the flavor right in there. So, we're getting all that onion right in there and then we're going to do some garlic, one clove. I'm going to press that in. Again, I wanted to be fully broken down, fully just part of this. I'm going to just press it right into there. I love, you know, we just don't give presses enough love. They deserve a lot of love because it's a lot of work we don't have to do and see again, I'm just taking this. I'm making sure to work all that down into it. Look at that. Look at that. That's perfect. We're going to add a little bit of Worcestershire sauce. This to me is kind of that depth of flavor, hamburgers, whatever it is that you, it's there and you think, man, these are good but you can never pinpoint what it is. That's that. You can probably never pinpoint quite how to say it easily either but either way, as you can see as I'm stirring this, perfect paste. So now we're going to add our egg. That's just going to help everything hold together. It's going to kind of just create that great cohesion that we need. I don't know. I think around the holidays especially it's fun to have all these different things that we make that we add that we kind of just enjoy. Now I want to make sure to get the egg kind of really beat into this because what we're having now look at that. This is like liquid type paste. And this now is all going to get mixed in with our meat. Now meat is the one thing that there is no pretty way to do meat on camera. So, I'm going to add half beef, half ground pork and I'm doing that because I like the flavor that they both add and I like the texture. They kind of both impart. All beef sometimes can be a little tough. The pork adds a little bit more lightness to it and yes, I'm going to admit, I'm going to use my hands and I'm going to work this together. They kind of can be hard to break down to make sure everything gets mixed together. So, I'm going to sit here. I'm going to do this. Gonna get it all cohesive and we're going to get out of a sheet. We're going to make little meatballs. It's going to be good. So, I'm finishing up. I mix them together very well and you have to really take time to mix them because sometimes the meats don't want to mix together well but now, what I'm doing is just taking a scoop and I'm scooping them. You can see how pretty simple it is and then, I go back and I kind of just make them into a nicer ball just so when they bake or when they cook or whatever it is roast. They don't, you know, they hold a little bit better shape and kind of look like a meatball as opposed to just like this pancake. So, I'm kind of just roughly, you know, quickly making it into a nice, little more of a which you can see here between the two you know you have a nicer shape and then one that isn't done they don't look near the same so you can't really roll them because they're so tender which is what you want you want that tenderness because that's what we went to the work for with the milk the bread all that we're going to finish up with these and we'll get going on them and it's a really quick and simple delicious sauce too so it all comes together pretty simple I want to make sure these have kind of a crust and a little browning on them which if you put them in the oven, they'll still be delicious but they won't get that nice crust on. So, I have a skillet. It's heating up. We're going to make the sauce in this too. So, I'm going to add just a little bit of oil and we're going to just slowly put these on one by one and we're going to let them just kind of brown in here. We probably can't do them all. We'll have to do probably two batches but what that will do is create a nice kind of crust on maybe two sides of them. Do you hear that? It's kind of slowly coming. We're going to put them back on this because they're going in the oven to fully bake. So, we can put them back on when they're uncooked on this baking sheet and then, they're finishing up in the oven actually baking through we'll make the sauce and we'll finish them in the sauce it's kind of like glazing them look how good those look I'm taking the last batch of these out of the skillet as I'm getting ready and you can see they're just brown on two sides and that's all we really want is just a crust to kind of begin and now we can pop these in the oven to finish baking, actually bake all the way through 'cuz all they have right now is that crust and then, in the skillet, this is really a simple part. This is hardly even a recipe. We're going to add in your favorite barbecue sauce. So, whatever that's going to be for you which we all have a different kind that we like, we're going to add that in and while that's kind of getting there, we're going to add in some cranberries. Is seasonal it's kind of what you want this time of year and then we're going to add in some orange marmalade so you're kind of getting that orange cranberry deliciousness going on and that's going to kind of just work together cranberries have a lot of pectin so as this marmalade melts into barbecue sauce those cranberries are going to pop open they're going to get kind of thicken to make this new kind of jammy barbecue sweet tangy sauce and we'll finish all the meatballs right in this so you can see how simple this is when you're going to have a party when you have people over you can have this pretty much ready to go you're pulling them out so 'em up and look how festive it's going to look. So, we're going to let this cook a little bit while the meatballs are finishing off and all come together in all the sauce. The meatballs are done and while they're cooking, the sauce became done and what I did was I just covered the sauce while the meatballs were in the oven and what that helped do is really break down the cranberries and it really helped the cooking process get going and I made sure as I was stirring it that some of the cranberries broke up but you can just easily now if you want to go and impress them and they just pop and break but I like to leave a few holes 'cuz I think it's festive and as you can see, as I put the meatballs in, I like to kind of either roll them but they're so tender that I kind of just like spoon it over them and then we're going to just set this back in the oven which is perfect because if you wanted to hold it for a party you can kind of get done before they want a meatball down into my grates someone's going to have to clean the stove now and it's going to have to be me but anyway I put the meatballs back in the oven you can hold them for a little bit that way for a party to keep them warm but also it kind of bakes the sauce a little bit on to the meatballs as you spoon it over kind of see how you kind of just spoon it over and it will kind of bake on to it I love that so I'm going to do a little bit of sauce on them which nothing to me is more festive than just a good cocktail meatball and this isn't a lot of times I feel like recipes kind of go halfway like you buy a frozen meatball throw it in kind of a sauce this is kind of in a sense you make the sauce kind of out of button things but you add the cranberries for a really good seasonal hit but then also you're making the meatballs and honestly if you try this one time yeah they're the best meatball you've had and that's what you want so I'm going to spread them back out I have them kind of glazed look at that you get pieces of cranberry all over that's what I love I'm going to put them back in the oven just for a little bit actually it could be a little or a little longer if you want to turn the oven down. We're going to let them glaze a little bit more but I'll try one just to test them for you guys. Just want to make sure. I pulled them out of the oven. This is to honestly how you can serve 'em. You could literally put like a toothpick in each one if you wanted to or have the toothpicks decide it which to me, this is the time of year where you pull out your good things, pull out your silver, put it whatever you have to make it more special, more festive. You know, I love that. So, since it's you guys though and I want to make sure I'm not dripping all over the place making a mess. I'm going to pull one out, cut it in half 'cuz I'm not make myself look awful but look how tender they are, how quickly that broke in half. That to me is the whole point. You want it to be really tender, really beautiful. It has the sauce kind of thickened on it. But I've tried them and I already knew they're good but the hit of flavor you get with them to me is amazing. One, you're struck with the sauce first off. You get that sweet, tangy. The cranberry gives it the tang but then that barbecue sauce really rounds it out but you can use your favorite barbecue sauce. I always buy a sugar-free one because you're putting that marmalade in with it which gives it more that sweet. What though then you love and I just want to eat the whole thing but is that tender meatball and it has so much flavor with that grated onion, the garlic, the salt, a little bit of Worcestershire. Guys, this is so delicious and to me, it's the perfect accompaniment for a holiday party. One, it looks festive. You get the cranberries but the way you can serve it. You can put this on a nice platter if you want to. Make it a little bit more elegant or you can serve it like this. Go with the evening whatever it is. You know, if you're going high pollutant or if you're just going a little bit more low key, you can go either one and enjoy it. That's what I love about the holidays. So, what do I hope you do with this? I hope you make it. I hope you enjoy it. It actually could just be a weeknight meal because it's that good but also I hope you share it around. When you share these videos, it helps me so much but it helps everyone else see good food food festive holiday Christmas time things are easy to do bring people together that is the point of the Christmas season so share it around check my website Wise Guy. com for this recipe all my other recipes they're all on there and until then throw a party have a reason to make some cocktail meatballs I know I'm going to.