Mini Cranberry Meatballs with Sweet-Hot Dipping Sauce
(from mayflowerkids’s recipe box)
About 40 meatballs
Source: Paula Deen's Christmas Dec 2010
Categories: appetizers, beef, mardi gras
Ingredients
- 1 1/2 lbs groung round
- 1 large egg, lightly beaten
- 1/2 c dry bread crumbs
- 1 T tomato paste
- 1 t olive oil
- 1 t Dijon mustard
- 1/2 t ground cumin
- 1/2 t salt
- 1/2 t ground black pepper
- 3/4 t ground oregano
- 2 cloves garlic, minced
- 1/3 c chopped fresh cranberries
- 1 t chipotle pepper sauce (such as Tabasco Chipotle Pepper sauce)
- Sweet-Hot Dipping Sauce*
Directions
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Preheat oven to 400F. Spray rack of a broiler pan with nonstick cooking spray; place in an aluminum foil-lined broiler pan.
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In a large bowl, combine ground round, egg, bread crumbs, tomato paste, olive oil, mustard, cumin, salt, pepper, oregano, garlic, cranberries, and chipotle sauce.
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Shape mixture into 40 1-inch meatballs. Bake 15 minutes or until done. Serve warm with Sweet-Hot Dipping Sauce