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Cranberry Orange Meatballs
Yield: 18
Nicole Kendrick
@goldengracekitchen
00:10
Prep
00:10
Cook
00:20
Total Time
Ingredients & Directions
Directions
Meatballs
1 lb
1/2 teaspoon
sage
1 tablespoon
orange olive oil
1 tablespoon
olive oil
1/2 teaspoon
salt
1/2 teaspoon
garlic powder
1/3 cup
gluten free panko bread crumbs
1
egg
- Preheat oven to 400°F degrees.
- Line a baking tray with parchment paper.
- Place all meatball ingredients into a large bowl and mix well with your hands. (Nicole likes to use rubber gloves and sprays her gloved hands with cooking spray to prevent meatball mix from sticking to her hands.)
- Use hands or a 1" scoop to make 1" meatballs.
- Prepare rolled meatballs onto the prepared baking sheet with 1/4-1/2 inch space between each piece.
- Bake for 10 minutes.
- Use right away in the cranberry orange sauce, or store in an airtight container overnight in the fridge.
- Meatballs may also be frozen for up to 3 months in the freezer. (If reheating from frozen, allow them to cook in the sauce for 20-24 minutes.)
Cranberry Orange Sauce
7 oz
cranberry sauce
8 oz
honey barbecue sauce
1 teaspoon
orange olive oil
- Place all sauce ingredients into a pan on medium heat and stir well.
- Bring to a boil, add meatballs in a single layer and place lid on pan.
- Reduce heat to low and let the meatballs simmer in the sauce for 10 minutes.
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Cranberry Orange Meatballs
Nicole Kendrick
@goldengracekitchen
Yield: 18
00:10
Prep
00:10
Cook
00:20 Total Time
Ingredients
Directions
Meatballs
1 lb
1/2 teaspoon
sage
1 tablespoon
orange olive oil
1 tablespoon
olive oil
1/2 teaspoon
salt
1/2 teaspoon
garlic powder
1/3 cup
gluten free panko bread crumbs
1
egg
- Preheat oven to 400°F degrees.
- Line a baking tray with parchment paper.
- Place all meatball ingredients into a large bowl and mix well with your hands. (Nicole likes to use rubber gloves and sprays her gloved hands with cooking spray to prevent meatball mix from sticking to her hands.)
- Use hands or a 1" scoop to make 1" meatballs.
- Prepare rolled meatballs onto the prepared baking sheet with 1/4-1/2 inch space between each piece.
- Bake for 10 minutes.
- Use right away in the cranberry orange sauce, or store in an airtight container overnight in the fridge.
- Meatballs may also be frozen for up to 3 months in the freezer. (If reheating from frozen, allow them to cook in the sauce for 20-24 minutes.)
Cranberry Orange Sauce
7 oz
cranberry sauce
8 oz
honey barbecue sauce
1 teaspoon
orange olive oil
- Place all sauce ingredients into a pan on medium heat and stir well.
- Bring to a boil, add meatballs in a single layer and place lid on pan.
- Reduce heat to low and let the meatballs simmer in the sauce for 10 minutes.
