Cranberries or Cranberry sauce left over!!!!












I've got just the thing.

Yummy Meatballs in a cranberry/Hoisin sauce.

Make your basic meatballs

2 lb-Hamburger or ground turkey/chicken
1/2 Red Onion finely chopped
1/3 cup of fine bread crumbs ( I used seasoned)
1 egg
1/4 cup of milk (I used unsweetened coconut milk)
Salt
Pepper
1/2 tsp fresh grated nutmeg (to get that holiday scent)

Preheat oven 400 degrees


Mix all ingredients and then form balls.  I used a small cookie scoop
Place on lined cookie sheet, you can place close together just not touching.
Cook for 15 min, place meat thermometer in a meatball and should read 150.

In the meantime, add 1 cup of cranberry sauce with whole berries, if you can find this use left over regular cranberry sauce and add left over cranberries that you spent all day making, if you had added orange and nuts as you made my chutney (shown earlier) that is great as well. You will now add 1/2-1 cup of Hoisin sauce to pan, big enough to fit the sauce and meatballs to move easily when stirring. You will add 1/2 tsp onion powder and 1/4 tsp cardamom, cook on med high until boils, turn heat to simmer and should be ready for the cooked meatballs.

When meatballs are done then place them in the ready sauce and simmer for 10 minutes.
Serve warm

Comments

Post a Comment

Popular posts from this blog

Fresh Snap Pea Risotto

Image
 This is so good and healthy.  Ingredients 3 tablespoons olive oil, divided 1 Red onion diced 2 cups Chicken stock, warmed 2 garlic cloves, rough chopped 1 bag Jasmine rice Success  1/2    cup cooking white wine  1/2 -1 cup parmesan cheese  2 Tbsp butter 12 oz sliced white mushrooms  3 oz snap peas with tops removed with the string. Slice julienne. Sauté onion with olive oil and a little butter, cook until translucent and add rice cook for 3 minutes.  Start adding stock 1/2 cup at a time stirring in between. It might not take the entire 2 cups of stock. Add wine and let cook off. Once liquid has disappated then add cheese and stir. Remove from heat.  Sauté mushrooms and peas in separate skillet with butter until cooked to desired color. Mix with rice. 
Read more
Image
Mini Cheesecakes with Apple Caramel Sauce I love making mini cheesecakes as they store really well and you don’t have to worry about eating too much. You can top them with almost anything. This recipe theses cheesecakes will be topped with a velvety fresh apple caramel sauce. I used a mixture of Granny Smith and Red Delicious . I peeled mined but you could leave the skins on the Red Delicious if you prefer. You can do the caramel sauce two different ways. Buy a jar of Smuckers or your favorite brand of caramel sauce or make your own using sugar and butter. I made a sauce for the apples and then used the jarred caramel sauce with it. Once the cheesecakes have cooled you can layer them in a container. I used a large container that held 4 on the bottom placed a piece of parchment paper and then stacked more and so on. I scored the apples separately and left the caramel in the jar until needed. The cheese cakes should be cupcake size. 1cup graham cracker crumbs 3/4 cup macadamia n...
Read more