Prep time: 10 minutes
Cook time: 22 minutes
Makes 50 meatballs
Recipe from J.M. Hirsch of the Associated Press.
3 eggs, beaten
1/4 cup finely chopped cilantro
1 tablespoon finely chopped jalapeño slices
3 cloves garlic, minced
2 teaspoons fennel seeds
2 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon red pepper flakes
Kosher salt and ground black pepper
3 pounds ground beef (93 percent lean)
One 14-ounce can whole-berry cranberry sauce
One 15-ounce can diced tomatoes
Splash of hot sauce
Heat the oven to 425 degrees. Coat a rimmed baking sheet with cooking spray.
In a large bowl, combine the eggs, cilantro, jalapeños, garlic, fennel, oregano, onion powder, red pepper flakes, 2 teaspoons of salt and 1/2 teaspoon of pepper. Whisk until well combined. Add ground beef, then mix gently until completely blended. Divide the mixture into 50 balls, using about 2 tablespoons of the mixture per ball. Arrange the meatballs on prepared baking sheet.
Place baking sheet in oven and bake meatballs for 20 minutes. Increase heat to broil for another 1 to 2 minutes, or until lightly browned.
Meanwhile, in a medium pan over medium heat, combine cranberry sauce and diced tomatoes. Bring to a simmer. Season with salt and pepper.
When the meatballs are done, arrange on a platter. Spoon cranberry mixture over them. Serve with toothpicks.
Per meatball: 60 calories; 15 calories from fat (25 percent of total calories); 2 g fat (1 g saturated; 0 g trans fats); 30 mg cholesterol; 4 g carb.; 0 g fiber; 2 g sugar; 6 g protein; 270 mg sodium.