Spicy Cranberry Meatballs

Ingredients

• 2 lbs ground beef
• 1 cup panko bread crumbs
• ⅓ cup minced onion
• 2 eggs, lightly beaten
• ½ cup milk
• 2 tsp ground ginger
• 1 tsp salt
• ¼ tsp pepper

• 7 oz cranberry sauce
• ¼ cup hoisin sauce
• 2 tbsp chili garlic sauce
• ¼ cup ketchup
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 2 tbsp Worcestershire sauce
• 1 tsp cayenne pepper
• 1 tsp chili powder
• 2 tbsp Amoretti® Natural Cranberry Artisan Flavor
• 2 tbsp Amoretti® Blue Agave Nectar Light
• 2 tbsp Amoretti® Aged Pomegranate Balsamic Vinegar

Directions

1. Preheat oven to 425°F.
2. Gently combine all ingredients for the meatballs.
3. Roll the mixture out with your hands or use an ice cream scoop to make small balls.
4. Place on a parchment-lined sheet pan.
5. Bake for 10 minutes until browned.

6. In a large saucepan, whisk together all ingredients for the sauce.
7. Bring to a simmer, stirring, until sauce is smooth.
8. Place a layer of baked meatballs in the bottom of a slow cooker.
9. Pour some sauce over the layer of meatballs.
10. Continue layering remaining meatballs and sauce.
11. Gently stir together.
12. Cover and cook on low for 2 hours or on medium for 1 hour, stirring intermittently.

• Use gloves when rolling the meatballs, they are sticky!
• Cover the baking sheet with parchment for easy clean-up and to prevent sticking.
• If you want meatballs sooner, increase heat to medium and cook for only one hour.