The Best Cranberry Meatballs-Low Sugar

• Author: Summer Montgomery
• Servings: 24-30 meatballs
• Prep Time: 15 mins
• Cook Time: 30 mins
• Servings: 4

Ingredients

Meatballs

• 1 pound ground beef
• 1 small shallot, peeled and minced
• 1 clove of garlic peeled and grated
• 1 egg white
• ¼ cup panko crumbs
• ¼ cup chopped fresh parsley
• ¼ cup grated Parmesan cheese
• 2 tablespoons tomato paste

BBQ Cranberry Sauce

• 2 cups cranberry sauce (I used my homemade one but store bought works too)
• ½ cup bbq sauce
• 3 tablespoons Thai chili sauce (I used Sambal Oelek or you could use Sriracha)
• 1 tablespoon freshly squeezed lemon juice
• Chopped fresh parsley for garnish

Preparation

Preheat the oven to 400 F degrees. Line a baking sheet with foil or parchment paper.

In a large bowl, combine all of the meatball ingredients, mix until well combined. Roll meat mixture into desired meatball size**. Place meatballs onto the prepared baking sheet and bake for 8 minutes, or until lightly browned.

Meanwhile, whisk all of the Cranberry Sauce ingredients together in a bowl starting with just 1 tablespoon Sambal Oelek sauce if you’re not sure how spicy you want them. You can add more to taste at the end of cooking.

Line the bottom of your slow cooker with meatballs, then a layer of Sweet and Spicy Cranberry Sauce, then the remaining meatballs followed by the remaining. Sauce. Gently stir meatballs an hour after cooking.

Cover and cook on low heat for 2-4 hours (depending on size of meatballs) or until cooked through. Taste and stir in additional hot wings sauce (I use a total of 2 tablespoons which is moderately spicy). Keep warm until serving.

Homemade Cranberry Sauce

• 12 ounce bag cranberries, rinsed (approx 3-4 cups)
• 3/4 cup water
• ¼ cup fresh orange juice (about ½ large orange)
• 1/2 tsp stevia
• 1 teaspoon orange zest
• ½ teaspoon pure vanilla extract

Mix all the ingredients in a saute pan and simmer over medium heat.