Appetizer

Cocktail Meatballs With Cranberry Marinara

3 eggs, beaten

1/4 cup finely chopped cilantro

1 tablespoon finely chopped jalapeño slices

3 garlic cloves, minced

2 teaspoons fennel seeds

2 teaspoon dried oregano

1 teaspoon onion powder

1/2 teaspoon red pepper flakes

Kosher salt and ground pepper

3 pounds ground beef (93 percent lean)

14-ounce can whole berry cranberry sauce

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 salt and 1/2 teaspoon pepper. Whisk until well combined. Add the ground beef and mix gently until completely blended.

Divide the mixture into 50 balls, using about 2 tablespoons of the mixture per ball. Arrange on the prepared baking sheet.

Bake 20 minutes. Increase heat to broil and cook another 1 to 2 minutes, or until lightly browned.

Meanwhile, in a medium saucepan over medium heat, combine the cranberry sauce and diced tomatoes. Bring to a simmer. Season with salt and pepper.

When the meatballs are done, arrange on a platter and spoon the cranberry mixture over them. Serve with toothpicks. Makes 50 meatballs.

Per meatball: 60 calories, 15 calories from fat (25 percent of total calories), 1.5 g fat (0.5 g saturated, 0 trans fats), 30 mg cholesterol, 4 g carbohydrate, 0 fiber, 2 g sugar, 6 g protein, 270 mg sodium.