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.