Savoury Stuffing Meatballs with Spiced Cranberry Sauce
Preparation
10 min
Total
30 min
8
Servings
Put your leftovers to work this season with our Savoury Stuffing Meatballs with Spiced Cranberry Sauce recipe. A kick of Sriracha takes this flavourful family favourite to the next level with a fun Thanksgiving-inspired sauce. Use leftover stuffing to speed up preparation, or create the festive fall flavour with a classic blend of celery, herbs and spices. Serves eight.
MADE WITH Pain à 100 % de blé entier de Dempster’s®
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INGREDIENTS
- 2 slices Dempster's® 100% Whole Wheat Bread, cut into 1/4-inch (5 mm) cubes, toasted
- 1 tbsp (15 mL) olive oil
- 1 onion, chopped
- 1/2 cup (125 mL) chopped celery
- 1/2 tsp (2 mL) minced garlic
- 1/2 tsp (2 mL) each finely chopped fresh rosemary, sage and thyme
- 1/2 tsp (2 mL) each salt and pepper
- 1 lb (500 g) lean ground beef
- 1 egg
- Spiced Cranberry Sauce:
- 1 cup (250 mL) leftover cranberry sauce
- 2 tsp (10 mL) sriracha sauce
DIRECTIONS
- Preheat oven to 400°F (200°C). Heat oil in skillet set over medium heat; cook onion, celery, garlic, rosemary, sage, thyme, salt and pepper for about 5 minutes or until vegetables have softened.
- Mix together ground beef, toasted bread cubes, onion mixture and egg; roll level tablespoonfuls (15 mL) into balls. Place on parchment paper-lined baking sheet; bake for about 10 minutes or until golden brown and cooked through.
- Spiced Cranberry Sauce: Meanwhile, in small saucepan set over medium heat, combine cranberry sauce with sriracha; cook until heated through.
- Skewer meatballs with toothpicks and serve with sauce for dipping.
Tips:
To speed up preparation, use leftover stuffing and simply mix together with the ground beef and egg.
To toast bread cubes, arrange in single layer on rimmed baking sheet. Bake in 375°F (190°C) oven for about 10 minutes or until golden and crisp.