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Andrew Fowler

Cranberry-Balsamic Beef Meatballs

Print Recipe
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs 85% lean ground beef
  • 3/4 cup plain breadcrumbs
  • 1/2 cup finely diced yellow onion
  • 1 large egg
  • 1/3 cup whole milk
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 can 14 oz whole-berry cranberry sauce
  • 1 cup low-sodium beef broth
  • 1/4 cup balsamic vinegar
  • 2 tbsp packed dark brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried rosemary

Method
 

  1. Mix beef, breadcrumbs, onion, egg, milk, salt, and pepper just until combined. Shape into 18 meatballs.
  2. Heat oil in a large skillet over medium-high heat. Brown meatballs in two batches, turning to brown three sides, about 6 minutes each.
  3. Transfer to a 5- or 6-quart slow cooker.
  4. Whisk cranberry sauce, broth, vinegar, brown sugar, Worcestershire, and rosemary until mostly smooth. Pour over meatballs.
  5. Cover; cook on low for 4 1/2 to 5 hours until meatballs reach 160°F and sauce darkens.
  6. Gently turn meatballs through sauce; rest uncovered for 10 minutes before serving.