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Cranberry-Balsamic Beef Meatballs
Melissa Hart

Cranberry-Balsamic Beef Meatballs

These are dinner meatballs, not tiny party snacks, with a tart cranberry sauce that makes sense next to mashed potatoes. Browning is worth the extra pan because it sets the shape and leaves dark edges. The balsamic keeps the sauce from tasting like warmed jam.
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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 the beef, breadcrumbs, onion, egg, milk, salt and pepper just until combined and shape the mixture into 18 meatballs.
  2. Heat the oil in a large skillet over medium-high heat and brown the meatballs in two batches, turning to color three sides, about 6 minutes per batch.
  3. Transfer the meatballs to a 5- or 6-quart slow cooker.
  4. Whisk the cranberry sauce, broth, vinegar, brown sugar, Worcestershire and rosemary until mostly smooth and pour it over the meatballs.
  5. Cover and cook on low until the meatballs reach 160°F and the sauce darkens, 4 1/2 to 5 hours.
  6. Turn the meatballs gently through the sauce and let them stand uncovered for 10 minutes before serving.