Lean meatballs are a more affordable, better-for-you option than rich pastry-wrapped hors d’oeuvres. You can always take the shortcut and buy 1 lb (500 g) frozen cooked meatballs instead of making from scratch.
| 2 lb (1 kg) |
Lean or Extra Lean Ground Beef Sirloin* |
| 2 |
eggs, lightly beaten |
| 1 cup (250 mL) |
dry bread crumbs |
| ⅔ cup (150 mL) |
EACH finely grated carrot and shredded onion |
| 2 tbsp (30 mL) |
Lea & Perrins® Worcestershire Sauce |
| 1 tsp (5 mL) |
EACH salt and pepper |
| 1 can (398 mL) |
jellied cranberry sauce |
| 1 bottle (455 mL) |
Heinz® Chili Sauce |
- Lightly combine meat with egg, bread crumbs, carrot, onion, Worcestershire sauce and salt and pepper.
- Use a 1 tbsp (15 mL) measure to scoop and form into about sixty 1-inch (2.5 cm) meatballs. Place in a single layer on foil or parchment paper lined rimmed baking sheets.
- Bake in 400°F (200°C) oven for 15 to 20 minutes, until digital rapid-read thermometer inserted into the centre of several meatballs reads 160°F (71°C).
- Meanwhile, combine cranberry sauce and Heinz® Chili Sauce in large saucepan. Heat through over medium-low heat, stirring occasionally. Gently stir in hot meatballs.
*Other options: Lean/Extra Lean Ground Round, Lean Ground Chuck, Lean/Extra Lean Ground Beef