RITZ Cranberry-Orange Meatballs
Want to impress party guests with your cooking skills? Homemade meatballs baked until juicy then served with a creamy cranberry sauce should do the trick.
Prep time20 min
ServingsMakes 16 servings, 2 meatballs and 2 tsp. sauce each.
- 60 RITZ Crackers, crushed, divided
- 1 lb. meatloaf mix (1/3 each: ground pork, beef and veal)
- 2 cloves garlic, minced
- 2 eggs, beaten
- 4 tsp. zest and 1/3 cup juice from 1 orange, divided
- 1 cup jellied cranberry sauce, divided
- ¾ cup mayonnaise
- 4 tsp. prepared horseradish
- Heat oven to 400°F.
- Remove 2/3 cup cracker crumbs; place in small bowl. Reserve for later use.
- Mix remaining cracker crumbs with meatloaf mix, garlic, eggs, orange zest and 1/4 cup cranberry sauce just until blended; shape into 32 meatballs.
- Cover rimmed baking sheet with foil; spray with cooking spray. Roll, meatballs, 1 at a time, in reserved cracker crumbs until evenly coated on all sides. Place on prepared baking sheet.
- Bake 20 to 25 min. or until done (160°F). Meanwhile, mix mayonnaise, horseradish, orange juice and remaining cranberry sauce until blended. Refrigerate until ready to serve.
- Serve meatballs with the mayonnaise mixture.
- Size Wise
Take the time to savor the flavor of these delicious appetizers that can be included in a balanced diet on occasion.
- Make Ahead
Prepare recipe as directed except do not bake the meatballs. Refrigerate unbaked meatballs and mayonnaise mixture in separate containers up to 24 hours. When ready to serve, place meatballs on prepared baking sheet and bake as directed, increasing the baking time if necessary until meatballs are done. Serve with the mayonnaise mixture.
- Special Extra
Garnish mayonnaise mixture with a sprig of fresh parsley before serving.
Nutrition Per Serving
|% Daily Value*|
|Total fat 14g|
|Saturated fat 3g|
|Trans fat 0g|
|Dietary fiber <1g|
|Total sugars 8g|
|Added sugars 4g|
|Vitamin A||0 %DV|
|Vitamin C||4 %DV|
|Vitamin D||0 %DV|