- 1 egg
- 3/4 cup (175 mL) dry bread crumbs
- 1 tsp (5 mL) each dried thyme and salt
- 1/2 tsp (2 mL) pepper
- 1-1/2 lb (750 g) lean ground veal
- 1/3 cup (75 mL) packed brown sugar
- 2 tsp (10 mL) dry mustard or Dijon mustard
- 1/2 tsp (2 mL) salt
- 2 cups (500 mL) unsweetened cranberry juice
- 1/3 cup (75 mL) red wine vinegar
- 1/2 cup (125 mL) dried cranberries
- 2 tbsp (25 mL) cornstarch
Meatballs: In large bowl, using fork, mix egg, bread crumbs, thyme, salt and pepper. Gently blend in veal just until combined. Form into 1-inch (2.5 cm) meatballs; place on foil-lined rimmed baking sheet. Bake in 400°F (200°C) oven for about 20 minutes or just until no longer pink inside. (Meatballs can be frozen for up to 2 months. Thaw overnight in refrigerator.)
Sauce: Meanwhile, in large saucepan, whisk together brown sugar, mustard, salt, cranberry juice and red wine vinegar. Stir in dried cranberries; bring to boil. Reduce heat and simmer for about 5 minutes or until sugar is dissolved. Whisk cornstarch with 2 tbsp (25 mL) cold water; whisk into cranberry mixture and bring to boil. Boil for about 1 minute or until clear and thickened. Add meatballs and simmer for about 5 minutes or until hot and glazed. Makes about 48 meatballs.
Variation: Sweet and Sour Meatballs: Omit salt, cranberry juice and dried cranberries. Substitute cider vinegar for the red wine vinegar; add 2 cans (14 oz/398 mL) pineapple tidbits in juice and 2 tbsp (30 mL) each soy sauce and tomato paste with the vinegar. Add 1 diced green pepper with meatballs, if desired.
Helpful Tips: Transfer hot glazed meatballs to a slow cooker to keep hot for serving on a buffet or at a party.