These Sweet and Tangy Cranberry Glazed Meatballs are a delightful twist on a classic appetizer, perfect for gatherings or a cozy dinner.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the ground beef, egg, garlic powder, onion powder, salt, and black pepper. Mix until just combined.
Avoid overmixing to keep the meatballs tender.
Shape the mixture into walnut-sized balls and place them in a single layer in a baking dish.
Using a small scoop can help make evenly sized meatballs.
In a saucepan, combine the ketchup, chili sauce, cranberry sauce, brown sugar, and lemon juice. Cook over medium heat, stirring frequently, until smooth.
Stirring constantly prevents the sauce from sticking to the pan.
Pour the sauce over the meatballs in the baking dish.
Ensure all meatballs are evenly coated with the sauce.
Bake uncovered in the preheated oven for 30 minutes, or until the meatballs are cooked through.
Check for doneness by cutting into a meatball to ensure it's no longer pink inside.
Serve the meatballs warm, garnished with fresh parsley if desired.
Serve with toothpicks for an appetizer or over noodles for a main dish.
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