Savory Meatballs with Tangy Cranberry Glaze
Juicy meatballs paired with a sweet and tangy cranberry BBQ glaze, perfect for any occasion.
Equipment
- Mixing bowl
- Cookie scoop
- Saucepan
Ingredients
For the Meatballs:
- 1 ½ pounds ground chuck
- 1 egg
- 1 cup rolled oats
- ½ cup Romano cheese grated
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon paprika
- 2 garlic cloves minced
- 2 tablespoons scallions chopped
- Sea salt to taste
- Cracked black pepper to taste
For the Cranberry Sauce:
- 10 ounces BBQ sauce
- 8 ounces cranberry sauce
Instructions
- In a large mixing bowl, combine all ingredients for the meatballs.
- Mix thoroughly until well incorporated.
- Shape the mixture into 2-inch meatballs using a cookie scoop or your hands.
- Preheat the Air Fryer to 380°F (193°C) and lightly grease the cooking basket.
- Place the meatballs in the basket and cook for 10 minutes, shaking the basket occasionally.
- Cook in batches if necessary.
- While the meatballs cook, combine BBQ sauce and cranberry sauce in a saucepan over medium heat.
- Cook until the mixture thickens to a glaze-like consistency, about 15 minutes.
- Gently stir the air-fried meatballs into the cranberry sauce and cook for an additional 3 minutes, ensuring they are heated through.
- Serve warm and enjoy!
Notes & Wine Advice
Wine Advice
Pair with a medium-bodied red wine like Pinot Noir or a fruity Zinfandel to complement the sweetness of the glaze.
Nutrition values
Calories: 520 kcal | Carbohydrates: 44 g | Protein: 45.4 g | Fat: 22.4 g | Sugar: 25.5 g