These tender Crockpot cranberry and orange meatballs are easy to make, sweet, and comforting.
Now and then it's pleasant to clean off the moderate cooker. I like basic formulas and I adore the fragrance that fills my kitchen as these meatballs cook.
These pork meatballs are delicate and delightful, and the sauce is sweet with a tiny bit of harsh. The meatballs and sauce run well with jasmine rice, and spring onions cut on top finish the dish.
This formula makes around 35 meatballs and a liberal measure of sauce, so there are a lot of scraps to be had. Work snacks settled for the week!
Recipe type: Slow Cooker
Prep time:
Cook time:
Total time:
Serves: 6-8
Sweet and sour cranberry and orange meatballs in the slow cooker.
INGREDIENTS
For the Meatballs
- 2 pounds lean ground pork
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup milk (I used skim)
- 1 teaspoon garlic powder
- Salt & pepper
For the Sauce
- 1 (11.8 fluid ounce) can jellied cranberry sauce (I used Ocean Spray)
- 1 (8.5 fluid ounce) jar orange marmalade
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
Serve with:
- Jasmine rice
- Spring onions, chopped
INSTRUCTIONS
- In a large bowl, combine meatball ingredients, mixing gently with your hands and forming 1.5 inch balls (recipe should make 30-40). Set aside.
- Add sauce ingredients into your slow cooker. Stir until mostly combined (it's ok if the cranberry jelly doesn't completely break up, it will once it cooks). Set on low heat.
- Add meatballs to slow cooker. I find it works best to add a few at a time, and carefully mixing with the sauce as you go along so meatballs are coated.
- Close lid and let cook for 5.5-6 hours on low or until meatballs are cooked through. I stir it periodically, but it's not necessary (i.e. if you're not home).
- Serve with rice and chopped spring onions.
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