Mini Cranberry Meatballs with Sweet-Hot Dipping Sauce

(from earlyriser’s recipe box)

About 40 meatballs

Source: Paula Deen's Christmas Dec 2010 (from RecipeThing user mayflowerkids)

Categories: appetizers, beef, mardi gras


  • 1 1/2 lbs groung round
  • 1 large egg, lightly beaten
  • 1/2 c dry bread crumbs
  • 1 T tomato paste
  • 1 t olive oil
  • 1 t Dijon mustard
  • 1/2 t ground cumin
  • 1/2 t salt
  • 1/2 t ground black pepper
  • 3/4 t ground oregano
  • 2 cloves garlic, minced
  • 1/3 c chopped fresh cranberries
  • 1 t chipotle pepper sauce (such as Tabasco Chipotle Pepper sauce)
  • Sweet-Hot Dipping Sauce*


  1. Preheat oven to 400F. Spray rack of a broiler pan with nonstick cooking spray; place in an aluminum foil-lined broiler pan.

  2. In a large bowl, combine ground round, egg, bread crumbs, tomato paste, olive oil, mustard, cumin, salt, pepper, oregano, garlic, cranberries, and chipotle sauce.

  3. Shape mixture into 40 1-inch meatballs. Bake 15 minutes or until done. Serve warm with Sweet-Hot Dipping Sauce

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