Baked Cranberry Meatballs

There is magic, at this time of the year, and my meatballs have been touched by this magic.  I make meatballs, throughout the year and while they are good, they are not the top of the line.  The Passover meatballs were unbelievable.  I did put a lot of chopped vegetables in them and I have discovered that vegetables can be more powerful than spices.

My guests raved about them and I had to hide a few for after the holiday since I had not eaten them, at them meal, they were served.  One of the problems, for me, about food on Passover is that with four filling meals to eat, by the fourth, there is nothing I want to eat.  The first meal is appreciated and by the second, I eat but am pulling back.  The third, I eat minimally, a taste of this and a taste of that and finally, the fourth meal, I select one dish and eat just a little bit.  I can’t say the same about the others, at the table, who had no such issue.  They ate heartily.  When I saw my husband, going for seconds, I had to control myself , not to take the dish from him.

I finally ate a meatball, last night, after the holiday was over and I thought it was a magical meatball, also.  The magic of Passover appears to pass its wand over all our food.  Chicken soup never tastes better.  Brownies made from potato starch are transformed to chewy masterpieces.  It must be the holiday

Cranberry Meatballs


1 pound chopped chicken

1 pound chopped turkey

3 tablespoons ground nuts (I used walnuts.)

3 tablespoons potato starch

1 egg

1/8 teaspoon of black pepper

1/2 onion, finely chopped

1/4 green pepper, finely chopped

1/4 red pepper, finely chopped

1/2 cup shredded carrots

1 tablespoon chopped fresh parsley

1/4 teaspoon garlic powder

1/2 teaspoon onion powder


3 cups Marinara sauce

1 can smooth cranberry sauce

1 tablespoon lemon juice

1/2 cup ketchup

1 tablespoon brown sugar


Preheat over to 400 degrees F.

Mix ground turkey and beef with walnuts, potato starch and black pepper.  Mix in the egg well.  Add chopped and shredded vegetables.  Add garlic and onion powder.

Form meatballs into round globes.  I used a quarter cup measure to determine the size of these meatballs.

Place meatballs on a cookie sheet and bake for 25 minutes.

While meatballs are baking, combine sauce ingredients, Marinara sauce, ketchup, cranberry sauce, lemon juice and brown sugar.  Mix until cranberry sauce is incorporated into the sauce.

Remove meat from the oven and drain before dropping into the sauce.  When you put the meatballs into sauce,  swirl them around so they are all coated.

If it was not Passover, I would probably serve these with rice. 

This is linked to   $5 Dinner Challenge

2 comments on “Baked Cranberry Meatballs

  1. Oh they sound delicious and very interesting! Magic, of course. :-)

    “Oh, the lovely fickleness of an April day!”
    ~William Hamilton Gibson

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