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Meatballs tossed in Cranberry Balsamic sauce made with Under the Olive Tree's Tangerine Dark Balsamic Vinegar.

Cranberry Balsamic Meatballs

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Sweet, tangy, and perfect for a crowd — these baked meatballs get a boost of flavor from our Tangerine Dark Balsamic, then simmer in a cranberry-orange BBQ glaze that’s equal parts sweet and savory. A great make-ahead appetizer for holiday parties or game day spreads.

Ingredients

For the Meatballs:

  • 1lb lean ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup ketchup
  • 1 large egg
  • 2 tablespoons soy sauce
  • 1 tablespoon Tangerine Dark Balsamic
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder

For the Cranberry Balsamic:

  • 1 (12 ounce) bag of cranberries
  • 3/4 cup sugar
  • 3/4 cup fresh orange juice
  • 1 1/2 cup BBQ sauce
  • 2 tablespoons brown sugar, or to taste
  • 1 tablespoon Tangerine Dark Balsamic

Instructions

  1. Preheat the oven to 350 
  2. In a large bowl, combine ground beef, breadcrumbs, ketchup, egg, soy sauce, Tangerine White Balsamic, black pepper, and garlic powder. 
  3. Shape mixture into balls and arrange on a nonstick baking sheet.
  4. Bake until browned, 25 minutes, turning once.
  5. In a small saucepan over medium-high heat add cranberries, sugar and orange juice cook until sugar is melted and cranberries begin to burst in the heat, 4 to 6 minutes. 
  6. Add BBQ sauce, brown sugar, and Tangerine White Balsamic in a large saucepan; heat and stir over low heat until smooth. Add meatballs and simmer for 1 hour. Serve warm with your favorite side.