Preparation time
20 minutes
Ready in
40 minutes
Baking 20 minutes
Makes
42 Meatballs
Ingredients
- 250 g Ontario Mushrooms
- 1/2 cup (125 mL) coarsely chopped Ontario Onion
- 750 g lean ground Ontario Beef
- 1-1/2 tsp (7 mL) each dried sage leaves, thyme leaves and celery salt
- 1/2 tsp (2 mL) each ground allspice, cinnamon and nutmeg
- 3/4 cup (175 mL) packed mashed Ontario Potato (about 1 potato)
Glaze:
- 1 cup (250 mL) smooth jellied cranberry sauce
- 1/4 cup (50 mL) barbecue sauce
- 2 tbsp (25 mL) Ontario Maple Syrup
Instructions
In food processor, pulse mushrooms and onion until evenly ground, stopping often to scrape down side. Place in large bowl; add beef, sage, thyme, celery salt, allspice, cinnamon and nutmeg. Add potato; mix well with your hands. Shape into approximately 42 meatballs 1-1/2 inches (2.5 cm).
Arrange racks in top and bottom third of oven. Spray or oil 2 large rimmed baking sheets. Place meatballs on baking sheet. Bake in 350°F (180°C) oven, switching racks halfway through, until meatballs are brown and firm to the touch, about 20 minutes. Let stand on baking sheet for 3 minutes. Remove to large serving bowl.
Glaze: Meanwhile, in medium skillet, over medium-low heat, combine jellied cranberry sauce, barbecue sauce, 1/4 cup (50 mL) water and maple syrup, stirring often, until melted and fairly smooth. If desired, stir in more water, a tablespoon (15 mL) at a time. Pour over meatballs and stir gently to coat. Serve with toothpicks.
Tip: Make meatballs ahead, bake and cool on sheets; refrigerate in sealed container for up to 3 days or freeze. Warm meatballs in microwave for 7 minutes. Prepare glaze as above; pour over meatballs, stir to coat. Serve warm.
Nutritional Information
1 Meatball (When recipe makes 42):
Protein: 4 grams
Fat: 1 gram
Carbohydrate: 4 grams
Calories: 40
Fibre: 0 grams
Sodium: 65 milligrams