Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Watch how to make this recipe.
Mini Cranberry Meatball Bites
Getting reviews...
- Level: Easy
- Total: 50 min
- Active: 25 min
- Yield: 24 mini-meatball bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 68
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 5 g
- Protein
- 3 g
- Cholesterol
- 10 mg
- Sodium
- 13 mg
These cocktail meatballs nestled in puff pastry are packed with seasonal flavor and come together with just three shortcut ingredients, plus black pepper. Popping squares of pastry into a mini muffin tin makes forming the bites super-easy and bakes up crisp and buttery, an elegant counterpart to the sweet, tangy meatball center glazed with cranberry sauce. These treats strike the perfect balance between ease and indulgence, impressive as a passed cocktail appetizer or pre-dinner nibble, but just as welcome when your crowd is on the sofa watching the big game.
- Level: Easy
- Total: 50 min
- Active: 25 min
- Yield: 24 mini-meatball bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 68
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 5 g
- Protein
- 3 g
- Cholesterol
- 10 mg
- Sodium
- 13 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
a 24-cup mini-muffin tin- Bake the meatballs according to package directions. Remove from oven and set aside. Preheat the oven to 400 degrees F.
- Combine the cranberry sauce with 1/4 cup water in a large saucepan and cook over medium heat, stirring occasionally to break up any large pieces, until the sauce is melted and smooth, 5 to 6 minutes.
- Add the meatballs to the cranberry sauce and fold together with a silicone spatula until the meatballs are fully coated in the sauce. Set aside.
- Place the pastry between two pieces of parchment paper and use a rolling pin to remove creases and roll out to a 15-by-10-inch rectangle if necessary. Using a pizza cutter, cut the pastry into twenty-four 2 1/2-inch squares. Place each square of puff pastry on top of a cup of a mini-muffin tin, then gently press them into the bottoms with your fingers. Transfer the muffin tin to the refrigerator to chill for 10 minutes.
- Spoon one meatball into the cup of each pastry-lined muffin cup, reserving any leftover cranberry sauce at the bottom of the pot. Bake until the puff pastry is brown and crispy around the edges,15 to 20 minutes. Spoon reserved cranberry sauce on top of each meatball bite and sprinkle with freshly ground black pepper. Serve warm or at room temperature.
Cook’s Note
Melted jellied cranberry sauce yields the ideal glaze for these meatball bites. While equally delicious, whole-berry sauce is too chunky for this recipe.
