Are you looking for a unique and flavorful twist on classic chili? Then look no further! This Meatball Cranberry Chili Sauce recipe combines the hearty comfort of meatballs with the surprisingly delicious tang of cranberry sauce, creating a dish that's both comforting and exciting. It's perfect for a chilly evening, a festive gathering, or simply a delicious and satisfying weeknight dinner. This easy recipe is perfect for beginner cooks, yet sophisticated enough to impress seasoned chefs. Let's get started!
Ingredients:
For the Meatballs:
- 1 lb ground beef (or a blend of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
For the Chili Sauce:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup chicken broth
- 1/2 cup cranberry sauce (whole berry or jellied)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
Making the Meatballs:
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, onion, garlic, oregano, basil, salt, and pepper. Gently mix until just combined; avoid overmixing.
- Roll the mixture into 1-inch meatballs.
- Heat a large skillet over medium-high heat. Add a tablespoon of olive oil and brown the meatballs on all sides. This step helps to develop a rich flavor. Remove the meatballs from the skillet and set aside.
Preparing the Chili Sauce:
- In the same skillet, add the remaining olive oil and sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the crushed tomatoes, kidney beans, black beans, chicken broth, cranberry sauce, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Bring to a simmer.
- Add the browned meatballs to the sauce. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, allowing the flavors to meld beautifully. The longer it simmers, the richer the taste will become.
Serving:
- Garnish with fresh cilantro before serving.
- Serve hot with your favorite sides, such as crusty bread, cornbread, or a simple green salad.
Tips and Variations:
- Spice it up: For a spicier chili, add more cayenne pepper or a diced jalapeño pepper to the sauce.
- Add vegetables: Feel free to add other vegetables, such as bell peppers, carrots, or zucchini, to the chili sauce.
- Use different beans: Experiment with different types of beans, such as pinto beans or chickpeas.
- Make it ahead: This chili tastes even better the next day! Make it ahead of time and reheat before serving. It's a fantastic make-ahead recipe for meal prepping.
- Slow cooker option: For an even easier approach, brown the meatballs as instructed, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-450 Protein: Approximately 30g Fat: Approximately 20g Carbohydrates: Approximately 30g
This recipe offers a delicious and satisfying healthy meal, perfect for a quick dinner idea or a more elaborate homemade cooking project. The combination of sweet and savory flavors makes it a truly memorable dish. Enjoy!