Cranberry-Citrus Meatballs

Cranberry-Citrus Meatballs

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From: Diabetic Living Magazine

Mix chopped dried cranberries together with your meatball mixture to add a hit of sweetness in every bite. These meatballs start in the skillet but finish in the slow-cooker, making them an easy make-ahead meal.

Ingredients 32 servings

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Original recipe yields 32 servings
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  • 2 eggs, lightly beaten
  • 2 pounds ground pork
  • 1 cup cooked long-grain brown rice
  • ½ cup dried cranberries, finely chopped
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 to 3 teaspoons olive oil
  • 1 (14.5 ounce) can whole berry cranberry sauce
  • ⅓ cup reduced-sugar ketchup
  • ¼ cup orange juice
  • 2 tablespoons lime juice

Preparation

  • Prep

  • Ready In

  1. In a large bowl, combine eggs, pork, rice, dried cranberries, salt and pepper. Shape mixture into 64 meatballs (each about 1½ inches in diameter). If mixture is sticky, use wet hands to shape the meatballs.
  2. In an extra-large skillet, heat 2 teaspoons oil over medium heat. Cook meatballs, half at a time, in hot oil for about 5 minutes or just until browned and slightly firm (meatballs will not be cooked through), turning once halfway through cooking. If necessary, add the remaining 1 teaspoon oil to skillet during cooking. Immediately transfer meatballs to a 3- ½- to 4-quart slow cooker.
  3. In a medium bowl, whisk together cranberry sauce, ketchup, orange juice and lime juice until combined. Pour cranberry sauce mixture over meatballs in slow cooker (do not stir). Cover; cook on Low for 3 to 4 hours or on High for 1½ to 2 hours.

Nutrition information

  • Serving size: 2 meatballs
  • Per serving: 103 calories; 5 g fat(2 g sat); 0 g fiber; 8 g carbohydrates; 6 g protein; 3 mcg folate; 31 mg cholesterol; 5 g sugars; 38 IU vitamin A; 1 mg vitamin C; 7 mg calcium; 0 mg iron; 127 mg sodium; 87 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 medium-fat protein, ½ fruit

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