Need to whip up a New Year’s Eve buffet dish in a hurry?
Or, do you just need a snack that will keep you going past midnight? There’s nothing better than this super spicy cranberry meatball recipe.
Nothing.
We’re not even making that up. It’s sweet and tangy, yet the crushed Mad Dog Naga Morich Pepper Pod brings out all the heat that you crave in a festive food. And, somehow the fruitiness of the chili highlights the flavors of the cranberry and orange in the sauce.
You can make a ton of meatballs with this recipe, and they’ll definitely go quickly. Even with the heat, the taste is intoxicating – anyone that can manage the fire will devour these in a matter of minutes.
And, thankfully, you won’t need to spend hours preparing these babies (though you should wear gloves for shaping the meatballs – trust us). They roll up fairly quickly and because you’re baking them, you don’t have to worry about them breaking apart in the frying pan.
Nice, right?
Ingredients
For the meatballs
½ each Mad Dog 357 Dried Naga Morich Pepper Pod, finely crushed
2 pounds Ground Beef
1 cup Breadcrumbs
2 large Eggs, slightly beaten
2 tablespoons Worcestershire Sauce
½ teaspoon Salt
For the cranberry sauce
1 can (8 oz.) Jellied cranberry Sauce
½ each Mad Dog 357 Dried Naga Morich Pepper Pod, finely crushed
½ cup Brown sugar
½ cup Orange juice
Preparation
Prepare the meatballs first. Preheat your oven to 350ºF. Line a baking sheet with baking paper and set aside. Combine the Mad Dog 357 Dried Naga Morich Pepper Pod with the remaining meatball ingredients in a large mixing bowl, but don’t overwork (that leads to tough meatballs). Form into 1-1½” meatballs and place on the baking sheet (leaving enough space around each meatball so turning them isn’t a hassle).
Bake for 10 minutes, then turn meatballs and cook for another 10-15 minutes until cooked through.
Meanwhile, prepare the cranberry sauce by combining the Mad Dog 357 Dried Naga Morich Pepper Pod with the remaining ingredients in a large skillet over a low heat. Stir until well blended an, then remove from the heat.
When the meatballs are ready, place them in the skillet with the sauce and simmer until thickened.