Cranberry Glazed Meatballs with Mashed Potatoes and Roasted Carrots

These juicy beef meatballs are packed with flavor from Vidalia onion and garlic, then simmered in a tangy-sweet cranberry glaze. Served alongside buttery mashed potatoes and caramelized roasted carrots, this hearty meal is perfect for a cozy weeknight dinner.

The combination of savory meatballs, creamy potatoes and sweet-tart glaze creates a balanced plate that everyone will love. Best of all, it comes together in one pan with minimal fuss.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Cranberry JamView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Wash and dry produce. Trim, peel and cut carrots diagonally into ½-inch pieces. Toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. While carrots roast, dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and mash with sour cream and 1 tablespoon butter until smooth, adding splashes of reserved liquid as needed. Season with salt and pepper to taste. Keep covered off heat.
3. In a large bowl, gently combine ground beef, panko, garlic powder, Vidalia onion paste and ½ teaspoon salt. Form into 10-12 meatballs (about 1½ inches each).
4. Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over and mostly cooked through, 4-6 minutes. Pour off excess grease if needed.
5. In a small bowl, whisk together cranberry jam, chicken stock concentrate and ¼ cup water. Pour into pan with meatballs. Bring to a simmer, then reduce heat to low. Cover and cook until meatballs are coated and cooked through, about 5 minutes. If glaze is too thick, add a splash of water.
6. Divide mashed potatoes, roasted carrots and meatballs among plates. Spoon any remaining glaze over meatballs and potatoes. Serve.

Recipe Tips

FAQ

Can I use frozen meatballs?

Yes, you can use frozen beef meatballs. Just cook them according to package directions, then add the cranberry glaze and simmer as directed.

What can I substitute for cranberry jam?

You can use whole berry cranberry sauce or even raspberry jam for a similar sweet-tart flavor.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.