Cranberry Glazed Beef Meatballs with Mashed Potatoes and Roasted Vegetables

These cranberry glazed beef meatballs are a perfect weeknight dinner, combining savory, tangy and sweet flavors. The meatballs are made with ground beef, panko and Vidalia onion paste, then pan-seared and finished with a glossy cranberry jam glaze.

Serve them over creamy sour cream mashed potatoes alongside roasted carrots and broccoli for a complete, satisfying meal that the whole family will love.

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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

8 ounce BroccoliView 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

ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 (220°C). Trim, peel and cut carrots into ½-inch thick diagonal slices. Toss on a baking sheet with a drizzle of oil, 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 and cover with salted water by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ½ cup cooking liquid, then drain. Return potatoes to pot and mash with sour cream and 1 tablespoon butter until smooth, adding reserved liquid as needed. Season with salt and pepper. Keep covered off heat.
3. In a large bowl, 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 cooked through and glaze coats them, about 5 minutes. Add a splash of water if glaze is too thick.
6. Divide mashed potatoes, roasted carrots and meatballs among plates. Spoon remaining glaze over meatballs and potatoes. Serve.

Recipe Tips

FAQ

Can I use frozen meatballs?

Yes, you can use frozen pre-cooked meatballs. Just skip the browning step and simmer them in the glaze until heated through.

What can I substitute for cranberry jam?

You can use any berry jam, such as raspberry or strawberry, 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 in the microwave or on the stovetop.