Cranberry Glazed Beef Meatballs with Mashed Potatoes and Roasted Vegetables

These juicy beef meatballs are seasoned with garlic and onion, then simmered in a tangy-sweet cranberry glaze. Served over creamy sour cream mashed potatoes and alongside roasted carrots and green beans, this hearty meal is perfect for a cozy fall dinner.

The glaze comes together quickly with cranberry jam and chicken stock concentrate, coating each meatball in a glossy, flavorful sauce. With simple steps and everyday ingredients, you can have this satisfying dish on the table in under an hour.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView 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

ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in top position. 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 until browned and tender, 20-25 minutes.
2. Meanwhile, 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, 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 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 any remaining glaze over meatballs and potatoes. Serve.

Recipe Tips

FAQ

Can I use frozen meatballs?

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

Can I substitute the cranberry jam?

You can use whole berry cranberry sauce or even raspberry jam for a different flavor.

How do I store leftovers?

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