Cranberry Glazed Beef Meatballs with Creamy Mashed Potatoes and Roasted Carrots

These juicy beef meatballs are packed with flavor from garlic, panko breadcrumbs and sweet Vidalia onion paste. Pan-seared until golden, then simmered in a tangy cranberry glaze, they’re the perfect centerpiece for a comforting dinner.

Serve them over creamy sour cream mashed potatoes alongside tender roasted carrots for a complete meal that’s sure to become a family favorite. Ready in about 45 minutes, this dish is ideal for busy weeknights or casual entertaining.

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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

6 ounce AsparagusView 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) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick 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 (¾ cup for 4 servings), then drain. Return potatoes to pot and mash with sour cream and 1 TBSP butter (2 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired. Keep covered off heat until ready to serve.
3. Meanwhile, in a large bowl, gently combine beef, panko, garlic powder, Vidalia onion paste and ½ tsp salt (1 tsp for 4 servings). Form into 10-12 1½-inch meatballs (20-24 meatballs for 4).
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. TIP: If there’s excess grease in your pan, carefully pour it out.
5. While meatballs cook, in a small bowl, whisk together jam, stock concentrate and ¼ cup water (⅓ cup for 4 servings). Pour jam mixture into pan with meatballs. Bring to a simmer, then reduce heat to low. Cover and cook until meatballs are coated and cooked through, 5 minutes. TIP: If glaze seems too thick, add a splash of water.
6. Divide mashed potatoes, carrots and meatballs between plates. Spoon any remaining sauce from pan over meatballs and mashed potatoes. Serve.

Recipe Tips

FAQ

Can I use frozen meatballs instead of making from scratch?

Yes, you can use frozen pre-cooked meatballs. Just brown them in the pan as directed, then proceed with the glaze. Adjust cooking time as needed.

What can I substitute for cranberry jam?

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

Can I make this dish dairy-free?

Yes, substitute the butter with a dairy-free alternative and use a dairy-free sour cream or skip it. The mashed potatoes will still be creamy with enough liquid.