Cranberry Glazed Beef Meatballs with Mashed Potatoes and Roasted Carrots

These juicy beef meatballs are coated in a tangy-sweet cranberry glaze that’s simply irresistible. Paired with creamy mashed potatoes and tender roasted carrots, this comforting meal is perfect for a cozy night in.

Made with simple ingredients like ground beef, panko breadcrumbs and Vidalia onion paste, the meatballs are pan-seared until golden, then simmered in a quick cranberry jam sauce. The result is a flavorful dish that comes together in under an hour.

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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

20 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

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. 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, then drain. Return potatoes to pot and mash with sour cream and 1 TBSP butter 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. Form into 10-12 1½-inch meatballs.
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. 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. 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. 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?

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

Can I substitute the cranberry jam?

You can use any berry jam or jelly, such as raspberry or strawberry, for a similar sweet-tart glaze.

How do I store leftovers?

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