Festive Cranberry Meatballs

  • For the Meatballs
  • 1 KG Ground Wyndhams Beef
  • 300g Breadcrumbs
  • 1 Chopped Onion
  • 2 Eggs (beaten)
  • 250ml Milk
  • 1 TSP Ground Ginger
  • 2 Cloves of Garlic (crushed)
  • Salt & Pepper
  • For the Cranberry Sauce
  • 70g Wyndhams Cranberry Sauce
  • 2 TBSP Ketchup
  • 2 TBSP Hoisin Sauce
  • 1.5 TBSP Sriracha
  • 1 Clove of Garlic (crushed)
  • 1 TBSP Soft Brown Sugar
  • A dash of white wine

1. Start by preheating your oven to 180 degrees. Then in a large bowl combine all of the meatball ingredients and mix well – we recommend getting your hands in to ensure all the ingredients are distributed evenly. Then roll the meatballs out and place them onto a baking tray lined with baking paper. Bake the meatballs for around 8 minutes or until they’ve turned a light brown colour.

2. Whilst the meatballs are cooking, start to prepare your cranberry sauce. Add all of the sauce ingredients into a separate bowl and mix well.

3. Once the meatballs are a light brown colour, transfer them into the slow cooker with the pre-made sauce. Set on a low heat and allow to cook for around 2-3 hours, or until the meatballs are fully cooked through. Remember to stir the meatballs every hour to so.

4. Transfer into a serving dish and wow your guests!