1 lb. ground lamb
1/2 cup bread crumbs (fresh are best)
1/2 teaspoon crushed thyme
Salt and pepper
1 cup cranberry sauce
1/4 cup apple or orange juice
1/4 cup cider or red wine vinegar
2 tablespoons brown sugar
2 teaspoons Dijon mustard
- Mix together first five ingredients. Shape into small balls (< 1 inch) and bake on cookie sheet at 350 for 20 - 25 minutes or until no longer pink inside.
- In saucepan combine all ingredients for the Cranberry Mixture. Cook over medium heat, stirring occasionally, for 10-15 minutes or until it starts to thicken. Add meatballs and simmer for 5 minutes.
- Serve piping hot with cocktail picks.
A family favourite at the holiday games night, and an often requested appetizer for weddings and seasonal gatherings at Historic Markerville's Fensala Hall. A great make-ahead for the holidays—just reheat gently in the oven—or double the recipe and serve as a main dish with rice and green beans.
Recipe courtesy of Kathleen Raines, Starkroft Rideau Arcotts / Fensala Hall Food Service