Ingredients

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• 1 tbsp (15 mL) olive oil

  1 onion, chopped

  1/2 cup (125 mL) chopped celery

  1/2 tsp (2 mL) minced garlic

  1/2 tsp (2 mL) each finely chopped fresh rosemary, sage and thyme

  1/2 tsp (2 mL) each salt and pepper

  1 lb (500 g) lean ground beef

  2 slices Bens^® Holsum Wheat Bread, cut into 1/4-inch (5 mm) cubes, toasted

  1 egg

   

  Spiced Cranberry Sauce:

  1 cup (250 mL) leftover cranberry sauce

  2 tsp (10 mL) sriracha sauce

Directions

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Preheat oven to 400°F (200°C). Heat oil in skillet set over medium heat; cook onion, celery, garlic, rosemary, sage, thyme, salt and pepper for about 5 minutes or until vegetables have softened.

Mix together ground beef, toasted bread cubes, onion mixture and egg; roll level tablespoonfuls (15 mL) into balls. Place on parchment paper–lined baking sheet; bake for about 10 minutes or until golden brown and cooked through.

Spiced Cranberry Sauce: Meanwhile, in small saucepan set over medium heat, combine cranberry sauce with sriracha; cook until heated through.

Skewer meatballs with toothpicks and serve with sauce for dipping.

Tips:

• To speed up preparation, use leftover stuffing and simply mix together with the ground beef and egg.

• To toast bread cubes, arrange in single layer on rimmed baking sheet. Bake in 375°F (190°C) oven for about 10 minutes or until golden and crisp.

Made With

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