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Leftover cranberry sauce and sriracha make an easy dipping sauce for stuffing-inspired meatballs.

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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


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.


• 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.

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