I love this time of year but I hate how busy my weeks have become. Luckily my work really calms down around this time so I have time for these social obligations. From one white elephant party to the next I am a happy camper until I realize I’ve been slacking on posting for the blog. I tend to be the social dragonfly (my version of the phrase) of my relationship so convincing Katie to pack our weekends full can be interesting. After four years I know if I promise food she will go with smiles.

Leading up to the Christmas Holiday this year I was trying to think of a great recipe that could act as a side or a main meal. The only time I think about eating a cranberry dish is during the holiday season so I thought I would find a cranberry meatball recipe. I found a great one from Danelle through her blog, Let’s Dish Recipes. I loved that this recipe did not include a crockpot. Don’t get me wrong, I love a good crockpot easy meal but I also love a good crispy meatball which is hard to create in a steamy, low simmering crockpot. I did not make my cranberry sauce from scratch because I simply did not have time so I bought the whole cranberry sauce can instead. The Thai chili component of this recipe really sealed the deal in my opinion because it was a combo of sweet and spicy from the sauce and tart from the cranberries.

The meatballs in the original recipe were frozen and I would recommend buying those if you don’t have time to make them from scratch. Since Katie has Celiac our options were slim and we didn’t have a choice. As I have mentioned before in DAM Good Food, my family raises their own cattle and most of the beef recipes we have done for our blog have been with their beef.  Another awesome reason to make your own meatballs gluten free or not is because you can freeze them for later! Meal prep is my favorite weekend past time. Scroll down below to find the recipe to make gluten free meatballs!

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Check out the full recipe —> Cranberry Glazed Meatballs 

Gluten free substitutions —> Finding gluten free frozen meatballs will be a challenge, especially at a generic grocery store. If you want to make your meatballs from scratch you will need to make a few gluten free adjustments. For the binding ingredient, we used  Glutino Bread Crumbs  and were happily surprised. Glutino is a great brand but normally we use Ian’s Panko breadcrumbs  with a great success rate. Glutino had a corn base and held the meatballs together super well. As always we like to remind readers to always read the ingredients of the Worcestershire sauce. Many have wheat included and many do not.

Meatball Recipe 

1 lb ground beef

1 teaspoon ground ginger

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

2 eggs

4 oz bread crumbs

Preheat the oven to 400 F. degrees. Line baking sheet with parchment paper and set aside.

Mix all ingredients together and form golf ball sized balls. Place on baking sheet and bake for 20 minutes or until golden. Toss in sauce and serve warm.