These lightened up mini meatballs with a zesty curried cranberry dipping sauce are a perfect make-ahead appetizer for the holidays.
Happy holidays my friend! I hope you all had a wonderful Thanksgiving and/or Friendsgiving, and are pleasantly full from turkey, stuffing, and quality time with family and friends. I also hope you’re not all turkeyed and cranberried out, because I’ve got a perfect appetizer for you to make for your next holiday gathering. And you know there will be gatherings galore in the next few weeks.
A few weeks ago, I received a box of ingredients from the Cranberry Institute and Cranberry Marketing Committee, and an invitation to create a recipe using the ingredients to celebrate #CranberryFriendsGiving. Kind of like a top chef challenge with cranberries as the secret ingredient. This what was in my box: old fashioned oats; pistachios; turmeric; and whole cranberry sauce. I was totally thinking dessert-y with the cranberries, pistachios and oats. But that turmeric really had me stumped. Turmeric is that hot spice of the moment with the bright yellow color and the flavor that screams mustard and pickles. Not really dessert material.
But how about a Indian-inspired twist on those sweet mini-meatballs with the grape jelly dipping sauce? Yes, please! I’m totally in love with this quick appetizer recipe, especially because you can make it ahead of time and just reheat it in a casserole dish or crockpot before your guests arrive.
The cranberry dipping sauce is pretty darn delicious, if I do say so myself. The turmeric is quite at home with some curry powder, and just a hint of ginger.
I’m so making this again for my #FriendsChristmas party!
Is this going to be a busy party season for you? What are you making or bringing?
Many thanks to the Cranberry Institute and Cranberry Marketing committee for sponsoring this post.