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Chipotle Cranberry Glazed Lamb Meatballs

Prep time: 15 minutes
Cook time: 20 to 25 minutes

Meatballs:
1/2 cup panko breadcrumbs
1/4 cup almond milk or milk
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons Mexican blend seasoning
1 teaspoon sea salt
1 lb. ground California Lamb
1 egg
Cranberry Chipotle Glaze:
1/4 cup orange juice
2 tablespoons lime juice
2 tablespoons frozen, thawed cranberry juice concentrate
1 tablespoon minced chipotle peppers in adobo sauce, or to taste*
1 (14-oz.) can jellied cranberry sauce
Preheat oven to 375°F and line a baking sheet with parchment paper or lightly greased foil. Mix all meatball ingredients in a medium bowl until well combined. Shape into 1-inch balls and place on baking sheet. Cook for 20 to 25 minutes. While meatballs are cooking, heat all glaze ingredients in a small saucepan. Cook over medium heat until hot and bubbly, whisking occasionally. Toss half the glaze with hot meatballs and serve the remaining glaze in a bowl on the side.

*Add additional adobo sauce for extra flavor and heat.

 
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© 2020 Patty Mastracco Food, Inc.
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