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Cranberry Chipotle Meatballs

For the meatballs (or substitute frozen cocktail meatballs):

1 lb. ground turkey

1/4 cup breadcrumbs

1 Tbsp. Halladay's Garlic Chipotle Dip and Seasoning Blend

1/2 cup mushrooms, chopped

Preheat oven to 375˚F. Combine all ingredients; blend well. Form into balls and bake for 15 minutes, or until cooked through.

For the glaze:
2 cups plain barbecue sauce (our favorite is Sweet Baby Rays)
1 (14 oz.) can whole cranberries
½ cup orange juice
1 Tbsp. Halladay's Garlic Chipotle Seasoning

Combine all ingredients in a sauce pan or crockpot, add meatballs and simmer until heated through.

SIMILAR RECIPES
Orange Chipotle Cocktail Meatballs

Orange Chipotle Cocktail Meatballs

1 Tbsp. Halladay's Garlic Chipotle Seasoning

1 Tbsp. orange juice

1 cup barbecue sauce

1 to 2 Tbsp maple syrup, optional

1 (1 lb.) bag frozen cocktail sized Swedish style meatballs, defrosted

Combine seasoning, juice, barbeque sauce and syrup; heat in small saucepan. Add meatballs and heat through. Serve warm.

Garlic Rosemary Balsamic Meatballs

Garlic Rosemary Balsamic Meatballs

2 tsp. Halladay's Roasted Garlic & Rosemary Seasoning

3 Tbsp. hot water

1 lb. ground beef

1 egg

1/4 cup of bread crumbs

1/8 tsp of salt

2 Tbsp. olive oil

1/2 cup of balsamic vinegar

Add Halladay's Seasoning to hot water and let hydrate for several minutes. Combine the hydrated seasoning with the ground beef, egg and breadcrumbs. Form into desired sized meatballs.

Heat the olive oil in a skillet over medium/high heat. Brown the meatballs on all sides, until the meatballs are about half cooked through. Add balsamic vinegar to the meatballs and cook on med/high heat until the meatballs are caramelized and cooked through.

Mediterranean Meatballs

1 lb. ground turkey

1 egg, beaten

1/2 apple, grated

1 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning

Preheat oven to 375˚F. Combine all ingredients until well blended; season with salt and pepper if desired. Roll to form about 12 meatballs. Bake until cooked through, about 15 minutes.

Barley Vegetable Stew

1 lb lean beef, cubed

8 cups water

1 (14 oz) can chopped tomatoes

1 package Halladay’s Harvest Barn Farmhouse Vegetable Barley Stew Mix

3 carrots, peeled and chopped

3 celery stalks, chopped

In a skillet, brown the beef on all sides. In a stockpot, combine browned beef, water, chopped tomatoes and Vegetable Stew package contents. Cover and simmer for 1 to 1 hours (4 to 6 hours in the crockpot). Add carrots and celery and simmer for additional hour, or until tender.

VARIATIONS:

Add a package of frozen mixed veggies (carrots, green beans and peas) in the last 10 minutes.

Add one pound of sauteed sliced mushrooms in the last 10 minutes (may omit beef, if desired).

Add 2 cups of butternut squash (cooked and cubed) and some kale, substitute regular or turkey sausage for the beef.

Substitute one pound of ground turkey or TVP (textured vegetable protein) for Beef.

Simmer away and enjoy some comforting soups on these chilly days. Stay well and enjoy everyone!