Eu dei uma mordida nisso no ano passado em um pote de sorte, e graças a Deus eu consegui a receita

Ingredients:
Ground meat (turkey or beef) – 1 pound
Cranberry sauce – 1 cup
Stuffing mix (dry) – 1 box
Chicken or vegetable broth – 1 cup
Egg – 1, beaten
Onion – 1, finely chopped
Garlic – 2 cloves, minced
Salt – to taste
Black pepper – to taste
Dried herbs (thyme, rosemary, sage) – 1 teaspoon each
Olive oil – for frying
Parsley – for garnish
Instructions:
Preparation: In a large bowl, combine the ground meat, half of the cranberry sauce, stuffing mix, beaten egg, chopped onion, minced garlic, salt, pepper, and dried herbs. Mix well until all ingredients are evenly distributed.
Form Meatballs: Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.
Brown Meatballs: In a skillet, heat some olive oil over medium heat. Add the meatballs and cook until they are browned on all sides. This step adds flavor and texture to the meatballs.
Slow Cooker Setup: Place the browned meatballs into the slow cooker. Pour the chicken or vegetable broth over the meatballs. This will keep them moist and tender during the slow-cooking process.
Cooking: Cook on low heat for about 4-6 hours, or on high heat for about 2-3 hours. The meatballs should be cooked through and tender.
Adicione o molho de cranberry: Cerca de 30 minutos antes de servir, coloque o molho de cranberry restante na panela elétrica. Isso dará às almôndegas um delicioso sabor de cranberry.
Servir: Depois de cozido, decore com salsa e sirva as almôndegas. Eles podem ser apreciados sozinhos ou com purê de batata ou vegetais.

Anúncio

Opcional: Para um toque especial, você pode adicionar um pouco de raspas ou suco de laranja ao molho de cranberry para obter um sabor cítrico.
Aproveite suas almôndegas recheadas de cranberry em fogão lento!