Start to finish: 30 minutes Makes 50 meatballs
3 eggs, beaten 1/4 cup (32 g) finely chopped cilantro 1 tbsp (15 g) finely chopped jalapeno slices 3 cloves garlic, minced 2 tsp (10 g) fennel seeds 2 tsp (10 g) dried oregano 1 tsp (5 g) onion powder 1/2 tsp (2.5 g) red pepper flakes Kosher salt and ground black pepper 3 lbs (1 kg) ground beef (93 per cent lean) 14-oz (400-g) can whole berry cranberry sauce 15-oz (425-g) can diced tomatoes Splash of hot sauce Heat the oven to 425 F (220 C). Coat a rimmed baking sheet with cooking spray. In a large bowl, combine the eggs, cilantro, jalapenos, garlic, fennel, oregano, onion powder, red pepper flakes, 2 teaspoons (10 g) of salt and 1/2 teaspoon (2.5 g) of pepper. Whisk until well combined. Add the ground beef, then mix gently until completely blended.
Divide the mixture into 50 balls, using about 2 tablespoons (30 g) of the mixture per ball. Arrange the meatballs on the prepared baking sheet.
Place the baking sheet in the oven and bake the meatballs for 20 minutes. Increase heat to broil and cook for another 1 to 2 minutes, or until lightly browned.
Meanwhile, in a medium saucepan over medium heat, combine the cranberry sauce and diced tomatoes. Bring to a simmer. Season with salt and pepper.
When the meatballs are done, arrange on a platter, then spoon the cranberry mixture over them. Serve with toothpicks.
Nutrition information per meatball: 60 calories, 15 calories from fat (25 per cent of total calories), 1.5 g fat (0.5 g saturated, 0 g trans fats), 30 mg cholesterol, 4 g carbohydrate, 0 g fibre, 2 g sugar, 6 g protein, 270 mg sodium.