It’s the season for giving thanks! So, television host and author, Chef Christy Rost, is stopping by the Pittsburgh Today Live kitchen to help get you ready for the Thanksgiving holiday coming up later this month.

Cocktail Meatballs with Spicy Cranberry Glaze

Meatballs
2 pounds ground chuck
1 cup Panko bread crumbs
½ cup red onion, finely chopped
3 large cloves garlic, peeled and minced
1 teaspoon Kosher salt
1 teaspoon onion powder
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
2 eggs

Preheat the oven to 350 degrees. In a large bowl, combine the meat, bread crumbs, onion, garlic, salt, onion powder, black pepper, and cayenne pepper. Mix well with a fork or hands, roll the mixture into 1-inch meatballs, and place them on large cookie sheets. Bake 12 minutes, turn the meatballs over, and bake 12 minutes more. Remove them from the oven, cool several minutes, and remove them from the trays.

Cranberry Glaze
1 14-ounce can jellied cranberry sauce
1 14-ounce can whole cranberry sauce
1 ½ cups chili sauce
1/3 cup dry red wine
3 tablespoons brown sugar, packed
½ teaspoon Worchestershire sauce
3 shakes of Tabasco

In a large saucepan over medium heat, stir together the cranberry sauces, chili sauce, wine, brown sugar, Worchestershire sauce, and Tabasco. Bring the mixture to a low boil, stirring frequently. Reduce the heat to low, add the meatballs, cover, and simmer 20 to 30 minutes, stirring occasionally, until the meatballs are hot.

Meatballs may be made ahead, chilled and reheated just before serving.

Yield: 65 meatballs