Cranberry Orange Mini Cocktail Meatballs

For the meatballs:
Preheat oven to 375°F.

Place the beef in a medium mixing bowl. Grate the onion and garlic directly into the same bowl to collect the juice too. Add egg.

Pulse the Chex cereal in a food processor until fine. Then soak the Chex in the milk for a few minutes. Add it into the meat. Add sage, thyme, salt and pepper. Mix thoroughly but gently. Don’t over work.

Shape with a tablespoon so the meatballs are all approximately the same size. Place meatballs on a rimmed baking sheet leaving a little space between them.

Bake for about 25-30 minutes, until golden and cooked through and the internal temperature is 165°F.

For the sauce:
While meatballs are baking, prepare the sauce. Start with the listed amount of orange zest but you can add more to taste. Place all the sauce ingredients into a small saucepan. Heat over medium low heat, stirring occasionally. Sauce will thicken up nicely and should be ready about the same time as the meatballs are cooked through.

Place the meatballs in the sauce and stir. Serve warm.