Savory Cranberry Meatballs
Servings: 4 people
Homemade meatballs are tossed in a savory sauce made from shallots, cranberries, brown sugar, dijon mustard, garlic, and maple syrup to create a dish unlike anything you’ve tasted before.
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Ingredients
Meatballs
- ½ pound lean ground beef
- ½ pound lean ground pork
- ⅓ cup milk
- 1 egg
- ¼ cup breadcrumbs
- 1 package french onion soup mix
- 2 tablespoons fresh chopped parsley
Savory Cranberry Sauce
- 2 tablespoons olive oil
- ¼ cup shallots, minced
- 2 cloves garlic, minced
- 1 ½ teaspoons fennel seeds, crushed
- 1 ½ pounds fresh or frozen cranberries
- ¾ cup brown sugar
- ¼ cup maple syrup
- ½ cup water
- ¼ cup rice vinegar
- 2 tablespoons dijon mustard
- a sprig of fresh thyme
Instructions
Meatballs
- Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
- Combine all ingredients for the meatballs in a medium mixing bowl, being careful not to overmix it.
- Create 12 - 15 meatballs using your hands or a cookie scoop (about 1 1/2 tablespoons each). Lay the meatballs at least an inch apart on the prepared baking tray.
- Bake the meatballs for 18-20 minutes or until meatballs reach an internal temperature of 160°F.
Savory Cranberry Sauce
- Meanwhile, heat oil over medium heat in a saucepan. Add the shallots and saute until softened, about 2 minutes. Add the garlic and fennel seeds and saute an additional 3-5 minutes or until fragrant.
- Add the cranberries, brown sugar, water, maple syrup, dijon mustard, and thyme. Cook for 5-6 minutes or until simmering and cranberries begin to pop.
- Continue cooking the savory cranberry sauce until thickened and reduced, about 10 minutes.
- Remove the thyme and add the meatballs to the saucepan, tossing to coat them.
- Serve over pasta, mashed potatoes, or rice.
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Calories: 407kcal