Cranberry Meatballs are a sophisticated yet approachable dish that elegantly balances sweet and savory flavors. These delightful morsels showcase the unique pairing of tender meatballs enveloped in a luscious cranberry glaze, making them perfect for holiday gatherings or upscale dinner parties. With a beautiful presentation and a delightful aroma, they elevate any occasion, ensuring they are a true standout on your dining table.
Why Make This Recipe
- Effortless Yet Elegant: Achieve restaurant-quality flavors in the comfort of your home.
- Minimal Ingredients: Simple, high-quality components come together to create extraordinary results.
- Impressive Flavor: The tartness of cranberries harmonizes beautifully with the richness of the meat, providing a tantalizing contrast.
What sets these meatballs apart is their use of fresh herbs and a touch of spice, enhancing the overall depth and making each bite a flavorful experience.
Ingredients
For the Meatballs
- 1 pound ground beef (preferably 80/20 for moisture)
- 1/2 cup breadcrumbs (fresh for better texture)
- 1/4 cup grated Parmesan cheese (finely grated)
- 1 large egg (beaten)
- 2 tablespoons fresh parsley (finely chopped)
- 1 teaspoon garlic powder
- Salt and black pepper to taste
For the Sauce
- 1 cup cranberry sauce (homemade or store-bought)
- 1/4 cup soy sauce (low-sodium preferred)
- 1 tablespoon Dijon mustard
For Garnish
- Fresh parsley (finely chopped, for a pop of color)
- Extra cranberry sauce (optional, for presentation)
How to Make Cranberry Meatballs
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, breadcrumbs, Parmesan, beaten egg, parsley, garlic powder, salt, and pepper. Mix gently until just combined; avoid overmixing to keep the meatballs tender.
- Shape the Meatballs: With damp hands, scoop out tablespoons of the mixture and roll them into balls. Aim for uniform size, about 1 inch in diameter, to ensure even cooking.
- Cook the Meatballs: Heat a large skillet over medium heat. Add a splash of oil and carefully place the meatballs in the pan. Sear for about 5 minutes, turning to brown all sides. The outside should be golden brown, creating a flavorful crust.
- Prepare the Sauce: While the meatballs finish cooking, in a medium saucepan, whisk together cranberry sauce, soy sauce, and Dijon mustard over low heat. Allow the mixture to simmer gently, melding the flavors.
- Combine and Glaze: Once the meatballs are cooked through (internal temperature of 165°F), pour the cranberry sauce over them, ensuring they are well coated. Let them simmer for an additional 5-10 minutes to absorb the flavors.
- Serve: Carefully transfer the meatballs to a serving dish, ensuring even placement for an elegant presentation. Drizzle any remaining glaze over the top.
How to Serve Cranberry Meatballs
For a sophisticated presentation, serve the meatballs skewered with elegant cocktail picks or spooned onto a bed of creamy polenta or fluffy mashed potatoes. Garnish with finely chopped parsley and a drizzle of extra cranberry sauce to add a touch of color and sophistication.
How to Store Cranberry Meatballs
To maintain their texture and flavor, allow the meatballs to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to three days. When reheating, do so gently on the stovetop over low heat or in the microwave, adding a splash of water or broth to keep them moist.
Tips to Make Cranberry Meatballs
- Use Fresh Herbs: Fresh parsley adds brightness and flavor; dried herbs can overwhelm the dish.
- Adjust Sweetness: For a sweeter glaze, incorporate brown sugar into the sauce.
- Sear in Batches: Avoid overcrowding the skillet to achieve a perfect sear on each meatball.
- Experiment with Meat: Substitute ground turkey or chicken for a lighter alternative while retaining flavor.
- Ensure Moisture: Add a splash of milk to the meat mixture for extra tenderness if desired.
Variation
For a gourmet twist, consider adding chopped dried cranberries or walnuts to the meatball mixture for enhanced texture. Serve alongside a citrus-infused rice pilaf to elevate the flavor profile further.
FAQs
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs in advance. Shape and cook them, then store them in the refrigerator for up to two days before glazing.
What can I serve with Cranberry Meatballs?
These meatballs pair beautifully with creamy mashed potatoes, fluffy rice, or a vibrant arugula salad, adding sophistication to your meal.
Can I freeze Cranberry Meatballs?
Absolutely. Flash freeze the cooked meatballs on a baking sheet before transferring them to a freezer-safe container. They can be stored for up to three months.
Conclusion
Cranberry Meatballs exemplify the harmony of elegance and simplicity in cooking. Their luxurious flavors and refined presentation make them an unforgettable addition to any gathering. Consider trying different accompaniments or serving styles to personalize this dish. Share your thoughts or variations in the comments below. How would you make this dish your own?
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Cranberry Meatballs
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
Sophisticated meatballs enveloped in a luscious cranberry glaze, perfect for holiday gatherings.
Ingredients
- 1 pound ground beef (preferably 80/20 for moisture)
- 1/2 cup fresh breadcrumbs
- 1/4 cup finely grated Parmesan cheese
- 1 large egg (beaten)
- 2 tablespoons fresh parsley (finely chopped)
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup cranberry sauce (homemade or store-bought)
- 1/4 cup low-sodium soy sauce
- 1 tablespoon Dijon mustard
- Fresh parsley (for garnish)
- Extra cranberry sauce (optional, for presentation)
Instructions
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, beaten egg, parsley, garlic powder, salt, and pepper. Mix gently until just combined.
- With damp hands, scoop out tablespoons of the mixture and roll into balls, about 1 inch in diameter.
- Heat a large skillet over medium heat. Add oil and carefully place the meatballs in the pan, searing for about 5 minutes until golden brown.
- In a medium saucepan, whisk together cranberry sauce, soy sauce, and Dijon mustard over low heat, allowing it to simmer.
- Once the meatballs are cooked through, pour the cranberry sauce over them, coating well, and let simmer for an additional 5-10 minutes.
- Transfer meatballs to a serving dish and garnish with parsley and extra cranberry sauce if desired.
Notes
Use fresh herbs for the best flavor and consider adding brown sugar for a sweeter glaze.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Searing and Simmering
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs
- Calories: 300
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg