Cranberry Pecan Meatballs
 
Prep time
Cook time
Total time
 
Serves: 24 meatballs
INGREDIENTS:
  • Meatballs
  • 1 lb ground lean beef
  • ⅓ cup dried cranberries, chopped finely
  • ⅓ cup pecans, chopped finely
  • ½ onion, chopped finely
  • 1 garlic clove, minced
  • 1 egg
  • ½ teaspoon sea salt
  • ½ teaspoon cumin
  • ½ teaspoon sage
  • ½ teaspoon oregano
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • Cranberry Sauce
  • 2 cups fresh cranberries
  • ¾ cup cheap red wine
  • ⅓ cup maple syrup (plus 1-2 tablespoons for after it is cooked)
  • 2 tablespoons balsamic vinegar
DIRECTIONS:
  1. Preheat oven to 400°. Mix together all the meatball ingredients in a medium sized bowl until thoroughly blended (using hands works best). Scoop out 2 tablespoons at a time and roll the beef mixture into balls and place on a slotted roasting tray (this helps all the excess fat drip out instead of gathering at the base of the meatballs). Bake for 20-25 minutes until lightly browned and cooked through.
  2. Once the meatballs are in the oven place the red wine, maple syrup and balsamic vinegar in a medium sized pot and bring to a boil over medium high heat, stirring occasionally then add in the cranberries once boiling. Leave it to boil for another 10-15 minutes until the meat balls are done cooking, stirring occasionally so the bottom doesn't burn. There will be some quiet popping noises a few minutes in when the cranberries start bursting, they will not splatter all over the place or anything messy.
  3. When the meatballs are cooked bring them out of the oven and set aside for a couple minutes to cool. Take the sauce off the heat at this time too and it will thicken up a bit more as it cools. It will be quite tart so stir in another tablespoon or two of maple syrup if you want it a bit more mellow and sweeter.
Recipe by Love from the Land at https://www.lovefromtheland.com/cranberry-pecan-meatballs/