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Savory Meatballs with Cranberry Balsamic Sauce Recipe

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4.1 from 59 reviews

This recipe features tender, flavorful meatballs made from ground meat of your choice, seasoned with garlic and Parmesan, and pan-cooked to a golden perfection in olive oil and butter. Served with a vibrant homemade cranberry sauce that combines shallots, garlic, fresh cranberries, brown sugar, and balsamic vinegar for a tangy-sweet complement. Finished with fresh rosemary and a sprinkle of chili flakes for an added kick, this dish offers a perfect balance of savory and festive flavors.

Ingredients

Meatballs

  • 1.1 pounds ground meat (chicken, turkey, or beef)
  • 3 tbsp breadcrumbs
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ¼ cup grated Parmesan cheese
  • 1 tbsp olive oil (for cooking)
  • 1 tbsp unsalted butter (for cooking)

Cranberry Sauce

  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 9 ounces fresh or frozen cranberries
  • 3 ounces brown sugar
  • 3 tbsp balsamic vinegar
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup water
  • Fresh rosemary (for serving)
  • Chili flakes (for serving)

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine the ground meat, breadcrumbs, salt, black pepper, garlic powder, and grated Parmesan cheese. Mix thoroughly until all ingredients are evenly distributed.
  2. Form the Meatballs: Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter, ensuring they are compact and uniform for even cooking.
  3. Cook the Meatballs: Heat olive oil and unsalted butter in a large skillet over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 6-8 minutes, turning occasionally, until they are golden brown on the outside and cooked through. Remove cooked meatballs and set aside.
  4. Sauté Shallots and Garlic: In the same skillet, add the finely chopped shallot and minced garlic. Sauté for 2-3 minutes until they become fragrant and translucent, scraping up any browned bits from the meatballs to enrich the flavor.
  5. Make the Cranberry Sauce: Add the fresh or frozen cranberries, brown sugar, balsamic vinegar, salt, black pepper, and water to the skillet. Stir to combine, then bring the mixture to a simmer. Cook for about 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens to a jam-like consistency.
  6. Combine Meatballs with Sauce: Return the cooked meatballs to the skillet with the cranberry sauce. Gently toss to coat them evenly and let them heat through together for another 2-3 minutes.
  7. Serve: Transfer the meatballs to a serving dish. Garnish with fresh rosemary sprigs and a sprinkle of chili flakes for a bit of heat. Serve hot as an appetizer or main dish.

Notes

  • You can use ground chicken, turkey, or beef based on your preference.
  • Bread crumbs help bind the meatballs but you can substitute with gluten-free crumbs if needed.
  • Adjust the level of chili flakes to suit your heat preference or omit for a milder version.
  • Fresh or frozen cranberries both work well for the sauce.
  • For a richer sauce, reduce water slightly to thicken more or simmer longer.
  • Make sure not to overcrowd the pan when cooking meatballs to ensure even browning.

Find it online: https://recipethrive.com/savory-meatballs-with-cranberry-balsamic-sauce-recipe/