Ingredients
Scale
- 500g lean ground beef (or a mix of beef and pork for extra flavour)
- 1/2 cup fresh cranberries, finely chopped (or frozen, thawed)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 1/4 cup milk (or almond milk for a dairy-free option)
- 1 large egg, beaten
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, for frying
- For the cranberry sauce glaze:
- 1 cup fresh or frozen cranberries
- 1/3 cup brown sugar
- 1/4 cup orange juice (freshly squeezed preferred)
- 1/2 teaspoon grated orange zest
- 1 tablespoon balsamic vinegar
- Pinch of salt
Instructions
- Preheat your oven to 190°C (375°F). Line a baking tray with parchment paper or lightly grease it.
- In a small bowl, soak the breadcrumbs in milk and let them soften for about 5 minutes. This ensures the meatballs stay tender and moist — a trick my mum taught me on chilly Sunday mornings in Devon.
- In a large mixing bowl, combine the ground meat, soaked breadcrumbs, diced onion, minced garlic, beaten egg, cinnamon, allspice, salt, and pepper. Add the finely chopped cranberries last, folding them gently into the mixture so they don’t get mashed.
- Using your hands or a spoon, form the mixture into small, even-sized balls—about the size of a walnut. This is where I always pause and think of the many hands that have shaped meatballs in my family’s kitchen, each with their own little quirks.
- Heat the olive oil in a large frying pan over medium heat. Brown the meatballs in batches, turning gently so they develop a golden crust all over—about 3 minutes per side. Don’t worry if they’re not cooked through yet; they’ll finish roasting in the oven.
- Place the browned meatballs on the prepared baking tray and pop them in the oven for 15-20 minutes, until cooked through and juicy.
- While the meatballs roast, prepare the cranberry glaze. In a small saucepan, combine cranberries, brown sugar, orange juice, orange zest, balsamic vinegar, and a pinch of salt. Simmer gently over low heat, stirring occasionally, until the cranberries burst and the sauce thickens into a shiny glaze (about 10 minutes).
- Once the meatballs are cooked, toss them gently in the warm cranberry glaze until evenly coated. Serve immediately or keep warm until ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
