Jalapeño Cranberry Meatballs
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4
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Calories
621 kcal
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Course
Main Course
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Cuisine
American
Jalapeño Cranberry Meatballs
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These Jalapeño Cranberry Meatballs are the perfect use for my Jalapeño Cranberry Sauce or any cranberry sauce leftovers. The pork meatballs are super easy to make, and braising meatballs in cranberry sauce creates a meal that's a perfect combo of sweet and savory. Serve your cranberry jalapeño meatballs over mashed potatoes, and you've got an amazing meal, whether you're using Thanksgiving leftovers or making them from the start!
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Ingredients
Pork sausage meatballs
- 1 pound bulk Italian Sausage I prefer mild.
- 1 egg
- ½ cup panko
- 2 cloves garlic minced
- ¼ cup parsley chopped fine
- ½ teaspoon fennel seed
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- zest of a small orange juice reserved for the braise
Jalapeño cranberry sauce braise
- 1 tablespoon neutral vegetable oil
- ½ cup chicken or vegetable broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons white wine or vermouth
- juice from the small orange
- 1 cup jalapeño cranberry sauce
- 2 tablespoons brown sugar
- salt and pepper to taste
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Instructions
- Add the pork sausage meatball ingredients to a large bowl, and use your hands to combine the mixture gently. There is no need to knead meatballs.
- Use a #30 cookie scoop or two spoons to scoop about two tablespoons of the meatball mixture. Roll the mixture into balls and place them on a piece of waxed paper (for easy cleanup).
- Heat the oil in a large lidded frying pan over medium-high heat. When it is hot, add the meatballs in a single layer and cook without stirring, turning once or twice to brown multiple sides.
- Remove meatballs to a clean plate, then add the broth, Worcestershire, vermouth, and orange juice. Bring the liquids to a simmer while scraping up any browned bits that have stuck to the bottom of the pan.
- Add the jalapeño cranberry sauce and brown sugar and stir to mix. Then add the meatballs back to the pan and stir to cover them with the sauce. Put the lid on the pan, reduce the heat to low, and cook at a bare simmer (with occasional bubbles) until the meatballs have reached an internal temperature of at least 160℉. If the sauce is getting too thick while the meatballs are cooking, you can thin it out a bit with water or more broth.
- Taste the sauce and add salt and pepper to taste. Serve hot!
Notes
- This recipe will make about 16 meatballs using a #30 (about 2 tablespoon) cookie scoop.
- Add an extra 15 minutes or so to the cook time if making the Jalapeño Cranberry Sauce just for this meatball recipe.
- If you have the time, resting the pork meatball mixture in the fridge for 30 minutes will improve the meatball texture. You can use this time to make the cranberry sauce!
- Serve these meatballs in cranberry sauce over mashed potatoes, polenta, or rice - something to soak up the sauce!
Nutrition Information
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Calories
621kcal
(31%)
Carbohydrates
44g
(15%)
Protein
19g
(38%)
Fat
41g
(63%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
7g
Monounsaturated Fat
18g
Trans Fat
0.03g
Cholesterol
127mg
(42%)
Sodium
1426mg
(59%)
Potassium
452mg
(13%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
476IU
(10%)
Vitamin C
10mg
(11%)
Calcium
69mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Calories | 621kcal | 31% |
| Carbohydrates | 44g | 15% |
| Protein | 19g | 38% |
| Fat | 41g | 63% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 127mg | 42% |
| Sodium | 1426mg | 59% |
| Potassium | 452mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 476IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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