Cranberry Orange Meatballs
I love the idea of setting out an appetizer that everyone will love- no matter their age. these cranberry orange meatballs are an homage to those nostalgic sweet & saucy grape jelly meatballs that were served straight out of a slow cooker. I’ve added tons of flavorful components to the filling and finished them with a sweet & savory sauce- compliments of canned cranberry sauce. these cranberry orange meatballs are the perfect appetizer of your holiday festivities.
the inspiration:
this recipe was inspired by those nostalgic slow cooker grape jelly meatballs and I’ve added a seasonal twist. they are juicy, sweet, savory and comforting. my three year old son loves them and my aunts also enjoyed. its a win-win dish. serve them in a decorative ceramic platter straight from the pan or add them to a slow cooker to keep them warm and cozy.
cranberry orange meatball ingredients:
- ground beef: you will want some fat in our ground beef so I prefer a 80/20 or 85/15 percentage.
- almond flour: helps bind the meatballs.
- egg: also helps bind the meatballs.
- fresh orange: deglazes the pan and starts the sauce.
- jellied cranberry sauce and orange marmalade: the sauce base- you can also use apricot preserves if you don’t have orange.
- coconut aminos: adds umami and a savory touch to the sauce.
- fresh sage: adds tons of flavor in the meatballs.
- fresh ginger: also adds tons of flavors to the meatballs.
- sriracha: helps cut through the sweetness of the sauce. this is my fave brand made with clean ingredients.
how to make:
these meatballs are simple to make and a one bowl/one pan appetizer! you will begin by mixing up your meatballs and scooping then rolling into your uniform balls. next, fry sage leaves until crisp in. large pan and set aside on paper towels. you will then brown the meatballs in the same pan then finish in the oven while you are preparing the sauce. wipe the pan of most of the fat, then begin adding the sauce components to simmer. after the meatballs are cooked through, add them back in the sauce and toss to coat. serve topped with crispy sage leaves and enjoy!
serving inspiration:
If I was hosting a Friendsgiving, this is what I would make for it:
- my maple & sage macadamias
- these cranberry orange meatballs
- my cacio e pepe deviled eggs
- my apple walnut & bleu cheese salad
- Ina’s perfect roast turkey
- my fancy cranberry sauce mini bundts
- whipped parsnips with mascarpone
- my paleo chocolate orange cake (coming sooooon!)
Cranberry Orange Meatballs
Ingredients
- 2 pounds ground beef 85/15 or 80/20
- 1 large egg
- 1/4 cup almond flour
- 1 T sage minced, plus 20 leaves for garnish
- 1 Tablespoon ginger grated on a microplane
- 1.5 teaspoons mineral salt
- 20 grinds of freshly-cracked black pepper
- 1/2 teaspoon granulated garlic
- 2 Tablespoons olive oil
Cranberry Orange Sauce:
- 1/2 cup coconut aminos
- Juice and zest of 2 oranges
- 1 Tablespoon fresh ginger grated on a microplane
- 1 cup canned jellied cranberry sauce
- 1/4 cup orange marmalade
- ½ teaspoon sriracha
- sprinkling of mineral salt & black pepper
Instructions
- Preheat oven to 400 degrees. Prepare a parchment paper-lined sheet pan.
- In a large bowl, combine ground beef, egg, almond flour, minced sage, ginger, salt, pepper and granulated garlic until well combined. Scoop into 1-inch meatballs then roll between hands. Set aside on sheet pan while you fry sage leaves.
- In a large lipped saute pan over medium high heat, add olive oil and let warm a couple minutes. Add the sage leaves and let sizzle until bubbling and lightly crisp, about 2 minutes per side. Set aside on a paper towel to drain.
- To the same hot pan, add the meatballs in single layer and brown on all sides, about 1-2 minutes per side. You may need to do this in batches- turn heat down if meatballs are getting too dark. Return browned meatballs to sheet pan and bake until completely cooked through, 10-12 minutes.
- Wipe most of the fat out of the saute pan, leaving a teaspoon or so to form the sauce. Over medium heat, add coconut aminos and the orange juice and zest. Let simmer, scraping any brown bits from the bottom of the pan, 2-3 minutes.
- Stir in remaining ingredients and simmer, whisking well, for 4-5 minutes. When meatballs are finished, add them to the bubbling sauce, tossing to coat. Transfer to serving platter and top with fried sage leaves. Enjoy!
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