Cranberry Glazed Veal Meatballs
A delightful dish combining the rich taste of veal with a sweet and tangy cranberry glaze, perfect for any occasion.
Servings: 6 servings
Calories: 250kcal
Ingredients
Meatball Ingredients
- 2 lbs ground grain-fed veal
- 1 medium onion, finely chopped
- 1 cup cooked, peeled chestnuts, crumbled
- 1/3 cup dried cranberries, finely chopped
- 1 cup panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 2 large eggs
- 1 Tablespoon fresh rosemary, finely chopped
- 1 Tablespoon fresh thyme, finely chopped
- 1 whole nutmeg, finely grated
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper
Cranberry Glaze Ingredients
- 1 can cranberry jelly (348ml)
- 1/4 cup port (or non-alcoholic alternative)
- 1 cup fresh cranberries
- 1/4 cup packed brown sugar
- 1/4 cup ketchup
- a pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper for easier cleanup.
- In a large bowl, combine all the meatball ingredients: ground veal, chopped onion, crumbled chestnuts, dried cranberries, panko breadcrumbs, Parmesan cheese, eggs, rosemary, thyme, grated nutmeg, salt, and black pepper. Mix everything together until just combined—don’t overmix!
- Using a 1-inch cookie scoop, form the meatballs and place them on the prepared baking sheet. Make sure they are evenly spaced.
Cooking
- Bake the meatballs in the oven for about 22-25 minutes, or until the internal temperature reaches 165°F (74°C).
- While the meatballs are baking, make the cranberry glaze. In a large pan, combine the cranberry jelly, port, fresh cranberries, brown sugar, ketchup, and a pinch of salt. Stir gently and bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for 10 minutes. After that, increase the heat again and boil for an additional 2 minutes.
- Once the meatballs are cooked, add them to the cranberry glaze in the pan. Stir gently, ensuring they are well coated, and heat for another 2-3 minutes.
- Serve warm and enjoy every bite!
Notes
Serve over mashed potatoes or alongside buttery noodles. Garnish with chopped parsley for a pop of color. Prepare meatballs in advance for better flavor. Add chopped nuts or seeds for crunch. Adjust brown sugar for a less sweet glaze.