Jalapeño Cranberry Meatballs
This recipe for jalapeño cranberry meatballs brings together the festive flavours of cranberries and the fiery kick of jalapeño peppers, creating a dish that is both sweet and spicy.
Ingredients
- For the meatballs
- 1 kg beef mince
- ¼ cup finely minced onion
- ½ cup cranberries chopped
- 1 cup breadcrumbs
- 1 jalapeno finely chopped*
- 2 eggs
- 2 garlic cloves
- ¼ cup parmesan
- salt and pepper to taste
- For the sauce
- 2 cups water
- 1 cup ketchup
- ½ cup BBQ sauce
- 3 tbsp maple syrup
- ½ cup cranberries
- 1 tbsp brown sugar
Instructions
- In a large bowl add the ground beef, chopped onion, chopped cranberries, breadcrumbs, thinly sliced jalapeno, eggs, crushed garlic cloves and parmesan and mix well by hand. Once it's all combined, add salt and pepper to taste and mix again.
- Create the meatballs by hand - we made roughly 40 - and place them on a baking tray covered with parchment paper and bake for 20 minutes at 180C, after a good drizzle of olive oil.
- Once they are baked, set them aside.
- While the meatballs are baking, prepare the sauce: place the water, ketchup, BBQ sauce, cranberries and brown sugar and mix.
- Over medium-low heat, bring this sauce to a simmer until it starts to bubble, then add the meatballs and cook all together for 15 minutes.
- Serve immediately, over rice or with a side of vegetables.
Notes
These meatballs can be prepared ahead and frozen, just bake for 35 minutes instead. The sauce needs to be made on the day of serving.