Winter Spice Meatballs in Cranberry Gravy

• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 1 cup fresh cranberries
• 1/2 cup cranberry sauce
• 1/4 cup red wine vinegar
• 1/4 cup brown sugar
• 2 tbsp cornstarch mixed with 1/4 cup water

Steps

1. 1 In a large bowl, combine beef, pork, breadcrumbs, Parmesan, egg, Worcestershire sauce, thyme, cinnamon, nutmeg, salt, and pepper. Mix gently until just combined.
2. 2 Shape the mixture into 1-inch balls. Place on a baking sheet.
3. 3 Preheat oven to 375°F. Bake meatballs for 20 minutes.
4. 4 Meanwhile, in a saucepan, combine fresh cranberries, cranberry sauce, vinegar, and brown sugar. Bring to a simmer over medium heat.
5. 5 In a small bowl, mix cornstarch with water. Stir into the simmering sauce until thickened.
6. 6 Add cooked meatballs to the sauce and gently coat.
7. 7 Serve meatballs in the cranberry gravy.

Equipment

• Baking sheet
• Medium saucepan
• Mixing bowl

Variations

• For a lighter option, use turkey instead of beef.
• Add a splash of orange juice to the gravy for an extra citrus kick.

Substitutions

• If you don't have ground pork, use all beef.
• Substitute red wine vinegar with balsamic vinegar for a different flavor profile.

Pairings

• Perfect with a crisp white wine like Pinot Grigio.
• Serve with a fresh garden salad on the side.

Nutrition

Tips

• For a richer flavor, sauté the meatballs in a bit of olive oil before baking.
• Make sure not to overmix the meatball mixture to keep them tender.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a saucepan.

Serving Suggestions

• Serve with buttered egg noodles or mashed potatoes.
• Pair with a side of steamed green beans for a balanced meal.

FAQ