Ingredients:

  • 1 lb (450 g) Lean Ground Beef (80/20 mix)
  • 8 oz (225 g) Ground Pork Sausage
  • 1/2 cup (60 g) Plain Panko Breadcrumbs
  • 1 large Egg, beaten
  • 1/4 cup (60 ml) Whole Milk
  • 2 Tbsp finely chopped Fresh Parsley
  • 1 Tbsp finely chopped Fresh Sage
  • 1 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Ground Nutmeg
  • Pinch of Ground Clove
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 12 oz (340 g) Fresh or Frozen Cranberries
  • 3/4 cup (150 g) Granulated Sugar
  • 1 cup (240 ml) Chicken Stock (low sodium)
  • 1/2 cup (120 ml) Freshly Squeezed Orange Juice
  • Zest of 1 large Orange
  • 2 Tbsp Balsamic Vinegar
  • 1 tsp Dijon Mustard
  • 1/2 tsp Ground Ginger
  • 1 Tbsp Cornflour (Cornstarch) mixed with 2 Tbsp cold Water (The Slurry)

Instructions:

  1. Combine Binders: In a mixing bowl, lightly whisk together the egg, milk, and breadcrumbs. Let stand for 5 minutes to allow the breadcrumbs to absorb the liquid.
  2. Mix Meat and Seasonings: Add the ground beef, pork, fresh herbs (parsley, sage), and all dry seasonings (onion powder, garlic powder, nutmeg, clove, salt, pepper) to the binder mixture.
  3. Gently Combine: Use your hands or a fork to mix the ingredients thoroughly, ensuring they are just combined. Do not overmix, as this will result in tough meatballs.
  4. Roll and Chill: Scoop the mixture into uniform 1.5-inch (4 cm) balls. Place them on a parchment-lined baking sheet. Chill the formed meatballs in the refrigerator for at least 30 minutes. Preheat the oven to 400°F (200°C).
  5. Cook the Meatballs: Bake the chilled meatballs for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the exterior is nicely browned.
  6. Simmer Liquids for Glaze: In a saucepan, combine the cranberries, granulated sugar, chicken stock, orange juice, orange zest, balsamic vinegar, Dijon mustard, and ground ginger.
  7. Cook Down Glaze: Bring the mixture to a gentle boil, then reduce heat and simmer for 10-15 minutes, stirring occasionally, until the cranberries have burst and the liquid has slightly reduced.
  8. Thicken the Glaze: Whisk in the cornflour slurry (1 Tbsp Cornflour mixed with 2 Tbsp cold Water). Continue to simmer for 1-2 minutes until the sauce thickens and achieves a glossy, syrup-like consistency.
  9. Combine and Finish: Transfer the cooked meatballs into a large skillet or casserole dish. Pour the cranberry glaze over the top and gently toss to ensure they are fully coated. Simmer over low heat for 5 minutes, allowing the glaze to adhere.
  10. Serve: Transfer to a warmed serving dish. Serve hot with cocktail sticks for easy grabbing, garnishing with fresh orange slices or extra sage leaves.