Cranberry & Rosemary Meatballs
Prep time: 
Cook time: 
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Serves: about 15 (1.5 inch) meatballs
 
Savory cocktail meatballs with a festive glaze of winter cranberries, rosemary and balsamic vinegar. Perfect for a holiday appetizer!
What to get:
For the Pork Meatballs:
  • 1 lb ground pork (or pork sausage)
  • ½ shallot, finely chopped
  • 2 cloves garlic, minced
  • ½ tsp fresh parsley, chopped
  • 1 T fresh rosemary leaves, chopped
  • ½ tsp sea salt
  • ½ tsp black pepper, coarsely ground
  • ¼ tsp dried mustard
  • ¼ cup dry bread crumbs, seasoned
  • 1 tsp Worcestershire sauce
  • 1 egg
  • 3 T butter (for melting in skillet)
For the Glaze:
  • 12-oz bag fresh cranberries, rinsed
  • 1.25 cups dry white wine, (1/2 cup divided, I use Chardonnay)
  • 1.25 cup water (1/2 cup divided)
  • 3 T sugar
  • 1 T fresh rosemary leaves, chopped
  • ½ tsp sea salt
  • 2 T balsamic vinegar
  • ½ tsp lemon zest
  • ¼ tsp fresh ginger, grated (and peeled)
What to do:
Make Cranberry Glaze:
  1. In a medium-sized pot combine cranberries, ½ cup water and ½ cup white wine, sugar, sea salt, rosemary, and heat on medium-low to bring to a slow boil, stirring occasionally throughout.
  2. Cook mix until cranberries begin to burst & sauce thickens & then reduces (about 15 minutes), using back of spoon pop any cranberries that haven't yet burst).
  3. Once sauce thickens add the lemon zest, grated ginger, balsamic and add the additional ¼ cup wine and ¼ cup of water, combining and continuing to simmer on low (sauce should be semi-thick).
Make Meatballs:
  1. In a large mixing bowl combine ground pork, shallot, garlic, sea salt, pepper, ground mustard, rosemary, parsley, Worcestershire, bread crumbs, and egg, working mix weigh hands until well combined.
  2. Form smaller 1.5 inch, round meatballs with hands (my mix made 14 meatballs).
  3. In a large skillet melt 3 T of butter, and once pan is pre-heated, arrange meatballs about an inch apart and begin to cook/brown (you may need to do 2 batches if pan is small).
  4. Cook meatballs on medium heat, turn with tongs to brown on each side (~1-2 mins/side).
  5. Once meatballs are cooked through, in a large bowl toss them in desired amount of cranberry glaze, and serve warm.
Notes:
These pork meatballs are an easy make ahead party appetizer, or make larger meatballs for a dinner portion and can be served with sides for a complete meal. The cranberry glaze if too thick, can be thinned out with a little additional white wine or water. The glaze and meatballs can be made a day ahead.
Recipe by the dinnervine at http://www.dinnervine.com/2014/12/cranberry-rosemary-meatballs/