Cranberry Wine Meatballs

In Appetizers, Infusions, Meats, RECIPES 2017, Sel D'Sauvignon by Linda SzymanskiLeave a Comment

Cranberry Wine Meatballs

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INGREDIENTS

1 pound Ground Pork
1 pound Ground Beef
1/2 cup Panko Breadcrumb
2 teaspoons Sel D’Sauvignon Red Wine Infused Salt from Salts of the 7 Seas
1/2 cup Parmesan Cheese, grated
1 whole Egg
1 tablespoon Parsley, chopped
1 tablespoon Ketchup
1 teaspoon of Euro Blend pepper from Salts of the 7 Seas
1 package {12 ounces} Fresh Cranberries
2 cups Red Wine
1/4 cup Brown Sugar
2 tablespoons Balsamic Vinegar
1/4 cup Ketchup
1 teaspoon Kosher Salt
1/4 teaspoon Ground Nutmeg
Parsley, chopped for garnish

PREPARATION

1. Preheat your oven to 400 degrees F.
2. Prepare a sheet pan lined with a rack and sprayed with nonstick cooking spray.
3. In a medium sized mixing bowl add the ground pork, ground beef, panko, 1 teaspoon Sel D’Sauvignon Infused Salt from Salts of the 7 Seas, parmesan cheese, egg, parsley, ketchup, and Euro Blend pepper from Salts of the 7 Seas. Mix by hand until just combined. You don’t want to over-mix, it’ll make the meatballs tough.
4. Mold the meatballs in your palm, about 2 tablespoons worth, and place on the rack evenly spaced on the sheet pan. Bake in the oven for 15 minutes.
5. Meanwhile, prepare sauce, in a medium size saucepan add fresh cranberries, red wine, brown sugar, balsamic vinegar, ketchup, Sel D’Sauvignon Infused Sea Salt from Salts of the 7 Seas, and ground nutmeg. Whisk and bring to a boil, reduce to a simmer for 15 minutes until cranberries are popping and sauce is thickened. Use a potato masher to crush cranberries to incorporate into the sauce.
6. Remove meatballs to a serving dish and pour cranberry wine sauce over top. Garnish with parsley and serve immediately. Enjoy!

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