How to Make Cranberry Jalapeno Meatballs sweet and spicy
Hosting dinner guests? Cranberry Jalapeno Meatballs make a tasty, spicy starter they'll remember. Learn how to make them right!
Ingredients
For the Meatballs
- 1 lb ground beef 80/20 blend – The fat content ensures juicy, tender meatballs
- ½ lb ground pork – Adds richness and prevents dryness
- 1 large egg – Acts as a binding agent
- ½ cup panko breadcrumbs – Creates the perfect texture
- ¼ cup finely diced yellow onion – Provides aromatic base
- 3 cloves garlic minced – Essential for flavor depth
- 1 tsp salt – Enhances all flavors
- ½ tsp black pepper – Adds subtle heat
For the Cranberry Jalapeño Sauce
- 1 cup fresh cranberries – The star ingredient for tartness
- 2-3 fresh jalapenos seeded and minced – Adjustable heat level
- ½ cup brown sugar – Balances the tartness
- ¼ cup apple cider vinegar: This gives it brightness and acidity.Make
- ¼ cup water – Helps create the sauce consistency
- 1 tsp fresh ginger grated – Adds warmth and complexity
Instructions
Step 1: Prepare the Meatball Mixture (5 minutes)
- In a large bowl, gently combine ground beef, ground pork, egg, breadcrumbs, onion, garlic, salt, and pepper using your hands or a fork
- Mix just until ingredients are incorporated – overmixing creates dense, tough cranberry jalapeno meatballs
- The mixture should hold together when squeezed but not be compacted
- Pro Tip: Wet your hands with cold water when handling the mixture to prevent sticking and ensure smooth rolling
Step 2: Form the Meatballs (8 minutes)
- Using a cookie scoop or your hands, portion the mixture into 1.5-inch balls (approximately 24 pieces)
- Roll each portion between your palms with gentle pressure to create uniform spheres
- sure the formed meatballs don’t touch when you place them on a platter coated with paper.
- Visual Aid Tip: Consistent sizing ensures even cooking – aim for golf ball-sized portions
- Time-Saver: Form all meatballs before starting to cook for efficient workflow
Step 3: Create the Cranberry Jalapeño Sauce (7 minutes)
- Combine fresh cranberries, minced jalapeños, brown sugar, apple cider vinegar, water, and grated ginger in a medium saucepan
- Bring mixture to a rolling boil over medium-high heat, stirring occasionally
- Reduce heat to medium-low and simmer for 5-7 minutes until cranberries pop and release their juices
- Stir frequently to prevent sticking and achieve a glossy, thick consistency
Step 4: Cook the Meatballs (10 minutes)
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering
- Gently drop the meatballs into the heated oil, allowing space between them.
- For equal caramelization, brown the meatballs on both sides, rotating them every two to three minutes (8–10 minutes total).
- Crucial Step: To maintain the right heat, avoid packing the pan too full and cook in two batches if needed.Cover the browned meatballs
- Temperature Check: Internal temperature should reach 165°F for food safety
Step 5: Combine and Finish (5 minutes)
- Pour the prepared cranberry jalapeno sauce over the browned meatballs in the skillet
- Reduce heat to medium-low and gently simmer for 3-4 minutes, allowing flavors to meld
- Using a large spoon, carefully toss to coat all cranberry jalapeno meatballs evenly with the glossy sauce
- Final Touch: Garnish with fresh chopped parsley or sliced green onions before serving
Notes
Expert Advice for Perfect Results
- Temperature Control: Keep oil at medium-high heat to prevent burning while ensuring proper browning
- Moisture Retention: Don’t press down on meatballs while cooking – this releases juices
- Sauce Consistency: If sauce becomes too thick, add 1-2 tablespoons of water
- Make-Ahead Strategy: Meatballs can be formed and refrigerated up to 24 hours before cooking
Per Serving (4 meatballs with sauce)
- Calories: 285
- Protein: 22g
- Carbohydrates: 18g
- Fat: 16g
- Fiber: 2g
- Sugar: 15g
- Sodium: 420 mg