Cranberry Jalapeño Meatballs
Cranberry Jalapeño Meatballs combine sweet and spicy flavors in a savory dish. Made with tender meatballs, they are coated in a rich cranberry sauce infused with the heat of jalapeños, creating a bold and tangy taste. This flavorful fusion offers a unique twist on traditional meatball recipes.
Equipment
- Medium saucepan
- Large skillet or slow cooker
- Wooden spoon or spatula
- Measuring cups and spoons
- Zester or fine grater
Ingredients
- 1 bag 32 oz frozen meatballs (pork, turkey, or beef)
- 12 oz fresh cranberries
- 1 –2 jalapeños finely chopped (remove seeds for less heat)
- ½ cup granulated sugar adjust to taste
- ½ cup water
- ¼ cup fresh orange juice
- Zest of 1 orange
- 1 teaspoon red pepper flakes
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cumin
- Pinch of salt
- Fresh cilantro chopped (for garnish)
Instructions
- In a saucepan over medium heat, combine cranberries, jalapeños, sugar, water, orange juice, orange zest, red pepper flakes, cinnamon, cumin, and salt. Simmer for 10–15 minutes until cranberries burst and sauce thickens.
- For a smoother consistency, you can carefully blend the sauce using an immersion blender or a regular blender. This step is optional—chunky or smooth, both are delicious.
- While the sauce prepares, bake or pan-fry the frozen meatballs according to package instructions until heated through.
- Add the cooked meatballs to the cranberry-jalapeño sauce. Stir gently to coat and let simmer on low for another 10 minutes.
- Transfer to a serving dish and sprinkle with fresh cilantro. Serve warm as a festive appetizer or main dish.