Walnut Stuffed Meatballs with Cranberry Sauce
Move over spaghetti meatballs, there's a new meatball dish in town! If you're looking for the perfect comfort nosh for a drizzly winter weeknight then look no further. These walnut cranberry meatballs are simple to make and packed with flavour, a perfect holiday snack or appetizer or make it a main and serve it over a plate of creamy, buttery mash! You can even use the leftover cranberry sauce from your Thanksgiving or Christmas dinners and just follow the meatball part of this recipe!
Rain on the forecast and craving some comfort food? Behold! Your new fave recipe for a cosy weekday dinner. These tender, walnut-stuffed meatballs drenched in a tangy cranberry sauce will hit the spot served over a plate of creamy mash.
450g ground beef
1/4 cup rolled oats
1 medium onion, grated
3 tbsp cranberry juice
1/4 tsp pepper
250 of dried cranberries
1 small onion, finely chopped
1 tbsp olive oil
1/3 cup sugar
1 cup red wine
1 cup orange juice
1/2 tsp salt
2tsp chopped fresh rosemary
Preheat the oven to 200°C. Grease an oven-safe pan with vegetable oil. Set aside.
In a large bowl, combine all ingredients of the meatball except the walnuts. Using your hands, mix until fully combined. Using a scoop portion out of the mixture, place a walnut in the middle. Press meat around the walnut, fully enclosing it. Repeat until all meat is used. Brush meatballs with some vegetable oil and bake for 20 minutes.
Soak cranberries for 1 hour or more, then drain them. In a medium saucepan, add olive oil, chopped onion, and crushed garlic. Saute for several minutes, then add the drained cranberries and other ingredients and cook over medium heat. Allow the sauce to simmer until nice and thick.
Pour half of the sauce on the meatballs and bake for 10 minutes. Serve the meatballs with the rest of the sauce.
Sign up to get email updates