Meatballs in Cranberry and Pinot Noir Sauce
Savor the rich, gourmet flavors of these tender *Meatballs in Cranberry and Pinot Noir Sauce*, a dish that effortlessly blends comfort food with a touch of elegance. Juicy meatballs made with a mix of ground beef and pork are perfectly seasoned with garlic, Parmesan, and breadcrumbs, then simmered to perfection in a luscious cranberry and red wine reduction. The sauce, infused with the fruity depth of Pinot Noir, sweetened with honey, and brightened by fresh thyme, strikes the perfect balance between tangy and savory. Finished with a glossy cornstarch glaze and garnished with fresh parsley, this show-stopping dish pairs beautifully with creamy mashed potatoes, fluffy rice, or crusty bread for an unforgettable meal. Ideal for dinner parties or special family dinners, it’s a crowd-pleasing recipe that showcases holiday-inspired flavors all year round.
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 100 g Breadcrumbs
- 60 ml Milk
- 1 large Egg
- 3 cloves Garlic
- 50 g Parmesan cheese (grated)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Butter
- 200 g Frozen cranberries
- 250 ml Pinot Noir wine
- 200 ml Chicken stock
- 2 tbsp Honey
- 4 sprigs Fresh thyme
- 1 tbsp Cornstarch
- 2 tbsp Water
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
In a large bowl, soak the breadcrumbs in milk for 5 minutes until they soften.
Add ground beef, ground pork, egg, minced garlic, grated Parmesan cheese, salt, and black pepper to the bowl. Mix gently until combined; avoid overmixing to keep the meatballs tender.
Using your hands, form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet or plate.
Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning occasionally, until golden on all sides (about 6-8 minutes). Remove the meatballs and set aside. They don’t need to be fully cooked at this stage.
In the same skillet, melt the butter over medium heat. Add the frozen cranberries and stir until they begin to soften, about 3 minutes.
Pour in the Pinot Noir and bring to a simmer, letting it reduce by half, about 5-7 minutes.
Stir in the chicken stock, honey, and thyme sprigs. Return the meatballs to the skillet, cover, and simmer gently for 15-20 minutes, until the meatballs are cooked through and the sauce thickens slightly.
In a small bowl, mix the cornstarch with water to make a slurry. Stir it into the sauce and let it cook for another 2 minutes, until the sauce becomes glossy and coats the back of a spoon.
Remove the thyme sprigs and adjust seasoning with additional salt or honey, if needed.
Garnish the dish with freshly chopped parsley before serving. These meatballs pair beautifully with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
3566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.3 g | 285% | |
| Saturated Fat | 84.7 g | 424% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 922 mg | 307% | |
| Sodium | 5588 mg | 243% | |
| Total Carbohydrate | 162.0 g | 59% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 55.9 g | ||
| Protein | 200.0 g | 400% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 909 mg | 70% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1902 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
