Description
Savory meatballs coated in a tart and sweet cranberry-orange glaze, topped with buttery toasted pecans for a perfect festive appetizer.
Ingredients
Scale
- 1 lb ground beef
- 1 lb ground pork
- 1 cup whole berry cranberry sauce
- 1/2 cup brown sugar
- 1/2 cup toasted pecan halves
- 2 tbsp apple cider vinegar
- 1 tbsp orange zest
- 1 tsp garlic powder
- Salt and black pepper to taste
- 2 tbsp vegetable oil
Instructions
- Toast the pecan halves in a dry skillet over medium heat for 3-5 minutes until fragrant, then set aside.
- Mix ground beef, ground pork, salt, and pepper; form into 1-inch meatballs.
- Heat oil in a large pan over medium-high heat and brown the meatballs on all sides.
- In a separate pot, combine cranberry sauce, brown sugar, orange zest, and apple cider vinegar.
- Stir the glaze over medium heat until the sugar is dissolved and the mixture bubbles.
- Add the browned meatballs to the glaze and simmer on low for 15-20 minutes.
- Remove the lid and increase heat slightly for 5 minutes to thicken the sauce into a sticky glaze.
- Stir in the toasted pecans just before serving.