Ingredients
The following ingredients have 35 Servings
- 2 pounds (900g) ground pork
- 3/4 cup (80g) bread crumbs
- 1/3 cup (80ml) whole milk
- 2 large eggs
- 1 1/2 teaspoons ground allspice (or a spice mixture, such as pumpkin pie spice (see headnote))
- 3/4 teaspoon salt
- 3/4 teaspoon fennel seeds (lightly crushed)
- 2 cloves garlic (peeled and minced)
- freshly ground black pepper
- optional: 1/2 – 1 fresh chile pepper (seeded and finely diced)
- One 14-ounce (396g) can whole cranberry sauce
- 3 tablespoons cider vinegar
- 2 tablespoons orange juice
- 2 tablespoons brown sugar (light or dark)
- 1 tablespoon Dijon mustard
- 1 tablespoon minced fresh ginger
- 1-2 teaspoons sriracha (or another hot sauce, to your liking)
- 1/2 teaspoon salt
- freshly ground black pepper
Instruction
- To make the meatballs, in a medium bowl, mix the pork, breadcrumbs, milk, eggs, allspice or spice mixture, 3/4 teaspoon of salt, fennel, garlic, a few turns of black pepper, and the chopped chili, if using.
- If planning to bake the meatballs, preheat the oven to 375ºF (190ºC) and line a baking sheet with parchment paper. Shape the meat mixture into meatballs, roughly the size of an unshelled walnut, and place them on the baking sheet. Bake the meatballs until cooked through, about 12 minutes. (If you want to pay fry them, heat some oil in a large skillet and fry them until cooked through. You may need to work in batches, depending on the size of your pan.)
- While the meatballs are cooking, make the glaze by pureeing the cranberry sauce in a blender or food processor. Pour it into a large, wide saucepan or Dutch oven. Stir in the vinegar, orange juice, brown sugar, mustard, ginger, sriracha, 1/2 teaspoon salt, and some freshly ground black pepper. Heat the mixture, stirring, until it comes together. Add the warm meatballs and cook, stirring to glaze them in the sauce.
