Ingredients
The following ingredients have 4 Servings
- 1 12 oz bag of fresh cranberries, this will make more sauce then you need for this recipe
- 1 cup sugar
- several sprigs of fresh rosemary
- 1/2 lb ground beef
- 1/2 lb ground pork or veal
- 1/4 cup bread crumbs
- 1 egg, well beaten
- 1/4 cup finely minced onion
- salt and fresh cracked black pepper
- olive oil for browning
- 1 cup rosemary cranberry sauce, recipe above, or use your favorite cranberry sauce
- 1/4 cup barbecue sauce, your favorite
- 1/4 cup brown sugar
- 1/2 cup bourbon
- 1 Tbsp sriracha sauce
Instruction
- First make the cranberry sauce. Put the berries, the sugar, and a cup of water in a saucepan and stir to dissolve the sugar. Add the rosemary sprigs and bring everything up to a boil. Turn down the heat and boil gently for 10 minutes. Fish out the rosemary sprigs and then let the sauce cool.
- To make the sauce, add all the sauce ingredients to a saucepan and bring to a boil, stirring to combine everything. Turn down the heat and cook for about 10 minutes until thickened.
- To make the meatballs, put all the ingredients in a large mixing bowl. I like to break up the ground meat as I add it to the bowl to make it easier to combine well. Use your clean fingertips to mix everything, just until well combined.
- Use a tablespoon or a small cookie scoop to form balls about 1" in diameter. Roll them in your hands until round, and then set on a plate.
- Coat the bottom of a skillet with olive oil and heat until hot. Brown the meatballs on all sides.
- Add the bourbon cranberry sauce to the skillet, and stir to cover the meatballs. Add a little bit of water if the sauce seems too thick.
- Cook, covered, for about 10 minutes until the meatballs are cooked through, they should read about 160F on an instant read thermometer inserted in the center. I baste the meatballs often during the cooking.
- Serve the meatballs hot, with the sauce.
