Stuffed Meatballs with Cranberry Orange Relish
Happy Thanksgiving week! I seriously can’t believe it’s here already. Today I’m bringing you a new idea for a holiday appetizer. Did your mom finally text you back and now she’s demanding that you show up with an appetizer in hand? I’m here for you. I’m on dessert duty myself this year, but if you’ve got apps, this one’s for you.
To this day I still do not understand cranberry sauce’s purpose on a Thanksgiving table. Have you ever had a plain cranberry? Like, straight from the bag (or bog, if you’re a really big deal), no sugar? Plain cranberry juice with no sugar? I tell you, it’s just about the worst thing I’ve ever tasted.
Over the past few weeks I’ve spent a lot of time looking for dried cranberries in the grocery store that didn’t have sugar in them. I couldn’t find any. So I came home, dragged out the old food dehydrator, and decided I’d make my own! It was easy enough, but 48 hours later when they were all dry and shrively, I popped one in my mouth and…almost gagged. Now that I know better, I completely understand why all the dried cranberries you see in stores are loaded with sugar. Those who market and sell dried cranberries know what they’re doing. It’s the only way they’re somewhat edible.
If you have to eat something with 17 pounds of sugar to enjoy it, is it really something you should be eating? But then again, chocolate exists and I’m never giving that up. So who knows. To each their own. Fine!
In my opinion, cranberry sauce makes a much better condiment than side dish. So that’s exactly what I did here. I serve it on the side of my number one favorite food group: meatballs! You seriously cannot go wrong with meatballs. They’re the perfect food for any time of day or holiday. And this Thanksgiving appetizer rendition is no exception.
Because I just can’t stop shoving kale in almost everything I make, you’ll find it in these meatballs too. Since kale is autumn produce, I’m helping you eat seasonally and you’re welcome. There are some other fall goodies in here too that will whet your guests’ appetites for the big meal. Meatballs are always a safe choice. Enjoy!
Stuffed Meatballs with Cranberry Orange Relish
Ingredients
Method
- Make the Stuffed Meatballs: preheat the oven to 375° F and line a large sheet pan with parchment paper.
- Heat 1 tbsp of ghee (or cooking fat of choice) in a small skillet over medium heat. Once melted, add the diced onion and saute for 7-10 minutes until softened and translucent. Remove from heat.
- Add all of the remaining meatball ingredients to a medium bowl. Add the sauteed onions when they are cool enough to handle. Use your hands to combine completely. Roll into balls of similar size and place in a single layer on the sheet pan. You should yield approximately 18-20 meatballs. Bake at 375° F for 25 minutes until cooked through.
- Make the Cranberry Orange Relish: while the meatballs bake, add the cranberries, coconut sugar, orange juice, and orange zest to a medium saucepan over medium low heat. Stir occasionally for 10 minutes, until the sugar dissolves and the cranberries start to break down. Increase the heat to medium and cook 10 minutes more, stirring occasionally, until most of the cranberries have burst. Add the balsamic vinegar and stir to combine. Cook for two minutes more until liquids have reduced and relish has thickened. Remove from heat and taste. Add sugar or salt as desired.
- Serve the meatballs warm with the relish on the side. Enjoy!
