RECIPE

Spicy Ginger and Cranberry Meatballs

INGREDIENTS

  • One 5-pound Double Red Provisions™ Vidalia Onion Meatloaf, thawed
  • 1 1/2 pounds fresh or frozen cranberries
  • 3 jalapeño peppers, seeds and pith removed and finely minced
  • 2 tablespoons freshly peeled and finely grated ginger
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 cup orange juice, freshly squeezed
  • Zest from 2 oranges
  • 2 tablespoons lemon juice, fresh squeezed
  • 1 cup water
  • 3/4 teaspoon tsp kosher salt

INSTRUCTIONS

  1. Place the sauce ingredients in a medium-sized saucepan on medium heat. Bring to a slow boil and reduce heat to a gentle simmer.
  2. Continue to cook for 20-25 minutes until the sauce has thickened.
  3. Portion the meatloaf into meatballs. The sizing is up to you, but a #40 disher will produce the perfect size for cocktail appetizers. Place the meatballs on a parchment-lined sheet tray and bake in an oven at 375 F for approximately 15 minutes or until slightly browned and cooked through.
  4. Toss the meatballs in the cranberry sauce and serve topped with a couple of cilantro sprigs.
  5. The sauce can be made ahead of time and reheated later if desired.

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