Cranberry Glazed Veal Meatballs

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Cranberry glazed veal meatballs served on a plate with a garnish

Cranberry Glazed Veal Meatballs are a delightful twist on a classic dish that’s sure to impress family and friends alike. These tender meatballs are bursting with flavour—thanks to a mix of fresh herbs, sweet cranberries, and rich chestnuts—making them perfect for any occasion, from casual gatherings to more formal dinners. The addition of a tangy cranberry glaze elevates this dish, providing a beautiful blend of sweetness and acidity that pairs wonderfully with the veal’s richness.

What Goes into This Cranberry Glazed Veal Meatballs

Before diving into the cooking, let’s gather all the ingredients you’ll need to create these scrumptious meatballs. Here’s what you’ll require:

  • 2 lbs (900g) ground grain-fed veal
  • 1 medium onion, finely chopped
  • 1 cup (150g) cooked, peeled chestnuts, crumbled
  • 1/3 cup (50g) dried cranberries, finely chopped
  • 1 cup (100g) panko breadcrumbs
  • 1/2 cup (50g) finely grated Parmesan cheese
  • 2 large eggs
  • 1 Tablespoon fresh rosemary, finely chopped
  • 1 Tablespoon fresh thyme, finely chopped
  • 1 whole nutmeg, finely grated
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • 1 can (348ml) cranberry jelly
  • 1/4 cup (60ml) port (or non-alcoholic alternative)
  • 1 cup (100g) fresh cranberries
  • 1/4 cup (50g) packed brown sugar
  • 1/4 cup (60ml) ketchup
  • A pinch of salt

Step-by-Step Cranberry Glazed Veal Meatballs Recipe

Now that you have all the ingredients, it’s time to get cooking! Follow these simple steps to create your delicious meatballs:

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, combine all the meatball ingredients: ground veal, chopped onion, crumbled chestnuts, dried cranberries, panko breadcrumbs, Parmesan cheese, eggs, rosemary, thyme, grated nutmeg, salt, and black pepper. Mix everything until just combined—be careful not to overmix!
  3. Using a 1-inch cookie scoop, form the meatballs and place them on the prepared baking sheet, ensuring they are evenly spaced.
  4. Bake the meatballs in the oven for about 22-25 minutes, or until the internal temperature reaches 165°F (74°C).
  5. While the meatballs are baking, prepare the cranberry glaze. In a large pan, combine the cranberry jelly, port, fresh cranberries, brown sugar, ketchup, and a pinch of salt. Stir gently and bring the mixture to a boil.
  6. Once boiling, reduce the heat and allow it to simmer for 10 minutes. Then, increase the heat and boil for another 2 minutes.
  7. Once the meatballs are cooked, add them to the cranberry glaze in the pan. Stir gently, ensuring they are well coated, and heat for another 2-3 minutes.
  8. Serve warm and enjoy every bite!

The Best Way to Serve It

Cranberry Glazed Veal Meatballs make a stunning centrepiece for any meal. Plate them up on a large dish, drizzling extra glaze over the top for an inviting presentation. They pair beautifully with creamy mashed potatoes or fluffy rice, as well as seasonal veggies like roasted Brussels sprouts or green beans. Whether you’re hosting a dinner party or enjoying a cosy night in, these meatballs are sure to be a hit.

Expert Tips for Cranberry Glazed Veal Meatballs

  1. Make Ahead: You can prepare the meatballs in advance and store them in the fridge for up to a day before baking. Just remember to cover them well to avoid drying out.

  2. Freezing: If you have leftovers or want to double the batch, these meatballs freeze well. Simply freeze them uncooked and bake straight from the freezer when needed, adding a few extra minutes to the cooking time.

  3. Herb Variations: Feel free to experiment with different herbs or spices! You might try adding some sage for a slightly different flavour profile.

Cranberry Glazed Veal Meatballs: Frequently Asked Questions

Q: Can I use other types of meat?
A: Yes! While veal is delicious, you can use ground turkey, chicken, or beef if you prefer.

Q: How can I make these meatballs spicier?
A: Add some crushed red pepper flakes or a dash of hot sauce to the meat mixture for an extra kick!

Q: What’s the best way to store leftovers?
A: Store any leftover meatballs in an airtight container in the fridge for up to three days, or freeze them for later enjoyment.

Try your hand at making these Cranberry Glazed Veal Meatballs for your next meal. They’re not only easy to prepare but also utterly delicious and sure to impress anyone who takes a bite! Enjoy!