TASTE THE LOVE

Meatballs in Cranberry Sauce

1 jar of Emily G’s Cranberry Jam
1 c. bread crumbs
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef
1/2 c. plus 2 T. grated Parmesan
1/4 c. chopped flat-leaf parsley
2 t. salt
1/2 medium onion, grated
2 cloves garlic, minced
1 large egg, beaten
Freshly ground black pepper
1/3 c. olive oil, divided
1 can Coke
1/2 c. catsup

In a large bowl, combine the bread crumbs, pork, veal, beef, Parmesan,parsley, salt, onion, garlic, and egg and mix until combined. Season themeat mixture with pepper. Using your hands, gently form the meat mixture into 18 slightly larger thangolf ball-sized balls. Refrigerate for at least 1 hour or up to 24 hours. Heat half the oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs. Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the 1 jar Cranberry Jam, Coke, and catsup. Bring to a boil, lower the heat, and simmer covered. Swirl the pan occasionally until the meatballs are cooked through, about 15 minutes. Serve as appetizer or over bow tie pasta for a main dish.

Groups: appetizer, Cranberry Port, main dish