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Cranberry Meatball Grinders

Ingredients

Cranberry Sauce

  • 2 cups cranberries
  • ⅓ cup orange juice
  • 2 tbsp lemon juice
  • 1 tbsp orange zest
  • 1 tbsp lemon zest
  • ¼ cup sugar
  • ¼ cup honey
  • 6 oz tomato paste
  • 15 oz tomato sauce
  • ½ cup water
  • 1 tsp salt
  • 2 tbsp oregano
  • 1 tbsp garlic powder
  • 2 tsp onion powder

Meatballs

  • 2 tbsp olive oil
  • 2 shallots chopped
  • 3 garlic cloves minced
  • 1 lb ground lamb
  • 1 lb ground chicken
  • ½ cup panko
  • 1 egg
  • 1 tsp salt
  • 2 tsp fennel seeds
  • ½ tsp pepper
  • ¼ cup parsley minced

Instructions

  • Combine the cranberries, orange juice, lemon juice, orange zest, lemon zest, sugar, and honey in a medium saucepan over medium-high heat. Stir together and bring to a boil. Reduce to low and allow to simmer for 10 minutes, allowing the cranberries to split open.
  • Lightly mash the cranberries. Add the tomato paste and mix together well. Add the tomato sauce, water, salt, oregano, garlic powder, and onion powder. Let simmer for 5 minutes. Set aside until the meatballs are cooked.
  • Heat a pan with olive oil over medium-high heat. Add the shallots and cook until just softened. Add the garlic and cook for another 2 minutes. Remove from the heat and place on a plate with a paper towel to drain the excess oil. Allow to cool completely.
  • Combine the ground lamb, ground chicken, panko, egg, salt, fennel seed, pepper, parsley, and cooked shallots in a large bowl. Stir together until just combined. Split into 80 gram meatballs, you should end up with about 14 - 17.
  • Heat a large pan with canola oil over medium-high heat. Add the meatballs and brown each side and cook through. Add the cranberry sauce to the pan and simmer over medium heat for 5 to 10 minutes. Serve on a bun and top with giardiniera.