Holiday party appetizer recipes: Dried Cranberry & Pork Meatballs
Slightly sweet, tangy, and savory. Super easy to make, too!
As you can see, they were great for our holiday party shoot with a few other appetizers I'll be sharing with you soon!
Grain-Free Dried Cranberry & Pork Meatballs
- 1 lb ground pork
- 1 egg
- 1/4 c. almond flour or meal (you can grind your own, see my tutorial here)
- 1.5 tbsp dried cranberries
- 1/2 tsp fennel
- 1/2 tsp sage
- 1/4 tsp corriander
- 1/2 c. chopped onion
- 1/2 c. chopped celery
- Lard, butter, or coconut oil
- Sea salt
- Preheat oven to 350 degrees.
- Saute onions and celery in lard, butter, or coconut oil. Add fennel, sage, corriander, and sea salt.
- In a bowl, combine pork, egg, almond meal, and dried cranberries.
- Combine sauteed veggies with pork mixture.
- Heat some more lard, butter, or coconut oil in a skillet and form 1 oz. meatballs. Add meatballs to pan, separated from each other, and pan fry on one side for several minutes.
- Put skillet in heated oven and bake 15 minutes. (Alternatively, you can flip the meatballs, but they'll end up less round and a little lumpy-looking, although browned.)
Beyond Bacon, which uses fresh cranberries so is less sweet but is a seriously delicious dish we've made for family before--and knocked their socks off. I love seasonal, festive flavors!
I guess some meatballs have flour or breadcrumbs in them, but since my time eating bread and my time eating meat haven't overlapped since I was a kid, I don't know what it's like to make that kind. The almond flour worked like a charm and gave a great texture! See my tutorial here to make your own or buy it online! You could also use cashew flour/meal or sunflower seed flour/meal for a nut-free option.