Name: Cranberry & Parmesan Pork Meatballs
Prep time: 30 minutes
Cook time: 12-15 minutes
Total time: 30 minutes + 12-15 minutes
Yield: 24 meatballs
Cuisine: Holiday dishes
Ingredients: 1½ lbs. 675 g lean ground Quebec pork; 3 shallots, finely chopped; 2 cloves garlic, minced; 1 egg; 2 tbsp. 30 mL finely chopped fresh parsley; 2 tbsp. 30 mL orange juice; ⅓ cup 80 mL breadcrumbs; 3 tbsp. 45 mL homemade or store-bought cranberry (or apricot) jam; 1 cup 250 mL finely grated Parmesan; Salt and freshly ground pepper, to taste; ½ cup 125 mL mayonnaise; 1 tbsp. 15 mL Dijon mustard; 2 tsp. 10 mL lemon juice; 1 tsp. 5 mL finely grated lemon zest; Salt and freshly ground pepper, to taste

Cranberry & Parmesan Pork Meatballs

12-15 minutes Cook time 30 minutes Prep time 24 meatballs servings

Preparation

In The Oven

Meatballs

Place oven rack in middle position and preheat oven to 400°F (200°C).
In a large bowl, combine pork, shallots, garlic, egg, parsley, orange juice and breadcrumbs. Season with salt and pepper.
Using your hands, shape into patties with approximately 1 tbsp. (15 mL) of meat mixture for each.
Add a little jam in the middle and fold meat around the jam to shape into meatballs. Arrange meatballs on a plate as you make them. Refrigerate for 30 minutes or freeze for 15 minutes until they are firm.
Place Parmesan in large bowl.
Coat each meatball with Parmesan and arrange on a baking sheet lined with parchment paper or aluminium foil. Bake for 12 to 15 minutes. Broil as needed to brown.
Serve with your choice of Dijonnaise or dip.

Lemon Dijonnaise sauce

Combine all ingredients in a small bowl and refrigerate until ready to serve. Can be prepared the day before.

Cranberry & Parmesan Pork Meatballs

Meatballs

Lemon Dijonnaise sauce

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