Venison Meatballs with Cranberry Pomegranate Glaze

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Recipe by @jaymeesire

Venison meatballs with Cranberry Pomegranate Glaze

Venison meatballs with Cranberry Pomegranate Glaze

Meat type
Venison
Cooking time
11-30
Serves
12 - 15
Preparation time
10

“I am SO excited to host the holidays in our new home, and today I’m sharing one of my go-to party appetizers: mini meatballs! For an elevated seasonal twist, I’m using Silver Fern Farms ground venison and serving with a cranberry-pomegranate glaze.”

Credit: @jaymeesire

Venison meatballs with Cranberry Pomegranate Glaze

Venison meatballs with Cranberry Pomegranate Glaze

Ingredients

For the Meatballs:
  • 1 lb Silver Fern Farms Ground Venison 
  • 1/2 cup fresh breadcrumbs
  • 1/4 cup ricotta
  • 1/4 cup milk
  • 1 egg
  • 1 shallot, grated
  • 1 tsp kosher salt
  • 1-2 pinches red pepper flakes
  • 1/2 tsp rubbed sage
  • 1/2 tsp thyme leaves
For the Pomegranate Glaze:
  • 1 cup cranberries
  • 1/2 cup pomegranate juice
  • Juice from one orange
  • 1/3 cup sugar 
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground nutmeg

Venison meatballs with Cranberry Pomegranate Glaze

Venison meatballs with Cranberry Pomegranate Glaze

Method

Preheat oven to 400°F. Line a baking sheet with aluminum foil and lightly coat with olive oil.

In a large mixing bowl, combine the breadcrumbs and milk, allowing them to soak for a minute or two. Add the rest of the meatball ingredients and mix until just combined. (Avoid over mixing.) Roll the mixture into small meatballs (I use a cookie scoop), about 1 inch in diameter, and place on the prepared baking sheet.

Bake in the preheated oven for 12-15 minutes, or until the meatballs are cooked through and lightly browned. For extra browning, you can broil them for the last 1-2 minutes.

While meatballs are baking, add glaze ingredients to a medium saucepan. Bring the mixture to a simmer over medium heat and cook for 8-10 minutes, stirring occasionally until the cranberries burst and the sauce thickens. Taste and season with salt and pepper as needed.

Transfer cooked meatballs to a large mixing bowl. Pour the glaze over the meatballs, gently tossing to coat. Arrange the mini meatballs on a platter and drizzle with any remaining glaze. Garnish with pomegranate arils and rosemary sprigs.

Recipe source: @jaymeesire

Recommended Cut:

Silver Fern Farms Grass-Fed and Pasture-Raised Premium Ground Venison

Extra lean, this Premium Ground offers new ways to enjoy the delicate yet distinctive taste of pasture-raised venison. Create healthy and delicious dishes with a difference!

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