Meatballs withCranberry Relish

• Difficulty2/5
• Prep time20 mins
• Cook time30 mins
• Serves4 - 6
• HardwoodApple

Cranberries aren’t just for turkey. This made-from-scratch cranberry relish adds a creamy sweetness to bold and burly meatballs.

Meatballs:

• 4-1/2 oz (about 3 slices) whole-wheat bread, coarsely chopped
• 1/2 cup whole milk
• 12 oz ground beef
• 12 oz ground pork

• 1/2 cup yellow onion, minced
• 1 large egg, lightly beaten
• 1/4 tsp ground allspice

• 1/4 tsp nutmeg, freshly grated
• 1 tsp Jacobsen salt
• 1 tsp black pepper, freshly ground

Cranberry Relish:

• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 Tbsp all-purpose flour
• 1 cup low sodium chicken broth

• 1/4 cup heavy cream
• 1 cup fresh cranberries
• 2 tsp granulated sugar
• 1 tsp finely grated lemon zest, plus 1 Tbsp fresh lemon juice

• 1 tsp fresh ginger, minced
• 2 tbsp fresh flat-leaf parsley, chopped
• 2 tbsp fresh dill, chopped

Meatballs:

• 4-1/2 oz (about 3 slices) whole-wheat bread, coarsely chopped
• 1/2 cup whole milk
• 12 oz ground beef
• 12 oz ground pork
• 1/2 cup yellow onion, minced

• 1 large egg, lightly beaten
• 1/4 tsp ground allspice
• 1/4 tsp nutmeg, freshly grated
• 1 tsp Jacobsen salt
• 1 tsp black pepper, freshly ground

Cranberry Relish:

• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 Tbsp all-purpose flour
• 1 cup low sodium chicken broth
• 1/4 cup heavy cream
• 1 cup fresh cranberries

• 2 tsp granulated sugar
• 1 tsp finely grated lemon zest, plus 1 Tbsp fresh lemon juice
• 1 tsp fresh ginger, minced
• 2 tbsp fresh flat-leaf parsley, chopped
• 2 tbsp fresh dill, chopped

In a stand mixer fitted with the paddle attachment, soak the bread in the milk until softened, about 5 minutes. Mix on low speed until uniform, about 30 seconds.

Add the beef, pork, onion, and egg and mix on low speed until incorporated. Sprinkle in the allspice, nutmeg, 1/2 tsp salt and 1/2 tsp pepper. Increase the speed to medium, and mix until incorporated, about 30 seconds.

Set a small bowl of cold water nearby and, occasionally moistening your hands, roll 1-1/2 oz portions of the meat into balls; you should get about 25.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

Heat a 12-inch cast iron skillet on the Traeger. Add 1 Tbsp of the butter and 1 Tbsp of the oil to the skillet.

When the butter is melted, add half of the meatballs. Reduce the heat to 300 degrees F and cook, undisturbed, until browned on the bottom, 2 minutes.

Flip and brown the other side, 1 to 2 minutes more. Transfer to a paper towel lined plate, and repeat with the remaining meatballs.

Add the remaining 1 Tbsp butter and 1 Tbsp oil. Add the flour, and cook, stirring with a wooden spoon, until the mixture turns light brown, about 1 minute. Whisk in the chicken broth and heavy cream. Bring to a boil.

Return the meatballs to the pan and simmer, shaking the pan occasionally, until the meatballs cook through (internal temperature of 160 degrees F) and the sauce thickens, 8 to 10 minutes. Season sauce to taste with salt and pepper.

Cranberry Relish: In a __food processor, pulse the cranberries, sugar, lemon zest and juice, ginger, and 1/4 tsp salt until finely chopped. Add more sugar and salt to taste.

Transfer the meatballs to a serving bowl. Stir the herbs into the sauce, and pour over the meatballs.

Serve with the cranberry relish on the side. Enjoy!

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