Prep Time: 5 Minutes

Cook Time: 30 Minutes

These Fall Cranberry Meatballs are a perfect accompany to serve on Thanksgiving or Holiday Dinner Table. They are budget-friendly, crowd-pleasing, sweet and savory! I love the citrus notes from the oranges and cranberries pairing perfectly with cinnamon and thyme. Check out how you can make this recipe below.

Ingredients:

• Meatballs, cooked or frozen. I used ready-made chicken meatballs
• Olive oil
• 12 ounce of Fresh Cranberries. For budget-friendly alternatives, you can use 1 can of cranberry sauce
• Juice of 1 Orange
• Orange Zest
• 4 Thyme sprigs
• 3 Cinnamon sticks
• 1 Tablespoon of Balsamic Vinegar or Apple Cider Vinegar
• 1 Teaspoon of Pomegranate Molasses
• 1 Tablespoon of Cajun Seasoning
• 1 Tablespoon of Garlic Powder
• 1 Teaspoon of Onion Powder
• 1 Tablespoon of Black Pepper
• 2 Tablespoon Paprika Powder
• 1 Teaspoon Red Chili Powder
• 1 Tablespoon of Worcestershire Sauce
• 1 Tablespoon of Soy Sauce
• 1 Teaspoon of Oregano Seasoning
• 1 Cup of Water
• 1 Chicken Bouillon Cube
• 1/2 Cup Sugar
• Salt to taste

Directions:

• For your meatballs, add them to a pot and do not stir, allowing the meatballs to cook through. Once they are lightly browned, you can remove from the pot and set aside.
• In the same pot, add the fresh cranberries, orange juice, seasonings, orange zest, and thyme into the pot and keep on low flame until the cranberries begin to burst. Set about 7-10 cranberries aside to top for garnish later.
• Once the cranberries begin to come together, you can start to stir. At this point, you can taste and adjust the seasoning to your taste.
• Add the meatballs back into the pot, and lightly stir until the sauce is well coated.
• Once ready, plate the cranberry meatballs into a dish and garnish with thyme, orange slices, and fresh cranberries.
• Enjoy!