Meatballs are always a crowd favorite, so it will be no surprise when your friends and family rave about these delicious sausage meatballs bursting with the flavors of the season. Made from tangy cranberries, sharp Cheddar cheese and savory Jones All Natural Sausage Roll, Chef Kate Luloff from Jones Dairy Farm created this quick-and-easy appetizer that’s certain to be a great addition to any holiday menu.
Jones No Sugar All Natural Pork Sausage Roll is the star ingredient and made from the original Jones family recipe with just four ingredients: pork, water, salt and spices. This versatile ground sausage is uncooked and found in the freezer section.
Check out the video below to view Kate’s previous appearance on The Morning Blend preparing these delicious meatballs.
Easy to make and full of flavor, thanks to all-natural Jones sausage, these bite size appetizers are great for entertaining—during the holidays or any day.
Prep Time: 10 minutes
Total Time: 35 minutes
Gluten Free: No
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
¾ cup finely grated extra sharp white cheddar cheese
½ cup chopped fresh cranberries
2 tablespoons minced shallots
1 tablespoon Dijon mustard
1 teaspoon baking powder
1 ½ teaspoons Worcestershire sauce
¾ cup all purpose bread crumbs
½ teaspoons salt
¼ teaspoons black pepper
Cranberry Dipping Sauce:
8 ounces fresh cranberries
½ can crushed pineapple with juice
Juice from 2 ripe oranges
2 tablespoons sugar or sugar substitute
Preheat oven to 350°F. Line a baking sheet with foil and spray the foil with nonstick cooking spray.
Combine all meatball ingredients (sausage, egg, cheese, cranberries, shallots, mustard, baking powder, Worchester sauce, bread crumbs, salt and pepper) in a large bowl, using your hands to fully incorporate.
Roll the meatball mixture into approximately 1 ½” balls, using a spoon or small cookie scoop, and place meatballs on foil.
Bake for approximately 20 minutes, or until internal temperature reaches 160 degrees.
While meatballs are baking, make cranberry dipping sauce.
Rinse cranberries under running water and place in a medium sauce pan.
Add pineapple and orange juice and stir. Bring to a boil, reduce to medium-low heat, and simmer 10-15 minutes, stirring often.
When cranberries pop, smash cranberries against the side of the saucepan with a fork or spoon to create a chunky sauce. Add sugar, stir, and cook on low 10-12 additional minutes.
Allow sauce to cool slightly before serving with the meatballs.
Serving suggestion: Pick each meatball with a toothpick to make for easy dipping.
Recipe by Chef Kate Lulloff, Jones Dairy Farm