Appetizer dumplings with cranberry jelly
These meatballs can easily be made ahead of time for your holiday parties; their combination of ground pork, walnuts and cranberry jelly will surely make them the award-winning bite of your event!
20 min
24 to 32
12 min
Freeze for three months.
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Ingredients
- 1 lb (450g) ground pork
- 4 green onions, chopped
- 125 ml (½ cup) chopped walnuts
- 180 ml (¾ cup) cranberry jelly
- Salt and pepper from the mill
- 125 ml (½ cup) bread crumbs
- 60 ml (¼ cup) olive oil
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Preparation
- In a bowl, combine pork, green onions, walnuts and ¼ cup (60 ml) cranberry jelly. Season with salt and pepper.
- Form small balls of about 15 ml (1 tbsp) and roll in breadcrumbs. Set aside.
- In a skillet, heat the oil over medium-high heat and cook the meatballs on all sides for 2 minutes.
- Reduce heat to medium-low and continue cooking for 10 minutes or until meatballs are cooked. Add oil if necessary.
- Serve on skewers with cranberry jelly on the side.
For the adventurers
Notes and tips
Replace bread crumbs with pretzel crumbs.
“Ready to receive” tip
This recipe can go straight from the freezer to the skillet. In a covered skillet, heat 45 ml (3 tbsp) of the canola oil over low heat, add the meatballs, cover and cook gently, stirring occasionally, for 30 minutes or until the meatballs are heated through.
1 comment
Bonjour, les boulettes sont congelées crues ? Merci.