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Cranberry Marmalade Meatballs with Sour Cream and Chive Mashed Potatoes

Cranberry Marmalade Meatballs with Sour Cream and Chive Mashed Potatoes

These Cranberry Marmalade Meatballs feature all-beef meatballs luxuriating in a cranberry marmalade sauce seasoned with fish sauce and served on a velvety bed of chive-flecked mashed potato.
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Prep Time 30 minutes
Cook Time 45 minutes
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

The Meatballs
  • ⅔ cup Panko breadcrumbs
  • ⅓ cup beef stock
  • 900g (2 lbs) lean or medium ground beef
  • ½ yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 egg
  • 2½ tsp kosher salt
  • ¼ cup olive oil
Cranberry Marmalade Meatballs
  • ½ onion sliced into half-moons
  • 1 (1-inch) knob ginger julienned
  • 3 cloves garlic minced
  • 340g (12oz) fresh cranberries
  • 1 blood orange **** juiced
  • ⅓ cup granulated sugar
  • 3 tbsp fish sauce
  • ¼ cup marmalade heaping
  • 1 cup beef stock
  • 1 batch Meatballs browned, see above
Sour Cream and Chives Mashed Potatoes
  • 2 russet potatoes peeled and cut into chunks
  • 2 cloves garlic minced
  • ⅓ cup sour cream
  • ¼ cup fresh chives finely chopped
  • 2 tbsp butter
  • 1 tsp kosher salt

Equipment

  • 1 Large Cast Iron Skillet
  • 1 citrus reamer
  • 1 Large pot
  • 1 large steaming basket

Method
 

For the Meatballs
  1. Place the breadcrumbs in a bowl and pour the stock over top. Stir until the breadcrumbs are fully hydrated.
    ⅔ cup Panko breadcrumbs, ⅓ cup beef stock
  2. Place the beef in a large bowl. Add the onion, garlic, ginger, breadcrumbs, egg, and salt. Using clean hands or a rubber spatula, mix to combine. **
    900g (2 lbs) lean or medium ground beef, ½ yellow onion, 3 cloves garlic, 1 tbsp fresh ginger, 1 egg, 2½ tsp kosher salt
  3. Using a tablespoon as a guide, measure out and form the mixture into meatballs. Pour the olive oil into a cast iron skillet over medium heat. Once the oil is shimmering, brown the meatballs on all sides. *** Transfer them to a plate and set them aside. 
    ¼ cup olive oil
For the Cranberry Marmalade Meatballs
  1. Place the onion in the skillet you used to brown the meatballs. Add a generous sprinkle of salt and sauté until just translucent. Stir in the ginger and garlic and sauté for a minute more. 
    ½ onion, 1 (1-inch) knob ginger, 3 cloves garlic
  2. Pour the cranberries into the skillet and add the orange juice, sugar, fish sauce, and marmalade. Simmer until the cranberries start to break down and become jammy.
    340g (12oz) fresh cranberries, 1 blood orange ****, ⅓ cup granulated sugar, 3 tbsp fish sauce, ¼ cup marmalade
  3. Pour in the beef stock and return the meatballs to the skillet. Simmer for 15 minutes over medium-low, rotating the meatballs every so often. Keep warm until ready to serve.
    1 cup beef stock, 1 batch Meatballs
For the Mashed Potatoes
  1. Place the potatoes in a steaming basket and place it over a pot filled halfway with water. Bring the water to a boil and leave the potatoes to steam for 15 minutes or until fork-tender. 
    2 russet potatoes
  2. Transfer the potatoes to a large bowl and add the garlic, sour cream, chives, butter, and salt. Mash until the ingredients are fully integrated and the potatoes are smooth.
    2 cloves garlic, ⅓ cup sour cream, ¼ cup fresh chives, 2 tbsp butter, 1 tsp kosher salt
To Serve
  1. Spoon the mashed potatoes into bowls and ladle in the meatballs along with plenty of sauce. Garnish with additional chives and citrus wheel if desired. Serve immediately. 

Notes

** Mix until the ingredients are well-integrated but don’t over-mix. It will result in tough meatballs. 
*** Don’t worry about fully cooking the meatballs at this point. We just want them to take on color. 
**** If you can’t find a blood orange, a navel orange will work just as well.