Cranberry Orange Meatballs



For the meatballs

  • 1 lb ground beef and 1 lb ground pork OR 2 lb ground beef
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp oregano
  • 1 egg
  • 1 tsp orange zest


  1. Combine all ingredients in a medium size mixing bowl. Roll mixture into balls {Aprox 20}
  2. Preheat oven to 350 degrees
  3. Place meatballs on a wire rack on rimmed baking sheet {for the grease to fall through}.
  4. Bake 25 minutes or until internal temperature reaches 165 degrees.
  5. Top with cranberry sauce


Cranberry Sauce {Paleo, GF}

Servings: 4 cups


  • 1 tablespoon unflavored gelatin
  • 1/2 cup water
  • 2 (12-ounce) packages of fresh cranberries
  • 3/4 cup of honey
  • Juice of two oranges
  • Zest of two oranges about 2 tsp
  • 1/2 cup apple juice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon


  1. In a small bowl, sprinkle gelatin over the water and set aside to bloom.
  2. In a medium saucepan combine the cranberries, orange juice, honey, orange zest, nutmeg and cinnamon over medium heat. Bring to a boil and then reduce heat to a simmer until the berries break open, about 20 minutes.
  3. Whisk in the bloomed gelatin until dissolved.
  4. Remove the sauce from heat and transfer to a bowl. Allow to cool to room temperature, then cover and refrigerate for 4 hours or until thick. Serve chilled and enjoy!

Can be stored in an airtight container in the refrigerator for up to 1 week.



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