Cranberry Meatballs

Meatballs studded with dried cranberries and brown rice, browned, then slow-cooked in a tart sauce of cranberry, orange and lemon with a hint of cumin. That tartness is the kind of sour flavour Richberry loves to play with.

Total time: 4 hr 20 min
Servings: 4
Calories per serving: ≈ 450

Real ingredients
Sour turns sweet
Made to share

Ingredients

Meatballs

12 oz ground beef (or ground turkey)
1 cup dried cranberries
½ cup brown rice, soaked
2 eggs beaten
1 ½ teaspoons salt
1 teaspoon ground black pepper
2 teaspoons olive oil

Sauce

⅔ cup cranberry purée
5 tablespoons orange juice
2 tablespoons lemon juice
1 teaspoon ground cumin

How to make it

Shape the meatballs
Mix the beef, cranberries, soaked rice, beaten eggs, salt and pepper, then roll the mixture into small balls.
Brown them
Heat the olive oil in a pan (or a slow cooker with a sauté setting) and shallow-fry the meatballs until they colour all over.
Slow-cook in the sauce
Put the meatballs in the slow cooker with the cranberry purée, orange juice, lemon juice and cumin. Cover and cook on low for 3–4 hours.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry