Cranberry Meatballs


Makes 12-16 servings


  • 350 grams of NOGO Cranberry Jam
  • 1 large egg, lightly mixed
  • 1/2 cup green spring onion, finely chopped
  • 3/4 cup bread crumbs (GF or normal, dried)
  • 1 tablespoon dried parsley
  • 1 tablespoon Worcestershire sauce or coco-minos
  • 1 kg pork sausage mince (you can buy sausages and squeeze the mince out)
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon dijon mustard
  • Salt to taste
  • Olive oil


    •  In a large bowl, combine Cranberry Jam, Egg, green spring onions, bread crumbs, dried parsley and Worcestershire sauce (or cocominos).
    • Add the minced sausage to mixture and mix
    • Make around 12-16 balls, around 2.5-3cm in diameter
    • Heat a large, heavy based fry pan with some olive oil
    • Cook meatballs over a medium heat until browned, set aside
    • In a large saucepan, combine the Cranberry Jam, vinegar, brown sugar and Dijon mustard
    • Cook and stir over medium heat until cranberry jam has combined. Add the meatballs to the sauce
    • Bring the mixture to a low simmer and cook uncovered, until sauce is slightly thickened, 10-15 minutes. Check meatballs are cooked
    • Serve with steamed rice or your favourite salad or veggies