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Meatballs with Raspberry Balsamic Glaze

Yields12 ServingsPrep Time25 minsCook Time15 minsTotal Time40 mins

These meatballs with raspberry balsamic glaze will be the talk of any holiday party you have, especially with the tang of flavor from our raspberry wine vinegar.

Meatballs with Raspberry Balsamic Glaze

 1 shallot, very finely chopped - reserve ⅓ for sauce
 1 lb ground lamb, beef, or chicken
 2 eggs
 1 cup flat leaf parsley, mint or cilantro or a blend
 1 tsp ground cumin
 1 tsp coriander
 1 tsp ground cinnamon
 1 tsp kosher salt, more to taste
 ½ tsp freshly ground pepper, more to taste
 ½ cup toasted breadcrumbs
Raspberry Glaze
  shallot, finely chopped
 1 cup Colavita Raspberry Wine Vinegar
 1 tbsp maple syrup or honey
 2 tbsp Colavita Raspberry Balsamic Glaze
 Pinch salt and pepper
 ¾ cup frozen raspberries
 Garnish: Fresh herbs (cilantro, parsley or mint) and goat cheese.

Place meatball ingredients in a medium bowl and using hands, combine well, adding enough breadcrumbs to make them easy to roll into balls. Using wet hands, roll into ping-pong sized balls (about 1 ¾- 2 inches in diameter) and set aside. You should have about 12-16.


Start the glaze. In a small sauté pan or pot, sauté shallot in a drizzle of olive oil, over medium heat for 3 minutes, or until tender. Add frozen raspberries, and the raspberry vinegar, a pinch of salt and pepper, and the maple syrup or honey. Simmer until it is reduced by half.


Turn heat off.


While glaze is reducing, cook the meat balls. Heat 1 tablespoon olive oil over medium heat in a large skillet. Working in batches (don't over-crowd) brown the meatballs, rolling them around with metal tongs or a spatula now and then to cook all the edges. Once browned, turn heat down to lowest setting, cover and cook through for about 5 minutes.


Place in an oven proof dish, pour glaze over top and keep warm until ready to serve, or refrigerate and reheat.


Garnish with fresh herbs and goat cheese.

Nutrition Facts

Servings 12