Meatballs have been a comfort food for generations, with various versions found in kitchens around the world. Pair lean pheasant with the richness of ground pork for a delicious new take on a familiar favourite. Fresh apple, dried cranberries, and warm spices create a delicious balance of sweet and savoury. Tossed in a tangy cranberry-maple Dijon glaze, these meatballs make an easy crowd-pleasing appetizer or a hearty meal served over mashed potatoes or wild rice. The deep cranberry glaze adds a beautiful colour to the plate, reminiscent of a rooster's rich plumage.

Make them ahead for easy entertaining, freeze a batch for later, or cut the recipe in half when you want a smaller serving. If fresh cranberries aren't available, canned works just as well.

Ingredients:

Meatballs

• 2 lbs ground pheasant
• 2 lbs ground pork
• 2 cups soft breadcrumbs
• 1 cup milk
• 2 large eggs, beaten
• 1 medium apple, peeled and coarsely grated
• 3 cloves garlic, minced
• ¼ cup dried cranberries, finely chopped
• 2 tbsp Dijon mustard
• 2 tbsp maple syrup
• 2 tsp kosher salt
• 2 tsp rubbed sage
• 1 ½ tsp dried thyme
• 1 tsp ground black pepper
• 1 tsp smoked paprika
• 1 tsp allspice

Cranberry-Maple Dijon Glaze

• 1 ½ cups whole-berry cranberry sauce
• 1 cup water
• ½ cup pure maple syrup
• ⅓ cup Dijon mustard
• 3 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp orange zest
• ½ tsp garlic powder
• ¼ tsp ground black pepper
• Pinch of salt

Directions:

1. Preheat oven to 400°F. Lightly grease or line two large baking sheets with parchment paper.
2. In a large bowl, combine breadcrumbs and milk. Let mixture stand for five minutes.
3. Add eggs, grated apple, garlic, dried cranberries, Dijon mustard, maple syrup, salt, sage, thyme, black pepper, smoked paprika, and allspice. Stir until evenly combined.
4. Add ground pheasant and pork. Mix gently by hand until the ingredients are evenly distributed. Avoid overworking the mixture, as this can make the meatballs dense.
5. Form the mixture into meatballs approximately 1 ½ inches in diameter. Place them on prepared baking sheets with an inch between each one.
6. Bake for 18 to 22 minutes, turning once halfway through cooking. Cook until meatballs are lightly browned and reach an internal temperature of 165°F.
7. While the meatballs cook, combine cranberries, water, maple syrup, Dijon mustard, apple cider vinegar, Worcestershire sauce, orange zest, garlic powder, black pepper, and salt in a saucepan.
8. Bring the glaze to a gentle simmer over medium-low heat. Cook for eight to ten minutes, stirring regularly, until smooth and slightly thickened. Cool and mash the berries or make smooth with an immersion blender.
9. Transfer cooked meatballs to a large skillet, Dutch oven, or slow cooker. Pour warm glaze over top and gently toss to coat.
10. Simmer on low heat for five minutes and serve. If using a slow cooker for a gathering, keep glazed meatballs on a low setting.