Steve’s Amazing Maple-Cranberry Meatball Appetizers

This unique appetizer is the perfect addition to any party, offering healthy ingredients from a few of my items over at Steve’s PaleoGoods. The base for this recipe is my 90% lean grass-fed ground beef made from Black Angus cattle. It is incredibly flavorful and the tenderness is beyond worth mentioning. It is very affordable and the recipe is beyond drool-worthy.

I always prefer to make more than enough when I am in the kitchen, always keeping the next day’s meals in mind. My family loves to take my dishes and put their own twist on it. How about a maple-cranberry meatball lettuce-wrap with some of my dipping sauce in the recipe below or with some of my Maple Mustard sauce, or better yet both! There you have yet another delicious meal option.

The recipe below gives an option to use prosciutto but it’s not at all necessary. You can follow the directions and omit each step on the prosciutto and your meatballs will be perfect either way.

Meatball Ingredients

1 lb. Steve’s Grass-Fed ground beef

¾ of a yellow onion, chopped super-fine

2 tablespoons ketchup

2 tablespoons maple syrup

½ cup Steve’s PaleoGoods Dried Cranberries

3 tablespoons Steve’s PaleoGoods Coconut Oil or ghee

½ teaspoon salt

OPTIONAL: 4 large thinly sliced prosciutto pieces, chopped semi- fine

Dipping Sauce Ingredients

½ cup Steve’s PaleoGoods Ketchup

½ cup Grand Marnier


1. Preheat oven to 300F.

2. Mix all of the meatball ingredients together in a large bowl, excluding the oil and prosciutto.

3. Shape beef mixture into 1 ½ inch-sized even balls.

4. Heat your oil in large skillet on medium heat.

5. Drop the prosciutto in the oil. Stir and do not let any burn. You are also flavoring the oil for the meatballs.

6. Remove the prosciutto with a slotted spoon to a paper towel.

7. Turn heat up to medium-high.

8. Place the meatballs in skillet. Do not crowd. It is better to allow space and cook these in batches than to overcrowd.

9. Turn the meatballs as the bottom become slightly brown and semi-“crisp”, not sticking to pan.

10. Turn heat to medium low once the outsides are golden brown. This will take about 7-9 minutes per batch, also depending on your skillet and heat.

11. Do not overcook. Let the meatballs remain a bit tender and soft. Remember this is grass-fed beef and it is lean, therefore it cooks faster.

12. Remove from pan and place in a large baking dish as you make the next batch.

13. Once the meatballs are all done, place them in a preheated oven at 300F to warm them all evenly for 10-12 minutes. They will cook slightly more while in oven.

14. OPTIONAL: Remove and top with prosciutto.

15. Serve with warm or cooled Dipping Sauce (recipe below) and garnish with prosciutto if you’d like.

16. Enjoy!

Dipping Sauce Directions

1. Using a small saucepan, heat up the ketchup and Grand Marnier over medium-high heat and stir.

2. Increase the heat until it starts to simmer and stir for 1-2 minutes to allow the flavors to meld.

3. Remove from stove and serve with meatballs.


Alcohol evaporates at 172F. You need to cook a sauce or dip for at least 20 to 30 seconds after adding alcohol to allow a good portion of the alcohol to evaporate.

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