Bradley Smoked Meatballs in a Cranberry Pinot Noir Sauce

A simple, delicious, and elegant idea. Smoked meatballs made with pork and beef, cooked in the smoker, and then braised in a sweet and savoury cranberry wine sauce.


For the Meatballs:

  • 250g Beef mince
  • 250g Pork mince
  • ½ Onion, finely chopped
  • 1 clove Garlic, finely diced
  • ½ cup Panko breadcrumbs
  • 1 Egg, beaten
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Worcestershire sauce
  • ½ tsp dried Chilli flakes
  • ½ tsp each, Salt and Pepper

For the Cranberry Wine Sauce:

  • 1 ½ jars of Cranberry Sauce (275g jar)
  • 1 Cup Pinot Noir (or other fruity red wine)
  • ½ Cup Brown Sugar
  • 2 Tbsp Dijon Mustard

Bradley Smoker Bisquettes – Mesquite, Pecan, or Premium Caribbean Blend



For the Meatballs:

  1. Preheat your Bradley Smoker to 105C degrees and load with bisquettes
  2. Mix all meatball ingredients together in a large bowl. Mix well with your hands.
  3. Shape into approximately 2-3cm balls.
  4. Place on smoker racks and hot smoke in your Bradley Smoker for about 1 to 1 ½ hours (until the internal temperature reaches 74C).  Remove from the smoker and add to the Cranberry Wine Sauce (below).


For the Cranberry Wine Sauce:

  1. In a medium size saucepan, combine the cranberry sauce, wine, brown sugar and Dijon mustard.
  2. Bring to a simmer and whisk continuously for about 5 minutes to allow the sauce to begin to reduce and thicken.
  1. Add the smoked meatballs, and gently stir together. Leave for 30 minutes on very low heat before serving, this will infuse some of the smokiness and flavour from the meatballs into the sauce.

For more Recipe ideas for your Bradley Smoker visit our Bradley New Zealand Facebook Page or visit our website


Original Recipe by Mary Cressler, Vindulge – adapted by Bradley Smoker New Zealand.