These Sea Buckthorn Sauce Meatballs blend tender beef and pork with a smoky, spicy hint, all coated in a tangy, sweet, and savory sauce. They’re the perfect comfort food when you want an exciting twist on a classic dish.

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I hope you’re all doing well and having a lovely day.

Today I’m sharing a recipe perfect for early fall and weekends: meatballs with sticky honey sea buckthorn sauce. Sea buckthorn, a tangy berry, brings a unique flavor to this dish.

But First, What Are Sea Buckthorns?

Many readers may not be familiar with sea buckthorn, particularly since most of you are based in the USA and Canada. To give you some background, here’s a quick overview of what sea buckthorn is and where it grows.

Sea buckthorn is widely cultivated in many European countries, particularly along the Atlantic coasts, including the United Kingdom, France, and Scandinavia, as well as in numerous Asian countries. Additionally, over the past few decades, crops have been grown in some states of the United States (e.g., Nevada and Arizona) and certain provinces of Canada (e.g., Manitoba and Newfoundland).

Hippophae is the genus of sea buckthorns, deciduous shrubs in the Elaeagnaceae family. Common names include sea berry (especially in North America), sandthorn, sallowthorn, and Siberian pineapple (a memorable moniker!). Naturally, these shrubs are well-known for their thorns.

Sea Buckthorn: Health Benefits

Now that you know a bit about sea buckthorn, let’s talk about its health benefits. Sea buckthorn berries are powerful “superfruits,” loaded with antioxidants, omega fatty acids, essential amino acids, and generous amounts of vitamins (notably C, E, and A). They boost immunity, support cardiovascular health, and enhance skin vitality, making them popular in many skincare products.

Sea Buckthorn: Side Effects

Sea buckthorn is generally considered safe for most people, but it may cause digestive issues, such as:

Heartburn or diarrhea, in some individuals.
Allergic reactions, such as skin rashes.
Sea buckthorn berries may increase the risk of bleeding due to their blood-thinning properties.
Sea buckthorn may interact with medications that affect blood pressure or medications that thin the blood. Speak with your doctor if you are taking any of these medications before consuming sea buckthorn.

As always, thoroughly research and consult your physician to decide if sea buckthorns suit you. Now, let’s discuss how they taste and how you can use them in your kitchen.

Sea Buckthorn: Flavour Profile and Culinary Uses

Unripe sea buckthorn berries provide a striking surge of tartness, acidity, and astringency, due to high malic and quinic acid content. Their taste bursts with notes of passionfruit, mango, pineapple, and concentrated citrus—exceptionally vivid on the palate. They pair beautifully with floral honey and bright orange. Use sea buckthorn for dishes such as:

A luscious glaze for shortbread cookies: Sea Buckthorn Shortbread Cookies
Refreshing Orange Sea Buckthorn Smoothie with Greek Yogurt and Banana
Sea Buckthorn Tea Recipe (Seaberry Tea).
Bright and vibrant Sea Buckthorn Jam.
To make a luscious, tangy Sea Buckthorn Curd.
To use for a beautiful autumn cocktail Orange Sea Buckthorn Cocktail.
Or make a dessert for adults, Orange Sea Buckthorn Milkshake with Triple Sec, or this warming Honey Sea Buckthorn Cocktail with Ginger.

Why You Will Love Sea Buckthorn Sauce Meatballs

A fresh take on classic meatballs featuring vibrant sea buckthorn flavour.
Perfect balance of smoky, sweet, spicy, and tangy notes.
Easy to make with simple ingredients, yet feels gourmet.
Works as a main dish with rice or potatoes – or as a party appetizer.
A great make-ahead option: both the meatballs and sauce reheat beautifully.

Sea Buckthorn Sauce Meatballs: Flavour and Texture Profile

The meatballs are rich and juicy due to the blend of beef and pork, while smoked paprika and chipotle add depth and warmth. The sauce elevates this dish: sautéed onions lend sweetness, jalapeños inject heat, and sea buckthorn concentrate infuses an intense tang, mellowed by golden honey. The final glaze clings to the meatballs, delivering a bite that’s smoky, sweet, savory, and zesty.

Ingredients You Will Need for Sea Buckthorn Sauce Meatballs

Ground beef & pork – This blend provides juiciness, tenderness, and full flavor. You can use all beef or even chicken/turkey for a lighter variation, but the meatballs may turn out drier.
Egg – Binds the ground meat together, helping meatballs keep their shape.
Semolina – Binds the mixture and yields a delicate, tender texture; breadcrumbs can substitute.
Herbs de Provence – Add a lovely savoury flavour.
Smoked paprika – Adds warmth and a smoky note to the meatballs.
Chipotle powder – For subtle heat and earthy, smoky depth. Can be adjusted to suit individual spice preferences.
Sea buckthorns – Used for the concentrate. The star ingredient adds sharp citrus-like tang.
Onions – The foundation of the sauce, adding sweetness and richness when sautéed.
Jalapeños – Bring a playful heat; swap with milder peppers if preferred.
Honey – Balances acidity and heat with sweetness, while giving the sauce its sticky, glossy finish.
Fresh thyme – Adds freshness and savoury aroma.
Oil – for cooking.
Salt.

More Fun Meatball Recipes

Looking for more meatball recipes? I have them!

I hope you enjoy these Sea Buckthorn Sauce Meatballs and will give this recipe a try. If you try it, please let me know in the comment section below, send me an Instagram message, or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

Meatballs with Sea Buckthorn Sauce

Recipe by Ben | Havocinthekitchen

These Sea Buckthorn Sauce Meatballs blend tender beef and pork with a smoky, spicy hint, all coated in a tangy, sweet, and savory sauce.

Course: Mains and Comfort DishesCuisine: Author’s RecipesDifficulty: Meatballs, Sea Buckthorns

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

hour

Cook Mode

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Ingredients

Meatballs:
1 lb. (450 g) ground beef
1 lb. (450 g) ground pork
1 large egg
1 tbsp. (10 g) fine semolina
or slightly more, as needed
1 tbsp. (3-4 g) Herbs de Provence
1/2 tbsp. (3.5 g) smoked paprika
1/2 tsp. (3 g) salt
1/4 tsp. (0.5 g) chipotle powder
Honey Sea Buckthorn Sauce:
2 cups (about 300 g) sea buckthorns – frozen or fresh
1 cup (240 ml) water
2 large onions, thinly sliced
1/2 small jalapeno, seeded and thinly sliced
1/3 cup (115 g) honey
1 tbsp. fresh thyme
oil, for cooking

Directions

Meatballs:
In a small bowl combine the eggs with herbs, and spices and whisk until well combined.
Add the ground meat in a large bowl along with the polenta. Add the egg mixture and mix with your hands or wooden spoon until evenly blender. Do not overmix as the meatballs could turn dense – about 30 seconds should be enough.
Shape the mixture into meatballs (~25-30 g. each). I ended up with around 24 meatballs.
Heat the oil in a large pan and cook the meatballs over high medium heat, in few batches, moving them, until nicely seared from all sides, for about 5-7 minutes per batch. Remove and transfer to a plate and cook the remaining.
Sea Buckthorn Sauce:
Combine the sea buckthorns (no need to thaw if frozen) and water in a saucepan. Bring to a gentle boil, then reduce the heat and simmer for about 10 minutes, mashing the berries with a spatula or potato masher to help berries release the juices.
Pass the mixture through a fine mesh sieve, pressing with a spoon to get as much juice as possible. Discard any solids. You will have about 1 cup of the concentrate.
Add 1 tbsp. (15 ml) oil to the same pan you cooked the meatballs. Add the onions and sauté over low-medium heat for about 10 minutes.
Add the sea buckthorn concentrate, honey, and jalapenos, fresh thyme, and simmer for about 5 minutes.
Return the meatballs to the pan and submerge into the sauce. Cover and simmer for about 20 minutes. You may need to add a little water. While simmering, try the sauce and adjust seasoning. Enjoy!