Description
These Cranberry Meatballs are a perfect blend of savory and sweet, featuring juicy ground pork meatballs baked to perfection and simmered in a tangy cranberry sauce. Ideal for holiday gatherings or as a tasty appetizer, this recipe combines simple ingredients to create a flavorful dish that’s sure to impress your guests.
Ingredients
Scale
Meatballs
- 1 small onion (grated or finely chopped)
- 1 ½ pound ground pork (extra lean)
- 1 cup breadcrumbs (such as Panko)
- 2 large eggs
- ⅓ cup ketchup
- 2 tablespoons Worcestershire sauce
- ¼ cup parsley (fresh, chopped)
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
Sauce
- 2 cups cranberry sauce (homemade or store bought)
- 1 cup ketchup
- 3 tablespoons brown sugar (packed)
- 1 tablespoon lemon juice (freshly squeezed)
Instructions
- Preheat the oven: Preheat your oven to 350℉. Line a baking sheet with parchment paper and set it aside to prepare for baking the meatballs.
- Make the meatball mixture: In a large bowl, combine the grated onion, ground pork, breadcrumbs, eggs, ketchup, Worcestershire sauce, chopped parsley, salt, and pepper. Mix everything together thoroughly to form a uniform mixture.
- Form the meatballs: Wet your hands with water to prevent sticking, then shape the mixture into medium-sized meatballs, approximately 30 to 35 in total. You can use a small ice cream scoop for consistent size and ease.
- Bake the meatballs: Place the meatballs evenly spaced on the prepared baking sheet. Bake them in the preheated oven for 25 minutes or until a meat thermometer inserted into the center reads 160℉, ensuring they are fully cooked.
- Prepare the cranberry sauce: While the meatballs are baking, add the cranberry sauce, ketchup, brown sugar, and freshly squeezed lemon juice into a large skillet. Stir the ingredients together and cook over medium heat until the sauce comes to a boil.
- Simmer meatballs in sauce: Reduce the heat to low and gently stir the baked meatballs into the sauce. Continue cooking until the meatballs are heated through and the sauce is well combined with the meatballs.
- Serve: Garnish with additional fresh parsley if desired and serve the meatballs warm for a delicious and festive dish.
Notes
- Ground pork ensures juicy meatballs, but you can substitute with a mix of pork and beef or turkey for variation.
- Panko breadcrumbs provide a light, tender texture; regular breadcrumbs can be used as a substitute.
- Both homemade and store-bought whole berry cranberry sauce work well; adjust flavors after simmering by adding more lemon juice if too sweet or sugar if too tart.
- Make-ahead tip: Bake the meatballs, cool completely, and store in the refrigerator for up to 3 days. Reheat in sauce before serving.
- You can freeze cooked meatballs and sauce separately for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop.
- These meatballs stay perfectly warm and flavorful when kept in a slow cooker on Low heat, ideal for entertaining.
Nutrition
- Serving Size: 3 meatballs
- Calories: 210 kcal
- Sugar: 8 g
- Sodium: 380 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 80 mg
