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Cranberry Meatballs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 58 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Description

Cranberry Meatballs combine juicy ground pork meatballs baked to perfection with a tangy and sweet cranberry sauce. This comforting appetizer or main dish is perfect for holiday gatherings or any time you crave a flavorful and easy-to-make treat. The meatballs are tender and moist thanks to the combination of breadcrumbs and eggs, while the sauce adds a delicious balance of tartness and sweetness from cranberry sauce, ketchup, brown sugar, and lemon juice.

Ingredients

Scale

Meatballs

  • 1 small onion, grated or finely chopped
  • 1 ½ pounds ground pork (extra lean)
  • 1 cup breadcrumbs (such as Panko)
  • 2 large eggs
  • ⅓ cup ketchup
  • 2 tablespoons Worcestershire sauce
  • ¼ cup fresh parsley, chopped
  • ½ teaspoon salt, or to taste
  • ½ teaspoon pepper, or to taste

Sauce

  • 2 cups cranberry sauce (homemade or store-bought, preferably whole berry)
  • 1 cup ketchup
  • 3 tablespoons brown sugar, packed
  • 1 tablespoon freshly squeezed lemon juice

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 350℉ (175℃) and line a baking sheet with parchment paper. Set the sheet aside for later use.
  2. Mix meatball ingredients: In a large bowl, combine the grated onion, ground pork, breadcrumbs, eggs, ketchup, Worcestershire sauce, chopped parsley, salt, and pepper. Mix everything together thoroughly until well blended.
  3. Form meatballs: Moisten your hands with water to prevent sticking and shape the mixture into medium-sized meatballs. You should form about 30 to 35 meatballs. Using a small ice cream scoop can help make uniform-sized meatballs.
  4. Bake the meatballs: Place the meatballs evenly spaced on the prepared baking sheet. Bake in the preheated oven for 20 to 25 minutes or until an internal thermometer inserted into the largest meatballs reaches 160℉ (71℃).
  5. Prepare cranberry sauce: While the meatballs are baking, in a large skillet, combine the cranberry sauce, ketchup, brown sugar, and lemon juice. Heat over medium heat, stirring occasionally until the mixture comes to a boil.
  6. Simmer meatballs in sauce: Reduce the heat to low and add the baked meatballs into the skillet with the sauce. Stir gently to coat all the meatballs and cook until heated through, about 5 minutes.
  7. Serve and garnish: Garnish with additional fresh parsley if desired. Serve the cranberry meatballs warm as a delicious appetizer or main dish.

Notes

  • Ground pork yields juicy meatballs, but a combination of pork and beef or turkey also works well.
  • Panko breadcrumbs provide a light and tender texture; regular breadcrumbs can be substituted.
  • Both homemade and store-bought cranberry sauce work; whole berry cranberry sauce is recommended for texture and flavor.
  • After simmering the sauce, taste and adjust sweetness or tartness with lemon juice or sugar as needed.
  • To make ahead: bake meatballs, cool, and store in the fridge for up to 3 days. Warm in the sauce before serving.
  • Freeze cooked meatballs and sauce separately for up to 2 months. Thaw overnight and reheat on the stove.
  • These meatballs stay perfect in a slow cooker on Low heat if keeping warm for entertaining.

Nutrition

  • Serving Size: about 4-5 meatballs with sauce
  • Calories: 320
  • Sugar: 12g
  • Sodium: 550mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 22g
  • Cholesterol: 110mg

Find it online: https://emilyquickdinners.com/cranberry-meatballs-recipe/