Description
Delicious and juicy cranberry meatballs baked to perfection and simmered in a sweet and tangy cranberry sauce, perfect for holiday gatherings or a flavorful appetizer.
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 fresh parsley, 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 freshly squeezed lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350℉ and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Meatball Ingredients: In a large bowl, combine the grated onion, ground pork, breadcrumbs, eggs, ketchup, Worcestershire sauce, chopped parsley, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Wet your hands to prevent sticking and shape the mixture into medium-sized meatballs. Use a small ice cream scoop if desired for even sizing. You should get about 30-35 meatballs.
- Bake 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 reads 160℉, ensuring they are fully cooked.
- Prepare Sauce: While the meatballs bake, combine cranberry sauce, ketchup, brown sugar, and lemon juice in a large skillet. Stir the ingredients and cook over medium heat until the sauce comes to a gentle boil.
- Simmer Meatballs in Sauce: Reduce the heat, add the baked meatballs to the skillet, and stir gently to coat them well. Cook for a few minutes until the meatballs are heated through and the sauce thickens slightly.
- Serve: Garnish with additional chopped parsley if desired and serve the cranberry meatballs warm, perfect as a festive appetizer or main dish.
Notes
- Ground pork produces juicy meatballs, but you can substitute or mix with ground beef or turkey as preferred.
- Panko breadcrumbs provide a light and tender texture; regular breadcrumbs can be used alternatively.
- Both homemade and store-bought whole berry cranberry sauces work well; adjust to taste after simmering for desired sweetness or tartness by adding lemon juice or sugar.
- Make-ahead tip: Bake meatballs, cool, and refrigerate for up to 3 days. Reheat in sauce before serving.
- Freeze cooked meatballs and sauce separately for up to 2 months; thaw overnight and reheat on the stove for best results.
- This dish stays perfect on Low in a slow cooker when entertaining guests.
Nutrition
- Serving Size: 1 cup (about 4-5 meatballs with sauce)
- Calories: 320
- Sugar: 12g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 22g
- Cholesterol: 110mg
