Description
These Cranberry Meatballs are a perfect blend of juicy pork meatballs baked to perfection and coated in a tangy, sweet cranberry sauce. Ideal for holiday gatherings or as a delicious appetizer, this recipe combines easy-to-find ingredients with simple steps to create a flavorful dish everyone will love.
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 and prepare: Preheat your oven to 350℉. Line a baking sheet with parchment paper and set aside for the meatballs.
- Mix meatball ingredients: In a large bowl, combine the ground pork, grated onion, breadcrumbs, eggs, ketchup, Worcestershire sauce, chopped parsley, salt, and pepper. Mix everything thoroughly until well combined.
- Form the meatballs: Wet your hands to prevent sticking, then shape the mixture into medium-sized meatballs, about 30-35 in total. Using a small ice cream scoop can help make uniformly sized meatballs.
- Bake the meatballs: Place the formed meatballs on the prepared baking sheet. Bake in the preheated oven for 25 minutes or until an internal thermometer reads 160℉, ensuring they are fully cooked and juicy.
- Prepare the sauce: While the meatballs bake, add the cranberry sauce, ketchup, brown sugar, and lemon juice to a large skillet. Stir and cook over medium heat until the sauce comes to a boil.
- Combine meatballs and sauce: Reduce the heat and add the baked meatballs into the skillet. Stir gently to coat and cook until heated through and well mixed with the sauce.
- Serve: Garnish with fresh chopped parsley if desired and serve warm for the best flavor.
Notes
- Ground pork yields the juiciest meatballs, but blends with beef or turkey are good alternatives.
- Panko breadcrumbs provide a lighter, tender texture; regular breadcrumbs work fine too.
- Both homemade and store-bought cranberry sauces are effective; whole berry cranberry sauce is recommended.
- Taste the sauce after simmering and adjust sweetness or acidity by adding lemon juice or sugar as needed.
- Make-ahead tip: Bake meatballs, cool, store refrigerated for up to 3 days, and warm in sauce before serving.
- Freeze cooked meatballs and sauce separately for up to 2 months; thaw overnight and reheat on stovetop.
- These meatballs can stay warm in a slow cooker on Low heat—ideal for entertaining.
Nutrition
- Serving Size: 5 meatballs
- Calories: 280 kcal
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 85 mg
