Description
These Cranberry Meatballs are a perfect blend of savory and sweet, combining juicy ground pork meatballs baked to perfection and simmered in a tangy cranberry sauce. Ideal for holiday gatherings or as a flavorful appetizer, they deliver a burst of flavor with every bite.
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 Oven: Preheat your oven to 350℉ and line a baking sheet with parchment paper. Set aside.
- Mix Meatball Ingredients: In a large bowl, combine all the meatball ingredients and mix well until fully incorporated.
- Form Meatballs: Wet your hands and form the mixture into medium-sized meatballs, about 30-35 total. Using a small ice cream scoop can help maintain uniform size.
- Bake Meatballs: Arrange the meatballs on the prepared baking sheet and bake for 25 minutes or until an internal thermometer reads 160℉.
- Prepare Sauce: While the meatballs bake, in a large skillet add all the sauce ingredients, stir, and cook over medium heat until it comes to a boil.
- Simmer Meatballs in Sauce: Reduce the heat and add the baked meatballs to the skillet. Stir gently to coat and cook until meatballs are warmed through.
- Serve: Garnish with extra parsley if desired and serve warm.
Notes
- Ground pork makes the juiciest meatballs, but a mix of pork and beef or turkey works well too.
- Panko breadcrumbs give a lighter texture, but regular breadcrumbs can be substituted.
- Use either homemade or store-bought whole berry cranberry sauce for best flavor.
- Taste the sauce after simmering and adjust lemon juice or sugar to balance sweetness and tartness.
- You can bake meatballs ahead, cool, and store in the fridge 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.
- These meatballs stay perfect in a slow cooker set to Low if needed for entertaining.
Nutrition
- Serving Size: 3 meatballs
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 90 mg
