Cranberry Meatballs
Juicy, tender Cranberry Meatballs coated in a glossy sweet tart cranberry sauce. Easy to make, perfect for the holidays, and guaranteed to disappear fast. Serve them as an appetizer or over mashed potatoes for the ultimate cozy dinner.
Servings: 8
Calories: 472kcal
Equipment
Ingredients
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 your oven to 350℉. Line a baking sheet with parchment paper. Set aside.
- In a large bowl combine all the meatball ingredients together and mix well.
- Wet your hands and form the mixture into medium size meatballs. You should end up with about 30-35 meatballs. Watch the video to see how to use a small ice cream scoop to make the meatballs.
- Transfer the meatballs to the prepared baking sheet and bake for 20 to 25 minutes or until a thermometer reads 160℉.
- While the meatballs are baking, prepare the sauce. In a large skillet add all the sauce ingredients, stir and cook over medium heat until it comes to a boil. Turn down the heat and stir in the meatballs. Cook until heated through.
- Garnish with parsley if preferred and serve warm.
Video
Notes
- Ground pork makes the juiciest meatballs, but a mix of pork and beef or even turkey works just as well.
- Panko breadcrumbs gives a light, tender texture. Regular breadcrumbs are fine too.
- Homemade cranberry sauce or store-bought both work. I recommend whole berry cranberry sauce.
- Taste and adjust after simmering. Add lemon juice if it’s too sweet, or a bit of sugar if it’s too tart.
- Make-ahead: Bake the meatballs, cool, and store in the fridge for up to 3 days. Warm in the sauce when ready to serve.
- Freeze cooked meatballs and sauce separately for up to 2 months. Thaw overnight and reheat on the stove.
- These stay perfect in a slow cooker on Low if you’re entertaining.
Nutrition
Serving: 4meatballs | Calories: 472kcal | Carbohydrates: 55g | Protein: 19g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 108mg | Sodium: 734mg | Potassium: 487mg | Fiber: 2g | Sugar: 37g | Vitamin A: 470IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 2mg
