Description
Delicious and juicy cranberry meatballs made with ground pork, baked to perfection and simmered in a tangy cranberry sauce. This recipe combines savory meatballs with a sweet and slightly tart homemade or store-bought cranberry sauce, perfect as an appetizer or main dish for gatherings and everyday meals.
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
- 1 cup ketchup
- 3 tablespoons brown sugar, packed
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Preheat Oven. Preheat your oven to 350℉ (175℃). Line a baking sheet with parchment paper and set aside to prepare for the meatballs.
- 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 well incorporated.
- Form Meatballs. Wet your hands to prevent sticking and shape the mixture into medium-sized meatballs, approximately 30-35 total. Using a small ice cream scoop can help ensure uniform size.
- Bake Meatballs. Place the meatballs on the prepared baking sheet. Bake in the preheated oven for 20 to 25 minutes, or until the internal temperature reaches 160℉ (71℃) for safe consumption.
- Prepare Sauce. While the meatballs bake, combine cranberry sauce, ketchup, brown sugar, and freshly squeezed lemon juice in a large skillet. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
- Simmer Meatballs in Sauce. Reduce the heat to low and gently stir in the baked meatballs. Cook until meatballs are heated through and the flavors meld, about 5-7 minutes.
- Serve. Garnish with additional chopped parsley if desired and serve the cranberry meatballs warm. They make a delightful appetizer or main dish.
Notes
- Ground pork yields the juiciest meatballs, but mixing pork with beef or turkey works well too.
- Panko breadcrumbs provide a light, tender texture, but regular breadcrumbs are a fine substitute.
- Use whole berry cranberry sauce, homemade or store-bought, for best flavor.
- Taste the sauce during simmering; add more lemon juice if too sweet or a bit of sugar if too tart.
- Make-ahead: Bake the meatballs, cool them, 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, ideal for entertaining.
Nutrition
- Serving Size: 1 serving (approx. 5 meatballs with sauce)
- Calories: 320
- Sugar: 15g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 110mg
