Description
Delicious and juicy cranberry meatballs featuring ground pork, a savory breadcrumb and egg mix, baked to perfection and simmered in a sweet-tart homemade cranberry sauce. Perfect for appetizers or a flavorful main dish.
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 to prevent sticking.
- Mix meatball ingredients: In a large bowl, combine the grated onion, ground pork, breadcrumbs, eggs, ketchup, Worcestershire sauce, chopped parsley, salt, and pepper. Mix together thoroughly until well combined.
- Form meatballs: Wet your hands with water to prevent sticking, then shape the mixture into medium-sized meatballs, about 30-35 total. A small ice cream scoop can help make evenly sized meatballs.
- Bake meatballs: Arrange the formed meatballs on the prepared baking sheet and bake in the oven for 25 minutes or until an internal thermometer reads 160℉.
- Prepare sauce: While the meatballs bake, combine all sauce ingredients — cranberry sauce, ketchup, brown sugar, and lemon juice — in a large skillet. Cook over medium heat, stirring frequently until the sauce reaches a boil.
- Combine and heat through: Reduce the heat to low and add the baked meatballs to the skillet with the sauce. Stir gently to coat and cook until the meatballs are fully heated through.
- Garnish and serve: Optionally garnish with fresh parsley and serve the cranberry meatballs warm as an appetizer or main dish.
Notes
- Use ground pork for the juiciest texture, or substitute with a mix of pork and beef or turkey if preferred.
- Panko breadcrumbs create a lighter, tender texture, but regular breadcrumbs work well too.
- Whole berry cranberry sauce is recommended for best flavor, whether homemade or store-bought.
- Taste the sauce after simmering; add extra lemon juice if too sweet or a bit more sugar if too tart.
- Make ahead by baking meatballs, cooling them, and storing in the fridge for up to 3 days. Reheat in the sauce before serving.
- Freeze cooked meatballs and sauce separately for up to 2 months. Thaw overnight in the fridge and reheat on the stove.
- These meatballs stay delicious and warm in a slow cooker set on Low, making them perfect for entertaining.
Nutrition
- Serving Size: 1 meatball
- Calories: 70 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 35 mg
