Description
Delicious cranberry meatballs featuring juicy ground pork meatballs baked to perfection and simmered in a tangy, sweet cranberry sauce. Perfect for holidays, appetizers, or as a comforting main dish served warm.
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 baking sheet: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- 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 well combined.
- Form meatballs: Wet your hands slightly and shape the mixture into medium-sized meatballs, about 30-35 in total. Using a small ice cream scoop can make this easier and ensure uniform size.
- Bake meatballs: Arrange the meatballs on the prepared baking sheet and bake them in the preheated oven for 25 minutes or until the internal temperature reaches 160 degrees Fahrenheit.
- 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, add the baked meatballs to the skillet, and stir to coat them with the sauce. Cook until the meatballs are heated through and the sauce is slightly thickened.
- Garnish and serve: Optionally garnish with additional fresh parsley and serve the meatballs warm for best flavor.
Notes
- Using ground pork produces the juiciest meatballs, but you can mix pork with beef or substitute turkey for a leaner option.
- Panko breadcrumbs create a lighter, tender texture, but regular breadcrumbs can be used instead.
- Use either homemade or store-bought cranberry sauce; whole berry cranberry sauce is recommended for best texture.
- Adjust seasoning after simmering the sauce. Add extra lemon juice if the sauce tastes too sweet or a bit more sugar if it's too tart.
- You can bake the meatballs ahead of time, cool them, and store them in the refrigerator for up to 3 days. Warm them in the sauce when ready to serve.
- Cooked meatballs and sauce freeze well separately for up to 2 months. Thaw overnight and reheat on the stove.
- This dish keeps well in a slow cooker on low heat, making it great for entertaining.
Nutrition
- Serving Size: 4 meatballs
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 110 mg
