Description
Delicious and juicy cranberry meatballs made with ground pork and a tangy cranberry sauce, perfect as an appetizer or main dish for holidays and gatherings.
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℉. 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 well until all ingredients are evenly incorporated.
- Form meatballs: Wet your hands with water to prevent sticking and form the mixture into medium-sized meatballs, about 30-35 in total. Using a small ice cream scoop can help create uniform-sized meatballs.
- Bake the meatballs: Transfer the meatballs onto the prepared baking sheet and bake in the oven for 25 minutes or until an internal thermometer reads 160℉, ensuring they are cooked through.
- Prepare the sauce: While the meatballs are baking, combine the cranberry sauce, ketchup, brown sugar, and lemon juice in a large skillet. Stir and bring to a boil over medium heat.
- Simmer meatballs in sauce: Reduce the heat to low and add the baked meatballs into the skillet. Stir gently and cook until the meatballs are heated through and coated evenly with the sauce.
- Serve: Garnish with additional chopped parsley if desired and serve the meatballs warm as an appetizer or main dish.
Notes
- Ground pork makes the juiciest meatballs, but a mix of pork and beef or turkey works well too.
- Panko breadcrumbs provide a lighter, tender texture; regular breadcrumbs can be substituted.
- Both homemade and store-bought cranberry sauce work well; whole berry sauce adds great texture.
- Taste the sauce after simmering and adjust sweetness or tartness with lemon juice or sugar as needed.
- Make-ahead tip: Bake the meatballs, cool, and store in the fridge for up to 3 days; warm in sauce before serving.
- Freeze cooked meatballs and sauce separately for up to 2 months; thaw overnight and reheat on stovetop.
- These meatballs stay perfect in a slow cooker on Low setting if entertaining.
Nutrition
- Serving Size: 5 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: 18 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 80 mg
