Cranberry Meatballs
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8
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Calories
470 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Cranberry Meatballs
Description
This recipe mixes ground pork with grated onion, breadcrumbs, eggs, ketchup, Worcestershire sauce, chopped parsley, and seasoning to form a cohesive, well-seasoned meatball mixture. The meatballs are formed evenly and baked at 350°F until fully cooked. Meanwhile, a sauce made from cranberry sauce, ketchup, brown sugar, and lemon juice is heated on the stove to a boil and then cooled slightly before the meatballs are added to coat and heat through.
The cranberry glaze provides a balance of sweetness and tartness that pairs well with the savory meatballs, creating a flavorful appetizer or main course component. Garnishing with parsley adds a fresh note and color contrast.
Meatballs and sauce can be frozen separately for up to two months and refrigerated leftovers keep for 3-4 days. Let meatballs cool before freezing to preserve texture.
Ingredients
Meatballs
- 1 small onion grated or finely chopped
- 1 ½ pound ground pork extra lean
- 1 cup breadcrumbs such as Panko
- 2 large egg
- ⅓ cup ketchup
- 2 tablespoons Worcestershire sauce
- ¼ cup parsley fresh, chopped
- ½ teaspoon salt or to taste
- ½ teaspoon black 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 32 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.
Notes
- This recipe makes about 32 meatballs, serving roughly 4 people with 8 meatballs each.
- You can use store-bought or homemade cranberry sauce in the sauce for convenience.
- To freeze, cool meatballs completely, store airtight for up to 2 months; freeze sauce separately.
- Refrigerate leftovers in an airtight container and consume within 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Serving | 4meatballs | |
| Calories | 470kcal | 24% |
| Carbohydrates | 53g | 18% |
| Protein | 18g | 36% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 107mg | 36% |
| Sodium | 736mg | 31% |
| Potassium | 495mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 8.1mg | 9% |
| Calcium | 66mg | 7% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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