Description

Cranberry Meatballs are a deliciously tangy and savory appetizer featuring juicy ground pork meatballs baked to perfection and simmered in a sweet and tart homemade cranberry sauce. Perfect for holiday gatherings or cozy dinners, these meatballs combine the flavors of fresh cranberries, brown sugar, and a hint of lemon, creating a crowd-pleasing dish that is both easy to prepare and full of flavor.

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)

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Instructions

Preheat Oven: Preheat your oven to 350℉ and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
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 thoroughly incorporated.
Form Meatballs: Wet your hands with water to keep the mixture from sticking, then shape the mixture into medium-sized meatballs. You should get about 30-35 meatballs. Using a small ice cream scoop can help achieve uniform size.
Bake Meatballs: Place the meatballs evenly spaced on the prepared baking sheet and bake for 25 minutes or until an internal thermometer reads 160℉, ensuring they are fully cooked and juicy.
Prepare Sauce: While the meatballs are baking, pour the cranberry sauce, ketchup, brown sugar, and lemon juice into a large skillet over medium heat. Stir and bring the sauce to a boil.
Simmer Meatballs in Sauce: Once the sauce is boiling, reduce heat to low and gently stir in the baked meatballs. Cook them in the sauce until heated through, allowing the flavors to meld together.
Serve: Garnish with additional fresh parsley if desired and serve the meatballs warm for the best taste experience.

Notes

Ground pork creates juicier meatballs, but you can substitute with a mix of pork and beef or turkey if preferred.
Panko breadcrumbs provide a lighter texture, but regular breadcrumbs work fine as an alternative.
Use whole berry cranberry sauce, whether homemade or store-bought, for the best texture and flavor in the sauce.
Taste the sauce after simmering and adjust seasoning with extra lemon juice if too sweet, or a bit more sugar if too tart.
Make-ahead tip: Bake the meatballs, let cool, and refrigerate for up to 3 days. Warm in the sauce when ready to serve.
For longer storage, freeze the cooked meatballs and sauce separately for up to 2 months. Thaw overnight in the fridge and reheat on the stove.
These meatballs stay perfect in a slow cooker on Low heat if you are entertaining and want to keep them warm.

Nutrition

Serving Size: 3 meatballs
Calories: 210 kcal
Sugar: 8 g
Sodium: 480 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 1 g
Protein: 13 g
Cholesterol: 75 mg