Description
Delicious and juicy cranberry meatballs baked to perfection and coated in a sweet and tangy homemade cranberry sauce. Perfect for holiday gatherings or cozy dinners, these meatballs combine the savory flavors of ground pork with a vibrant cranberry glaze.
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 prepare for baking the meatballs.
- 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 but gently to combine.
- Form Meatballs: Wet your hands to prevent sticking, then form the mixture into medium-sized meatballs, about 30-35 pieces. Using a small ice cream scoop can help create uniform meatballs.
- Bake Meatballs: Place the meatballs on the prepared baking sheet and bake in the preheated oven for 25 minutes or until an internal thermometer reads 160℉.
- Prepare Sauce: While the meatballs bake, add cranberry sauce, ketchup, brown sugar, and freshly squeezed lemon juice to a large skillet. Stir and bring to a boil over medium heat, then reduce heat to simmer.
- Combine Meatballs and Sauce: Once meatballs are done baking, transfer them to the skillet with the sauce. Stir gently and cook until heated through and well coated with the sauce.
- Serve: Garnish with additional fresh parsley if desired and serve the cranberry meatballs warm.
Notes
- Ground pork provides the juiciest meatballs, but mixing pork with beef or turkey works well too.
- Panko breadcrumbs create a lighter, tender texture; regular breadcrumbs are an acceptable substitute.
- Use whole berry cranberry sauce for best texture and flavor, whether homemade or store-bought.
- Taste the sauce after simmering and adjust with lemon juice if too sweet or sugar if too tart.
- Make-ahead tip: Bake meatballs in advance, cool, and store in the refrigerator for up to 3 days. Reheat in the sauce when ready to serve.
- Freeze cooked meatballs and sauce separately for up to 2 months; thaw overnight before reheating on the stove.
- These meatballs stay perfect in a slow cooker set to Low, ideal for entertaining.
Nutrition
- Serving Size: 1 meatball
- Calories: 110 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 45 mg
