Perfect Cranberry Meatballs for Irresistible Flavor Bliss
Perfect Cranberry Meatballs bring an irresistible flavor with a sweet-tangy glaze, ideal for appetizers or main dishes.
Equipment
- Oven
- Baking sheet
- Skillet
- Mixing bowl
- Measuring cups
- Measuring spoons
Ingredients
For the Meatballs
- 1 lb Ground Pork Can be replaced with ground turkey or chicken.
- 1 cup Breadcrumbs Panko breadcrumbs are preferred.
- 1/4 cup Fresh Parsley Can substitute with other herbs like cilantro.
- 1 medium Onion Finely diced.
- 1 tbsp Worcestershire Sauce
- 1/2 cup Ketchup Heinz is preferred.
- 1 large Egg Acts as a binder.
- 1 tsp Salt Adjust to taste.
- 1/2 tsp Black Pepper Adjust to taste.
For the Sauce
- 1 cup Cranberry Sauce Store-bought or homemade.
- 1/4 cup Brown Sugar Adjust sweetness to preference.
- 2 tbsp Lemon Juice Freshly squeezed.
Instructions
Steps to Make Meatballs
- Preheat your oven to 350°F.
- Dice the onion finely and chop the fresh parsley.
- Combine ground pork, breadcrumbs, eggs, diced onion, chopped parsley, ketchup, Worcestershire sauce, salt, and pepper in a bowl. Mix until just combined.
- Roll the mixture into meatballs about the size of golf balls.
- Place the meatballs on a parchment-lined baking sheet.
- Bake for 20-25 minutes or until the internal temperature reaches 160°F.
- Make the sauce by combining cranberry sauce, ketchup, brown sugar, and lemon juice in a skillet. Bring to a gentle boil.
- Transfer the baked meatballs to the skillet with the sauce and let them simmer for 2-3 minutes.
- Serve warm, garnished with additional parsley if desired.
Notes
These meatballs can be served as appetizers or over rice/noodles for a full meal. Adjust seasonings according to taste.