Description
Cranberry Meatball Recipe: Juicy meatballs smothered in tangy cranberry sauce, perfect for a quick and satisfying meal or appetizer.
Ingredients
Scale
- 1 pound (454g) ground beef (80/20 lean-to-fat ratio)
- 1/2 pound (227g) ground pork
- 1/2 cup (50g) breadcrumbs
- 1/4 cup (60ml) milk
- 1 large egg, lightly beaten
- 1/3 cup (50g) finely chopped onion
- 2 garlic cloves, minced (about 2 teaspoons)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 cups (200g) fresh cranberries (or frozen, thawed)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) orange juice
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
Instructions
- Step 1: Prepare the Meatball Mixture In a medium bowl, combine breadcrumbs and milk, letting the mixture sit for 5 minutes until the breadcrumbs absorb the liquid. This panade is your secret to tender meatballs! Add the beaten egg, finely chopped onion, minced garlic, parsley, salt, pepper, and thyme, stirring to combine. Add your ground beef and pork to the bowl. Using clean hands, gently mix everything until just combined – you want to avoid overworking the meat. Let the mixture rest in the refrigerator for 15 minutes to allow flavors to meld.
- Step 2: Form and Cook the Meatballs Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. With slightly damp hands, roll the meat mixture into 1½-inch balls (about 1½ tablespoons each), placing them on the prepared baking sheet with a little space between each. You should get approximately 24-28 meatballs from this Cranberry Meatball Recipe. Bake for 15-18 minutes until browned and almost cooked through (they’ll finish cooking in the sauce).
- Step 3: Prepare the Cranberry Sauce While the meatballs bake, make your cranberry sauce. In a large skillet or saucepan, combine cranberries, sugar, orange juice, maple syrup, and balsamic vinegar. Bring to a simmer over medium heat, stirring occasionally. Once the cranberries begin to pop (about 5-7 minutes), reduce heat to medium-low. Stir in the Dijon mustard, cinnamon, and cloves. Continue simmering for another 5 minutes until the sauce thickens slightly but remains pourable.
- Step 4: Combine and Finish Transfer the baked meatballs to the cranberry sauce, gently folding to coat each meatball. Simmer everything together for 5-7 minutes, occasionally spooning the sauce over the meatballs. This final cooking stage allows the meatballs to finish cooking while absorbing the vibrant cranberry flavor. The sauce will continue to thicken slightly as it cools. Transfer your completed cranberry meatballs to a serving dish, spooning extra sauce over the top, and garnish with a sprinkle of fresh parsley or orange zest if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 4 meatballs
- Calories: 350
- Sugar: 14g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg