Description
Quick Cranberry Meatballs – Juicy meatballs smothered in tangy cranberry sauce for a crowd-pleasing, comforting dish ready in minutes.
Ingredients
Scale
- 1 pound (454g) ground beef (80/20 lean-to-fat ratio)
- 1/2 pound (227g) ground pork
- 1/2 cup (50g) breadcrumbs (plain or Italian-seasoned)
- 1/4 cup (60ml) milk
- 1 large egg, lightly beaten
- 1/3 cup (50g) finely minced onion
- 2 garlic cloves, minced (about 2 teaspoons)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 can (14 oz/400g) whole berry cranberry sauce
- 1/2 cup (120ml) barbecue sauce
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper (optional, for heat)
Instructions
- Step 1: Prepare the Meatball Mixture In a large bowl, combine the breadcrumbs and milk, allowing them to soak for 5 minutes until the breadcrumbs have absorbed the liquid. This creates a panade that keeps your Quick Cranberry Meatballs moist. Add the beaten egg, minced onion, garlic, Worcestershire sauce, salt, pepper, and thyme, stirring to combine. Add the ground beef and pork to the bowl, then gently mix with your hands until just combined—avoid overmixing to maintain tenderness.
- Step 2: Form and Cook the Meatballs With slightly damp hands, roll the meat mixture into 1-inch balls (you should get approximately 24-28 meatballs). Heat 2 tablespoons of oil in a large skillet over medium heat. Working in batches to avoid crowding, brown the meatballs on all sides, about 1-2 minutes per side. You’re not aiming to cook them through completely—just develop a nice crust. Transfer the browned meatballs to a plate lined with paper towels.
- Step 3: Create the Cranberry Sauce In the same skillet (don’t wipe it clean—those browned bits add flavor!), add the cranberry sauce, barbecue sauce, brown sugar, apple cider vinegar, soy sauce, cinnamon, and cayenne pepper if using. Bring to a gentle simmer, stirring frequently to combine the ingredients and scraping up any flavorful bits from the bottom of the pan. Let the sauce simmer for about 2-3 minutes until it begins to thicken slightly.
- Step 4: Combine and Finish Cooking Return the meatballs to the skillet, gently tossing to coat them in the cranberry sauce. Cover and reduce heat to low, then simmer for 8-10 minutes until the meatballs are cooked through (internal temperature of 165°F/74°C) and the sauce has thickened to a glossy glaze. Occasionally spoon the sauce over the meatballs as they cook to build layers of flavor. If the sauce becomes too thick, add a tablespoon or two of water or chicken broth to reach your desired consistency.
- Step 5: Serve and Garnish Transfer your Quick Cranberry Meatballs to a serving dish, spooning any remaining sauce over the top. For an extra special presentation, garnish with finely chopped fresh parsley or a few fresh cranberries. If serving as an appetizer, insert toothpicks into each meatball for easy grabbing. Allow to cool slightly before serving, as the sauce will continue to thicken and adhere better to the meatballs.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: stovetop
- Cuisine: Americaine
Nutrition
- Serving Size: 1 meatball
- Calories: 110
- Sugar: 8g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Quick Cranberry Meatballs