Quick Cranberry Meatballs Recipe

Introduction

Quick Cranberry Meatballs offer a delightful balance of savory and sweet flavors, perfect for a cozy dinner or a party appetizer. These easy-to-make meatballs are baked to tender perfection and finished with a tangy cranberry sauce that adds a festive twist.

Ingredients

• 2 large eggs
• 1/3 cup tomato ketchup
• 1/2 tsp black pepper
• 1 small onion (grated or finely diced)
• 1/4 cup fresh parsley (finely chopped)
• 1/2 tsp salt
• 2 tbsp Worcestershire sauce
• 1 ½ lbs lean ground pork
• 1 cup breadcrumbs (Panko preferred)
• 3 tbsp packed brown sugar
• 2 cups cranberry sauce
• 1 tbsp lemon juice (freshly squeezed)
• 1 cup tomato ketchup

Instructions

1. Step 1: Preheat your oven to 350℉ (175℃). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Step 2: In a large bowl, combine eggs, ketchup, black pepper, onion, parsley, salt, Worcestershire sauce, ground pork, and breadcrumbs. Mix well until fully incorporated. Wet your hands and shape the mixture into about 32 medium-sized meatballs. Using a small ice cream scoop can help create uniform shapes.
3. Step 3: Place the meatballs on the prepared baking sheet and bake for 20 to 25 minutes, or until a meat thermometer inserted in the center reads 160℉.
4. Step 4: While the meatballs bake, combine brown sugar, cranberry sauce, lemon juice, and ketchup in a large skillet. Bring to a boil over medium heat, then reduce the heat. Gently stir in the baked meatballs and cook until heated through, allowing the flavors to meld.
5. Step 5: Garnish with freshly chopped parsley if desired and serve the meatballs warm for best flavor.

Tips & Variations

• For a lighter texture, use Panko breadcrumbs instead of regular ones.
• Substitute ground pork with ground turkey or chicken for a leaner option.
• Add a pinch of cinnamon or allspice to the sauce for a warm, autumnal twist.
• Use fresh cranberries cooked down as a substitute for cranberry sauce for a less sweet option.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Avoid overcooking to keep the meatballs tender and juicy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and bake the meatballs a day ahead, then refrigerate them. Reheat them in the sauce before serving to maintain moisture and flavor.

Can I freeze the meatballs?

Absolutely. Freeze the baked meatballs in the sauce in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Quick Cranberry Meatballs Recipe

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★★★★★

4.6 from 459 reviews

Quick Cranberry Meatballs feature tender pork meatballs baked to perfection and coated in a tangy-sweet cranberry sauce. This easy-to-make appetizer or main dish combines savory flavors with festive cranberry sauce, ideal for gatherings or weeknight dinners.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Approximately 32 meatballs 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Meatballs:

• 2 large eggs
• 1/3 cup tomato ketchup
• 1/2 tsp black pepper
• 1 small onion (grated or finely diced)
• 1/4 cup fresh parsley (finely chopped)
• 1/2 tsp salt
• 2 tbsp Worcestershire sauce
• 1 ½ lbs lean ground pork
• 1 cup breadcrumbs (preferably Panko)

For the Sauce:

• 3 tbsp packed brown sugar
• 2 cups cranberry sauce
• 1 tbsp lemon juice (freshly squeezed)
• 1 cup tomato ketchup (Heinz recommended)

Instructions

1. Prepare for Baking: Preheat your oven to 350℉ (175℃). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Mix and Form Meatballs: In a large bowl, combine all meatball ingredients thoroughly. Wet your hands and form the mixture into about 32 medium-sized meatballs, using a small ice cream scoop if desired for uniform size.
3. Bake the Meatballs: Place the meatballs on the prepared baking sheet. Bake in the preheated oven for 20 to 25 minutes or until the internal temperature reaches 160℉ to ensure they are fully cooked.
4. Prepare the Sauce: While baking, combine brown sugar, cranberry sauce, lemon juice, and ketchup in a large skillet. Bring to a boil over medium heat, then reduce heat and gently stir in the baked meatballs. Cook until meatballs are heated through and flavors meld.
5. Garnish and Serve: Optionally, garnish with freshly chopped parsley. Serve the meatballs warm for the best flavor experience.

Notes

• Using Panko breadcrumbs yields a lighter texture in the meatballs.
• Freshly squeezed lemon juice enhances the sauce’s brightness.
• Check the internal temperature of meatballs to ensure safe cooking.
• Parchment paper on the baking sheet helps prevent sticking and eases cleanup.
• These meatballs can be served as an appetizer or main dish.

Keywords: cranberry meatballs, baked meatballs, holiday appetizer, cranberry sauce, ground pork meatballs