Quick Cranberry Meatballs Recipe

Introduction

Quick Cranberry Meatballs offer a delightful balance of savory and sweet flavors, perfect for an easy appetizer or weeknight dinner. These meatballs are juicy and tender, enhanced by a tangy cranberry sauce that adds a festive twist.

Ingredients

• 1 small onion (grated or finely diced)
• 1 ½ pounds very lean ground pork
• 1 cup breadcrumbs (like panko)
• 2 large eggs
• ⅓ cup tomato ketchup
• 2 tablespoons Worcestershire sauce
• ¼ cup chopped fresh parsley
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper (adjust to taste)
• 2 cups cranberry sauce (homemade or packaged)
• 1 cup tomato ketchup
• 3 tablespoons packed brown sugar
• 1 tablespoon freshly squeezed lemon juice

Instructions

1. Step 1: In a large bowl, combine the grated onion, ground pork, breadcrumbs, eggs, ⅓ cup tomato ketchup, Worcestershire sauce, chopped parsley, salt, and black pepper. Mix gently until all ingredients are evenly incorporated.
2. Step 2: Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet.
3. Step 3: Preheat your oven to 375°F (190°C). Bake the meatballs for 20-25 minutes or until fully cooked and golden brown, turning halfway through for even cooking.
4. Step 4: While the meatballs are baking, prepare the sauce by combining cranberry sauce, 1 cup tomato ketchup, brown sugar, and lemon juice in a saucepan over medium heat. Stir occasionally until the sauce is warm and slightly thickened.
5. Step 5: Once the meatballs are done, transfer them to the saucepan with the cranberry sauce. Gently stir to coat the meatballs fully and cook for an additional 3-5 minutes to let the flavors meld.
6. Step 6: Serve the cranberry meatballs hot, garnished with extra parsley if desired.

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the meat mixture.
• Substitute ground pork with ground turkey or chicken for a leaner option.
• Use homemade cranberry sauce for a fresher, less sweet flavor control.
• These meatballs can be cooked in a slow cooker on low for 3-4 hours instead of baking.

Storage

Store leftover cranberry meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a saucepan over low heat, adding a splash of water if the sauce has thickened too much. These meatballs also freeze well; freeze in a sealed container for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and sauce separately in advance and store them in the refrigerator. Reheat together just before serving for best results.

Can I bake these meatballs at a different temperature?

Yes, you can bake them at 350°F (175°C), but they may require a few extra minutes to cook through. Use a meat thermometer to ensure they reach an internal temperature of 160°F (71°C).

Quick Cranberry Meatballs Recipe

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5 from 121 reviews

These Quick Cranberry Meatballs offer a delicious twist on classic meatballs by combining lean ground pork with a tangy and sweet cranberry sauce. Perfect as an appetizer or main dish, this easy-to-make recipe blends savory flavors with a hint of festive fruitiness, ideal for any occasion.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Approximately 24 meatballs (serves 6-8) 1x
• Category: Main Dish
• Method: Frying
• Cuisine: American

Ingredients

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Meatballs

• 1 small onion, grated or finely diced
• 1 ½ pounds very lean ground pork
• 1 cup breadcrumbs (like panko)
• 2 large eggs
• 1/3 cup tomato ketchup
• 2 tablespoons Worcestershire sauce
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper (adjust to taste)

Cranberry Sauce

• 2 cups cranberry sauce (homemade or packaged)
• 1 cup tomato ketchup
• 3 tablespoons packed brown sugar
• 1 tablespoon freshly squeezed lemon juice

Instructions

1. Prepare the Meatball Mixture: In a large bowl, combine the grated onion, very lean ground pork, breadcrumbs, eggs, tomato ketchup, Worcestershire sauce, chopped parsley, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated and the mixture is uniform.
2. Form the Meatballs: Using your hands or a small scoop, shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Place them on a clean plate or tray ready for cooking.
3. Cook the Meatballs: Heat a large skillet over medium heat with a small amount of oil. Add the meatballs in batches, being careful not to overcrowd the pan. Cook the meatballs, turning occasionally, until they are browned on all sides and cooked through, about 8-10 minutes total. Remove and set aside.
4. Prepare the Cranberry Sauce: In a separate saucepan, combine the cranberry sauce, tomato ketchup, brown sugar, and freshly squeezed lemon juice. Stir the mixture over medium heat until the sugar dissolves and the sauce is smooth and heated through, about 5 minutes.
5. Combine Meatballs with Sauce: Add the cooked meatballs to the cranberry sauce and gently stir to coat them evenly. Simmer together on low heat for an additional 5 minutes to allow flavors to meld and meatballs to stay warm.
6. Serve: Transfer the cranberry-coated meatballs to a serving dish. Garnish with extra chopped parsley if desired, and serve warm as an appetizer or main dish with sides of your choice.

Notes

• You can substitute ground pork with ground turkey or beef depending on preference.
• Using panko breadcrumbs adds extra crunchiness, but regular breadcrumbs work well too.
• Adjust the sweetness of the cranberry sauce by varying the amount of brown sugar to taste.
• For a gluten-free option, use gluten-free breadcrumbs and Worcestershire sauce.
• These meatballs can be made ahead of time and reheated gently in the sauce before serving.

Keywords: cranberry meatballs, quick meatballs, pork meatballs, holiday appetizers, cranberry sauce meatballs