Quick Holiday Cranberry Meatballs (Printer-Friendly Version)
# What You'll Need:
→ For the Meatballs
01 -
1 small onion, grated or finely diced
02 -
1½ pounds very lean ground pork
03 -
1 cup panko breadcrumbs
04 -
2 large eggs
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⅓ cup tomato ketchup
06 -
2 tablespoons Worcestershire sauce
07 -
¼ cup fresh parsley, chopped
08 -
½ teaspoon salt, or to taste
09 -
½ teaspoon black pepper, or to taste
→ For the Cranberry Sauce
10 -
2 cups cranberry sauce (store-bought or homemade)
11 -
1 cup tomato ketchup
12 -
3 tablespoons brown sugar, packed
13 -
1 tablespoon fresh lemon juice
# Let's Cook!:
01 -
Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
02 -
Mix all meatball ingredients in a large bowl until well combined. Wet your hands slightly, then shape the mixture into about 32 medium-sized meatballs. Pro tip: use a small ice cream scoop for uniform sizes.
03 -
Place meatballs on your lined baking sheet and bake for 20-25 minutes. They're done when a meat thermometer reads 160°F in the center.
04 -
While the meatballs bake, combine cranberry sauce, ketchup, brown sugar, and lemon juice in a large skillet. Heat until it starts to bubble, then reduce the heat to low.
05 -
Add the baked meatballs to your simmering sauce. Let them heat through and soak up all that delicious flavor. Sprinkle with fresh parsley if you're feeling fancy, and serve these beauties warm!
# Recipe Notes:
01 -
Keeps fresh in the fridge for 3 days - flavors get even better!
02 -
Freezes beautifully for up to 3 months in a sealed container
03 -
Can be made 2 days ahead - perfect for holiday prep
04 -
To reheat, warm gently in a pan or microwave, adding broth if needed