Irresistible Perfect Cranberry Meatballs for Every Occasion
These Perfect Cranberry Meatballs combine sweet-tangy sauce with tender pork, making them a crowd-pleaser for any occasion.
Equipment
- - Baking sheet
- - Skillet
- - Mixing bowl
Ingredients
For the Meatballs
- 2 lbs Ground Pork Turkey or chicken can be substituted for a lighter option.
- 1 cup Panko Breadcrumbs Swap for regular breadcrumbs if needed.
- 1/4 cup Fresh Parsley Can be replaced with basil or omitted.
- 2 tbsp Worcestershire Sauce Omit for a gluten-free version if necessary.
- 1/3 cup Ketchup Heinz is recommended for best flavor.
- 2 large Eggs Use room temperature for better mixing.
- 1 medium Onion Shallots can be a preferred substitute.
- 1 tsp Salt Adjust to your personal taste.
- 1/2 tsp Black Pepper Adjust to your personal taste.
For the Sauce
- 1 cup Cranberry Sauce Homemade or store-bought works beautifully.
- 1/4 cup Brown Sugar Can be exchanged for honey for added depth.
- 2 tbsp Lemon Juice Freshly squeezed or bottled juice can be used.
Instructions
Instructions
- Preheat your oven to 350°F (175°C).
- Finely chop the onion and fresh parsley. Measure the sauce ingredients into separate bowls.
- In a large bowl, combine ground pork, panko breadcrumbs, eggs, onion, parsley, ketchup, Worcestershire sauce, salt, and pepper. Mix gently until just combined.
- Shape mixture into golf ball-sized meatballs, around 24-30 in total.
- Place meatballs on a parchment-lined baking sheet and bake for 20-25 minutes until golden brown.
- In a skillet, combine cranberry sauce, ketchup, brown sugar, and lemon juice. Stir and bring to a gentle boil.
- Transfer the cooked meatballs into the skillet with the sauce and simmer for 2-3 minutes.
- Serve warm as an appetizer or over rice for a satisfying meal.
Notes
Optional: Garnish with extra parsley for a fresh splash of color.