Why make this recipe
Quick Cranberry Meatballs are an easy and tasty dish, perfect for Christmas celebrations or holiday gatherings. They combine the savory flavors of meatballs with a sweet and tangy cranberry sauce, creating a unique dish that will impress your guests. Plus, they are simple to prepare and can be made in advance, making them a great option for busy holiday schedules.
How to make Quick Cranberry Meatballs
Ingredients
- 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)
- 2 cups cranberry sauce (homemade or packaged)
- 1 cup tomato ketchup
- 3 tablespoons packed brown sugar
- 1 tablespoon freshly squeezed lemon juice
Directions
- Begin by preheating your oven to 350℉ (175℃). Line a baking sheet with parchment paper and set it aside. This will help prevent the meatballs from sticking to the tray and make clean-up easier.
- In a large bowl, combine all the meatball ingredients and mix well until everything is fully incorporated. Wet your hands to prevent sticking and then form the mixture into medium-sized meatballs, aiming for a total of about 32 meatballs. For uniformity, you can use a small ice cream scoop to help shape the meatballs.
- Transfer the formed meatballs onto the prepared baking sheet. Place them in the preheated oven and bake for 20 to 25 minutes, until a meat thermometer inserted into the center of a meatball reads 160℉. This ensures the meatballs are fully cooked and safe to eat.
- While the meatballs are baking, start on the sauce. In a large skillet, combine all the sauce ingredients and stir them together. Cook over medium heat until the mixture starts to boil. Then reduce the heat and gently stir the baked meatballs into the sauce. Cook until the meatballs are heated through, allowing the flavors to blend together.
- If desired, garnish the finished meatballs with freshly chopped parsley for added color and flavor. Serve the meatballs warm, ensuring everyone enjoys them at their best.
How to serve Quick Cranberry Meatballs
These meatballs can be served as an appetizer on toothpicks or as a main dish alongside rice or mashed potatoes. They are delicious with a side of steamed vegetables, making a complete meal.
How to store Quick Cranberry Meatballs
Store any leftovers in an airtight container in the refrigerator. They will keep well for about 3-4 days. You can also freeze the cooked meatballs for up to 3 months. Just reheat them in the microwave or oven when you’re ready to enjoy them again.
Tips to make Quick Cranberry Meatballs
- Make sure to adjust the seasonings based on your taste preferences. You can add more salt or pepper, or even a pinch of red pepper flakes for some heat.
- For a healthier option, consider using ground turkey instead of pork.
- If you want to save time, you can double the recipe and freeze half for a later occasion.
Variation
You can modify the recipe by adding different herbs or spices like garlic powder or Italian seasoning for extra flavor. If you want a creamier sauce, you can blend in some sour cream or cream cheese before mixing in the meatballs.
FAQs
Can I use beef instead of pork for the meatballs?
Yes, you can substitute ground beef for ground pork. The flavor will change slightly, but it will still taste delicious.
Can I prepare the meatballs ahead of time?
Absolutely! You can mix the meatball ingredients and roll them into balls. Then, store them in the refrigerator or freezer until you are ready to bake.
How do I know when the meatballs are fully cooked?
Use a meat thermometer to check the internal temperature. The meatballs should reach 160℉ to ensure they are fully cooked and safe to eat.
