Description
These festive Cranberry Meatballs are a perfect holiday crowd-pleaser, combining savory ground pork with the tartness of cranberries in a sweet and tangy sauce. Baked to juicy perfection and coated in a flavorful cranberry glaze, they make an easy and delicious appetizer or main dish for your seasonal gatherings.
Ingredients
Scale
Meatballs
- 1 pound Lean Ground Pork (90-95% lean)
- 1 cup Breadcrumbs (gluten-free if needed)
- 1 large Egg
- 1 cup Fresh Cranberries or Jelly Cranberry Sauce
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Thyme
- Salt and Pepper, to taste
Sauce
- 2 tablespoons Brown Sugar (or coconut sugar)
- 2 tablespoons Soy Sauce (or Worcestershire sauce, tamari for gluten-free)
Instructions
- Preheat Oven: Preheat your oven to 350℉ (175℃) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Mix Meatball Ingredients: In a large bowl, thoroughly combine lean ground pork, breadcrumbs, egg, fresh cranberries or jelly cranberry sauce, onion powder, dried thyme, salt, and pepper. Mix until evenly blended to ensure consistent flavor and texture.
- Form Meatballs: Use an ice cream scoop to portion out the mixture into about 32 medium-sized meatballs. This helps them cook evenly and gives a uniform appearance.
- Bake Meatballs: Arrange the meatballs on the prepared baking sheet, spacing them evenly. Bake in the oven for 20-25 minutes or until an internal meat thermometer reads safe temperature (160℉ for pork), indicating they are fully cooked and juicy.
- Prepare Sauce: While meatballs bake, combine brown sugar and soy sauce in a large skillet. Heat over medium until the mixture boils, then reduce heat to a simmer to meld flavors and thicken slightly.
- Coat Meatballs in Sauce: Remove baked meatballs from the oven and add them to the skillet with the sauce. Gently stir to fully coat all meatballs, allowing them to heat through for a few minutes and absorb the glaze.
- Serve: Optionally garnish with chopped fresh parsley for color and freshness. Serve the cranberry meatballs warm as a delightful holiday appetizer or entrée.
Notes
- For gluten-free option, use gluten-free breadcrumbs and tamari instead of soy sauce.
- Substitute onion powder with garlic powder for a different flavor profile.
- You can replace dried thyme with Italian seasoning for more herbaceous notes.
- Check meatballs with a thermometer to ensure doneness to avoid undercooking.
- Fresh cranberries provide a bit of texture, whereas jelly cranberry sauce offers a smoother coating.
