Savory Quick Cranberry Meatballs for Effortless Entertaining Recipe
Introduction
These Savory Quick Cranberry Meatballs bring together a perfect balance of sweet and savory flavors, making them an ideal choice for effortless entertaining. With a tender pork base and a rich cranberry sauce, they’re sure to be a crowd-pleaser at any gathering.
Ingredients
- 2 large eggs
- 1/3 cup tomato ketchup
- 1/2 tsp black pepper
- 1 small onion, grated or finely diced
- 1/4 cup fresh parsley, finely chopped
- 1/2 tsp salt
- 2 tbsp Worcestershire sauce
- 1 ½ lbs lean ground pork
- 1 cup breadcrumbs (panko recommended)
- 3 tbsp packed brown sugar
- 2 cups cranberry sauce
- 1 tbsp lemon juice, freshly squeezed
- 1 cup tomato ketchup (Heinz recommended)
Instructions
- Step 1: Preheat the oven to 350℉ (175℃) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, combine the eggs, 1/3 cup tomato ketchup, black pepper, grated onion, parsley, salt, Worcestershire sauce, ground pork, breadcrumbs, and brown sugar. Mix well until the ingredients are fully incorporated and the mixture is uniform.
- Step 3: Shape the mixture into medium-sized meatballs, aiming to make about 32 in total.
- Step 4: Arrange the meatballs evenly on the prepared baking sheet. Bake for 20 to 25 minutes, or until cooked through and lightly browned.
- Step 5: While the meatballs are baking, prepare the cranberry sauce. In a skillet, combine the cranberry sauce, lemon juice, and 1 cup tomato ketchup. Warm over medium heat, stirring occasionally until gently simmering.
- Step 6: Once meatballs are baked, reduce the heat under the skillet to low. Carefully add the meatballs to the cranberry sauce and stir gently to coat them well. Warm together for a few minutes to meld flavors.
- Step 7: Garnish with freshly chopped parsley and serve the meatballs warm for a delightful appetizer or dinner option.
Tips & Variations
- For extra moisture, add a splash of milk to the meatball mixture before shaping.
- Substitute ground pork with ground turkey or chicken for a leaner option.
- Use fresh cranberries cooked down with sugar to make your own cranberry sauce if preferred.
- Panko breadcrumbs help give the meatballs a lighter texture compared to regular breadcrumbs.
- Serve over rice or noodles to turn this into a full meal.
Storage
Store any leftover meatballs and cranberry sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. To maintain texture, avoid overcooking during reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these meatballs ahead of time?
Yes, you can shape the meatballs ahead and refrigerate for up to a day before baking. You can also fully prepare and bake them, then reheat in the cranberry sauce just before serving.
Can I use frozen cranberry sauce?
Frozen cranberry sauce that has been thawed can be used without issue. Just make sure to stir well and warm it gently with the other sauce ingredients before adding the meatballs.
PrintSavory Quick Cranberry Meatballs for Effortless Entertaining Recipe
These Savory Quick Cranberry Meatballs combine the rich flavors of lean ground pork with a tangy-sweet cranberry sauce, making them an ideal appetizer or dinner option for effortless entertaining. The recipe balances savory spices, a hint of sweetness, and a luscious sauce, all baked to perfection for a crowd-pleasing dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings (approximately 32 meatballs) 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
For the Meatballs
- 2 large eggs (acts as a binder)
- 1/3 cup tomato ketchup (adds moisture and sweetness)
- 1/2 tsp black pepper (gives a subtle kick)
- 1 small onion, grated or finely diced
- 1/4 cup fresh parsley, finely chopped
- 1/2 tsp salt (essential for flavor)
- 2 tbsp Worcestershire sauce (adds umami)
- 1 ½ lbs lean ground pork (star ingredient)
- 1 cup breadcrumbs (panko recommended)
- 3 tbsp packed brown sugar (sweetens the flavor)
For the Cranberry Sauce
- 2 cups cranberry sauce (star of the dish)
- 1 tbsp freshly squeezed lemon juice
- 1 cup tomato ketchup (Heinz recommended)
Instructions
- Preheat Oven: Preheat your oven to 350℉ (175℃) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Mix Meatball Ingredients: In a large bowl, combine the eggs, tomato ketchup, black pepper, grated onion, chopped parsley, salt, Worcestershire sauce, lean ground pork, breadcrumbs, and brown sugar. Mix thoroughly until the mixture is uniform and well incorporated.
- Form Meatballs: Shape the mixture into medium-sized meatballs, aiming to make approximately 32 pieces. Make sure they are evenly sized for consistent cooking.
- Bake Meatballs: Arrange the meatballs evenly on the prepared baking sheet. Bake them in the preheated oven for 20 to 25 minutes, until cooked through and browned on the outside.
- Prepare Cranberry Sauce: While the meatballs bake, prepare the sauce by combining the cranberry sauce, lemon juice, and tomato ketchup in a skillet over medium heat, stirring gently.
- Combine Meatballs and Sauce: Reduce the heat to low and carefully add the baked meatballs into the skillet with the cranberry sauce. Stir gently to coat the meatballs evenly and heat through.
- Garnish and Serve: Garnish the meatballs with freshly chopped parsley for a vibrant finish and serve warm to enjoy their full flavor.
Notes
- Use panko breadcrumbs for a lighter texture in the meatballs.
- Make sure to finely grate or dice the onion so it incorporates well and doesn’t overpower the texture.
- For a sweeter sauce, add a little extra brown sugar or cranberry sauce to taste.
- These meatballs can be made ahead and reheated in the sauce for convenience.
- Serve with toothpicks for easy entertaining at parties.
Keywords: cranberry meatballs, quick meatballs, savory meatballs, cranberry sauce, holiday appetizer, easy dinner recipe
