Cranberry Meatballs Recipe
Explore the ultimate holiday appetizer with my homemade Cranberry Meatballs. Revel in the delectable harmony of expertly seasoned meatballs, embraced by a delightful blend of sweetened cranberry sauce.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time55 minutes mins
Course: Appetizer
Cuisine: American
Servings: 12 Servings
Calories: 379kcal
MEATBALLS
- 2 large Eggs beaten
- 1 cup Breadcrumbs
- 2 tablespoons Olive Oil
- 2 tablespoons Garlic Powder
- 2 tablespoons Worcestershire Sauce
- 1/2 teaspoon Salt
- 2 lbs Ground Pork
CRANBERRY SAUCE
- 2 cups Cranberry Sauce canned jellied or homemade
- 1 cup Ketchup
- 3 tablespoons Brown Sugar
Prep. Preheat the oven to 350º F and cover a rimmed baking sheet with foil. Lightly spray the foil with cooking spray and set aside.
Prepare the meatballs. In a large bowl, combine ground pork, eggs, breadcrumbs, ketchup, olive oil, garlic powder, Worcestershire sauce, and salt. Use your hands to slightly mash the ingredients together without overmixing. If using frozen meatballs skip to step 5.
Shape the meatballs. Form the mixture into 1-inch meatballs, then arrange them neatly on the prepared baking sheet.
Bake. Bake for 25 minutes or until a thermometer inserted inside reads 160℉.
Prepare the cranberry sauce. In a large skillet over medium heat, blend cranberry sauce, ketchup, and brown sugar until well combined, approximately 5 minutes. Add the meatballs to the sauce and gently toss to coat. If using frozen meatballs they will need to heat for about 20 minutes in the sauce.
Make-Ahead, Storage, and Re-Heating Information:
- To Make-Ahead: Prepare Cranberry Meatballs in advance by following the recipe as directed and storing them in the refrigerator. Likewise, you can make the cranberry sauce mixture separately and store it in the refrigerator. When ready to serve, bake the meatballs and heat the sauce, combining them just before enjoying.
- To Store: Allow the meatballs to cool completely before placing them in an air-tight container.
Cranberry Meatballs can typically last in the refrigerator for about 3 to 4 days.
- To Re-Heat: Reheat them on the stove by gently simmering in the cranberry sauce over low to medium heat. Microwaving is also an option, using short intervals and checking regularly to prevent overheating.
Serving: 1serving | Calories: 379kcal | Carbohydrates: 35g | Protein: 16g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 85mg | Sodium: 439mg | Potassium: 358mg | Fiber: 1g | Sugar: 23g | Vitamin A: 175IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg