Description
These Quick Cranberry Meatballs are the perfect holiday appetizer that combines the savory flavor of meatballs with the sweet, tangy twist of cranberry sauce.
Ingredients
Scale
- 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 (preferably Panko)
- For the Sauce:
- 3 tbsp packed brown sugar
- 2 cups cranberry sauce
- 1 tbsp lemon juice (freshly squeezed)
- 1 cup tomato ketchup
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground pork, breadcrumbs, eggs, ketchup, pepper, salt, Worcestershire sauce, and parsley. Mix well until fully incorporated.
- Wet your hands and form the mixture into medium-sized meatballs, making about 32 meatballs.
- Place the meatballs on the prepared baking sheet and bake for 20-25 minutes, or until they reach an internal temperature of 160°F (71°C).
- While the meatballs are baking, prepare the sauce. In a skillet, combine cranberry sauce, brown sugar, lemon juice, and ketchup. Stir over medium heat until the mixture begins to simmer.
- Once the meatballs are done baking, transfer them to the skillet with the sauce. Stir gently to coat the meatballs in the sauce, and simmer for a few minutes to allow the flavors to meld.
- Garnish with chopped parsley and serve warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 meatball
- Calories: 40 calories
- Sugar: 5g
- Sodium: 250mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Cranberry Meatballs