Cranberried Meatballs
Sweet, tangy, and irresistibly savory, Cranberried Meatballs are the perfect crowd-pleasing dish for your next gathering or weeknight dinner. These tender, oven-baked meatballs combine a flavorful blend of ground beef and pork, Parmesan cheese, and aromatic seasonings. The star of the recipe is the luscious cranberry glaze—made with cranberry sauce, chili sauce, brown sugar, and a hint of Worcestershire sauce—that coats the meatballs in a glossy, mouthwatering finish. Quick to prepare with just 20 minutes of prep time, this versatile dish can be served as a festive party appetizer or a hearty main course over rice. With its balance of bold flavors and easy preparation, Cranberried Meatballs are bound to become a favorite addition to your recipe collection.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 1 large egg
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cranberry sauce (jellied or whole berry)
- 0.5 cup chili sauce
- 2 tablespoons brown sugar
- 1 teaspoon Worcestershire sauce
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the ground beef, ground pork, egg, breadcrumbs, Parmesan cheese, milk, garlic powder, onion powder, salt, and black pepper.
Mix the ingredients gently using your hands or a spoon until just combined. Avoid overmixing to keep the meatballs tender.
Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet, leaving space between each meatball.
Bake in the preheated oven for 15-18 minutes or until the meatballs are browned and cooked through.
While the meatballs bake, prepare the cranberry glaze. In a medium saucepan, combine the cranberry sauce, chili sauce, brown sugar, and Worcestershire sauce.
Heat the sauce over medium heat, stirring occasionally, until smooth and slightly thickened, about 5-7 minutes.
Remove the meatballs from the oven and transfer them to the saucepan with the cranberry glaze.
Gently toss the meatballs in the sauce to coat them evenly.
Serve warm as an appetizer or over rice for a main dish. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 648 mg | 28% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 23.2 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 87 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 336 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
