Cranberry Glazed Meatballs
Transform your next gathering with these irresistible Cranberry Glazed Meatballs—an easy yet impressive dish that blends savory and sweet flavors in the most delicious way. Tender, homemade meatballs made from a flavorful mix of ground beef, ground pork, breadcrumbs, and spices are baked to perfection, then coated in a glossy cranberry glaze. The glaze, a mouthwatering combination of tangy cranberry sauce, ketchup, brown sugar, Worcestershire sauce, and apple cider vinegar, adds the perfect balance of tartness and sweetness to each bite. Serve these crowd-pleasers as a festive holiday appetizer or pair them with rice or noodles for a comforting main course. Ready in under an hour, these meatballs are a surefire hit for weeknight meals or special occasions alike.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Milk
- 1 large Egg
- 0.5 cup Onion, finely minced
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried parsley
- 1 cup Cranberry sauce (jellied or whole-berry)
- 0.5 cup Ketchup
- 2 tablespoons Brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Apple cider vinegar
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, breadcrumbs, milk, egg, minced onion, garlic, salt, black pepper, and dried parsley. Mix gently until well incorporated, being careful not to overwork the mixture.
Using your hands or a small cookie scoop, form the mixture into 1-inch meatballs and place them on the prepared baking sheet. You should have about 30-35 meatballs.
Bake the meatballs in the preheated oven for 15-18 minutes, or until they are browned and cooked through.
While the meatballs are cooking, prepare the cranberry glaze. In a medium saucepan, combine the cranberry sauce, ketchup, brown sugar, Worcestershire sauce, and apple cider vinegar. Heat over medium heat, stirring frequently, until the mixture is smooth and begins to simmer. Reduce the heat to low and let the glaze cook for an additional 5 minutes, stirring occasionally.
Once the meatballs are done baking, transfer them to the saucepan with the cranberry glaze. Gently toss the meatballs in the sauce until they are evenly coated.
Serve the cranberry glazed meatballs warm as an appetizer or over rice or noodles as a main dish. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 597 mg | 26% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 24.8 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 344 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.
