Cranberry Meatballs and Sausage
Discover the ultimate combination of sweet, savory, and tangy flavors with these irresistible Cranberry Meatballs and Sausage! This hearty dish features tender homemade meatballs, made with a blend of ground beef and pork, paired with smoky Italian sausage slices. The star of the recipe is the rich cranberry-chili glaze—a luscious blend of whole-berry cranberry sauce, chili sauce, brown sugar, and a splash of lemon juice and soy sauce for a tangy kick. Perfect as a festive party appetizer or served over rice for a comforting main course, this recipe is easy to prepare yet elegantly delicious. Ready in just about an hour, it's a surefire crowd-pleaser for holidays, potlucks, or family dinners.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 12 ounces Italian sausage (fully cooked, sliced into 1-inch pieces)
- 0.5 cup Breadcrumbs
- 0.25 cup Milk
- 1 piece Large egg
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 14 ounces Cranberry sauce (whole berry)
- 1 cup Chili sauce
- 0.25 cup Brown sugar
- 1 tablespoon Lemon juice
- 1 teaspoon Soy sauce
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, garlic powder, onion powder, salt, and black pepper. Mix until evenly incorporated.
Roll the mixture into small meatballs, about 1 inch in diameter. You should make approximately 24 meatballs.
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and sear them until browned on all sides, about 4-5 minutes. Remove and set aside.
Place the seared meatballs and the sliced Italian sausage into a large baking dish.
In a medium saucepan over medium heat, combine the cranberry sauce, chili sauce, brown sugar, lemon juice, and soy sauce. Stir until the sugar has dissolved and the sauce is smooth, about 5 minutes.
Pour the cranberry sauce mixture evenly over the meatballs and sausages in the baking dish.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, allowing the sauce to thicken and the meatballs to finish cooking.
Remove from the oven and let rest for 5 minutes before serving. Serve warm as an appetizer or over rice for a main dish.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 1554 mg | 68% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 42.4 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 547 mg | 12% | |
*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.
