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Quick Christmas Cranberry Meatballs

Festive and flavorful meatballs in a sweet-tangy cranberry sauce, perfect for holiday entertaining and ready in just 35 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 32 meatballs
Course: Appetizer, Main Course
Cuisine: American, Holiday
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small onion grated or finely diced
  • 1.5 pounds very lean ground pork 90-95% lean
  • 1 cup panko breadcrumbs
  • 2 large eggs
  • 0.33 cup tomato ketchup
  • 2 tablespoons Worcestershire sauce
  • 0.25 cup fresh parsley chopped
  • 0.5 teaspoon salt adjust to taste
  • 0.5 teaspoon black pepper adjust to taste
  • 2 cups cranberry sauce homemade or canned
  • 1 cup tomato ketchup for sauce
  • 3 tablespoons brown sugar packed
  • 1 tablespoon fresh lemon juice

Equipment

  • large bowl
  • baking sheet
  • parchment paper
  • large skillet
  • Small ice cream scoop
  • meat thermometer

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine all meatball ingredients and mix until just incorporated - don't overmix.
  3. With wet hands, form mixture into 32 medium-sized meatballs for uniform cooking.
  4. Place meatballs on prepared baking sheet and bake 20-25 minutes until internal temperature reaches 160°F.
  5. While meatballs bake, combine cranberry sauce, ketchup, brown sugar, and lemon juice in large skillet.
  6. Bring sauce mixture to boil over medium heat, then reduce heat to low.
  7. Gently stir baked meatballs into the sauce and simmer until heated through and flavors meld.
  8. Garnish with fresh parsley if desired and serve warm with toothpicks for easy serving.

Notes

Use 90-95% lean ground pork to prevent greasiness. Can be made 2 days ahead - flavors improve over time. Keep warm in slow cooker for parties. Store leftovers up to 3 days refrigerated or 3 months frozen with sauce.