Quick Cranberry Meatballs (Print Version)
# Ingredients:
→ Meatball Mixture
01 -
1 small onion, grated or finely diced
02 -
1.5 pounds very lean ground pork
03 -
1 cup panko breadcrumbs
04 -
2 large eggs
05 -
80 ml tomato ketchup
06 -
2 tablespoons Worcestershire sauce
07 -
1/4 cup chopped fresh parsley
08 -
1/2 teaspoon salt
09 -
1/2 teaspoon ground black pepper
→ Cranberry Sauce
10 -
2 cups cranberry sauce (homemade or packaged)
11 -
240 ml tomato ketchup
12 -
3 tablespoons packed brown sugar
13 -
1 tablespoon freshly squeezed lemon juice
# Instructions:
01 -
Set oven to 190°C (375°F) to prepare for baking.
02 -
In a large bowl, mix grated onion, ground pork, breadcrumbs, eggs, 80 ml ketchup, Worcestershire sauce, parsley, salt, and black pepper until evenly combined using your hands.
03 -
Shape mixture into approximately 2.5 cm (1-inch) diameter meatballs.
04 -
Whisk together cranberry sauce, 240 ml ketchup, brown sugar, and lemon juice in a separate bowl until smooth.
05 -
Place meatballs in a baking dish and pour cranberry glaze evenly over them.
06 -
Bake for 25-30 minutes or until meatballs reach an internal temperature of 71°C (160°F) and the sauce is bubbly.
07 -
Serve hot as an appetizer or over rice or pasta for a main course.
# Notes:
01 -
For a smoother glaze, blend the cranberry sauce before mixing with other ingredients.
02 -
Adjust brown sugar to taste depending on the cranberry sauce sweetness.
03 -
Meatballs can be prepared up to 24 hours in advance and refrigerated before baking.
04 -
Add red pepper flakes to the meat mixture for added spiciness.