Description

These Christmas Cranberry Meatballs are a festive and flavorful appetizer perfect for holiday gatherings. Made with lean ground pork and a blend of savory spices, they are baked to perfection and coated in a sweet and tangy cranberry sauce with hints of brown sugar and lemon juice. Easy to prepare and sure to impress, these meatballs bring a delightful combination of textures and traditional holiday flavors to your table.

Ingredients

Scale

For the Meatballs:

2 large eggs
1/3 cup tomato ketchup
1/2 tsp black pepper
1 small onion, grated or finely diced
1/4 cup fresh parsley, finely chopped
1/2 tsp salt
2 tbsp Worcestershire sauce
1 ½ lbs lean ground pork
1 cup breadcrumbs (Panko preferred)

For the Sauce:

3 tbsp packed brown sugar
2 cups cranberry sauce
1 tbsp lemon juice, freshly squeezed
1 cup tomato ketchup (Heinz recommended)

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Instructions

Prepare for Baking: Preheat your oven to 350℉ (175℃). Line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
Mix and Form Meatballs: In a large bowl, thoroughly combine the meatball ingredients: eggs, tomato ketchup, black pepper, grated onion, chopped parsley, salt, Worcestershire sauce, ground pork, and breadcrumbs. Wet your hands to prevent sticking and shape the mixture into about 32 medium-sized meatballs. Using a small ice cream scoop can help ensure uniform size and ease of formation.
Bake the Meatballs: Arrange the formed meatballs evenly on the prepared baking sheet. Bake in the preheated oven for 20 to 25 minutes, or until a meat thermometer inserted into the center registers 160℉, indicating they are fully cooked and safe to eat.
Prepare the Sauce: While the meatballs bake, combine the brown sugar, cranberry sauce, lemon juice, and tomato ketchup in a large skillet. Cook over medium heat until the sauce begins to boil. Reduce the heat and add the baked meatballs, gently stirring to coat them well. Continue cooking until the meatballs are heated through and the flavors are combined.
Garnish and Serve: Optionally garnish with freshly chopped parsley for added color and fresh flavor. Serve the meatballs warm as a delicious holiday appetizer or snack.

Notes

Use Panko breadcrumbs for a lighter, fluffier texture in the meatballs.
Ensure the meatballs reach an internal temperature of 160℉ to guarantee they are safely cooked.
Freshly squeezed lemon juice enhances the brightness of the sauce.
For easier shaping, refrigerate the meatball mixture for 15 minutes before forming.
These meatballs can be made ahead and reheated gently in the sauce.