cranberry meatballs
These savory cranberry meatballs are a delightful blend of flavors, combining the sweetness of cranberry sauce with the hearty goodness of meatballs. Perfect as an appetizer or a main dish, they are sure to be a hit at your next gathering.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 oven
- 1 large skillet
- 1 meat thermometer
Ingredients
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 egg beaten
- 1 cup cranberry sauce homemade or store-bought
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, chopped parsley, chopped onion, minced garlic, salt, black pepper, thyme, and the beaten egg. Mix until all ingredients are well incorporated.
- Use your hands to form the mixture into meatballs, approximately 1 inch in diameter. Place the meatballs on a baking sheet lined with parchment paper.
- Bake the meatballs in the preheated oven for 20 minutes, or until they are cooked through and reach an internal temperature of 160°F (70°C).
- While the meatballs are baking, prepare the cranberry sauce. In a skillet over medium heat, combine the cranberry sauce and Worcestershire sauce, stirring until heated through.
- Once the meatballs are done baking, add them to the skillet with the cranberry sauce. Stir gently to coat the meatballs in the sauce and heat for an additional 5 minutes.
- Serve the cranberry meatballs warm, garnished with additional parsley if desired.
Notes
You can substitute the ground beef and pork with ground turkey or chicken for a leaner option.
For added flavor, try mixing in crushed red pepper flakes or chopped green onions.
These meatballs can be made ahead and reheated in the oven or on the stovetop before serving.