Description
Savory cranberry meatballs made with a blend of ground beef and pork, seasoned with herbs and spices, and coated in a tangy cranberry sauce. Ideal for appetizers or main dishes, these flavorful meatballs are sure to impress at any gathering!
Ingredients
Scale
- 1 pound ground beef
- 1 pound ground pork
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 cup cranberry sauce (homemade or store-bought)
- 1/4 cup barbecue sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil (for frying)
Instructions
- In a large mixing bowl, combine the ground beef and ground pork. Use your hands or a spatula to mix them together until well combined.
- Add the breadcrumbs, grated Parmesan cheese, chopped parsley, finely chopped onion, minced garlic, and the egg to the meat mixture. Season with salt, black pepper, dried thyme, and dried oregano.
- Using your hands, mix all the ingredients together until they are evenly distributed. Be careful not to overmix, as this can make the meatballs tough.
- Once the mixture is well combined, cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- After chilling, remove the meat mixture from the refrigerator. Preheat your oven to 375°F (190°C).
- Using your hands, scoop out about 1.5 tablespoons of the meat mixture and roll it into a ball. Place the formed meatball on a baking sheet lined with parchment paper. Repeat this process until all the mixture is used up, spacing the meatballs about 1 inch apart.
- If desired, you can lightly spray the meatballs with cooking spray or drizzle a little olive oil over them to help them brown in the oven.
- Once all the meatballs are formed and placed on the baking sheet, place them in the preheated oven.
- Bake the meatballs for 20-25 minutes, or until they are cooked through and have an internal temperature of 160°F (70°C). They should be nicely browned on the outside.
- While the meatballs are baking, prepare the sauce.
- In a medium saucepan, combine the cranberry sauce, barbecue sauce, and Worcestershire sauce. Stir well to combine.
- Place the saucepan over medium heat and bring the mixture to a simmer. Allow it to cook for about 5-7 minutes, stirring occasionally, until the sauce is heated through and slightly thickened.
- Once the sauce is ready, remove it from the heat and set aside.
- Once the meatballs are done baking, remove them from the oven and let them cool for a few minutes.
- In a large mixing bowl or a serving dish, carefully add the baked meatballs.
- Pour the prepared cranberry sauce over the meatballs, ensuring they are well coated. Gently toss the meatballs in the sauce to ensure even coverage.
- If desired, you can return the meatballs to the oven for an additional 5-10 minutes to allow the flavors to meld further. Just be sure to cover them with foil to prevent them from drying out.
- Once the meatballs are coated in the sauce and heated through, transfer them to a serving platter.
- Garnish with additional chopped parsley for a pop of color and freshness.
- These cranberry meatballs can be served as an appetizer, a main dish, or even as a filling for sandwiches.
Notes
- For a spicier kick, consider adding red pepper flakes to the meat mixture.
- These meatballs can be made ahead of time and frozen before baking. Just thaw and bake when ready to serve.
- Prep Time: 30 minutes
- Cook Time: 25 minutes