Christmas Cranberry Meatballs
Delightful meatballs infused with a sweet-tangy cranberry glaze, perfect for holiday gatherings.
Ingredients
For the Meatballs
- 1 pound Ground beef Can be mixed with ground pork.
- 1 pound Ground pork Enhances flavor and texture.
- 1 cup Breadcrumbs Use seasoned breadcrumbs for extra flavor.
- 1 Egg Acts as a binder.
- 1 small Onion, chopped For aromatics.
- 2 cloves Garlic, minced Enhances savory depth.
- 1 teaspoon Salt Adjust according to taste.
- 1/2 teaspoon Pepper Adjust according to taste.
- 1/2 cup Dried cranberries Optional, for flavor and texture.
For the Cranberry Sauce
- 1 cup Cranberry sauce Homemade or store-bought.
- 2 tablespoons Soy sauce Adds umami depth.
- 1 tablespoon Brown sugar Enhances sweetness.
- 1 teaspoon Dijon mustard Adds a tangy kick.
Optional Garnish
- 1/4 cup Chopped fresh herbs Such as parsley or thyme.
Instructions
Preparation
- In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, egg, chopped onion, garlic, salt, and pepper. Optionally add dried cranberries.
- Mix until just combined, being careful not to overmix.
- Shape the mixture into bite-sized balls, about 1 inch in diameter.
Cooking
- Preheat oven to 400°F (200°C).
- Place meatballs on a parchment-lined baking sheet.
- Bake for 20-25 minutes until golden brown and cooked through.
Making the Sauce
- In a saucepan, mix cranberry sauce, soy sauce, brown sugar, and mustard.
- Heat the mixture over medium heat and bring to a low simmer, allowing it to reduce slightly for about 5-7 minutes.
- Once the meatballs are baked, add them to the saucepan and gently stir to coat them.
Serving
- Transfer the coated meatballs to a serving platter and garnish with fresh herbs, if desired.
Notes
Chill the meatballs before baking for better shape and texture. Try different sauces for variety; optional barbecue or sweet chili sauces work well.