Go Back
–+ servings
Cranberry Meatballs

Delicious Cranberry Meatballs for Effortless Holiday Cheer

Enjoy these Cranberry Meatballs that blend savory and sweet flavors for a perfect holiday appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 32 meatballs
Course: Appetizers
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Lean Ground Pork Substitution: If unavailable, request pork loin from a butcher.
  • 1 cup Breadcrumbs Use gluten-free breadcrumbs for a GF version.
  • 1 large Egg Substitution: For a vegan version, use flaxseed meal as a binder.
  • 1 medium Onion Shallots can be used as an alternative.
  • 1 teaspoon Garlic Powder Fresh garlic can be a substitute; use 1 clove for every 1/4 teaspoon of garlic powder.
  • 1 teaspoon Salt Adjust according to preference.
  • 1 teaspoon Pepper Adjust according to preference.
For the Sauce
  • 1 cup Cranberry Sauce Canned cranberry sauce can be used for convenience.
  • 1 tablespoon Sugar Adjust to taste for your desired sweetness.
  • 1 tablespoon Vinegar Rice vinegar can be used for a milder flavor.
  • 2 tablespoons Soy Sauce Use low-sodium soy sauce for a healthier option.
For Garnishing
  • 2 tablespoons Parsley Substitution: Use chives or green onions for a different flavor.

Equipment

  • Baking sheet
  • Mixing bowl
  • Skillet
  • Parchment paper

Method
 

Cooking Instructions
  1. Preheat your oven to 350℉ (175℃) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the lean ground pork, breadcrumbs, egg, diced onion, garlic powder, salt, and pepper. Mix until well combined and smooth.
  3. Form the mixture into medium-sized balls, approximately 1 inch in diameter, spacing them evenly on the baking sheet.
  4. Bake for 20 to 25 minutes until they reach an internal temperature of 160℉ and are slightly golden brown.
  5. In a skillet, heat the cranberry sauce, sugar, vinegar, and soy sauce over medium heat, whisking until smooth and glossy.
  6. Once the meatballs are baked, transfer them to the skillet and gently stir to coat them in the sauce.
  7. Garnish with chopped parsley and serve warm as appetizers.

Nutrition

Serving: 1meatballCalories: 120kcalCarbohydrates: 8gProtein: 10gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

These meatballs can be made ahead and frozen for later. Thaw in the fridge before reheating.

Tried this recipe?

Let us know how it was!