Baked Meatballs in Cranberry Sauce
55 min
|
easy
|
low-fat
Recipe by Eunice
Introduction
Juicy beef-and-pork meatballs baked till tender, then tossed in a sticky, tart-sweet cranberry-orange glaze with ketchup, Dijon, and a little vinegar to keep it sharp, the grown-up upgrade to those retro cocktail meatballs.
Killer for holiday parties, potlucks, and game day, or pile over mashed potatoes for dinner; make-ahead friendly, no frying mess, and seasoned like I mean it.
Ingredients (8 servings)
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Ingredients for the Meatballs:
- 1½ lb ground beef ground beef 1.5 lb
- 1½ lb ground pork ground pork 24 oz
- 1 cup plain breadcrumbs plain breadcrumbs 3.33 oz
- 2 large eggs large eggs 2 ct
- ¼ cup whole milk whole milk 2 fl oz
- 3 tsp Worcestershire sauce Worcestershire sauce 0.5 fl oz
- 2 tsp onion powder onion powder 0.17 oz
- 1 tsp garlic powder garlic powder 0.1 oz
- 1½ tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
Ingredients for the Cranberry Sauce:
- 2 cans (14 ounces each) whole-berry cranberry sauce whole-berry cranberry sauce 2 cans (14 ounces each)
- 1 cup tomato ketchup tomato ketchup 9.58 oz
- ¼ cup brown sugar (adjust to taste) brown sugar 1.72 oz
- 2 Tbsp apple cider vinegar apple cider vinegar 1 fl oz
- 1 navel orange, zested navel orange 1 ct
- 2 Tbsp fresh orange juice Valencia orange 0.44 ct (for fresh orange juice)
- 1 tsp Dijon mustard Dijon mustard 0.19 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp kosher salt kosher salt 0.06 oz
How to Make Baked Meatballs in Cranberry Sauce
-
Heat the oven and prep the pan
Set the oven to 425 F and place a rack in the center.
Line a rimmed sheet pan with foil for easy cleanup and set a lightly oiled wire rack on top if you have one.
-
Build a flavorful panade
In a large bowl whisk the eggs, milk, Worcestershire, onion powder, garlic powder, salt, and pepper.
Stir in the breadcrumbs and let it sit 3 minutes until the crumbs are hydrated and thick.
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Mix the meat gently
Add the ground beef and ground pork to the bowl.
Use your fingertips to fold the meat into the panade just until combined so the meatballs stay tender.
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Portion and shape
Oil your hands and scoop 1 to 1.25 ounce portions with a tablespoon or #40 scoop.
Roll quickly into 1.25 inch balls and space them on the pan with a little room around each one.
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Bake to juicy doneness
Bake 12 to 15 minutes until lightly browned and an instant-read thermometer hits 160 F in the center.
For extra color, broil for 1 to 2 minutes, watching closely.
-
Make the cranberry sauce
While the meatballs bake, combine cranberry sauce, ketchup, brown sugar, apple cider vinegar, orange zest, orange juice, Dijon, garlic powder, and kosher salt in a large skillet or Dutch oven.
Bring to a simmer over medium heat and cook 8 to 10 minutes until glossy and slightly thick.
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Coat and simmer
Transfer the baked meatballs into the simmering sauce and turn to coat.
Simmer on low 8 to 10 minutes so the sauce clings and the flavors marry.
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Finish and serve
Taste the sauce and adjust with a pinch of salt, a splash of vinegar, or a sprinkle of brown sugar as needed.
Garnish with a little fresh orange zest or chopped parsley and serve hot.
Substitutions
- Use ground turkey instead of pork
- Turkey lightens the meatballs while staying juicy thanks to the panade, and the leaner flavor lets the cranberry-orange sauce pop without tasting fatty.
- Swap breadcrumbs with gluten-free panko or crushed GF crackers
- The texture stays airy and tender, and the crumbs still hold moisture so the meatballs do not tighten up in the oven.
- Trade ketchup for chili sauce
- Chili sauce keeps the same red color but adds gentle heat and more tang, which balances the cranberry sweetness and gives the sauce a livelier finish.
Tips
- Salt early for better texture
- Season the panade, not the meat directly, so salt distributes evenly and binds proteins without overworking the meat.
- Chill the mix for clean shaping
- If the mixture feels soft, chill it 10 to 15 minutes so it firms up and rolls into tidy balls that keep their shape in the oven.
- Use a rack for even browning
- A wire rack lets hot air circulate so the bottoms do not steam, and you get lightly crisp edges that stand up to the sauce.
- Control sweetness like a pro
- Taste the sauce before the meatballs go in and adjust with vinegar for brightness, brown sugar for roundness, or a pinch of salt to wake everything up.
- Finish under the broiler
- A quick 60 to 90 second broil after baking adds caramelized spots that give the sauce more surface to cling to.
- Make-ahead and freeze smart
- Bake the meatballs, cool, and freeze on a sheet tray, then bag; warm them straight from frozen in the simmering sauce for weeknight speed.
Nutrition Facts *
| Energy | 773 | kcal |
|---|---|---|
| Protein | 48 | g |
| Total Fat | 31 | g |
| Carbohydrates | 76 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my meatballs come out tough?
- You likely overmixed or skipped the panade; mix just until combined and keep the breadcrumb-milk-egg base hydrated so the proteins do not tighten.
- My sauce is too sweet, how do I fix it?
- Stir in 1 to 2 teaspoons more apple cider vinegar and a squeeze of fresh orange juice, then a pinch of salt to sharpen the edges.
- The sauce is too thin, what now?
- Simmer a few extra minutes to reduce, or whisk in a teaspoon of cornstarch mixed with a teaspoon of water and simmer until glossy.
- Can I use store-bought frozen meatballs?
- Yes, warm them in the oven until hot, then simmer in the sauce 10 minutes so they absorb flavor and the sauce thickens properly.
- How do I keep meatballs from sticking to my hands?
- Lightly oil your hands or use damp hands and a scoop, which speeds portioning and makes uniform, smooth balls.
- How long can I hold these for a party?
- Keep them in a slow cooker on warm for up to 3 hours, stirring occasionally, and add a splash of water or orange juice if the sauce tightens.
Serving Suggestions
Serve these glossy beauties over buttery mashed potatoes or garlicky egg noodles, and pour a zippy arugula salad on the side to cut through the richness.
For extra swagger, whisk a shot of bourbon or a spoon of pomegranate molasses into the sauce while it simmers, then finish with fresh orange zest so the aroma hits before the fork does.
More pairings:
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