cranberry meatballs
These tangy, sweet cranberry meatballs are an excellent appetizer or main dish for any gathering. They are easy to make and bring a delightful flavor that pairs well with a variety of sides.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper
- 1 medium saucepan
- 1 spoon for mixing
- 1 meat thermometer optional
Ingredients
- 1 pound ground beef
- ½ pound ground pork
- 1 cup fresh breadcrumbs
- ½ cup milk
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 cup cranberry sauce
- ¼ cup BBQ sauce
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, garlic powder, onion powder, salt, black pepper, and thyme. Mix until well combined.
- Roll the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet. You should have about 24 meatballs.
- Bake the meatballs in the preheated oven for 20-25 minutes until cooked through and browned, or use a meat thermometer to check that the internal temperature reaches 160°F (70°C).
- While the meatballs are baking, prepare the sauce. In a medium saucepan, combine the cranberry sauce, BBQ sauce, and Worcestershire sauce. Heat over medium heat until warmed through and slightly bubbly, stirring occasionally.
- Once the meatballs are done, remove them from the oven and transfer them to the saucepan with the sauce. Gently toss to coat the meatballs in the sauce.
- Let the meatballs simmer in the sauce for an additional 5 minutes before serving.
Notes
You can substitute ground turkey or chicken for a leaner option.
Serve the meatballs with toothpicks for easy serving at parties.
These meatballs can be made ahead of time and stored in the refrigerator or freezer. Just reheat in the sauce before serving.