Description

Quick Cranberry Meatballs are a festive holiday appetizer made with juicy pork meatballs coated in a tangy-sweet cranberry glaze. They’re simple to prepare, perfect for parties, and can also be served as a main dish over rice or mashed potatoes.

Ingredients

1 pound lean ground pork (90–95% lean)

1 cup panko breadcrumbs (or regular breadcrumbs)

1 large egg

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

1 teaspoon salt

1/2 teaspoon black pepper

1 can (14 oz) whole cranberry sauce

2 tablespoons brown sugar

2 tablespoons lemon juice

1 teaspoon Worcestershire sauce

Optional: extra parsley for garnish

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Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, mix ground pork, breadcrumbs, egg, garlic, parsley, salt, and pepper until just combined.
Roll into 1-inch balls and place on the prepared sheet. Bake for 18–20 minutes, until cooked through and lightly browned.
Meanwhile, in a saucepan, combine cranberry sauce, brown sugar, lemon juice, and Worcestershire sauce. Simmer over medium heat for 5–7 minutes until slightly thickened.
Add baked meatballs to the saucepan and toss gently to coat in the glaze.
Garnish with parsley and serve warm.

Notes

Swap pork for ground turkey, chicken, or beef if desired.

Add Dijon mustard or red pepper flakes to the sauce for extra flavor.

Can be made ahead and reheated—store meatballs separately from sauce if preferred.

Freeze cooked meatballs in sauce for up to 2 months.

Serve as an appetizer with cocktail picks or as a main dish over rice, noodles, or mashed potatoes.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking & Simmering
Cuisine: American

Nutrition

Serving Size: 3 meatballs
Calories: 210
Sugar: 10g
Sodium: 340mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 13g
Cholesterol: 55mg