1. Can I make Quick Cranberry Meatballs ahead of time?

Yes! These Quick Cranberry Meatballs are perfect for meal prep. You can prepare the meatballs and sauce up to 2 days in advance. Store them in an airtight container in the fridge and reheat when needed. The flavors actually improve after sitting, making them even better the next day!

2. Can I substitute ground pork with other meats?

Absolutely! You can swap the ground pork for ground turkey, chicken, or beef. If you use turkey or chicken, consider adding 2 tablespoons of olive oil to keep the meatballs moist and juicy. The recipe works well with these alternatives, so feel free to adjust based on your preferences.

3. How do I store leftovers of Quick Cranberry Meatballs?

Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep them longer, these meatballs freeze wonderfully for up to 3 months. To reheat, simply warm them on the stove or in the microwave, adding a bit of water or chicken broth if the sauce has thickened.

Quick Cranberry Meatballs – Easy & Delicious Holiday Appetizer

Name: Quick Cranberry Meatballs
Prep time: PT-493560H15M30S
Cook time: PT-493560H15M30S
Total time: PT-493560H15M30S
Cuisine: American
Ingredients: 1 small onion (grated or finely diced); 1 ½ pounds very lean ground pork; 1 cup breadcrumbs (like panko); 2 large eggs; ⅓ cup tomato ketchup; 2 tablespoons Worcestershire sauce; ¼ cup chopped fresh parsley; ½ teaspoon salt (adjust to taste); ½ teaspoon black pepper (adjust to taste); 2 cups cranberry sauce (homemade or packaged); 1 cup tomato ketchup; 3 tablespoons packed brown sugar; 1 tablespoon freshly squeezed lemon juice

Description

Quick Cranberry Meatballs are the perfect balance of savory and sweet flavors, ideal for holiday parties or family dinners. These meatballs are made with lean ground pork, breadcrumbs, and a tangy cranberry sauce, making them a flavorful and festive appetizer or main dish.

Ingredients

Scale

1 small onion (grated or finely diced)
1 ½ pounds very lean ground pork
1 cup breadcrumbs (like panko)
2 large eggs
⅓ cup tomato ketchup
2 tablespoons Worcestershire sauce
¼ cup chopped fresh parsley
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper (adjust to taste)
2 cups cranberry sauce (homemade or packaged)
1 cup tomato ketchup
3 tablespoons packed brown sugar
1 tablespoon freshly squeezed lemon juice

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground pork, breadcrumbs, eggs, ketchup, Worcestershire sauce, parsley, salt, and pepper. Mix until fully incorporated.
Wet your hands to prevent sticking and form the mixture into medium-sized meatballs (about 32 meatballs total).
Place meatballs on the prepared baking sheet and bake for 20-25 minutes, or until a meat thermometer reads 160°F (71°C).
While meatballs are baking, prepare the sauce by combining cranberry sauce, ketchup, brown sugar, and lemon juice in a skillet. Cook over medium heat until it starts to boil, then reduce heat.
Once meatballs are fully cooked, add them to the sauce and simmer until heated through, stirring occasionally.
Serve hot, garnished with chopped parsley if desired.

Notes

For a different flavor, you can substitute the cranberry sauce with grape jelly or raspberry jam mixed with a tablespoon of vinegar.
Make sure to check the internal temperature of the meatballs to ensure they reach 160°F (71°C).
These meatballs can be made ahead of time and reheated for a hassle-free party appetizer.
Feel free to swap out the ground pork with ground turkey, chicken, or beef for different flavors.

Prep Time: 15-20 minutes
Cook Time: 20-25 minutes
Category: Appetizer, Main Course
Method: Baking, Simmering
Cuisine: American, Holiday

Nutrition

Serving Size: 1 meatball
Calories: 40-45 kcal
Sugar: 4 g
Sodium: 100-150 mg
Fat: 2-3 g
Saturated Fat: 1 g
Unsaturated Fat: 1-2 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 0 g
Protein: 3 g
Cholesterol: 15 mg