Description
Tiny, festive meatballs glazed in a tangy-sweet cranberry sauce. Easy to make ahead, simple to scale, and perfect for holiday parties.
Ingredients
Scale
Meatballs
- 1 small onion, finely grated or very finely chopped
- 1½ lb very lean ground pork
- 1 cup breadcrumbs (panko or regular)
- 2 large eggs
- ⅓ cup ketchup
- 2 tbsp Worcestershire sauce
- ¼ cup fresh parsley, chopped
- ½ tsp salt (or to taste)
- ½ tsp freshly ground black pepper (or to taste)
Cranberry Glaze
- 2 cups cranberry sauce (homemade or from a jar)
- 1 cup ketchup
- 3 tbsp packed brown sugar
- 1 tbsp fresh lemon juice
Instructions
- Heat the oven & prep the pan: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to stop the meatballs from sticking and speed up cleanup.
- Combine the meatball mix: In a large bowl, add the grated onion, ground pork, breadcrumbs, eggs, ketchup, Worcestershire, parsley, salt, and pepper. Mix gently until everything is evenly distributed — don’t overwork the meat or the meatballs can turn tough.
- Shape the meatballs: Moisten your hands slightly and roll the mixture into medium-sized balls. You should end up with about 32 meatballs. For even sizing use a small ice-cream scoop or tablespoon measure.
- Bake until cooked through: Place the formed meatballs on the prepared sheet and bake 20–25 minutes, or until an instant-read thermometer inserted into the center registers 160°F (71°C).
- Make the cranberry sauce: While the meatballs bake, combine the cranberry sauce, ketchup, brown sugar, and lemon juice in a large skillet. Bring the mixture to a gentle boil over medium heat, stirring to dissolve the sugar.
- Coat and simmer: When the meatballs are done, transfer them into the skillet with the hot cranberry glaze. Reduce heat and simmer a few minutes so the meatballs warm through and soak up the sauce.
- Finish and serve: Transfer to a serving platter, sprinkle with extra chopped parsley if you like, and serve warm. They’re great as finger food with toothpicks or spooned over rice or noodles for a heartier option.
Notes
Make-ahead tip: Prepare and shape the meatballs a day in advance and keep them covered in the fridge. Bake and glaze just before serving for the freshest texture.