Meatballs With Cranberry Sauce
Meatballs with Cranberry Sauce is a savory-sweet dish featuring tender meatballs simmered in a tangy cranberry sauce. Perfect as an appetizer or main course, the combination of juicy meat and fruity glaze offers a festive twist, ideal for holidays or special gatherings. Simple, flavorful, and crowd-pleasing.
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Saucepan
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1- pound lean ground beef
- 2 tablespoons olive oil
- 1 cup bread crumbs
- ⅓ cup ketchup
- 2 large eggs beaten
- 2 tablespoons soy sauce
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 can cranberry sauce
- 1 bottle BBQ sauce
- 1 tablespoon Worcestershire sauce optional
- 1 tablespoon orange juice
- Salt to taste
- Fresh parsley chopped (for garnish)
Instructions
- Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the ground beef, bread crumbs, beaten eggs, ketchup, soy sauce, garlic powder, black pepper, and salt to taste. Mix with your hands or a wooden spoon until just combined—don’t overwork the meat, or the meatballs will be tough.
- Roll the mixture into balls that are 1 to 1.5 inches in diameter and place them on the prepared baking sheet.
- Drizzle olive oil over the meatballs or brush them lightly for extra browning. Bake for 15–18 minutes or until the outside is golden.
- While the meatballs are baking, add the cranberry sauce and BBQ sauce to a saucepan over medium heat. Stir in the Worcestershire sauce (if using) and orange juice. Let the mixture simmer for about 10 minutes, stirring occasionally, until it becomes smooth and slightly thickened.
- Transfer the meatballs to a serving platter or bowl, spoon extra sauce over the top, and sprinkle with freshly chopped parsley.