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Cranberry Orange Meatballs

Cranberry orange meatballs are baked until browned, then simmered in a smooth, slightly thickened cranberry-orange sauce. The recipe makes 32 tender meatballs with a bright citrus note and sweet-tart finish.
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Prep Time 15 minutes
Cook Time 27 minutes
Standing time 5 minutes
Total Time 47 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 1 cup breadcrumbs plain
  • 0.5 cup milk
  • 1 egg large
  • 0.5 cup yellow onion finely chopped
  • 1 lb ground beef 85% lean
  • 1 lb ground pork
  • 1 tsp salt kosher
  • 0.5 tsp black pepper
For the sauce
  • 2 can (14 oz) cranberry sauce whole-berry
  • 0.5 cup orange juice
  • 1 tsp orange zest finely grated
  • 2 tbsp brown sugar packed light
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 3-quart saucepan

Method
 

Form and bake the meatballs
  1. Heat the oven to 400°F and line an 18x13-inch rimmed baking sheet with parchment paper.
  2. Stir the breadcrumbs and milk together in a large bowl.
  3. Let the breadcrumb mixture stand for 5 minutes.
  4. Mix in the egg and onion.
  5. Add the ground beef, ground pork, salt, and pepper, and mix gently just until combined.
  6. Roll the mixture into 32 meatballs, about 1 inch each, and arrange them on the prepared baking sheet.
  7. Bake for 18 to 22 minutes, until browned and a meatball in the center reaches 160°F.
Make the sauce and serve
  1. While the meatballs bake, combine the cranberry sauce, orange juice, orange zest, brown sugar, Dijon mustard, and vinegar in a 3-quart saucepan.
  2. Bring the sauce to a simmer over medium heat, stirring.
  3. Cook for 5 to 7 minutes until smooth and slightly thickened.
  4. Add the baked meatballs and gently stir to coat.
  5. Simmer for 5 minutes and serve.

Notes

Mix the meatball ingredients gently and stop as soon as they are combined to keep the meatballs tender. Refrigerate leftovers in an airtight container for 3 to 4 days; freeze for up to 3 months. For a gluten-free option, use gluten-free plain breadcrumbs.