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Quick Cranberry Meatballs

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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 10
Calories 140 kcal

Ingredients
  

For the Meatballs

  • 1 small onion, grated or finely diced
  • 1 ½ pounds lean ground pork (90–95% lean)
  • 1 cup breadcrumbs (panko or regular)
  • 2 large eggs
  • 1/3 cup tomato ketchup
  • 2 tbsp Worcestershire sauce
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp salt (adjust to taste)
  • 1/2 tsp black pepper

For the Sauce

  • 2 cups cranberry sauce (whole-berry preferred, canned or homemade)
  • 1 cup tomato ketchup
  • 3 tbsp packed brown sugar
  • 1 tbsp freshly squeezed lemon juice

Instructions
 

  • Preheat & Prepare
    Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep cleanup simple and prevent sticking.
  • Mix & Shape
    In a large bowl, combine all the meatball ingredients. Use your hands (yes, the old-fashioned way) to mix until everything is evenly blended. Wet your hands slightly, then shape the mixture into medium-sized meatballs — about 1 inch in diameter. You should get around 32.(A small ice cream scoop keeps them uniform and neat.)
  • Bake
    Arrange the meatballs on your prepared sheet and bake for 20–25 minutes, or until a thermometer inserted into one reads 160°F (71°C). That’s your sweet spot for juicy but fully cooked meatballs.
  • Make the Sauce
    While the meatballs bake, stir together cranberry sauce, ketchup, brown sugar, and lemon juice in a large skillet. Warm it over medium heat until it just begins to bubble.
  • Combine & Simmer
    Add the baked meatballs into the skillet and toss gently until every piece is coated in that deep ruby glaze. Let them simmer on low for 5–10 minutes so the sauce thickens and clings beautifully.
  • Garnish & Serve
    Sprinkle a bit of chopped parsley on top, and serve warm — either straight from the pan or transferred to a slow cooker set on “warm” for parties.