Description
These Best Christmas Cranberry Meatballs are a delightful festive appetizer combining savory pork meatballs with a tangy-sweet cranberry and barbecue sauce glaze, perfect for holiday gatherings and potlucks.
Ingredients
Scale
Meatballs
- 2 lbs ground pork (90-95% lean recommended)
- 1 cup breadcrumbs (fresh or dried)
- 1/2 cup parsley (chopped)
- 1/2 cup onion (finely chopped)
- 1/4 cup milk (to moisten)
- 1 large egg (beaten)
- 1 tsp salt (to taste)
- 1/2 tsp black pepper (to taste)
Sauce
- 1 can cranberry sauce (14 oz, jellied or whole)
- 1 cup barbecue sauce (store-bought or homemade)
- 1 tbsp brown sugar (optional, for added sweetness)
- 1 tbsp cider vinegar (optional, for tanginess)
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground pork, breadcrumbs, chopped parsley, finely chopped onion, milk, beaten egg, salt, and black pepper. Mix everything thoroughly until well incorporated but do not overmix to keep the meatballs tender.
- Shape the Meatballs: Using your hands or a small scoop, form the mixture into evenly sized meatballs, approximately 1 to 1.5 inches in diameter. Place them on a tray or plate ready for cooking.
- Cook the Meatballs: Preheat your oven to 375°F (190°C). Arrange the meatballs on a baking sheet lined with parchment paper or lightly greased. Bake for 20-25 minutes, turning halfway through to brown evenly, until cooked through and internal temperature reaches 160°F (71°C).
- Prepare the Cranberry Barbecue Sauce: In a saucepan over medium heat, combine the cranberry sauce, barbecue sauce, brown sugar (if using), and cider vinegar (if using). Stir well and let the mixture simmer for about 5 minutes until warmed through and slightly thickened.
- Coat the Meatballs: Once the meatballs are cooked, transfer them to a large serving bowl or slow cooker and pour the warm cranberry barbecue sauce over them. Gently toss to coat all meatballs evenly with the sauce.
- Serve and Enjoy: Keep the meatballs warm in the slow cooker on low setting during your gathering or serve immediately as a festive appetizer. These meatballs pair wonderfully with toothpicks for easy serving at holiday parties.
Notes
- For extra moisture, do not skip adding milk to the meatball mixture.
- You can use fresh or frozen parsley based on availability.
- If you prefer a spicier sauce, add a pinch of cayenne pepper or hot sauce to the cranberry barbecue glaze.
- Meatballs can be made a day ahead and refrigerated; reheat in the oven or slow cooker before serving.
- To keep the bake cleaner, use parchment paper or a silicone baking mat on the sheet pan.
