These delicious meatballs are simmered in a sweet and tangy cranberry sauce that makes them super tasty. They’re perfect for parties or a cozy night in!
Honestly, who can resist meatballs in a shiny cranberry bath? I love serving them with toothpicks for easy munching. They always disappear fast, and I don’t feel bad about that! 😄
Key Ingredients & Substitutions
Ground Beef: I prefer a mix of beef and pork for extra juiciness and flavor. If you want a leaner option, try ground turkey or chicken. For a vegetarian twist, use lentils or chickpea-based meat alternatives!
Breadcrumbs: While regular breadcrumbs work well, panko gives an extra crispness. For gluten-free needs, swap in crushed gluten-free crackers or oats.
Cranberries: Fresh cranberries are best for this recipe, but frozen ones work too. If out of cranberries, use cherry or mixed fruit preserves for a different taste.
Orange Zest and Juice: Fresh is always better, but bottled orange juice will do in a pinch. You can replace it with lemon juice if you like a more tart flavor!
How Do I Ensure My Meatballs Are Perfectly Cooked?
Cooking meatballs just right can be tricky! The key is to avoid overcooking them, which can make them dry. Here’s how to get it right:
- Make sure to mix your meatball ingredients just until combined to keep them tender.
- Use a nonstick skillet or a well-seasoned cast iron skillet to prevent sticking.
- Cook on medium heat and keep turning them to brown evenly, around 8 to 10 minutes should do it.
- Check the internal temperature with a meat thermometer; it should be 160°F (70°C) for beef or pork.
By following these tips, you’ll have meatballs that are juicy and full of flavor in no time! Enjoy making them!
Meatballs In Cranberry Sauce
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 egg
- 1/4 cup milk
- 1 garlic clove, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme or rosemary (optional)
- 2 tbsp olive oil (for frying)
For the Cranberry Sauce:
- 1 cup fresh or frozen cranberries
- 1/2 cup water
- 1/3 cup granulated sugar (adjust to taste)
- 1 tbsp orange juice (freshly squeezed)
- 1 tsp grated orange zest (optional)
- 1 tbsp balsamic vinegar or red wine vinegar (for a slight tang and depth)
- Pinch of salt
Garnish:
- Fresh rosemary sprigs or parsley (optional)
How Much Time Will You Need?
This recipe should take about 30 minutes in total—10 minutes for preparation and about 20 minutes for cooking. You’ll love how quickly you can whip up this delightful dish!
Step-by-Step Instructions:
1. Make the Meatball Mixture:
In a large mixing bowl, combine the ground beef, breadcrumbs, finely chopped onion, egg, milk, minced garlic, salt, pepper, and optional herbs if you like. Use your hands or a spoon to mix gently but thoroughly until everything is well combined.
2. Shape the Meatballs:
With your hands, shape the meat mixture into small meatballs, about 1 to 1.5 inches in diameter. This size will help them cook evenly!
3. Cook the Meatballs:
In a large skillet, heat the olive oil over medium heat. Add the meatballs in batches so they aren’t overcrowded. Cook them for about 8 to 10 minutes, turning occasionally, until they’re browned on all sides and cooked through. Once cooked, transfer them to a plate and set aside.
4. Prepare the Cranberry Sauce:
In the same skillet (no need to wash it!), add the water, sugar, and cranberries. Bring the mixture to a simmer. Cook for about 8 to 10 minutes, stirring occasionally, until the cranberries start to burst and soften.
5. Add Flavor to the Sauce:
Next, stir in the orange juice, optional orange zest, vinegar, and a pinch of salt. Let it simmer for another 2 to 3 minutes until the sauce thickens slightly.
6. Combine Everything:
Return the cooked meatballs to the skillet. Gently coat them with the cranberry sauce. Cook everything together on low heat for 3 to 5 more minutes, allowing the flavors to meld and the meatballs to warm through.
7. Serve and Enjoy:
Transfer the meatballs and cranberry sauce to a serving dish. If you’d like, garnish with fresh rosemary sprigs or chopped parsley. Enjoy this delightful dish warm, either on its own, as an appetizer, or served alongside rice, mashed potatoes, or crusty bread!
Can I Use Frozen Meatballs for This Recipe?
Absolutely! If you’re using frozen meatballs, simply add them to the skillet directly from the freezer. You may need to increase the cooking time to ensure they are heated through, about 10-15 minutes should suffice.
What Can I Substitute for Ground Beef?
You can use ground turkey, chicken, or even plant-based meat alternatives for a healthier or vegetarian option. Just keep in mind that cooking times may vary depending on the type of meat used.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the meatballs in the cranberry sauce for up to 2 months. To reheat, thaw in the fridge overnight and warm on the stove or in the microwave until heated through.
Can I Make This Dish Spicier?
Of course! For a bit of heat, you can add red pepper flakes or diced jalapeños to the meatball mixture before cooking. Adjust the spice level to your preference for a zesty kick!
