Oh meatballs, what more can really be said about them? I mean they’re delicious and I’m a big fan of them, as you can tell by my many meatball recipes here on the blog. But don’t take my word for it – try these out! Believe me you won’t regret it. Meatballs are the best, they’re versatile, and great in or on anything. But meatballs are also the perfect appetizer, especially for the holidays. And this meatball recipe with this incredible cranberry sauce, which I have made completely from scratch, is out of this world. Not only do these meatballs look spectacular, but they taste utterly delicious. Sweet and tangy and saucy enough, these meatballs melt in your mouth. Always a crowd pleaser, nobody will turn these meatballs down.
Ingredients
Meatballs
Meat – We want regular ground pork for this recipe for lots of flavor and moisture. Breadcrumbs – I used panko but you can substitute it for any breadcrumbs you have on hand. Egg – The binder in our meatballs. If you’re egg free you can use 1/4 cup of ricotta per egg. Seasoning – Just salt and pepper today. Onion – 1 small onion grated up to ensure moisture and flavor in every single bite. Sauce – Worcestershire sauce and ketchup are important flavor additions to our meatballs. Parsley – Chopped up fine and sprinkled liberally.
Cranberry sauce
Cranberry sauce – You can feel free to use store bought if you’d like, but the best option out there will always be my recipe found right here on the blog. Ketchup – A little sweet, a little tang, some acidity, trust me just a dollop will do. Sugar – We’re using brown sugar today to give us a bit of a complex syrupy feel. Lemon juice – Fresh is always best, so pick up some lemons the next time you’re out – they’re good just to keep on hand!
Not A Fan Of Pork?
Well you don’t have to use pork if you’d prefer not to! Here’s some perfectly palatable substitutions.
Ground beef Veal Ground lamb
How To Make Cranberry Meatballs
Storing Leftovers
Refrigerate leftovers in an airtight container for up to 3 or 4 days. To freeze the meatballs, let them cool completely at room temperature. Transfer them to a freezer safe container and place them in the freezer for up to 2 months. Freeze sauce separately in an air-tight container or a heavy-duty freezer bag and can last for a few months.
More Delicious Meatball Recipes To Try:
Pomegranate Cocktail Meatballs Salisbury Steak Meatballs Porcupine Meatballs Stout Meatballs Teriyaki Chicken Meatballs Swedish Meatballs Crockpot Sweet and Tangy Asian Meatballs Firecracker Chicken Meatballs
