Baked Meatballs in Cranberry Sauce 4.8 ★

How to Make Baked Meatballs in Cranberry Sauce

1. Preheat oven and prepare baking sheets

   Preheat your oven to 400°F with racks near the center.

   Line two rimmed baking sheets with parchment paper and lightly coat with cooking spray or oil.

2. Make the breadcrumb mixture

   In a large mixing bowl, combine the breadcrumbs and milk.

   Stir until the breadcrumbs look evenly moistened, then let them sit for 3 to 5 minutes.

3. Add eggs, seasonings, and meat

   Whisk the eggs, Worcestershire sauce, onion powder, garlic powder, salt, and pepper into the breadcrumb mixture until combined.

   Add the ground beef and ground pork, breaking them into small clumps over the bowl.

   Use clean hands to gently mix until the meats look evenly distributed, without squeezing or overworking the mixture.

4. Shape the meatballs

   Scoop the mixture into 1½ inch balls, using about 2 tablespoons of meat for each meatball.

   Roll each portion between your palms until smooth, then place on the prepared baking sheets, leaving some space.

   Wet your hands lightly with water if the mixture sticks and feels hard to roll.

5. Bake the meatballs

   Bake the meatballs for 18 to 22 minutes, rotating the pans halfway, until they look browned and feel firm.

   Check that a few center meatballs reach at least 160°F with an instant-read thermometer for food safety.

   Set the baked meatballs aside while you finish the cranberry sauce.

6. Make the cranberry-orange sauce

   While the meatballs bake, place the cranberry sauce in a large wide pot or deep skillet.

   Add the ketchup, brown sugar, apple cider vinegar, orange zest, orange juice, Dijon, garlic powder, and kosher salt.

   Set the pot over medium heat and whisk until the sauce looks smooth and the canned berries break up.

   Bring the sauce to a gentle simmer and cook for 8 to 10 minutes, stirring often, until slightly thickened.

   Taste and adjust the brown sugar, vinegar, or salt until the flavor feels balanced between sweet and tangy.

7. Simmer the meatballs in the sauce

   Carefully add the baked meatballs to the simmering cranberry sauce, along with any juices from the baking sheets.

   Gently stir with a large spoon until every meatball gets coated without breaking their shape.

   Simmer on low heat for 10 to 15 minutes, stirring occasionally, until the sauce clings and the meatballs feel tender.

8. Serve the meatballs

   Serve the meatballs hot straight from the pot as an appetizer with toothpicks or as a main dish over rice.

   If serving later, cool the meatballs in the sauce, then refrigerate in a covered container for up to three days.

   Reheat slowly on the stove over low heat, adding a splash of water if the sauce feels too thick.