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Cranberry-glazed Beef and Pork Meatballs

Cranberry-glazed Beef and Pork Meatballs prepared dish

Tender beef and pork meatballs are baked until browned, then simmered in a glossy cranberry-orange glaze with a gentle tang from dijon mustard and vinegar. This savory-sweet american dinner pairs well with mashed potatoes, buttered noodles, or roasted vegetables.

This recipe is american style, dinner, scaled for 6 servings, with 25 min prep and 30 min cook.

Prep: 25 min · Cook: 30 min · Total: 55 min · Serves: 6

Quick cooking notes

  • Core ingredients include orange juice, garlic, black pepper, fresh parsley.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 0.5 cup orange juice (freshly squeezed)
  • 2 cloves garlic (minced)
  • 0.5 tsp black pepper (freshly ground)
  • 2 tbsp fresh parsley (finely chopped)
  • 0.25 cup whole milk
  • 0.5 lb ground pork
  • 0.5 cup panko breadcrumbs
  • 0.5 cup yellow onion (finely grated)
  • 1.25 tsp kosher salt (divided)
  • 1 large large egg (lightly beaten)
  • 1 lb ground beef (85% lean)
  • 1 tsp orange zest (finely grated)
  • 1 cup whole berry cranberry sauce
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 0.5 cup low-sodium beef broth
  • 1 tbsp olive oil
  • 1 tbsp brown sugar (packed)
  • 1 tbsp worcestershire sauce

Instructions

  1. Preheat the oven to 425°F (220°C), position a rack in the center, and line a rimmed 13-by-18-inch baking sheet with parchment paper so the meatballs release easily after baking.
  2. Place the panko breadcrumbs and whole milk in a large mixing bowl, stir with a fork until evenly moistened, and let the mixture stand at room temperature for 5 minutes until the crumbs soften into a paste.
  3. Add the lightly beaten large egg, finely grated yellow onion, minced garlic, chopped parsley, 1 tsp kosher salt, and black pepper to the bowl, and mix with a sturdy spoon for about 30 seconds until the seasonings are evenly distributed.
  4. Add the ground beef and ground pork to the bowl, keeping the raw meat separate from ready-to-eat foods, and mix gently with clean hands just until no dry breadcrumb patches remain, about 1 minute; wash hands, utensils, and any surfaces that touched raw meat before continuing.
  5. Using a 2-tbsp cookie scoop or damp hands, portion the mixture into about 24 meatballs and arrange them 1 inch apart on the prepared baking sheet so hot air can circulate around each one.
  6. Brush the tops of the meatballs with the olive oil, then bake on the center rack for 14 to 16 minutes until browned on the outside and an instant-read thermometer inserted into the center of the largest meatball registers at least 160°F (71°C).
  7. While the meatballs bake, combine the whole berry cranberry sauce, orange juice, low-sodium beef broth, Dijon mustard, apple cider vinegar, Worcestershire sauce, brown sugar, orange zest, and the remaining 0.25 tsp kosher salt in a 12-inch skillet or wide sauté pan.
  8. Set the skillet over medium heat and whisk the glaze for 3 to 4 minutes until the cranberry sauce loosens, the sugar dissolves, and the mixture begins to bubble around the edges.
  9. Reduce the heat to medium-low and simmer the glaze for 5 to 6 minutes, stirring occasionally with a silicone spatula, until it looks glossy and lightly coats the back of a spoon.
  10. Transfer the baked meatballs to the skillet with tongs, turning each meatball gently in the cranberry glaze, and simmer over medium-low heat for 5 to 7 minutes until the sauce clings to the meatballs and the meatballs remain at or above 160°F (71°C) in the center.
  11. Remove the skillet from the heat and let the meatballs rest in the glaze for 3 minutes so the juices settle and the sauce thickens slightly.
  12. Spoon the cranberry-glazed meatballs onto a warm serving platter, scrape any remaining glaze from the skillet over the top, and serve hot with mashed potatoes, noodles, or roasted vegetables.

Nutrition (per serving)

  • Calories: 386
  • Protein: 22 g
  • Fat: 23 g
  • Carbohydrates: 24 g
  • Fiber: 2 g
  • Sugar: 16 g
  • Sodium: 714 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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