Cranberry Orange Meatballs
These sweet and spicy cranberry orange meatballs combine pantry-friendly ingredients for a festive appetizer or main dish, perfect for holidays and potlucks.
Ingredients
Meatball Ingredients
- 1 pound ground beef or turkey Ground beef gives richer flavor; turkey keeps it lean.
- 1/2 cup breadcrumbs Use panko or plain. Gluten-free if needed.
- 1/4 cup chopped onion Finely diced.
- 1 clove garlic Minced.
- 1 large egg Binder for the meatballs.
- Salt and pepper to taste
Sauce Ingredients
- 1 cup cranberry sauce Jelly-style or whole-berry both work.
- 1 tablespoon orange zest Freshly grated for best aroma.
- 1 tablespoon soy sauce Adds umami and balances sweetness.
- 1 teaspoon chili flakes Optional, for heat.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil it.
- In a large bowl, combine the ground meat, breadcrumbs, chopped onion, minced garlic, egg, and a pinch of salt and pepper. Mix gently without overworking.
- Shape the mixture into small, even meatballs (about 1 to 1 1/4 inches) and place them on the prepared baking sheet with space between each.
Baking
- Bake for 20–25 minutes, until the meatballs are cooked through (160°F for ground beef; 165°F for ground turkey).
Saucing
- While they bake, combine cranberry sauce, orange zest, soy sauce, and chili flakes in a small saucepan. Warm over medium heat until the cranberry melts into a glossy glaze.
- If the sauce is too thick, thin with a splash of water or orange juice.
- When meatballs are done, transfer them to the saucepan or a large bowl and toss gently until evenly coated. Serve warm.
Notes
Best served as appetizers, over steamed rice, or in sliders. For a full citrus-forward dinner, pair with roasted vegetables.