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Glazed Cranberry Meatballs

These glazed cranberry meatballs are a festive and comforting appetizer featuring a sweet-tart glaze that clings to tender meatballs, perfect for gatherings.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 24 meatballs
Course: Appetizer, Main Course
Cuisine: American, Holiday
Calories: 80
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef or a mix of beef and pork (80/20) Use freshly ground for best texture.
  • 1/2 cup plain breadcrumbs Panko for lighter texture.
  • 1 large egg, beaten For binding.
  • 1/4 cup whole milk Room temperature keeps meatballs tender.
  • 1/4 cup finely grated onion Or 1 small shallot, squeezed of excess moisture.
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme Or 1 tsp fresh, chopped.
  • 2 tbsp olive oil For browning (if pan-frying).
For the Cranberry Glaze
  • 12 oz fresh or frozen cranberries
  • 3/4 cup granulated sugar Adjust for sweetness.
  • 1/2 cup orange juice Freshly squeezed for best flavor.
  • 1 tbsp orange zest Optional for brightness.
  • 2 tbsp balsamic vinegar Or apple cider vinegar to deepen flavor.
  • 1 tbsp Worcestershire sauce Optional for umami.
  • 1 tbsp cornstarch Mixed with 2 tbsp cold water to thicken, if needed.
  • 1 pinch salt

Method
 

Preparation
  1. In a large bowl, combine ground meat, breadcrumbs, beaten egg, milk, grated onion, garlic, salt, pepper, and thyme. Mix gently until just combined.
  2. Use a tablespoon or small cookie scoop to portion the mixture and roll into roughly 1-inch balls. You should get about 24 meatballs.
Cooking
  1. Preheat oven to 400°F (200°C) if baking. For faster hands-off cooking, pan-fry in a large skillet over medium-high heat with 2 tbsp olive oil, turning until browned all over, about 6–8 minutes total.
  2. For oven finishing, brown briefly or skip browning and bake for 15–18 minutes until cooked through and juices run clear.
  3. In a medium saucepan over medium heat, combine cranberries, sugar, orange juice, and optional orange zest. Bring to a gentle boil, then reduce to a simmer, cooking for about 8 minutes until cranberries burst.
  4. Stir in vinegar and Worcestershire sauce. Taste and adjust sweetness or acidity.
  5. If the glaze is too thin, whisk the cornstarch slurry and stir it into the simmering cranberries. Cook 1–2 minutes until the glaze thickens and becomes glossy.
  6. Add the cooked meatballs to the saucepan and gently toss to coat evenly.
Serving
  1. Transfer to a warm platter and garnish with chopped parsley or more orange zest.

Notes

Chill the meatball mixture for 15 minutes if it feels too soft; this makes shaping easier. For a smoother glaze, pulse the cooked cranberry mixture in a blender and strain if you prefer no seeds. To add heat, stir in 1 tsp sriracha or 1/2 tsp red pepper flakes to the glaze. Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing: Freeze cooked, glazed meatballs in a single layer on a tray, then transfer to a freezer bag for up to 3 months.