Ingredients:

  • 1 lb (450g) ground beef (80/20 blend)
  • 1/2 lb (225g) ground pork
  • 1/2 cup (60g) breadcrumbs (panko or Italian seasoned)
  • 1/4 cup (30g) finely chopped yellow onion
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 (14-ounce/400g) can whole berry cranberry sauce
  • 1/2 cup (120ml) orange juice
  • 1/4 cup (60ml) ketchup
  • 2 tablespoons brown sugar (packed)
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 tablespoon Dijon mustard
  • 1/4 cup (60ml) water

Instructions:

  1. In a large bowl, gently combine ground beef, ground pork, breadcrumbs, onion, egg, garlic, Worcestershire sauce, Italian herbs, salt, and pepper. Be careful not to overmix.
  2. Roll the mixture into 1-inch meatballs.
  3. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the meatballs in batches, ensuring they are browned on all sides. (Alternatively, bake on a baking sheet at 400°F/200°C for 15-20 minutes). Remove from skillet and set aside.
  4. In the same skillet, combine cranberry sauce, orange juice, ketchup, brown sugar, apple cider vinegar, cinnamon, cloves, and Dijon mustard.
  5. Bring the cranberry glaze to a simmer over medium heat. Add the browned meatballs to the glaze.
  6. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through and the internal temperature reaches 165°F (74°C). Stir occasionally to prevent sticking. Add water, if needed, to thin the glaze.
  7. Garnish with fresh parsley (optional) and serve hot.