Ingredients:

  • 5 lbs Ground Beef/Pork Mix (50/50)
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Whole Milk
  • 1 Large Egg, lightly beaten
  • 1/4 cup Onion, very finely minced
  • 2 tablespoons Fresh Parsley, chopped
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 standard 14-oz can Whole Cranberry Sauce
  • 1/2 cup Brown Sugar, packed
  • 2 tablespoons Red Wine Vinegar
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Soy Sauce (or Tamari)

Instructions:

  1. Soften Breadcrumbs: Combine Panko breadcrumbs and milk in a small bowl; let stand for 5 minutes until soggy.
  2. Combine Meat Mixture: In a large bowl, gently mix the softened breadcrumbs, ground meat, minced onion, parsley, egg, Worcestershire sauce, salt, and pepper. Do not overmix.
  3. Form Balls: Roll the mixture into uniform meatballs, about 1.5 inches (4cm) in diameter.
  4. Initial Cook: Sear meatballs in a lightly oiled skillet until browned on all sides, or bake at 400°F (200°C) for 10 minutes to set their shape. Drain off any excess fat.
  5. Whisk Glaze: In the same skillet, whisk together the cranberry sauce, brown sugar, red wine vinegar, Dijon mustard, and soy sauce over medium heat. Bring to a gentle simmer.
  6. Combine: Carefully nestle the browned meatballs into the simmering glaze.
  7. Simmer to Finish: Reduce heat to low, cover the skillet, and let the meatballs simmer gently for 20–25 minutes, stirring once halfway through, until the glaze thickens and the meatballs are cooked through (165°F/74°C).
  8. Rest and Serve: Let the meatballs rest in the sauce for 5 minutes before serving warm.