Ingredients:

  • 1 lb (500 g) Lean Ground Beef (80/20 mix recommended)
  • 1/2 cup (60 g) Panko Breadcrumbs
  • 1/4 cup (60 ml) Whole Milk or Light Cream
  • 1 large (50 g) Large Egg, lightly beaten
  • 1/4 cup (30 g) Finely diced Yellow Onion
  • 1 tsp (5 ml) Minced Garlic (about 1 medium clove)
  • 1 tsp (5 ml) Fresh Sage, finely chopped
  • 1/2 tsp (2.5 ml) Dried Thyme
  • 1/4 tsp (1.25 ml) Freshly grated Nutmeg
  • 1 1/2 tsp (7.5 g) Kosher Salt
  • 1/2 tsp (2.5 ml) Freshly Ground Black Pepper
  • 1 (14-oz / 400 g) can Jellied or Whole Cranberry Sauce/Jelly
  • 1/2 cup (120 ml) Fresh Orange Juice
  • Zest of 1 Large Orange (navel or blood orange)
  • 2 Tbsp (30 ml) Cider Vinegar or Red Wine Vinegar
  • 1/4 cup (50 g) Light Brown Sugar, packed
  • 1/4 tsp (1.25 ml) Ground Cinnamon
  • Pinch Ground Cloves (optional)
  • 1 Tbsp (15 g) Cornstarch mixed with 2 Tbsp (30ml) cold water (Slurry)

Instructions:

  1. Prep Aromatics: Sauté the diced onion and garlic in a teaspoon of olive oil over medium heat until softened (about 5 minutes). Set aside to cool completely.
  2. Combine Binding Agents: In a small bowl, whisk together the milk and the beaten egg. Add the Panko breadcrumbs and allow them to soak for 5 minutes until moistened.
  3. Mix Meat: In the large mixing bowl, gently combine the ground beef, the cooled onion/garlic mixture, the soaked Panko mixture, fresh herbs (sage and thyme), nutmeg, salt, and pepper.
  4. Do Not Overmix: Use your hands and mix until just combined—overmixing leads to tough, bouncy meatballs.
  5. Shape and Chill: Roll the mixture into uniform 1 1/2-inch balls. Place them on the lined baking sheet. Chill the meatballs in the refrigerator for at least 20 minutes to help them hold their shape during cooking.
  6. Preheat Oven: Preheat your oven to 400°F (200°C).
  7. Bake: Bake the chilled meatballs for 20–25 minutes until they are browned and the internal temperature reaches 165°F (74°C). Drain off any excess grease before glazing.
  8. Prepare Glaze Base: In the medium saucepan, combine the cranberry sauce, orange juice, orange zest, cider vinegar, brown sugar, cinnamon, and cloves. Bring the mixture to a simmer over medium heat, stirring occasionally until the cranberry sauce is fully melted and smooth.
  9. Simmer: Reduce heat to low and simmer for 5 minutes, allowing the flavours to meld beautifully.
  10. Thicken: Whisk the cornstarch slurry vigorously and pour it into the simmering sauce. Stir constantly for about 1 minute until the sauce thickens and achieves a glossy, syrupy consistency.
  11. Glaze: Add the baked meatballs directly into the saucepan with the glaze. Toss gently until every meatball is thoroughly coated in the sauce.
  12. Serve: If serving immediately, transfer the glazed meatballs to a warming dish or slow cooker set to low. Garnish with fresh orange zest or chopped parsley. Serve warm with cocktail sticks.