Ingredients:

  • 1 lb Ground Beef (80/20)
  • 1/2 lb Ground Pork
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Milk (Whole or 2%)
  • 1 Large Egg, lightly beaten
  • 1/4 cup finely grated Onion
  • 2 Tbsp chopped Fresh Parsley
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp freshly ground Black Pepper
  • 1 cup Whole Cranberries (fresh or frozen)
  • 1/2 cup packed Brown Sugar
  • 1/4 cup Apple Cider Vinegar
  • 1/2 cup Orange Juice
  • 1 Tbsp Dijon Mustard
  • 1/4 tsp Ground Ginger
  • 1/4 cup Water

Instructions:

  1. In a small bowl, soak the Panko breadcrumbs in the milk for 5 minutes until softened to create a panade.
  2. In a large bowl, gently combine the soaked breadcrumbs, grated onion, beaten egg, parsley, Worcestershire sauce, garlic powder, salt, and pepper. Add the ground beef and pork. Mix gently using your hands just until combined; do not overwork the mixture to ensure tender meatballs.
  3. Roll the mixture into uniform 1-inch balls (about 1.5 Tbsp each). Place on a parchment-lined baking sheet and bake at 400°F (200°C) for 10–12 minutes to set their shape.
  4. While the meatballs bake, combine all Cranberry Glaze ingredients (cranberries, brown sugar, apple cider vinegar, orange juice, Dijon mustard, ground ginger, and water) in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally, until the cranberries start to burst.
  5. Simmer the glaze for 8–10 minutes until it starts to thicken enough to coat the back of a spoon.
  6. Carefully transfer the partially cooked meatballs into the saucepan with the glaze. Gently stir to coat them thoroughly.
  7. Cover the pan and let it simmer gently over low heat for an additional 15 minutes, stirring occasionally, until the meatballs are cooked through (internal temperature 165°F/74°C) and the sauce has reduced to a sticky, glossy coating.
  8. Let the meatballs rest in the warm sauce for 5 minutes before serving to allow the glaze to fully adhere. Garnish as desired.