Description
Cheesy Baked Meatballs with Cranberry Sauce
Ingredients
For the Meatballs:
1 lb ground pork (or beef/turkey)
1/2 cup breadcrumbs
1 egg
1/2 small onion, finely chopped
2 cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp dried sage (optional)
Salt and black pepper, to taste
1 cup shredded cheddar cheese
For the Cranberry Sauce:
1 1/2 cups fresh or frozen cranberries
1/2 cup sugar
1/4 cup orange juice
1/4 cup water
Pinch of salt
For Garnish:
Fresh parsley, chopped
Directions
1. Make the Meatballs:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground pork, breadcrumbs, egg, onion, garlic, thyme, sage, salt, and black pepper. Mix until just combined.
Roll the mixture into 1-inch meatballs and place them on the baking sheet. Sprinkle the tops with shredded cheddar cheese.
Bake for 18-20 minutes, until golden brown and cooked through (165°F internal temp).
2. Prepare the Cranberry Sauce:
In a small saucepan over medium heat, combine cranberries, sugar, orange juice, water, and a pinch of salt.
Simmer for 10-12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Remove from heat and let cool slightly.
3. Serve:
Plate the baked meatballs with a generous spoonful of cranberry sauce on the side. Garnish with fresh parsley.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~350 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, preheat your oven to 400°F (200°C) and line a baking sheet. In your large bowl, combine all meatball ingredients EXCEPT the cheese. Use your hands or a fork to mix until just combined; overmixing creates tough meatballs. For uniform cooking, use a small cookie scoop or tablespoon to portion the mixture before rolling into 1-inch balls. Place them on the sheet, then generously sprinkle the shredded cheddar on top—don’t mix it in. While they bake, make the sauce. Combine all sauce ingredients in the saucepan. As it simmers, the cranberries will pop—this is normal. Let it cool to thicken further before serving.
Serving Suggestions
These meatballs are incredibly versatile. For a festive holiday appetizer, spear each meatball with a toothpick and serve the cranberry sauce as a dip in a small bowl. As a main course, plate them over creamy mashed potatoes, buttered egg noodles, or a bed of wild rice. The tangy sauce also pairs wonderfully with a simple side of roasted Brussels sprouts or green beans. For a party-ready slow cooker option, place the baked meatballs in a crockpot, pour the warm cranberry sauce over them, and keep on the ‘warm’ setting.
How-to Summary
In summary: Mix meatball ingredients, form into balls, top with cheese, and bake at 400°F for 18-20 minutes. Simultaneously, simmer cranberries, sugar, orange juice, and water for 10-12 minutes to create a simple sauce. Combine the savory, cheesy meatballs with the sweet-tart sauce for a perfect flavor contrast.
Frequently Asked Questions
- Can I make these meatballs ahead of time? Absolutely. You can assemble and bake the meatballs 1-2 days in advance. Store them covered in the fridge and reheat in the oven at 350°F until warm. The cranberry sauce can also be made ahead and refrigerated.
- Can I use a different type of cheese? Yes. Pepper jack adds a spicy kick, mozzarella offers a milder melt, and gouda provides a smoky note. Avoid very dry, hard cheeses that don’t melt well.
- My cranberry sauce is too thin. How can I thicken it? Let it cool completely; it will thicken significantly. If still too runny, simmer for an additional 3-5 minutes to reduce further, or create a slurry with 1 tsp cornstarch and 1 tbsp water, then whisk it into the simmering sauce.
- Can I use ground turkey or chicken? Yes, but leaner meats can yield drier meatballs. For best results with poultry, add 1 tbsp of olive oil or grated apple to the mixture to maintain moisture.
- How do I freeze these meatballs? Bake and cool the meatballs completely. Freeze them in a single layer on a tray before transferring to a freezer bag. The sauce can be frozen separately. Thaw in the refrigerator overnight before reheating.
Common Mistakes to Avoid
- Overmixing the Meat: This develops the proteins and leads to dense, tough meatballs. Mix until ingredients are just incorporated.
- Using Fresh Breadcrumbs: Dry breadcrumbs are essential for proper binding. Fresh bread makes the mixture too wet.
- Skipping the Cheese Topping: Sprinkling cheese on top, rather than mixing it in, creates a delicious, crispy, cheesy crust. Don’t skip this textural step.
- Underseasoning: Be generous with salt and pepper in the meatball mixture, as it’s the foundation of flavor. Taste a tiny bit of the raw mix (or cook a small tester) to check seasoning.
- Overcrowding the Pan: Place meatballs with a little space between them to allow for proper air circulation and browning, not steaming.
Conclusion
These Cheesy Baked Meatballs with Cranberry Sauce are the ultimate crowd-pleaser, masterfully balancing rich, savory flavors with a bright, tangy sweetness. They are surprisingly simple to prepare yet elegant enough for any occasion, from a busy weeknight dinner to a holiday feast. By following this enhanced guide, avoiding common pitfalls, and using the provided serving ideas, you’re guaranteed a delicious and impressive dish. We hope this recipe becomes a cherished favorite in your culinary repertoire.