Cranberry Orange Glazed Meatballs

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup cranberry sauce
• 1/4 cup orange marmalade
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh orange juice
• 1 clove garlic, minced
• 1 teaspoon orange zest
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, egg, thyme, salt, and pepper. Mix gently until just combined.
3. 3 Form mixture into 24 evenly sized meatballs.
4. 4 Heat olive oil in an oven-safe skillet over medium heat. Brown the meatballs on all sides, working in batches if necessary.
5. 5 In a small bowl, whisk together cranberry sauce, orange marmalade, soy sauce, Dijon mustard, orange juice, garlic, and orange zest.
6. 6 Pour glaze over the browned meatballs in the skillet. Transfer skillet to the preheated oven.
7. 7 Bake for 20 minutes, or until meatballs are cooked through.
8. 8 Serve warm, spooning extra glaze over the top.

Equipment

• Oven-safe skillet
• Baking sheet
• Mixing bowls
• Measuring cups and spoons

Variations

• Add a kick by stirring in a pinch of cayenne pepper to the glaze.
• For a lighter version, use ground turkey instead of beef and pork.

Substitutions

• Use fresh breadcrumbs if you have stale bread on hand.
• Substitute Dijon mustard with whole grain mustard for a heartier flavor.

Pairings

• Pairs wonderfully with a crisp Chardonnay or a hoppy IPA.
• Serve with rice pilaf or egg noodles.

Nutrition

Tips

• For make-ahead convenience, prepare and bake the meatballs, then reheat with additional glaze before serving.
• If you prefer a thicker glaze, simmer it for an extra 5 minutes before pouring over the meatballs.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave with a splash of water to keep moist.

Freezing: These meatballs freeze well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with mashed potatoes and steamed green beans for a classic holiday meal.
• Perfect for a party platter alongside cheese and crackers.

FAQ