Cranberry Orange Glazed Meatballs (Printable version)
Tender meatballs coated in a tangy cranberry-orange glaze with aromatic spices and fresh herbs.
# What you need:
→ Meatballs
01 - 1 lb ground beef or half beef and half pork
02 - 1/3 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 tablespoons whole milk
06 - 2 cloves garlic, minced
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1 tablespoon fresh parsley, chopped (optional)
→ Cranberry Orange Glaze
10 - 1 cup cranberry sauce, preferably whole berry
11 - 1/2 cup fresh orange juice
12 - 2 tablespoons honey or brown sugar
13 - 1 tablespoon soy sauce
14 - Zest of 1 orange
15 - 1 teaspoon Dijon mustard
16 - Pinch of cayenne pepper (optional)
# How To:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix ground beef, breadcrumbs, Parmesan, egg, milk, garlic, salt, black pepper, and parsley until just combined without overmixing.
03 - Shape the mixture into 1-inch diameter meatballs and arrange them evenly on the prepared baking sheet.
04 - Bake for 15 to 18 minutes, until meatballs are browned and cooked through.
05 - While meatballs bake, combine cranberry sauce, orange juice, honey, soy sauce, orange zest, Dijon mustard, and optional cayenne in a saucepan over medium heat; stir and simmer for 5 to 7 minutes until glaze thickens slightly.
06 - Add the baked meatballs to the saucepan, gently toss to coat fully, and simmer together for 2 to 3 minutes to meld flavors.
07 - Serve warm, optionally garnished with extra parsley or orange zest.
# Expert Advice:
01 -
- They're deceptively simple to make, but taste like you spent hours in the kitchen—perfect for impressing without the stress
- The sweet-tart cranberry glaze with bright orange is completely irresistible, and honestly, you'll find yourself sneaking one right off the pan
- They work equally well as a fancy appetizer with toothpicks or spooned over rice for a weeknight dinner that feels special
02 -
- Don't overmix your meatball mixture—I learned this after making a batch that had the texture of dense hockey pucks. Mix just until combined, and your hands are faster than a mixer anyway.
- Fresh orange juice versus bottled makes a real difference in the brightness of the glaze. If you only have bottled, add a little extra zest to compensate.
- The glaze thickens more as it cools, so don't worry if it seems a little thin when you pull it off the heat. It'll be perfect by the time you serve.
03 -
- Brown your meatballs a little first—they hold their shape better and develop a little color that makes them more appetizing. Going straight to the glaze works, but browning in a hot pan for 2 minutes per side on the stove changes everything.
- Whole berry cranberry sauce is non-negotiable here. The texture matters, and jellied cranberry will make the glaze too smooth and one-dimensional. Trust me on this one.