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These tangy pork bites have come to my rescue at countless holiday gatherings. The zingy cranberry coating turns basic meatballs into something extraordinary. Whenever I cook them, my kitchen fills with the warmest holiday scents you can imagine.
An Irresistible Cocktail Snack
I stumbled upon this idea when hunting for an easy yet impressive dish for my first time hosting a holiday party. These days my friends crowd around the crockpot grabbing samples before we even sit down. That mix of tart cranberry with juicy pork creates something absolutely wonderful.
Ingredients List
- Ground Pork: 1½ pounds of the lean stuff makes super moist meatballs.
- Breadcrumbs: 1 cup helps bind everything perfectly.
- Eggs: 2 large ones work as the glue.
- Cranberry Sauce: 2 cups adds that festive touch.
- Tomato Ketchup: 1⅓ cups divided between the meat mix and sauce.
- Brown Sugar: 3 tablespoons for that cozy sweetness.
- Lemon Juice: 1 tablespoon cuts through the richness.
- Worcestershire: 2 tablespoons brings umami goodness.
- Fresh Parsley: ¼ cup for a pop of color.
Cooking Steps
- Prep Work
- Warm up your oven to 350°F and put some parchment on your baking tray just like mom used to do.
- Form Your Balls
- Combine all meatball ingredients in a large bowl, mix with care and shape into little rounds.
- Baking Time
- Pop them in the oven until they turn golden brown, usually around 20 minutes works best.
- Sauce Creation
- As they cook, stir together your cranberry mixture until it gets nice and bubbly.
- Combine Everything
- Drop those hot meatballs into your sauce and watch them soak up all that flavor.
- Last Step
- Add fresh parsley on top and watch them vanish from the plate.
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Serving Ideas
Stick fancy toothpicks in them for gatherings or serve over steamy rice for a meal. My little ones can't get enough when I put them on buttery egg noodles. Throw in some greens on the side and you've got dinner sorted.
Pro Tips
Dampen your hands while forming the balls and you won't deal with sticky fingers. I always grab my cookie scoop for uniform sizes every time. Don't leave them in the oven too long or they'll dry out fast.
Fun Variations
Turkey works great when we're craving something lighter. Try subbing grape jelly in the sauce for a different twist. When we're out of breadcrumbs, I just crush up some saltines instead.
Storage Notes
Leftovers stay good in the fridge for about three days but they rarely last that long at my place. You can freeze them for up to three months which is great when unexpected company shows up.
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Festive Charm
These meatballs bring so much happiness to my holiday spread. That cranberry coating gives them such a seasonal feel and they're so quick to make I can actually hang out with my company instead of hiding in the kitchen.
Quick Preparation
During crazy holiday evenings these meatballs are my go-to solution. Just 45 minutes total means I've got plenty of time left for hanging ornaments and enjoying the festivities.
Easy Adjustments
My buddies with gluten issues love these with alternative breadcrumbs. For my health-minded brother I go lighter on the sugar. They come out tasty no matter what tweaks I make.
Crowd Favorite
Whether it's an elegant holiday dinner or just Tuesday night with the family, these meatballs hit the spot every time. That mix of sweet-tart sauce with juicy meat gets everyone asking for seconds.
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Common Questions
- → Can I make these ahead?
- Sure, you can fix them up to 2 days early and warm them up when guests arrive.
- → What's the best way to form meatballs?
- Dampen your hands or grab a small ice cream scoop to get them all the same size.
- → How do I know they're done?
- They'll hit 160°F inside when they're ready, usually takes about 20-25 minutes.
- → Can I serve as main dish?
- Definitely, just put them over some rice or noodles and you've got a full meal.
- → What type cranberry sauce?
- You can't go wrong - store-bought or homemade both work great in this dish.