If you’re anything like me, you are always on the hunt for those show-stopping recipes that you can make. are somehow both incredibly comforting and surprisingly sophisticated. What is the kind of dish that makes everyone at the table stop and ask, “What is this amazing thing?” What is Cranberry orange meatballs? What are meatballs with cranberries and orange? Trust me on this one. What are some of the best flavor bombs? Is it perfect any time of the year? What is the best recipe I can whip up without spending hours in the kitchen? What are some of the best weeknight meatball recipes? My kids devour these, and my friends always beg for the recipe. They’re just… delightful. What are some good marinara meatballs? What are some of the best cranberry orange meatballs?
What is Cranberry Orange Meatballs?
What exactly are these cranberry orange meatballs? Think of them as your favorite savory meatball, but with a seriously delightful twist. We’re talking tender, juicy meatballs that get coated in a luscious, bright glaze that’s incredibly flavorful. Harmony of tart cranberries and zesty orange. Is the glaze overwhelmingly sweet? What is the perfect balance between savory and sweet meat without being cloying? Is it savory, tangy, it’s got a hint of sweetness, and that fresh citrus note from the orange? What is the best way to cut through the richness of meatballs? What is essentially a comforting, familiar favorite elevated with an sophisticated yet simple flavor? These aren’t just for holidays, though they certainly feel special enough! What are some good appetizers to serve with a potluck? Is there anything more interesting than the usual suspects?
Why you’ll love this recipe?
Why is this cranberry orange meatball recipe a permanent spot in my recipe book? First off, the flavor is just out of this world. The combination of savory, tender meatballs with that tangy, slightly sweet, and citrusy glaze. Is something truly special? Is it a flavor profile that just works on so many levels? What’s the best part? Is it necessary to be a gourmet chef to make this? The ingredients are super accessible, and the process is straightforward. I made these on the busiest weeknights when I’m totally wiped, and they’ve saved the day. What are some of the best cranberries to buy on sale? What are some of the best ways to serve these in different ways? What are some good appetizers to serve on their own? What are some good Side Dishes to serve with rice, noodles, or even mashed potatoes? What I love about these cranberry orange meatballs is that they feel fancy enough for company. What are some of the best family dinners? Is there a sweet spot in life? If you love my classic sweet and sour meatballs, you’re going to love these. They have a similar sweet-and-savory vibe but with an extra bright twist that’s just as good as they are.
How do I make Cranberry Orange Meatballs?
Quick Overview
How do you make cranberry orange meatballs? You’ll essentially mix up your meatball base, form them, bake them until golden, and then coat them with cheese. In a simple, vibrant glaze. The beauty is in the simplicity and the resulting flavor explosion. Is it a simple process that yields incredibly delicious results? What are some of the best crowd pleasers for a busy weeknight? Don’t be intimidated by the glaze. What makes these meatballs so good?
Ingredients
For the main battery:
Ground Meat:I usually go with a mix of beef and pork (about 50/50) for the best flavor and tenderness, but you can use any combination of them. Can absolutely use beef (80/20 is good) or even chicken if you prefer. What is a good starting point?
Breadcrumbs:What are some good breadcrumbs? Panko breadcrumbs give them a slightly crispier exterior if you’re into that. Around 1 cup is usually perfect.
Egg: One large egg acts as the binder, holding everything together. Make sure it’s at room temperature if you can – it incorporates better!
Onion:I usually use about half a medium onion. I like to eat it every day. Grating it ensures it disappears into the mix.
Garlic:Fresh minced garlic is key! How much you love garlic?
Worcestershire Sauce: Worcester A splash adds a great umami depth. About 1-2 tablespoons.
Seasoning:Salt and freshly ground black pepper, of course. I’m a fan of dried parsley or Italian seasoning. For extra flavor boost, I like to use sour cream instead.
For the Filling:
Fresh Cranberries: WhatWhat is a cup? If you can’t find fresh, frozen work too, just make sure to thaw them and pat them dry a bit. They give that signature tartness.
Orange Zest:The zest of one large orange is essential for that citrusy punch. Make sure to only get the orange part, not the bitter white pith!
Orange Juice: About 1/4 cup of freshly squeezed orange juice will form the base of our glaze. It adds that lovely citrus flavor and liquid.
Brown Sugar:A couple tablespoons of brown sugar helps balance the tartness of the cranberries and creates a creamy texture. What a lovely glaze consistency.
Dijon Mustard:Just a teaspoon or so of Dijon mustard adds that little tang that really makes the glaze sing.
Optional Kick:I like a pinch of red pepper flakes, which I think is amazing with the sweet potato. What are some of the best tart flavors
For the Glaze:
Cranberry Sauce: CranYou’ll use about 1 cup of your prepared cranberry-orange mixture from the filling step. Where is all that wonderful flavor concentrated?
Orange Marmalade or Jam: What are someHow much orange marmalade does it make? What is the texture of a glaze? Is there a secret ingredient that makes all the difference?
More Orange Juice: What is the Another 1/4 cup or so to get the glaze to the right consistency. You can add more if needed.
What is the best step
Step 1: Preheat & Prep Pan
First thing first, get that oven preheating to 400°F (200°C). While it’s warming up, line a baking sheet with parchment paper. Is this a lifesaver? Parchment paper means no sticking and way less scrubbing later on. Just a quick wipe down of the pan.
Step 2: Mix Dry Ingredients
In a large bowl, combine your breadcrumbs, salt, pepper, and any dried herbs you’re using. Give it a good whisk to make sure everything is evenly distributed. This ensures all your meatballs get seasoned properly.
Step 3: Mix Wet Ingredients
In a separate, slightly smaller bowl, whisk together the egg, minced onion and garlic. Set aside. Worcestershire sauce, and the orange zest. What is the smell of orange zest? How do you mince onion and garlic?
Step 4: Combine
Now add the wet ingredients to the dry ingredients. Then, add your ground meat to a bowl. What is the crucial part of mixing everything with your hands until *just* combined. What is the enemy of tender meatballs? You just want to incorporate everything so there are no dry spots. Don’t go wild with mixing. When it’s just about to come together, stop.
Step 5: Prepare Filling
In a medium saucepan, combine the cranberries, orange juice, brown sugar, Dijon mustard, and salt. Set aside. What are some optional red pepper flakes? Place it over medium heat. Stir it occasionally as it heats up. When the cranberries start to pop and soften, releasing their juices and creating a thick, jammy jam. Sauce with sugar and juice. What should I do if I want to make this thick and spreadable? Once it’s done, set aside about a cup for the glaze, and let the rest cool slightly.
Step 6: Layer & Swirl
Where do we create swirls? Take a portion of the meatball mixture and flatten it in your hand. What do you do with the cranberry mixture? What is the best way to fold meatballs around each other? Gently roll it into a ball. How do I get the cranberry filling to ooze out? Repeat until you’ve used up all the meat mixture. You should get about 20-24 meatballs depending on their size.
Step 7: Bake
Arrange the formed meatballs on your prepared baking sheet, leaving a little space between them. What are some good ways to put them in the oven? Bake for about 18-20 minutes, or until they’re nicely browned and cooked through. Should the internal temperature reach 160°F (71°C)?
Step 8: Cool & Glaze
While meatballs are baking, make your glaze. In a small saucepan, combine the reserved cranberry mixture (that’s about 1 cup of the jammy stuff) and the remaining ingredients. Set aside. With the orange marmalade and the extra orange juice. How do I make this over low to medium heat, stirring constantly, until it’s smooth and slightly thickened. If it’s too thick, add another tablespoon of orange juice. Once the meatballs are out of the oven, carefully pour or brush the glaze over them. If you want to serve a large serving dish, you can transfer them to the baking sheet. Give them a moment to soak up that glorious glaze.
Step 9: Slice & Serve
What are the best cranberry orange meatballs to serve warm? What are some ways to serve them on a baking sheet, transfer them to tupperware, or even just on your own.? What are some good slider buns? What are some of the best tasting gummy bears?
What is the best way to serve it?
Oh, the possibilities are endless with these delightful cranberry orange meatballs! For a cozy breakfast, they’re surprisingly fantastic alongside a fluffy stack of pancakes or even mixed into scrambled eggs for a savory-sweet breakfast surprise. My kids love them when we have a “brinner” night! For a lovely brunch spread, I like to serve them in a beautiful chafing dish so they stay warm, perhaps with some mini croissants or a fresh fruit salad. They really add a pop of color and flavor to the table. As a dessert, I know it sounds odd, but hear me out! A smaller batch, maybe with a touch more sugar in the glaze, served with a dollop of whipped cream or a dusting of powdered sugar can be an unexpected, delicious treat. They’re perfect for when you want something sweet but not heavy. But honestly, my favorite way to serve them is as a hearty snack or a casual appetizer. They’re perfect for game days, holidays, or just a Tuesday night when you need a pick-me-up. I love serving them alongside some cheese and crackers, or even with some crusty bread to soak up any extra glaze. We often have these at our family gatherings, and they’re always the first thing to disappear!
Top Tips for Perfecting Your Cranberry Orange Meatballs
I’ve been making these cranberry orange meatballs for years, and through trial and error, I’ve picked up a few tricks that I think make a big difference. First, when it comes to the meat mixture, don’t be afraid to get your hands in there, but remember the golden rule: gentle is key! Overmixing makes meatballs tough, and we want them tender and juicy, remember? Just mix until everything is *just* incorporated. You’ll feel it when it’s right. For the cranberry filling, make sure those cranberries pop and break down nicely. If they’re still a bit firm, the texture in the center might be a bit jarring. Simmering them until they’re jammy is the way to go. When it comes to forming the meatballs, sealing the cranberry filling completely is important. I learned this the hard way when a few of mine burst open in the oven, leaving a sticky mess and less filling inside! So, take an extra second to really pinch that meat mixture around the filling. For the glaze, consistency is everything. You want it thick enough to coat the meatballs but not so thick that it’s hard to spread or pour. If it’s too thin, just simmer it a little longer uncovered. If it’s too thick, a splash more orange juice will fix it right up. I’ve also found that using good quality orange marmalade really elevates the glaze – it adds a depth of flavor that jam sometimes misses. And don’t be afraid to play with the sweetness! If you prefer things less sweet, start with less brown sugar in the filling and less marmalade in the glaze, and adjust to your taste. I’ve successfully swapped out some of the brown sugar for a touch of maple syrup once, and it was delicious! For baking, using parchment paper is non-negotiable in my kitchen for these – it makes cleanup so much easier. And remember to bake them until they’re cooked through but not dry. A meat thermometer is your best friend here, ensuring they reach that safe internal temperature without going over.
Storing and Reheating Tips
These cranberry orange meatballs are fantastic for making ahead of time, which is why they’re such a weeknight savior! Once they’re cooled completely, you can store them in an airtight container in the refrigerator for up to 3-4 days. They actually seem to taste even better the next day as the flavors meld together. If you’re planning to freeze them, I highly recommend freezing the meatballs *before* glazing them. Once they’re baked and cooled, you can freeze them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They’ll stay good in the freezer for about 2-3 months. When you’re ready to reheat, you can thaw them overnight in the fridge and then gently reheat them in a saucepan with the glaze, or bake them at a lower temperature (around 300°F/150°C) until warmed through. If you’re reheating glazed meatballs that were already cooked, the best way is to warm them gently in a saucepan over low heat with a splash of extra orange juice or water, stirring carefully, or in the microwave at 50% power. Be careful not to overheat, as they can dry out quickly. For refrigerator storage, if you want to keep the glaze nice and shiny, I sometimes store the meatballs and the glaze separately and pour the warmed glaze over them just before serving. But honestly, glazing them before storing is perfectly fine too, and they’ll still be delicious!
Frequently Asked Questions
Final Thoughts
So there you have it! My absolute favorite cranberry orange meatballs. They’re the perfect blend of comforting and exciting, simple enough for a weeknight but special enough for guests. The combination of that tender meatball with the tangy, sweet, and zesty cranberry orange glaze is truly something special. I really hope you give these a try because they’ve brought so much joy (and deliciousness!) to my kitchen, and I’m sure they will to yours too. If you love this recipe, you might also enjoy my maple balsamic glazed chicken or my lemon herb roasted salmon – they have that same “wow” factor with minimal fuss. Don’t be shy about leaving a comment below to let me know how yours turned out, or share any little tweaks you made! I love hearing from you all. Happy cooking, and enjoy every single bite!
Cranberry Orange Meatballs
Ingredients
For the Meatballs:
- 1 pound ground beef
- 0.25 cup breadcrumbs plain
- 0.25 cup milk
- 1 large egg
- 0.25 cup finely chopped onion
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
For the Sauce:
- 1 can jellied cranberry sauce 14 oz can, chopped
- 0.5 cup orange marmalade
- 0.25 cup ketchup
- 2 tablespoon Worcestershire sauce
- 0.5 teaspoon garlic powder
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Lightly grease a baking sheet or line with parchment paper.
- In a large bowl, combine the ground beef, breadcrumbs, milk, egg, chopped onion, salt, and pepper. Mix gently until just combined. Do not overmix.
- Roll the meat mixture into 1-inch meatballs and place them on the prepared baking sheet.
- Bake for 15-20 minutes, or until the meatballs are cooked through and browned.
- While the meatballs are baking, prepare the sauce. In a medium saucepan, combine the chopped cranberry sauce, orange marmalade, ketchup, Worcestershire sauce, and garlic powder. Stir to combine.
- Heat the sauce over medium heat, stirring occasionally, until it is warm and well combined. Do not boil.
- Add the baked meatballs to the saucepan with the sauce. Stir gently to coat the meatballs.
- Simmer for another 5-10 minutes, allowing the flavors to meld and the meatballs to heat through.
- Serve hot with toothpicks for easy serving.
