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To make Minute Cranberry Meatballs, gather these key ingredients: - 1 pound ground beef or turkey - 1 cup breadcrumbs - 1/4 cup finely chopped onion - 1/4 cup fresh parsley, chopped - 1 large egg - 1 teaspoon garlic powder - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1 cup cranberry sauce (preferably whole berry) - 1 tablespoon soy sauce - 1 tablespoon Dijon mustard - 1 teaspoon Worcestershire sauce - Fresh cranberries for garnish (optional) These ingredients create a savory meatball with a sweet and tangy sauce. Accurate measurements make a big difference in cooking. Here are some tips: - Use dry measuring cups for solids like breadcrumbs. - For liquids, use a liquid measuring cup. - Level off dry ingredients for precision. - Use a kitchen scale for ground meat. These tips help ensure your meatballs turn out perfect every time. You can customize this recipe easily. Here are some substitutions: - Use ground chicken or plant-based meat for a lighter option. - Swap breadcrumbs with crushed crackers for a different texture. - Substitute fresh parsley with dried herbs or other fresh greens. - Use low-sodium soy sauce for a healthier sauce. These substitutions keep the recipe flexible and fun! {{ingredient_image_2}} To start, grab a large mixing bowl. Add 1 pound of ground beef or turkey. Next, sprinkle in 1 cup of breadcrumbs. This gives the meatballs great texture. Now, add 1/4 cup of finely chopped onion. It adds flavor and moisture. Toss in 1/4 cup of fresh parsley. This step brightens the flavor. Crack in 1 large egg. The egg acts as a binder. Then, add 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix these gently. Overworking the meat can make it tough. Once your mixture is ready, it’s time to shape the meatballs. Take a small amount of the mixture. Roll it between your hands. Aim for about 1 inch in diameter. This size cooks evenly and is easy to eat. You should get around 20 meatballs. Make sure they are all about the same size for even cooking. Now, heat a non-stick skillet over medium heat. Wait for the pan to get hot. Place the meatballs in a single layer. Cook for about 5 minutes, turning them occasionally. You want them browned on all sides. This step locks in the flavor and gives them a nice crust. While the meatballs are cooking, prepare the sauce. In a small bowl, mix 1 cup of cranberry sauce, 1 tablespoon of soy sauce, 1 tablespoon of Dijon mustard, and 1 teaspoon of Worcestershire sauce. Stir until smooth. Once the meatballs are browned, lower the heat slightly. Pour the cranberry sauce mix over the meatballs. Stir gently to coat them well. Cover the skillet and let it simmer on low heat for about 10 minutes. This allows the flavors to blend. After 10 minutes, remove the lid and let it simmer for an extra 5 minutes. This will thicken the sauce a bit. Now your meatballs are ready to serve! To keep your meatballs moist, don’t overmix the meat. Mix just until combined. Adding breadcrumbs helps too. They soak up moisture and add texture. Use fresh breadcrumbs for the best results. You can also add a little extra egg if you prefer. This will add some richness and help bind the meatballs. Cook the meatballs for about 5 minutes on each side. They should be brown and cooked through. After browning, simmer them in the sauce for 10 minutes. This allows the meatballs to soak up the sauce. Check for doneness; they should reach 160°F for beef or turkey. Serve your meatballs on a decorative platter. Drizzle them with the cranberry sauce for a nice touch. Fresh cranberries make a great garnish. You can also sprinkle parsley for color. For a fun twist, add toothpicks for easy serving. These meatballs pair well with rice or mashed potatoes. You can also serve them as appetizers at parties. Enjoy the burst of flavor! Pro Tips Use Fresh Ingredients: Always opt for fresh parsley and quality cranberry sauce for the best flavor in your meatballs. Don't Overmix: When combining the meatball ingredients, mix just until combined to keep them tender. Simmer for Flavor: Allow the meatballs to simmer in the sauce for at least 10 minutes to enhance the flavor profile. Garnish for Appeal: Adding fresh cranberries and parsley as garnishes not only enhances presentation but also adds a pop of flavor. {{image_4}} You can easily swap ground beef for ground turkey or chicken. These options are lower in fat. They still give you tasty meatballs. Just follow the same steps in the recipe. You’ll enjoy the same great taste with less guilt. The sauce is key to these meatballs. You can mix it up! Try using barbecue sauce for a smoky flavor. Or, use sweet and sour sauce for a tangy twist. Each sauce adds a unique taste to your dish. Experimenting with different sauces can keep meals exciting. Want a meatless option? You can make these meatballs with plant-based ground meat. Use lentils or beans for a hearty texture. Replace the egg with a flaxseed mixture to bind them. For the sauce, all the same ingredients work well. Enjoy the flavors without meat! To keep your Minute Cranberry Meatballs fresh, store them in an airtight container. Place them in the fridge if you plan to eat them within three days. Make sure they cool down before sealing the container. This helps prevent moisture buildup and keeps the meatballs tasty. If you want to save some for later, freezing is a great option. Let the meatballs cool completely. Then, arrange them in a single layer on a baking sheet. Freeze them for about an hour until firm. Once frozen, transfer the meatballs to a freezer-safe bag. Squeeze out excess air and label the bag with the date. They can last for up to three months in the freezer. When you're ready to enjoy the frozen meatballs, thaw them in the fridge overnight. For reheating, use a skillet over medium heat. Add a splash of water or extra cranberry sauce to keep them moist. Cook until heated through. You can also microwave them, but be cautious to avoid drying them out. Add a damp paper towel over the meatballs to keep them juicy. Minute Cranberry Meatballs can last in the fridge for about 3 to 4 days. Store them in an airtight container to keep them fresh. If you want to keep them longer, consider freezing them. They can stay good in the freezer for up to 3 months. Yes, you can make meatballs ahead of time. You can prepare the meatball mixture and shape them. Place them on a baking sheet and freeze them. Once frozen, store them in a bag. This way, you can cook them fresh later. Cranberry meatballs pair well with many sides. Here are some tasty options: - Rice or quinoa for a hearty meal. - Mashed potatoes for a comforting side. - A crisp salad to balance flavors. - Fresh bread for dipping in sauce. Yes, you can use gluten-free breadcrumbs. Many brands offer great options made from rice or corn. You can also make your own by processing gluten-free crackers or bread. This way, everyone can enjoy these tasty meatballs! You now have all the tools to make delicious Minute Cranberry Meatballs. We covered key ingredients and how to measure them well. You learned the proper way to shape and cook meatballs and how to make the sauce. Tips helped to keep your meatballs moist, while variations let you explore new flavors. Lastly, we discussed storage and reheating for future meals. With this guide, tasty meatballs are just a recipe away. Enjoy your cooking!

Minute Cranberry Meatballs

Delicious meatballs made with ground beef or turkey, coated in a sweet and tangy cranberry sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 pound ground beef or turkey
  • 1 cup breadcrumbs
  • 1/4 cup finely chopped onion
  • 1/4 cup fresh parsley, chopped
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cranberry sauce (preferably whole berry)
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • to taste Fresh cranberries for garnish (optional)

Instructions
 

  • In a large mixing bowl, thoroughly combine the ground beef or turkey with the breadcrumbs, finely chopped onion, chopped parsley, egg, garlic powder, salt, and black pepper. Mixing should be gentle to avoid overworking the meat.
  • Once the mixture is well combined, shape it into small meatballs, each about 1 inch in diameter. You should end up with approximately 20 meatballs.
  • Heat a non-stick skillet over medium heat, ensuring the pan is evenly heated before adding the meatballs. Arrange the meatballs in a single layer in the skillet and cook for about 5 minutes. Turn them occasionally, cooking until they are uniformly browned on all sides.
  • While the meatballs are cooking, prepare the sauce by combining the cranberry sauce, soy sauce, Dijon mustard, and Worcestershire sauce in a small bowl. Stir until fully blended.
  • Once the meatballs are browned, reduce the heat slightly, and pour the cranberry sauce mixture over the meatballs in the skillet.
  • Gently stir to coat the meatballs in the delicious sauce. Cover the skillet, reducing the heat to low, and let everything simmer together for about 10 minutes. This allows the flavors to meld beautifully.
  • After 10 minutes, remove the lid and let the mixture simmer for an additional 5 minutes. This will help to thicken the sauce slightly. Stir occasionally during this time.
  • Once the meatballs are fully cooked and flavorful, you may choose to discard any excess sauce or keep it in the skillet for serving.

Notes

For a stunning presentation, transfer the meatballs to a decorative platter and drizzle with the cranberry sauce. Garnish with fresh cranberries and a sprinkle of parsley for a festive look. Providing toothpicks alongside makes for an easy and appealing serving option!
Keyword appetizer, cranberry, meatballs