Festive and quick, these cranberry meatballs combine sweet-tart sauce with savory pork for an easy holiday favorite.

Scale

1 small onion (grated or finely diced)

1½ lbs lean ground pork

1 cup breadcrumbs

2 large eggs

⅓ cup ketchup

2 tbsp Worcestershire sauce

¼ cup chopped parsley

½ tsp salt

½ tsp pepper

2 cups cranberry sauce

1 cup ketchup

3 tbsp brown sugar

1 tbsp lemon juice

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1. Preheat oven to 350°F and line a baking sheet with parchment.

2. Mix all meatball ingredients until combined and form 32 balls.

3. Bake for 20–25 minutes or until internal temperature reaches 160°F.

4. Simmer sauce ingredients in skillet until smooth.

5. Add meatballs, coat with sauce, and simmer 5–10 minutes.

6. Garnish with parsley and serve.

Make ahead: prepare up to 2 days early and reheat before serving.

Freeze up to 3 months in airtight container with sauce.