Ingredients:

  • 1 lb Ground Beef (80/20 blend)
  • 8 oz Ground Pork
  • 1 Large Egg, lightly beaten
  • 1/2 cup Panko Breadcrumbs
  • 2 Tbsp Whole Milk
  • 1/4 cup White Onion, finely grated or minced
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Sage
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 Tbsp Olive Oil or Neutral Oil (for browning, if needed)
  • 12 oz bag Fresh or Frozen Cranberries
  • 1/2 cup Freshly Squeezed Orange Juice
  • 1/2 cup Water or Chicken Stock
  • 1/2 cup Packed Brown Sugar
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp Orange Zest, finely grated
  • 1 (3-inch) Cinnamon Stick
  • 1 Tbsp Cornflour (Cornstarch)
  • 2 Tbsp Cold Water (for slurry)

Instructions:

  1. Prep the Binder: In a small bowl, combine the milk and breadcrumbs. Let sit for 5 minutes until the breadcrumbs are softened.
  2. Combine Ingredients: In a large mixing bowl, gently combine the ground beef, ground pork, soaked breadcrumbs, egg, grated onion, Worcestershire sauce, sage, salt, and pepper. Mix only until just combined to prevent tough texture.
  3. Chill (Crucial Step): Cover the meat mixture and refrigerate for 15 minutes. This firms up the meat and helps the meatballs hold their shape.
  4. Shape and Preheat: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Using a small scoop, roll the mixture into uniform 1-inch (2.5 cm) balls and place them on the prepared sheet.
  5. Cook the Meatballs: Bake for 15–18 minutes, or until the meatballs are browned and the internal temperature reaches 165°F (74°C). Drain any excess fat.
  6. Simmer the Glaze Base: While the meatballs cook, combine the cranberries, orange juice, water/stock, brown sugar, red wine vinegar, orange zest, and cinnamon stick (and whole cloves, if using) in a medium saucepan.
  7. Cook Down the Glaze: Bring the mixture to a boil, then reduce the heat and simmer gently for 10–12 minutes, or until most of the cranberries have burst and the mixture has thickened slightly.
  8. Strain (Optional): Remove the cinnamon stick. For a smoother sauce, gently press the mixture through a fine-mesh sieve, discarding the solids. Return the liquid to the saucepan. (Skip this step for a chunkier sauce.)
  9. Thicken the Glaze: In a small cup, mix the cornflour with the cold water to create a smooth slurry. Whisk the slurry into the simmering sauce. Cook for 1–2 minutes, stirring constantly, until the sauce thickens to a glossy glaze consistency.
  10. Combine Meatballs and Glaze: Add the cooked meatballs to the saucepan with the cranberry glaze. Toss gently to coat thoroughly.
  11. Finish Simmering: Simmer the glazed meatballs over low heat for 5 minutes, allowing the glaze to adhere and the flavours to meld.
  12. Serve: Transfer to a serving platter and serve immediately with toothpicks, or transfer to a slow cooker on the Keep Warm setting for a party buffet.