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Cranberry Orange Glazed Meatballs

Cranberry orange glazed meatballs are baked until browned, then coated in a gently simmered cranberry-orange sauce. The tender beef meatballs get a bright citrus finish and a glossy, slightly thickened glaze.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting time 5 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

the meatballs
  • 2 lb ground beef 85% lean
  • 0.75 cup plain dry breadcrumbs
  • 0.5 cup milk
  • 2 eggs large
  • 0.5 yellow onion medium, finely grated
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
the glaze
  • 1 can (14 oz) whole-berry cranberry sauce
  • 0.5 cup orange juice
  • 1 tsp orange zest finely grated
  • 2 tbsp light brown sugar packed
  • 1 tbsp Dijon mustard

Equipment

  • 1 rimmed baking sheet
  • 1 3-quart saucepan
  • 1 instant-read thermometer

Method
 

Bake the meatballs
  1. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. Stir together 3/4 cup plain dry breadcrumbs and 1/2 cup milk in a large bowl, then let stand for 5 minutes.
  3. Mix in 2 large eggs, 1/2 medium yellow onion finely grated, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
  4. Add 2 pounds ground beef (85% lean) and gently mix until just combined.
  5. Shape into about 32 meatballs, each about 1 1/2 inches wide, and arrange them on the baking sheet.
  6. Bake for 18 to 22 minutes, until browned and the centers reach 160°F on an instant-read thermometer.
Make the glaze and finish
  1. While the meatballs bake, combine 1 (14-ounce) can whole-berry cranberry sauce, 1/2 cup orange juice, 1 teaspoon finely grated orange zest, 2 tablespoons packed light brown sugar, and 1 tablespoon Dijon mustard in a 3-quart saucepan over medium heat.
  2. Bring the glaze to a gentle simmer, stirring until smooth, then cook for 5 to 8 minutes until slightly thickened.
  3. Add the baked meatballs and gently stir to coat; simmer for 2 to 3 minutes until heated through.

Notes

For tender meatballs, mix the beef only until just combined. Refrigerate leftovers in an airtight container for up to 3 days; freezer-friendly for up to 3 months. Use gluten-free breadcrumbs for a gluten-free swap.