Ingredients
Scale
For the Meatballs:
- 2 pounds ground beef or turkey (your choice)
- 1 cup panko breadcrumbs
- 2 large eggs, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
For the Cranberry Sauce:
- 12 ounces fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/2 cup orange juice
- 1 teaspoon orange zest
- 1/4 teaspoon ground cinnamon
For the Seasonings:
- 1 teaspoon dried thyme
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
Instructions
- Prepare the Meatballs:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine ground beef, breadcrumbs, eggs, Parmesan cheese, garlic powder, onion powder, Worcestershire sauce, salt, and pepper. Mix until evenly combined.
- Roll the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper. Bake for 20 minutes or until lightly browned.
- Make the Cranberry Sauce:
- In a medium saucepan, combine cranberries, sugar, orange juice, orange zest, and cinnamon. Bring to a simmer over medium heat. Stir occasionally until the cranberries burst and the sauce thickens (about 10 minutes).
- Combine and Cook:
- Place the baked meatballs into a slow cooker. Pour the prepared cranberry sauce over the top. Add dried thyme, allspice, and ground cloves to the mixture.
- Cover and cook on low for 3-4 hours, stirring occasionally to ensure the meatballs are evenly coated in sauce.
- Serve:
- Switch the slow cooker to the “warm” setting 30 minutes before serving. Garnish with fresh parsley or rosemary for a festive presentation. Serve with toothpicks or small plates for easy enjoyment.
Notes
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
Kcal: 270 kcal per serving | Servings: 8 servings
