Ingredients:

  • 1 lb Ground Beef (80/20 preferred)
  • 1 lb Ground Pork
  • ½ cup Panko Breadcrumbs
  • 1 Large Egg (lightly beaten)
  • ¼ cup Yellow Onion (finely minced)
  • 2 tbsp Fresh Sage (finely chopped)
  • 1 tsp Garlic Powder
  • ½ tsp Ground Nutmeg
  • 1 tsp Salt (Kosher or Sea)
  • ½ tsp Black Pepper (freshly ground)
  • 2 tbsp Olive Oil or Vegetable Oil (for browning)
  • 1 (14 oz) can Whole Berry Cranberry Sauce
  • ½ cup Beef or Chicken Stock
  • ¼ cup Brown Sugar (packed)
  • 2 tbsp Apple Cider Vinegar
  • 1 tsp Worcestershire Sauce
  • ½ tsp Ground Cinnamon
  • ¼ tsp Red Pepper Flakes (optional)

Instructions:

  1. Combine Ingredients: In a large mixing bowl, gently combine the ground beef, ground pork, panko breadcrumbs, egg, minced onion, fresh sage, garlic powder, nutmeg, salt, and pepper. Do not overmix the mixture.
  2. Form and Chill: Using a small cookie scoop or your hands, roll the mixture into uniform, small balls (about 1.5 inches). Place them on a plate or tray and refrigerate for at least 30 minutes to help them retain their shape.
  3. Combine Glaze Ingredients: In a separate saucepan, whisk together the cranberry sauce, stock, brown sugar, apple cider vinegar, Worcestershire sauce, cinnamon, and red pepper flakes (if using).
  4. Simmer Glaze: Bring the mixture to a gentle boil, then reduce the heat to a steady simmer. Cook for 8–10 minutes, stirring occasionally, until the sauce has thickened slightly and is glossy. Remove from heat but keep warm.
  5. Sear Meatballs: Heat the oil in a large, heavy-bottomed pan over medium-high heat. Working in batches (do not crowd the pan), add the chilled meatballs and brown them thoroughly on all sides for about 6–8 minutes per batch.
  6. Finish Cooking: Continue cooking the meatballs in the pan until the internal temperature reaches 165°F (74°C). Transfer the cooked meatballs to a paper towel-lined plate to drain excess fat.
  7. Glaze and Serve: Add the cooked meatballs back into the saucepan containing the warm cranberry glaze. Gently toss or stir until they are fully coated. Simmer together on low heat for 2–3 minutes to ensure they are piping hot before serving with toothpicks.