Ingredients:

  • 1 lb (450 g) Lean Ground Beef (20% fat recommended)
  • 1 lb (450 g) Ground Pork (medium fat)
  • ½ cup (60 g) Panko Breadcrumbs
  • 1 Large Egg, lightly beaten
  • ¼ cup (60 g) Onion, finely grated (or shallots)
  • 1 tsp (5 ml) Garlic Powder
  • ½ tsp (2.5 ml) Dried Thyme
  • 1½ tsp (7.5 ml) Salt (Kosher or Sea Salt)
  • ½ tsp (2.5 ml) Freshly Ground Black Pepper
  • 2 Tbsp (30 ml) Fresh Parsley, finely chopped (Optional)
  • 1 (14-oz / 400 g) can Whole Cranberry Sauce (not jelly sauce)
  • ¼ cup (50 g) Brown Sugar (packed)
  • ½ cup (120 ml) Orange Juice (freshly squeezed best)
  • 2 Tbsp (30 ml) Worcestershire Sauce
  • 1 Tbsp (15 ml) Cider Vinegar or Red Wine Vinegar
  • 1 tsp (5 ml) Dijon Mustard
  • ½ tsp (2.5 ml) Ground Cinnamon
  • ¼ tsp (1.25 ml) Ground Cloves or Allspice
  • 1 Tbsp (15 ml) Cornflour (Cornstarch)
  • 2 Tbsp (30 ml) Cold Water

Instructions:

  1. Prepare the Mixture: In the large mixing bowl, gently combine the ground beef, ground pork, Panko breadcrumbs, egg, grated onion, garlic powder, thyme, salt, pepper, and parsley. Mix only until just combined to ensure tender meatballs.
  2. Shape and Chill: Use a small scoop or your hands to roll the mixture into uniform balls (approx. 1.5 inches / 4 cm). Place them on the parchment-lined baking sheet. Cover and refrigerate for a minimum of 30 minutes. (This helps them hold their shape when baked.)
  3. Preheat and Bake: Preheat oven to 400°F / 200°C. Bake the meatballs for 18–20 minutes, or until they are fully cooked through and lightly browned (internal temperature should reach 165°F / 74°C). Drain off any excess rendered fat from the pan.
  4. Simmer the Base: In a small saucepan, combine the cranberry sauce, brown sugar, orange juice, Worcestershire sauce, vinegar, mustard, cinnamon, and cloves/allspice. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar is dissolved and the cranberry sauce breaks down (about 5 minutes).
  5. Thicken the Glaze: In a tiny bowl, whisk together the cornflour and cold water to create a smooth slurry. Pour the slurry into the simmering sauce while whisking continuously.
  6. Cook to Gloss: Continue to simmer and whisk for 1–2 minutes until the sauce thickens significantly and becomes glossy and sticky. Remove the pan from the heat.
  7. Combine: Transfer the baked, hot meatballs into the saucepan with the glaze (or pour the glaze over the meatballs if using a slow cooker).
  8. Coat Thoroughly: Gently toss or stir the meatballs until they are fully coated in the thick, festive glaze.
  9. Hold Warm and Serve: Transfer to a slow cooker set to 'Keep Warm' for effortless serving, or serve piping hot immediately with toothpicks. Garnish with fresh rosemary sprigs and orange zest.