Ingredients:

  • 1 lb Ground Beef (85% lean)
  • 1/2 cup Panko Breadcrumbs
  • 1 Large Egg, lightly beaten
  • 2 Tbsp Milk (Whole or Semi-Skimmed)
  • 1/4 cup Yellow Onion, very finely minced
  • 1 Tbsp Worcestershire Sauce
  • 1/2 tsp Dried Thyme
  • 1/4 tsp Nutmeg, freshly grated
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 12 oz Fresh or Frozen Cranberries
  • 1/2 cup Light Brown Sugar, packed
  • 1/2 cup Water
  • 1/4 cup Orange Juice (freshly squeezed)
  • 1 Tbsp Red Wine Vinegar
  • 1/4 tsp Ground Allspice
  • 1 Cinnamon Stick (optional)
  • 1 Tbsp Cornstarch
  • 2 Tbsp Cold Water (for slurry)

Instructions:

  1. Hydrate Breadcrumbs: Combine Panko and milk in a small bowl. Allow to sit for 5 minutes until soft.
  2. Combine Meat Mixture: In the large mixing bowl, gently combine the ground meat, soaked breadcrumbs, egg, minced onion, Worcestershire sauce, thyme, nutmeg, salt, and pepper. Mix until just combined; avoid overmixing to prevent tough meatballs.
  3. Chill Mixture: Cover the bowl and refrigerate the mixture for 30 minutes. This essential step ensures the meatballs hold their shape during cooking.
  4. Roll Meatballs: Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper. Use a small scoop (about 1.5 Tbsp) to portion the mixture and roll into uniform spheres.
  5. Bake: Arrange the meatballs on the prepared sheet pan, ensuring they don't touch. Bake for 20–25 minutes, or until cooked through and lightly browned (internal temperature should reach 165°F/74°C).
  6. Simmer Cranberries: While meatballs bake, prepare the glaze. In a medium saucepan, combine the cranberries, brown sugar, water, orange juice, vinegar, allspice, and cinnamon stick (if using).
  7. Reduce: Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for about 8–10 minutes, stirring occasionally, until the cranberries burst and the sauce has thickened slightly.
  8. Thicken Glaze: Remove the cinnamon stick. In a small cup, whisk the cornstarch and cold water to form a smooth slurry. Pour the slurry into the simmering glaze, whisking constantly until the sauce thickens and becomes glossy. Cook for 1 minute more.
  9. Strain (Optional): For a smoother, professional glaze, press the sauce through a fine-mesh sieve, discarding the solids. Skip this step for a rustic texture.
  10. Combine: Transfer the baked meatballs into a large mixing bowl or a slow cooker set to ‘Warm.’ Pour the warm cranberry glaze over the meatballs and gently toss until every meatball is thoroughly coated.
  11. Serve: Serve immediately with toothpicks, or transfer to a slow cooker on the 'Warm' setting for party service.