Ingredients:

  • 1 lb Lean Ground Beef (85-90% lean preferred)
  • 1 lb Ground Pork (Unseasoned sausage meat)
  • 1/2 cup Onion, finely grated (about 120 g)
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Milk (whole or semi-skimmed)
  • 1 Large Egg, lightly whisked
  • 1 Tbsp Fresh Thyme Leaves, finely chopped
  • 2 Tbsp Fresh Parsley, chopped
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Garlic Powder
  • 1 1/2 tsp Salt (Kosher or Sea)
  • 1/2 tsp Black Pepper, freshly ground
  • 1 (14-16 oz) can Whole Berry Cranberry Sauce
  • 1/2 cup Chicken Stock (low sodium)
  • 1/4 cup Orange Juice, freshly squeezed
  • 2 Tbsp Balsamic Vinegar
  • 2 Tbsp Light Brown Sugar, packed
  • 1 tsp Orange Zest
  • 1 tsp Dijon Mustard
  • 1 Tbsp Cornflour (Cornstarch) mixed with 2 Tbsp water (slurry)

Instructions:

  1. Prep the Binder and Wet Ingredients: In a small bowl, combine the milk and Panko breadcrumbs and allow to sit for 5 minutes. In a large mixing bowl, whisk together the egg, Worcestershire sauce, grated onion, chopped herbs, garlic powder, salt, and pepper.
  2. Mix Meat and Chill: Add the ground beef, ground pork, and the soaked breadcrumb mixture to the bowl. Using your hands, mix gently until just combined. Do not overmix. Cover the bowl tightly and refrigerate for at least 30 minutes to firm the mixture.
  3. Preheat and Shape: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Use a 1-inch cookie scoop to portion the mixture and roll gently into uniform balls. Place them on the prepared baking sheet, ensuring slight spacing.
  4. Bake: Bake for 15–20 minutes, or until the meatballs are cooked through and browned lightly (internal temperature reaches 165°F / 74°C). If using fatty mince, transfer them to a wire rack briefly to drain excess fat.
  5. Prepare Glaze: While the meatballs bake, prepare the glaze. In a small saucepan, combine the cranberry sauce, chicken stock, orange juice, orange zest, balsamic vinegar, brown sugar, and Dijon mustard.
  6. Reduce and Thicken: Bring the glaze mixture to a gentle boil, then reduce the heat to a simmer. Cook uncovered for 10-15 minutes, stirring occasionally, until the sauce has reduced slightly. Whisk the cornflour slurry and stir it into the simmering sauce. Continue to simmer for 2–3 minutes until the glaze coats the back of a spoon thickly and looks glossy.
  7. Finish and Serve: Add the cooked meatballs directly into the saucepan with the glaze. Gently stir or toss until they are fully coated. Transfer the meatballs to a serving platter, garnishing with a sprinkle of fresh thyme and orange zest. Serve warm with cocktail sticks.