Ingredients
Scale
- 2 lbs (907 g) 80/20 ground chuck beef
- 3/4 cup (45 g) plain panko breadcrumbs
- 1/3 cup (80 ml) whole milk
- 1/2 cup (80 g) grated yellow onion (with all juices from the grater)
- 2 large eggs, lightly beaten
- 6 cloves (21 g) fresh garlic, finely minced and divided (3 cloves for meatballs + 3 cloves for glaze)
- 3 tablespoons (12 g) fresh flat-leaf parsley, finely chopped
- 1 teaspoon (5 ml) Worcestershire sauce
- 1.5 teaspoons (9 g) coarse kosher salt
- 3/4 teaspoon (2 g) freshly cracked black pepper
- 1.5 tablespoons (21 g) unsalted butter (for the glaze)
- 1.5 teaspoons (2 g) fresh rosemary needles, finely chopped (plus whole sprigs for garnish)
- 1 can (14 oz / 397 g) whole-berry cranberry sauce
- 1/2 cup (50 g) fresh or frozen cranberries
- 1/3 cup (110 g) raw golden honey
- 2 tablespoons (25 g) packed dark brown sugar
- 1/3 cup (80 ml) fresh orange juice
- 1.5 teaspoons (3 g) freshly grated orange zest
- 2 tablespoons (30 ml) low-sodium soy sauce
- 1 tablespoon (15 ml) apple cider vinegar
- 1 tablespoon (15 g) Dijon mustard
Instructions
- Make the Hydrated Panade: Preheat your oven to 400°F (204°C) and lightly oil a large 18×13-inch rimmed baking sheet. In a large mixing bowl, stir together the 3/4 cup (45 g) panko breadcrumbs, 1/3 cup (80 ml) whole milk, 1/2 cup (80 g) grated yellow onion with its juices, 2 beaten eggs, 3 cloves minced garlic, chopped parsley, 1 teaspoon Worcestershire sauce, 1.5 teaspoons kosher salt, and 3/4 teaspoon black pepper. Let sit for 5 minutes until the panko absorbs the liquid.
- Fold & Scoop Beef Meatballs: Add the 2 lbs (907 g) 80/20 ground chuck beef and fold gently with your fingertips just until combined—do not overwork the meat. Portion into 36 even 1.5-tablespoon meatballs (about 35 g each), roll lightly between damp hands, and arrange on the prepared sheet pan.
- Bake at 400°F (14–16 Minutes): Bake on the center oven rack at 400°F (204°C) for 14 to 16 minutes until nicely browned and an instant-read thermometer inserted into the center of a meatball registers 165°F (74°C).
- Simmer the Cranberry Orange Honey Glaze: While the meatballs bake, melt 1.5 tablespoons (21 g) unsalted butter in a 12-inch (30 cm) cast-iron skillet over medium heat. Add the remaining 3 cloves minced garlic and 1.5 teaspoons chopped fresh rosemary; sauté for 60 seconds until fragrant. Stir in the 14 oz whole-berry cranberry sauce, 1/2 cup fresh cranberries, 1/3 cup raw honey, 2 tablespoons dark brown sugar, 1/3 cup orange juice, 1.5 teaspoons orange zest, 2 tablespoons soy sauce, 1 tablespoon apple cider vinegar, and 1 tablespoon Dijon mustard. Simmer briskly for 5 to 6 minutes until the fresh cranberries pop and the sauce thickens into a glossy glaze.
- Glaze & Serve: Use a slotted spatula to transfer the hot baked beef meatballs from the sheet pan into the simmering cranberry skillet glaze. Fold gently over medium-low heat for 3 minutes until every meatball is coated in sticky ruby sauce. Garnish with extra orange zest and fresh rosemary sprigs and serve hot.
Notes
- Nutrition Breakdown (Per Serving): 420 Calories | 34g Protein | 28g Carbohydrates | 18g Fat | 7g Saturated Fat.
- Slow Cooker Party Holding: After tossing the baked meatballs in the skillet glaze, you can transfer the meatballs and sauce into a slow cooker set to WARM for up to 3 hours for holiday entertaining.
- Make-Ahead & Freezer Storage: Store glazed meatballs in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course / Holiday Appetizer
- Method: Baking
- Cuisine: American Homestyle