Ingredients
For the Meatballs
- 1 lb ground beef, 80–85% lean
- 1 lb ground pork, or use all beef
- ½ cup panko breadcrumbs
- ¼ cup milk
- 1 large egg
- ½ small onion, finely grated
- 2 cloves garlic, minced
- 1 fresh jalapeño pepper, seeded and finely minced (keep some seeds for extra heat)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika, optional
- 1 tablespoon finely grated orange zest, divided (use half in meatballs; half in glaze)
For the Cranberry Glaze
- 1 can whole-berry cranberry sauce or 1½ cups homemade whole-berry cranberry sauce
- ¼ cup orange juice
- 2 tablespoons chili-garlic sauce, start with 2; add more to taste
- 1 tablespoon brown sugar, to taste (depends on sweetness of your cranberry sauce)
- 1 tablespoon soy sauce
- 1 tablespoon apple cider or rice vinegar
- Optional: 1 extra jalapeño, thinly sliced, for more bite
- Remaining orange zest, about 1–2 teaspoons
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the panko breadcrumbs and milk; let it rest for 2 minutes to soak. Then whisk in the egg, grated onion, minced garlic, minced jalapeño, kosher salt, black pepper, smoked paprika if using, and half of the orange zest. Add the ground beef and pork, mixing gently until just combined to avoid tough meatballs. Form the mixture into approximately 24 meatballs, each about 1 ½ tablespoons in size.
- Brown the Meatballs: Heat a large heavy skillet over medium-high heat and add 1 tablespoon of oil. Brown the meatballs in two batches, turning frequently to evenly brown all sides. Each batch should take about 5–7 minutes. Once browned, transfer the meatballs to a plate and keep warm.
- Make the Cranberry Glaze: Lower the heat to medium. In the same skillet, whisk together the whole-berry cranberry sauce, orange juice, chili-garlic sauce, ketchup, brown sugar (if using), soy sauce, apple cider or rice vinegar, the remaining orange zest, and the optional sliced jalapeño for extra heat. Let the mixture simmer for 2–3 minutes until it smooths out and slightly thickens.
- Simmer Meatballs in Glaze: Return the browned meatballs and their juices to the skillet. Reduce heat to low and simmer, turning occasionally, until the meatballs are cooked through and reach an internal temperature of 160°F. This will take about 8–10 minutes, during which the glaze will thicken and coat the meatballs beautifully.
- Adjust Seasoning and Serve: Taste the glaze and adjust the heat, sweetness, and seasoning as desired. Serve the meatballs hot or at room temperature, garnished with additional cilantro or sliced jalapeños if preferred.
Notes
- You can use either canned whole-berry cranberry sauce or a homemade version; both work well for the glaze.
- Adjust the amount of chili-garlic sauce and jalapeño seeds to control the spiciness to your preference.
- These meatballs can be kept warm and served from a slow cooker if preparing for a party setting.
- For a milder dish, omit the jalapeños or reduce their quantity.
- Prep Time: 25 Minutes
- Cook Time: 20 Minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
