Ingredients:

  • 450g ground beef (80/20)
  • 225g ground pork
  • 60g panko breadcrumbs
  • 1 large egg
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp whole milk
  • 400g jellied cranberry sauce
  • 340g chili sauce (e.g., Heinz)
  • 1 tbsp orange zest
  • 1 tsp Worcestershire sauce

Instructions:

  1. In a large mixing bowl, combine the whole milk and panko breadcrumbs to create a panade (paste). Let sit for 2 minutes to hydrate.
  2. Add the ground beef, ground pork, egg, garlic powder, and onion powder to the bowl. Use your fingers to gently toss and combine until just incorporated, being careful not to overwork the meat.
  3. Using a 1-ounce cookie scoop, form the mixture into approximately 30 uniform 1-inch rounds.
  4. Preheat oven to 400°F (200°C). Place meatballs on a baking sheet lined with parchment paper and bake for 15 minutes to sear and lock in juices.
  5. While meatballs bake, whisk together the cranberry sauce, chili sauce, orange zest, and Worcestershire sauce in a large pot or slow cooker.
  6. Transfer the baked meatballs into the sauce. Simmer on low heat for 15 minutes (or 4 hours in a slow cooker) until the glaze is mahogany-colored and clings to the meatballs.