Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) ground beef, 85% lean
- 1 lb (450 g) ground pork
- 1 cup (50 g) panko, 1/3 cup (80 ml) milk, 1 large egg
- 1/2 small onion (1/3 cup) grated, 2 garlic cloves minced
- 1 tsp fresh ginger grated, 1 1/2 tsp kosher salt, 1/2 tsp black pepper
- 1 can (14 oz/396 g) whole-berry cranberry sauce
- 1 cup (240 ml) orange juice + 1 tbsp orange zest
- 1 tbsp Dijon, 2 tbsp apple cider vinegar, 1 tbsp low-sodium soy sauce
- 2 tbsp brown sugar, 1 tbsp fresh ginger grated, 2 garlic cloves minced
- 1 tsp red pepper flakes; 1 small Fresno chili minced (optional)
- 2 tsp cornstarch + 2 tsp cold water (optional, to thicken)
- Garnish: 2 scallions sliced, extra orange zest
Do This
- 1. Heat oven to 450°F (232°C). Line a rimmed sheet pan with foil and a rack or parchment.
- 2. Mix beef, pork, panko, milk, egg, onion, garlic, 1 tsp ginger, salt, and pepper.
- 3. Scoop 1-inch balls (about 1 tbsp each); bake 12–15 minutes until lightly browned.
- 4. In slow cooker, whisk cranberry sauce, orange juice, zest, Dijon, vinegar, soy, brown sugar, 1 tbsp ginger, garlic, red pepper flakes, and Fresno chili (if using).
- 5. Add browned meatballs. Cook 2 hours on High or 4 hours on Low, stirring once or twice.
- 6. For extra gloss, stir in cornstarch slurry; cook on High, lid ajar, 10–15 minutes. Garnish with scallions and zest; serve warm.
Why You’ll Love This Recipe
- Sticky-tangy cranberry-orange glaze with a gentle kick of fresh ginger and chili.
- Hands-off slow-cooker method keeps appetizers warm and party-ready.
- Make-ahead friendly: bake meatballs in advance, then sauce and heat before guests arrive.
- Balanced flavors—sweet, tart, savory, and a little heat—each bite is irresistible.
Grocery List
- Produce: 2 oranges, 1/2 small onion, 4 garlic cloves, 1 (2-inch) knob fresh ginger, 1 small Fresno chili (optional), 2 scallions
- Dairy: 1 large egg, milk (1/3 cup), unsalted butter (optional, for sheen)
- Pantry: Ground beef (1 lb), ground pork (1 lb), panko breadcrumbs, whole-berry cranberry sauce (14 oz), Dijon mustard, apple cider vinegar, low-sodium soy sauce or tamari, brown sugar, red pepper flakes, cornstarch, kosher salt, black pepper
Full Ingredients
For the Meatballs
- 1 lb (450 g) ground beef, 85% lean
- 1 lb (450 g) ground pork
- 1 cup (50 g) panko breadcrumbs
- 1/3 cup (80 ml) milk
- 1 large egg
- 1/2 small onion, finely grated (about 1/3 cup)
- 2 garlic cloves, finely minced
- 1 tsp fresh ginger, finely grated
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Neutral oil spray (optional, for the pan)
For the Sticky Cranberry-Orange Sauce
- 1 can (14 oz/396 g) whole-berry cranberry sauce
- 1 cup (240 ml) orange juice (fresh-squeezed if possible)
- 1 tbsp finely grated orange zest
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tbsp low-sodium soy sauce or tamari
- 2 tbsp packed light brown sugar
- 1 tbsp fresh ginger, finely grated
- 2 garlic cloves, finely minced
- 1 tsp red pepper flakes
- 1 small Fresno chili, seeded and finely minced (about 1 tbsp, optional for extra heat)
- 2 tsp cornstarch mixed with 2 tsp cold water (optional, for extra gloss and cling)
- 1 tbsp unsalted butter (optional, stirred in at the end for sheen)
For Serving
- 2 scallions, thinly sliced
- Extra orange zest (fine strips or microplaned)
- Toasted sesame seeds (optional)
- Cocktail picks, for serving
Step-by-Step Instructions
Step 1: Heat the oven and prep the pan
Preheat the oven to 450°F (232°C). Line a rimmed baking sheet with foil and top with a wire rack, or line with parchment paper. Lightly spray with oil if not using parchment. This quick blast of oven heat will brown the meatballs so the sauce stays glossy and the meatballs keep their shape in the slow cooker.
Step 2: Mix the meatball base
In a large bowl, combine the ground beef, ground pork, panko, milk, egg, grated onion, garlic, 1 teaspoon grated ginger, kosher salt, and black pepper. Use a fork or your fingertips to gently mix until just combined—avoid overworking to keep the meatballs tender. If time allows, chill the mixture for 10 minutes; it firms up and makes shaping easier.
Step 3: Shape and brown
Scoop into 1-tablespoon portions and roll into 1-inch balls (you should have about 40–48). Arrange on the prepared pan with a little space between each. Bake for 12–15 minutes until lightly browned but not fully cooked through. An instant-read thermometer should read around 145–150°F (63–66°C); they will finish in the slow cooker.
Step 4: Build the cranberry-orange sauce in the slow cooker
In the slow cooker crock, whisk together the cranberry sauce, orange juice, orange zest, Dijon, apple cider vinegar, soy sauce, brown sugar, 1 tablespoon grated ginger, garlic, red pepper flakes, and Fresno chili (if using). The cranberry sauce will soften as it warms; whisk until mostly smooth. Place the lid on while the meatballs finish in the oven to start the sauce warming.
Step 5: Slow-cook to tender and saucy
Transfer the browned meatballs into the slow cooker and gently turn to coat. Cook on High for 2 hours or on Low for 4 hours, stirring once or twice to ensure even glazing. The meatballs should reach an internal temperature of 160°F (71°C). Taste the sauce and adjust: add a pinch of salt for savoriness, a splash of vinegar for brightness, or a pinch of sugar if your oranges are very tart.
Step 6: Thicken and glaze
If you prefer a thicker, stickier glaze, stir in the cornstarch slurry (2 teaspoons cornstarch mixed with 2 teaspoons cold water). Set the slow cooker to High and cook, lid slightly ajar, 10–15 minutes until the sauce becomes glossy and clings. For extra sheen, stir in 1 tablespoon unsalted butter right at the end.
Step 7: Garnish and serve warm
Sprinkle over sliced scallions and extra orange zest. Keep on the Warm setting for up to 2 hours, stirring occasionally. Serve straight from the slow cooker with cocktail picks, or transfer to a warm serving bowl for a party-friendly presentation.
Pro Tips
- Light hands make light meatballs: mix gently and don’t pack them tightly when rolling.
- Grate the onion on the small holes of a box grater—its juices keep the meatballs moist without big chunks.
- For even portions, use a 1-tablespoon cookie scoop; it speeds up shaping and ensures even cooking.
- Adjust heat to taste: the red pepper flakes bring steady warmth; the Fresno chili adds fresh, fruity heat.
- If the sauce gets too thick while holding on Warm, loosen with 1–2 tablespoons orange juice.
Variations
- Turkey meatballs: Substitute 2 lb (900 g) ground turkey (93% lean). Bake 10–12 minutes and cook as directed; check for 165°F (74°C) internal temp.
- Gluten-free: Use gluten-free panko and tamari in place of soy sauce.
- Bourbon twist: Add 2 tablespoons bourbon to the sauce in Step 4 for a deeper, grown-up flavor.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a saucepan over medium-low heat or in the slow cooker on Low until hot (165°F/74°C), adding a splash of orange juice if needed. Freeze cooked meatballs in sauce for up to 3 months; thaw overnight in the refrigerator before reheating. To make ahead, bake the meatballs up to 2 days in advance, then sauce and slow-cook before serving.
Nutrition (per serving)
Approximate for 1/12 of recipe (about 4 meatballs): 270 calories; 13 g fat (5 g saturated); 24 g carbohydrates; 16 g sugars; 14 g protein; 420 mg sodium; 1 g fiber. Values will vary based on specific ingredients.
