Description
These Crockpot Cranberry and Orange Meatballs are a delightful blend of savory and sweet flavors, slow-cooked to tender perfection. Perfectly suited for a comforting meal, these meatballs combine lean ground pork with a tangy cranberry and orange marmalade sauce, making them an ideal dish to serve over jasmine rice and topped with fresh spring onions.
Ingredients
Scale
Meatball Ingredients
- 2 pounds lean ground pork
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup skim milk
- 1 teaspoon garlic powder
- Salt & pepper to taste
Sauce Ingredients
- 1 (11.8 fluid ounce) can jellied cranberry sauce (Ocean Spray recommended)
- 1 (8.5 fluid ounce) jar orange marmalade
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
To Serve
- Jasmine rice
- Chopped spring onions
Instructions
- Prepare the Meatballs: In a large bowl, gently combine the ground pork, egg, breadcrumbs, skim milk, garlic powder, salt, and pepper. Mix carefully with your hands until all ingredients are combined. Form the mixture into 1.5-inch meatballs. This should yield approximately 30 to 40 meatballs.
- Make the Sauce: Add the jellied cranberry sauce, orange marmalade, rice vinegar, and soy sauce into the slow cooker. Stir until they are mostly combined. It is okay if the cranberry jelly remains partially intact as it will break down during cooking.
- Add Meatballs to Slow Cooker: Gradually add the meatballs to the slow cooker in batches. As you add them, gently stir to coat each one with the sauce, ensuring even coverage.
- Cook the Meatballs: Cover the slow cooker with the lid and cook on low heat for 5.5 to 6 hours, or until the meatballs are completely cooked through. Stir occasionally if you are present, but it is not necessary to do so.
- Serve: Spoon the cooked meatballs and sauce over jasmine rice and garnish with chopped spring onions for a fresh, flavorful finish.
Notes
- For best results, use lean ground pork to avoid excess grease.
- You can substitute rice vinegar with apple cider vinegar if desired.
- Ensure meatballs are evenly sized for consistent cooking.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- This dish pairs excellently with steamed vegetables or a fresh green salad.
