Sausage & Pork Meatballs with Sugar-Free Cranberry Glaze Serves 6 | Makes about 24 meatballs Ingredients For the meatballs: 1 lb ground pork 1/2 lb pork breakfast sausage 1 large egg 1/3 cup pork panko 1/3 cup grated Parmesan cheese 1 tsp rubbed sage 1/2 tsp dried thyme 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp black pepper 2 tbsp melted butter For the cranberry glaze: 1/2 cup sugar-free cranberry sauce 2 tbsp butter 1 tbsp Dijon mustard 1–2 tbsp water Pinch of salt Directions Heat oven to 400°F and line a baking sheet with parchment paper. Combine ground pork, sausage, egg, pork panko, Parmesan, sage, thyme, garlic powder, onion powder, pepper, and melted butter. Mix gently just until combined. Form into about 24 meatballs and place on the prepared baking sheet. Bake for 18–22 minutes, or until browned and cooked through to 160°F. While the meatballs bake, combine cranberry sauce, butter, Dijon mustard, 1 tablespoon water, and a pinch of salt in a small saucepan. Warm over low heat, stirring until smooth. Add more water if needed for a glaze consistency. Add the cooked meatballs to the glaze and gently toss until coated. Serve warm and spoon any remaining cranberry glaze over the top. Approximate macros per serving Calories: 390 Protein: 24 g Fat: 30 g Total Carbs: 5 g - @mhbhealthcoach