Cranberry Sauce Meatballs are the perfect mix of sweet and tangy with a touch of savory goodness. These little bites bring together classic meatballs coated in a sticky, flavorful cranberry sauce that’s a bit zesty and a bit sweet. They’re simple but special, making any meal or snack feel like a celebration.
I love making these because they’re so easy to prepare, and they always impress. The cranberry sauce adds a fun twist that makes the meatballs stand out from the usual. I usually whip them up for parties or holiday dinners, where everyone ends up grabbing one after another — they just disappear fast!
My favorite way to serve them is on a platter with toothpicks for a quick snack or as a tasty appetizer. They also go great over rice or mashed potatoes if you want a comforting meal. No matter how you enjoy them, these meatballs bring a little extra warmth and cheer to the table, which I always appreciate.
Key Ingredients & Substitutions
Ground meat: I like using a mix of beef and pork for juicier meatballs, but straight beef or turkey also works if you want a leaner option.
Breadcrumbs: Regular plain breadcrumbs are great, but you can swap them for gluten-free or crushed crackers if needed.
Parmesan cheese: Adds a nice salty depth. If you don’t have it, you can skip or replace with another hard cheese like Pecorino or Asiago.
Cranberry sauce: Using canned whole berry sauce is quick and tasty. Homemade cranberry sauce works well too if you want fresher flavor.
Baking vs frying: Baking keeps things lighter and hands-off. If you prefer, you can pan-fry meatballs in olive oil for a crispier crust.
How Can I Make Tender Meatballs That Don’t Fall Apart?
Mix ingredients gently and just until combined. Avoid overworking the meat—this keeps meatballs tender.
- Add breadcrumbs soaked in milk; this helps hold moisture inside.
- Use an egg as a binder to keep everything together.
- Shape meatballs evenly, about 1 to 1.5 inches wide, so they cook uniformly.
- Baking on a lined tray helps them cook through without sticking or breaking.
Taking these simple steps will help you get soft, juicy meatballs with great texture every time.
Equipment You’ll Need
- Baking sheet – I recommend lining it with parchment paper for easy cleanup and even baking.
- Mixing bowls – Perfect for combining the meatball ingredients without making a mess.
- Meat thermometer (optional) – Ensures your meatballs are cooked through to a safe temperature.
- Small spoon or cookie scoop – Helps shape evenly sized meatballs quickly and uniformly.
- Saucepan – Needed to heat the cranberry glaze evenly on the stovetop.
Flavor Variations & Add-Ins
- Swap ground beef for turkey or chicken for leaner options that still stay moist and tasty.
- Mix in chopped fresh herbs like thyme or rosemary for extra flavor.
- Add diced apple or chopped pecans to the meat mixture for a touch of sweetness and crunch.
- Include a splash of balsamic vinegar in the glaze for a deeper, more complex tang.
Cranberry Sauce Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup milk
- 2 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh parsley, chopped (optional)
- 1 tbsp olive oil (for frying)
For the Cranberry Sauce Glaze:
- 12 oz (340 g) cranberry sauce (whole berry canned or homemade)
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1 tbsp apple cider vinegar or lemon juice
- 1/2 tsp ground ginger (optional)
- 1/4 tsp ground cinnamon (optional)
Garnish:
- Fresh chopped parsley
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 15-20 minutes to bake the meatballs, and an additional 10 minutes to make and simmer the cranberry sauce glaze. In total, set aside around 40-45 minutes to enjoy this flavorful dish.
Step-by-Step Instructions:
1. Prep and Mix the Meatballs:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or grease lightly. In a large bowl, gently mix ground beef, breadcrumbs, Parmesan, onion, garlic, egg, milk, Worcestershire sauce, salt, pepper, and parsley until just combined. Avoid overmixing to keep the meatballs tender.
2. Shape and Bake the Meatballs:
Form the mixture into small meatballs about 1 to 1.5 inches in diameter. Place them evenly spaced on the prepared baking sheet. Bake for 15–20 minutes or until nicely browned and cooked through, turning halfway if you want even browning.
3. Make the Cranberry Sauce Glaze and Combine:
While the meatballs bake, combine cranberry sauce, ketchup, brown sugar, apple cider vinegar, ground ginger, and cinnamon in a saucepan over medium heat. Stir and cook for about 5 minutes until warmed through and slightly thickened. When the meatballs are done, add them to the cranberry sauce and gently coat each meatball. Simmer together for 5 minutes on low heat to blend the flavors.
4. Serve and Enjoy:
Serve your cranberry sauce meatballs warm, garnished with fresh chopped parsley. They’re perfect as party appetizers with toothpicks or comfortable dinner mains over rice or mashed potatoes. Enjoy!
Can I Use Frozen Meatballs for This Recipe?
Yes, you can use frozen cooked meatballs. Just thaw them completely before adding to the cranberry sauce glaze, and simmer for a few extra minutes until heated through.
How Do I Store Leftover Cranberry Sauce Meatballs?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
Can I Make These Meatballs Ahead of Time?
Absolutely! You can prepare and bake the meatballs in advance, then refrigerate them separately from the sauce. When ready to serve, warm the meatballs and cranberry glaze together on low heat.
What Can I Serve with Cranberry Sauce Meatballs?
These meatballs go great with rice, mashed potatoes, or even on slider buns for tasty sandwiches. For a lighter option, try serving with a fresh green salad or roasted vegetables.
