Cranberry Sauce Meatballs are a fun twist on a classic party favorite, mixing juicy meatballs with a tangy and sweet cranberry sauce. The combination of savory meat, the slight tartness of cranberries, and just the right amount of sweetness makes these meatballs stand out on any table. They’re perfect for holiday gatherings or anytime you want something a little different but super tasty.
I love making these meatballs when friends are coming over because they’re so easy to pick up and enjoy, plus they always spark a conversation. The cranberry sauce adds a burst of flavor that feels festive without being over the top. If you want to make them a bit ahead of time, just keep them warm in a slow cooker and they’ll be juicy and delicious all evening long.
Serving these with toothpicks and a side of crusty bread or some simple mashed potatoes makes a great combo. I usually set them out as an appetizer, but they work just as well as a main course. They bring a nice pop of color and a fresh taste to the usual meatball routine, and I promise they’ll be a hit with kids and grown-ups alike!
Key Ingredients & Substitutions
Ground Meat: I like using a mix of beef and pork for juicy, flavorful meatballs. But you can use just beef, turkey, or chicken for leaner options. Just watch the cooking time as lean meats dry out faster.
Bread Crumbs & Milk: Soaking bread crumbs in milk keeps meatballs tender and moist. If you’re dairy-free, use a plant-based milk or even broth to soak the crumbs.
Cranberry Sauce: Whole berry cranberry sauce gives a nice texture and sweetness here. If you only have jellied cranberry sauce, it will still work but the sauce will be smoother.
Flavor Boosters: Worcestershire sauce adds depth, but soy sauce or tamari are great alternatives for that umami. Brown sugar balances the tartness of cranberries well, but maple syrup or honey are good swaps.
How Do You Make the Perfect Tender Meatballs That Hold Together?
Mixing gently is key. Overworking the meat mix can make meatballs tough.
- Soak your bread crumbs in milk first; this adds moisture and softness.
- Combine ingredients carefully and stop once everything is incorporated.
- Shape meatballs evenly, try not to pack too tightly.
- Baking on a lined sheet helps them cook evenly and keeps them from sticking.
- Use a meat thermometer if unsure; meatballs should reach 160°F (71°C) inside.
These simple steps help meatballs stay juicy and tender, perfect for coating with that tangy cranberry sauce!
Equipment You’ll Need
- Mixing bowls – I use sturdy bowls to combine the ingredients easily without spilling.
- Baking sheet with parchment paper – makes cleaning up simple and stops the meatballs from sticking.
- Meat thermometer (optional) – handy to check when the meatballs are cooked through for safety and juiciness.
- Small saucepan – for heating the cranberry sauce glaze to a perfect consistency.
- Cooking spoon or spatula – I prefer a silicone spatula for stirring the sauce smoothly.
Flavor Variations & Add-Ins
- Swap ground beef for turkey or chicken for a leaner option, perfect if you want a lighter dish.
- Add a pinch of red pepper flakes or a dash of hot sauce in the sauce for a spicy kick.
- Mix in chopped fresh herbs like sage or parsley into the meat mixture for extra freshness.
- Use orange zest or a splash of orange juice in the sauce to give it a bright, citrusy flavor.
How to Make Cranberry Sauce Meatballs?
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/2 cup bread crumbs
- 1/4 cup milk
- 1/4 cup finely chopped onion
- 1 large egg
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme (optional)
For the Cranberry Sauce Glaze:
- 1 (12 oz) jar or can cranberry sauce (whole berry style)
- 1/4 cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- Fresh rosemary or green onions, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to bake the meatballs. Then you’ll spend 5 minutes cooking the cranberry sauce glaze and another 5 minutes simmering the meatballs in the sauce. In total, expect around 40 minutes from start to serving.
Step-by-Step Instructions:
1. Prepare the Meatballs:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. In a small bowl, soak the bread crumbs in the milk for a few minutes so they soften up.
Next, in a large bowl, combine the ground beef, soaked bread crumbs, chopped onion, egg, minced garlic, salt, pepper, and thyme if you like. Mix everything gently until just combined—don’t overmix or the meatballs might get tough.
2. Shape and Bake:
Form the meat mixture into small meatballs, about 1 to 1.5 inches wide, and place them evenly on your prepared baking sheet. Bake in the oven for 15 to 20 minutes until they’re cooked through and nicely browned.
3. Make the Cranberry Sauce Glaze:
While the meatballs bake, combine the cranberry sauce, ketchup, Worcestershire sauce, and brown sugar in a medium saucepan over medium heat. Stir and cook for about 5 minutes until the sauce is warmed through and slightly thickened.
4. Coat and Serve:
When the meatballs are done, carefully add them to the saucepan with the cranberry glaze. Gently toss or spoon the sauce over the meatballs to coat evenly. Let everything simmer together for 5 more minutes to blend the flavors.
Serve the meatballs warm, garnished with chopped fresh rosemary or green onions for a pretty, fresh touch. They’re perfect as a tasty appetizer or a fun snack!
Can I Use Frozen Meatballs for This Recipe?
Yes, you can use frozen meatballs! Just thaw them completely before heating. Add the thawed meatballs directly to the cranberry sauce glaze and simmer for about 10 minutes until heated through.
How Do I Store Leftovers?
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through.
Can I Make the Meatballs Ahead of Time?
Absolutely! Prepare and bake the meatballs in advance, then refrigerate. When ready to serve, warm the cranberry glaze and toss in the meatballs to reheat and coat before serving.
What Can I Substitute for Worcestershire Sauce?
If you don’t have Worcestershire sauce, soy sauce or tamari work well as alternatives. They add similar umami flavor to enhance the cranberry glaze.
