Cranberry Sauce Meatballs are a tasty twist on a classic favorite, combining juicy meatballs with the bright, tangy flavor of cranberry sauce. These little bites bring together savory and sweet in a way that makes your taste buds happy. The sauce adds a lovely pop of color and a hint of holiday cheer to every bite.
I love making these meatballs because they’re so easy to prepare, but they feel special enough to serve when guests come over. Whether it’s a weeknight dinner or a party appetizer, they always get lots of smiles and requests for seconds. A little tip from me: try using homemade cranberry sauce if you have it on hand—it adds a fresh, zesty touch that’s hard to beat.
One of my favorite ways to enjoy cranberry sauce meatballs is with some warm bread or over a bed of fluffy rice. They’re perfect for cozy nights when you want something comforting but with a fun twist. Plus, they’re great for holiday gatherings when you want to mix things up a bit. I always find them to be a crowd-pleaser that brings a little extra joy to the table.
Key Ingredients & Substitutions
Ground Meat: I like using a mix of beef and pork for moist, flavorful meatballs. You can also use just beef or turkey for a leaner option. Turkey works great if you want a lighter version.
Breadcrumbs & Milk: These keep the meatballs tender and soft. If you don’t have milk, water or a dairy-free milk work fine. For gluten-free, use gluten-free breadcrumbs or crushed crackers.
Cranberry Sauce: Using whole cranberry sauce adds nice texture and color. Homemade cranberry sauce is my favorite for freshness, but canned works well too. You can swap brown sugar for honey or maple syrup to sweeten naturally.
Dijon Mustard: This adds a subtle tang to the sauce but is optional. If you skip it, you might want a splash of lemon juice or apple cider vinegar for brightness instead.
How Do You Make Tender, Perfectly Cooked Meatballs?
Getting meatballs tender and cooked evenly can be tricky but here’s my simple method:
- Mix Gently: Combine ingredients carefully so you don’t overwork the meat. Overmixing makes meatballs tough.
- Size Matters: Keep meatballs small or medium-sized (about 1 to 1½ inches). They cook faster and stay juicy.
- Bake, Don’t Fry: Baking is cleaner and cooks meatballs evenly without extra oil.
- Watch Cooking Time: About 15-20 minutes at 400°F (200°C) usually works well. Check with a meat thermometer to reach 160°F for beef or pork.
- Coat with Sauce While Warm: Toss meatballs in warm cranberry sauce to let flavors blend gently without losing their shape.
Equipment You’ll Need
- Baking sheet – I use this to bake the meatballs evenly without extra oil.
- Large mixing bowl – perfect for combining all the meatball ingredients easily.
- Measuring cups and spoons – ensure accuracy when measuring ingredients like breadcrumbs and seasoning.
- Medium saucepan – needed to cook the cranberry sauce glaze to the right consistency.
- Slotted spoon or tongs – helps gently transfer hot meatballs from the oven or baking sheet to the sauce without breaking them.
Flavor Variations & Add-Ins
- Protein swaps: Use ground turkey, chicken, or plant-based meat for different flavors and dietary needs.
- Cheese twist: Mix in some grated Parmesan or shredded cheddar into the meat mixture for extra richness.
- Veggie boost: Add finely chopped spinach, grated carrots, or diced bell peppers to the meat mixture for color and nutrients.
- Spicy kick: Stir in red pepper flakes or cayenne pepper into the meat or sauce to give it some heat.
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 breadcrumbs
- 1/4 cup milk
- 1/4 cup grated onion (about 1 small onion)
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Worcestershire sauce
For the Cranberry Sauce Glaze:
- 2 cups fresh or canned whole cranberry sauce (or homemade cranberry sauce)
- 1/4 cup brown sugar
- 1 tbsp Dijon mustard (optional for sauce tanginess)
To Garnish:
- Fresh parsley, chopped
- Fresh rosemary sprig
Time Needed:
This recipe will take you about 10 minutes to prepare the meatballs and sauce, and about 15-20 minutes of baking time. In total, expect around 30 minutes from start to finish—quick and easy!
Step-by-Step Instructions:
1. Prepare the Oven and Meatball Mixture:
Start by preheating your oven to 400°F (200°C). Lightly grease a baking sheet to keep the meatballs from sticking. In a large bowl, combine the breadcrumbs and milk, and let them soak for 5 minutes. After that, add the ground beef, grated onion, egg, minced garlic, salt, pepper, and Worcestershire sauce to the mix. Gently stir everything together until it’s just combined—avoid overmixing to keep the meatballs tender.
2. Form and Bake the Meatballs:
Shape the mixture into bite-sized meatballs, about 1 to 1½ inches in diameter. Place them evenly spaced on your prepared baking sheet. Bake in the oven for 15 to 20 minutes or until cooked through and nicely browned on the outside.
3. Make the Cranberry Sauce Glaze:
While the meatballs are baking, set a medium saucepan over medium heat. Add the cranberry sauce, brown sugar, and Dijon mustard if you’re using it. Stir occasionally and let it cook for about 5-7 minutes, until the sauce thickens slightly into a glossy glaze.
4. Combine Meatballs with Sauce:
Once the meatballs are done, carefully transfer them into the saucepan with your cranberry glaze. Gently stir to coat each meatball evenly without breaking them apart.
5. Serve and Garnish:
Transfer the sauced meatballs to a serving dish. Sprinkle with fresh chopped parsley and add a sprig of rosemary for a lovely touch. Serve them warm as a delightful appetizer or over rice or mashed potatoes for a comforting meal.
Can I Use Frozen Meatballs for This Recipe?
Yes! If you’re using frozen meatballs, thaw them completely in the fridge overnight before baking. You can then follow the recipe as usual, just reduce the baking time since they’ll be partially cooked.
Can I Make the Cranberry Sauce Meatballs Ahead of Time?
Absolutely! Prepare and bake the meatballs a day ahead, then store them and the cranberry sauce separately in airtight containers in the fridge. Reheat both gently on the stove before combining and serving.
What’s a Good Substitute for Worcestershire Sauce?
If you don’t have Worcestershire sauce, soy sauce or a splash of balsamic vinegar work well to add depth of flavor in the meatball mix.
How Should I Store Leftovers?
Keep leftover meatballs and cranberry sauce in separate airtight containers in the fridge for up to 3 days. Reheat gently in a pan or microwave before serving to keep the meatballs moist.