Name: Cranberry Meatballs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb ground beef (or mix of beef and pork); 1/2 cup breadcrumbs; 1 egg; 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt and pepper to taste; 1 can (14 oz) cranberry sauce (whole berry or jellied); 1 cup chili sauce (or ketchup as alternative); 1/4 cup brown sugar; 1 tbsp Worcestershire sauce; 1 tbsp lemon juice (optional)

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Sweet, tangy, and perfectly savory, cranberry meatballs are a delightful twist on a classic party appetizer. These meatballs are simmered in a rich cranberry sauce that’s balanced with just the right amount of spice and sweetness, making them ideal for the holidays or any time I’m craving something comforting and bold in flavor.

Why You’ll Love This Recipe

I love how this recipe effortlessly blends sweet and savory flavors. The juicy meatballs pair beautifully with the tartness of cranberry sauce, and it’s incredibly easy to throw together, especially with pre-made meatballs or a slow cooker. Whether I’m serving a crowd or making a cozy weeknight dinner, cranberry meatballs are always a hit. Plus, they make an impressive addition to any potluck or holiday buffet.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef (or use a mix of beef and pork for extra flavor)
Breadcrumbs
Egg
Garlic powder
Onion powder
Salt and pepper
Cranberry sauce (whole berry or jellied, depending on preference)
Chili sauce (or ketchup as an alternative)
Brown sugar
Worcestershire sauce
Lemon juice (optional for a hint of brightness)

Directions

I start by mixing the ground meat with breadcrumbs, egg, and seasonings until just combined—being careful not to overmix.
I form the mixture into small, bite-sized meatballs and place them on a baking sheet.
Then I bake them in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until fully cooked.
While the meatballs are baking, I prepare the cranberry sauce by combining cranberry sauce, chili sauce, brown sugar, Worcestershire sauce, and lemon juice in a large skillet or saucepan.
I bring the sauce to a gentle simmer over medium heat.
Once the meatballs are done, I add them to the sauce and stir to coat evenly.
I let them simmer in the sauce for another 10-15 minutes, allowing the flavors to meld beautifully.

Servings and timing

This recipe makes about 24-30 meatballs, perfect for 6-8 servings as an appetizer or 4 servings as a main dish. The total time is around 35-40 minutes: 10 minutes for prep, 20 minutes for baking, and an extra 10 minutes for simmering.

Variations

I sometimes swap the beef for ground turkey or chicken for a lighter option.
For extra heat, I add a dash of hot sauce or red pepper flakes to the cranberry mixture.
When I want more texture, I stir in chopped green onions or bell peppers to the sauce.
Using frozen meatballs saves even more time, especially when I’m prepping for a party.
I occasionally use orange juice instead of lemon for a citrusy twist in the sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them on the stove over low heat until heated through, or use the microwave for about 1-2 minutes per serving. These also freeze well—I freeze them with the sauce in a freezer-safe container for up to 2 months, and reheat from frozen in a covered skillet or in the oven.

FAQs

How do I keep the meatballs from falling apart?

I make sure to use enough binding agents like egg and breadcrumbs, and I don’t overwork the meat when mixing.

Can I make this in a slow cooker?

Yes, I often place the baked or even raw meatballs in the slow cooker, pour the sauce over them, and cook on low for 4-5 hours.

What type of cranberry sauce should I use?

I usually use whole berry cranberry sauce for texture, but jellied cranberry sauce works great too for a smoother finish.

Can I prepare these ahead of time?

Absolutely. I prepare the meatballs and sauce a day in advance and reheat everything together before serving.

Are these good as a main dish?

Definitely. I often serve them over rice, mashed potatoes, or even egg noodles to make them a hearty main course.

Conclusion

Cranberry meatballs bring a flavorful blend of sweet and savory that I can’t get enough of. They’re incredibly versatile—perfect as a festive appetizer or a comforting main dish—and simple enough to make any time of year. Whether I’m serving guests or making dinner for myself, this recipe always hits the spot.