Cranberry Sauce Meatballs are a delightful mix of tangy and sweet flavors wrapped around juicy, tender meatballs. The tartness of the cranberry sauce adds a fresh twist to the classic meatball, making this dish both festive and comforting. It’s a perfect balance of savory and fruity that keeps everyone coming back for more.
I love making these meatballs when I want something that feels special but doesn’t take forever to prepare. The cranberry sauce gives them a lovely pop of color and a hint of sweetness that brightens up the whole dish. Plus, they’re a great way to sneak in some berry goodness without it feeling like a dessert!
My favorite way to serve these is as an appetizer at holiday gatherings or family dinners. They’re great warm right out of the oven with toothpicks for easy snacking, or you can pile them up on a nice platter alongside some crusty bread. I always find they bring a little extra joy to the table and spark fun conversations.
Key Ingredients & Substitutions
Ground Meat: Using a mix of beef and pork adds flavor and moisture, but all beef works fine too. For a lighter option, turkey or chicken can be swapped in without losing the meatball feel.
Breadcrumbs: These help bind the meatballs and keep them tender. If you’re gluten-free, try gluten-free breadcrumbs or crushed crackers.
Parmesan Cheese: Adds a subtle salty depth. You can skip it or use a hard cheese like Pecorino Romano if you prefer.
Cranberry Sauce: Store-bought sauce is great for convenience, whether smooth or with whole berries. If unavailable, you could try lingonberry or red currant jam for a similar tang.
How Do You Make Meatballs Tender and Juicy Every Time?
Mix your ingredients gently to avoid tough meatballs—overworking the meat makes them dense. Use moist ingredients like milk and egg to keep them soft inside.
- Combine all with your hands just until blended.
- Shape meatballs evenly to cook at the same rate.
- Brown them well in oil first for flavor and texture, but don’t cook fully yet.
- Simmer in sauce to finish cooking gently and keep them juicy.
This method keeps your meatballs tender and full of flavor, making every bite a winner.
Equipment You’ll Need
- Large mixing bowl – I like it because it gives you enough space to combine all the ingredients without mess.
- Skillet or frying pan – perfect for browning the meatballs evenly and then simmering them in sauce.
- Measuring cups and spoons – helps you get the right amounts for ingredients and seasonings.
- Cooking spoon or spatula – for turning the meatballs and stirring the sauce without breaking them apart.
- Small cookie scoop or spoon – makes shaping the meatballs quick and uniform for even cooking.
- Plate or tray – for holding the shaped meatballs before cooking.
Flavor Variations & Add-Ins
- Change the protein: Use ground turkey, chicken, or plant-based meat for a different flavor and lower fat content.
- Add spices: Mix in cumin, smoked paprika, or chili flakes for a spicy kick or smoky aroma.
- Mix in herbs: Stir fresh chopped parsley, thyme, or rosemary into the meatball mixture for extra aroma.
- Use different sauces: Swap cranberry sauce with orange marmalade or a splash of balsamic glaze for unique flavors.
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 breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1 large egg
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 tablespoon olive oil (for frying)
For The Sauce:
- 1 cup cranberry sauce (smooth or whole berry)
- 1/4 cup ketchup
- 1 tablespoon balsamic vinegar or lemon juice
- 1 teaspoon Dijon mustard
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation, 10 minutes to brown the meatballs, and another 10-15 minutes to simmer them in the cranberry sauce. In roughly 40 minutes, you’ll have a delicious dish ready to enjoy.
Step-by-Step Instructions:
1. Mix the Meatball Ingredients:
In a large bowl, gently combine ground beef, breadcrumbs, Parmesan cheese, chopped onion, garlic, egg, milk, salt, pepper, and Worcestershire sauce. Use your hands or a spoon to mix until everything is just blended, being careful not to overwork the mixture.
2. Form the Meatballs:
Shape the mixture into small balls about 1 to 1.5 inches wide. Try to make them all roughly the same size so they cook evenly.
3. Brown the Meatballs:
Heat olive oil in a skillet over medium heat. Place the meatballs in the pan in batches, making sure not to crowd them. Brown each meatball on all sides for about 5-6 minutes. They don’t need to cook fully yet. Remove the browned meatballs and set aside.
4. Prepare and Add the Sauce:
In a bowl, mix together cranberry sauce, ketchup, balsamic vinegar (or lemon juice), and Dijon mustard until smooth and combined.
Put the meatballs back into the skillet and pour the sauce over them. Turn the heat to low and let everything simmer gently for 10-15 minutes. Stir occasionally and ensure the meatballs cook through while the sauce thickens a little.
5. Final Touch and Serve:
Taste the sauce and adjust seasoning if needed. Transfer the meatballs and sauce to a serving dish and sprinkle with freshly chopped parsley for a burst of color and fresh flavor.
Serve warm with toothpicks as a tasty appetizer, or enjoy them alongside rice, mashed potatoes, or your favorite side dish for a cozy main course.
Can I Use Frozen Meatballs for This Recipe?
Yes, you can! Just thaw frozen meatballs completely in the fridge overnight before cooking. Once thawed, brown them in the skillet and proceed with the sauce as instructed.
Can I Substitute Cranberry Sauce?
Absolutely! If you don’t have cranberry sauce, you can try using a mix of orange marmalade, lingonberry jam, or even a berry chutney for a similar sweet-tart flavor.
How Should I Store Leftovers?
Keep leftover meatballs and sauce in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through.
Can I Make These Ahead of Time?
Yes, you can prepare the meatballs and sauce separately a day ahead. When ready to serve, simply reheat the sauce, add the meatballs, and simmer together until heated through for best flavor.