Cranberry Sauce Meatballs are a fun twist on a classic appetizer. These little bites mix juicy meatballs with the sweet and tart flavor of cranberry sauce, creating a perfect balance that’s both familiar and surprising. The sauce is sticky and glossy, making every bite pop with a burst of flavor.
I love making these meatballs for holiday gatherings or just as a snack when I want something a bit special but easy to prepare. The cranberry sauce adds just the right touch of sweetness that makes the meatballs feel festive without being too heavy. It’s always a hit, and people ask me for the recipe every time I bring them to a party.
My favorite way to serve these is on a platter with toothpicks, so everyone can grab a few and enjoy. They also work great alongside roasted vegetables or mashed potatoes for a simple dinner with a little extra something. These meatballs bring a cozy, cheerful touch to any meal, especially as the seasons change and it starts to feel a bit more like celebration time.
Key Ingredients & Substitutions
Ground Meat: I like mixing beef and pork for extra flavor and juiciness, but you can use all beef, turkey, or chicken for a leaner option. Just keep the fat content in mind to keep meatballs moist.
Breadcrumbs & Milk: These keep the meatballs tender. Use gluten-free breadcrumbs or crushed crackers if you need to avoid gluten. For dairy-free, swap milk for unsweetened almond or oat milk.
Cranberry Sauce: Whole berry cranberry sauce gives a lovely texture and sweetness. In a pinch, use jellied cranberry sauce, but the bite won’t be quite the same. Orange marmalade adds a nice citrus twist but can be left out.
How Do You Keep Meatballs Tender and Prevent Them from Drying Out?
Mixing meatballs without overworking helps them stay tender. Here’s my approach:
- Soak breadcrumbs in milk first — this adds moisture.
- Gently mix all ingredients until combined; don’t overmix or pack tightly.
- Shape meatballs evenly, about 1 to 1.5 inches wide for even cooking.
- Bake at 375°F and turn halfway for a nice brown crust but juicy inside.
This way, your meatballs stay soft and flavorful, not tough or dry.
Equipment You’ll Need
- Baking sheet with parchment paper – I find it makes cleanup easy and helps the meatballs cook evenly.
- Mixing bowls – for combining the ingredients and shaping the meatballs.
- Small bowl – to soak the breadcrumbs in milk, which keeps the meatballs tender.
- Kitchen spoon or scoop – helps shape uniform meatballs.
- Medium saucepan – for warming the cranberry glaze until smooth and slightly thickened.
- Serving platter – to present the finished meatballs attractively, garnished with herbs.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef or pork for a leaner option.
- Add a pinch of cinnamon or allspice to the meat mixture for a warm, spicy note.
- Mix in chopped fresh herbs like thyme or rosemary for added aroma and flavor.
- Serve with a side of roasted vegetables or mashed potatoes for a hearty meal.
Cranberry Sauce Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1 large egg
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme (optional)
For the Cranberry Sauce Glaze:
- 1 (12 oz) jar or can of whole berry cranberry sauce
- 1/4 cup orange marmalade (optional, for added citrus sweetness)
- 1 tablespoon balsamic vinegar or red wine vinegar (optional for depth)
- Fresh parsley or rosemary sprigs for garnish
Time Needed:
This recipe takes about 15 minutes to prepare, 20-25 minutes to bake the meatballs, plus about 5-7 minutes to warm up the cranberry sauce glaze. Overall, plan for around 40 minutes from start to serving.
Step-by-Step Instructions:
1. Prepare the Meatballs:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. In a small bowl, soak the breadcrumbs in milk for about 5 minutes to help keep the meatballs moist.
In a large bowl, combine the ground meat, soaked breadcrumbs, chopped onion, minced garlic, egg, Worcestershire sauce, salt, pepper, and optional thyme. Mix gently until everything is just combined—avoid overmixing to keep the meatballs tender.
Shape the mixture into meatballs about 1 to 1.5 inches in diameter and place them evenly on the baking sheet.
2. Bake the Meatballs:
Bake the meatballs for 20 to 25 minutes, turning them once halfway through, until they are nicely browned and cooked through.
3. Make the Cranberry Sauce Glaze:
While the meatballs are baking, pour the cranberry sauce, orange marmalade (if using), and balsamic or red wine vinegar (if using) into a medium saucepan. Warm it over medium heat, stirring occasionally, until the sauce is smooth and slightly thickened, about 5 to 7 minutes.
4. Coat and Serve:
Once the meatballs are cooked, transfer them to a mixing bowl or skillet. Pour the warm cranberry sauce glaze over the meatballs and toss gently to coat each one well.
Place the coated meatballs on a serving dish. Garnish with chopped fresh parsley or add rosemary sprigs for a festive look.
Serve warm as an appetizer with toothpicks or as a main dish alongside mashed potatoes or roasted vegetables. Enjoy this delicious sweet and savory treat!
Can I Use Frozen Meatballs for This Recipe?
Yes, you can use frozen meatballs to save time! Just thaw them completely in the fridge overnight or use the defrost setting on your microwave before warming them in the cranberry sauce glaze.
Can I Make Cranberry Sauce Meatballs Ahead of Time?
Absolutely! Prepare and bake the meatballs a day ahead, then store them in the fridge. When ready to serve, reheat gently in the cranberry sauce glaze on the stove or in the oven until warmed through.
What Can I Substitute for Breadcrumbs?
If you don’t have breadcrumbs, try crushed crackers, oats, or even cooked rice as a binder. For gluten-free, use gluten-free breadcrumbs or crushed cornflakes.
How Do I Store Leftover Meatballs?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to preserve moisture and flavor.