Cranberry Sauce Meatballs are a fun twist on a classic appetizer that bring together the perfect mix of tangy and sweet with a touch of savory. These juicy meatballs get a delicious boost from homemade or store-bought cranberry sauce, making them stand out at any gathering or holiday table. The flavors are simple but comforting, and the bright color makes them look as good as they taste.
I love making these meatballs when I want something easy but a little special. They’re a busy weeknight lifesaver or a crowd-pleaser at any party. I usually make a batch ahead of time and then just warm them up when guests arrive. The cranberry sauce helps keep them nice and moist, and I sometimes add a pinch of cinnamon or orange zest to give them a little extra flavor punch.
Serving these with toothpicks and a side of extra sauce is my favorite way to enjoy them. They’re perfect as finger food for casual get-togethers, but they’re also great paired with mashed potatoes or rice for a cozy dinner. Every time I make them, someone asks for the recipe because the combo of tangy cranberry and tender meatballs is just too good to keep a secret!
Key Ingredients & Substitutions
Ground Meat: I prefer a mix of beef and pork for juicy meatballs, but all beef or even ground turkey works well if you want a leaner option.
Breadcrumbs: They help keep the meatballs tender. If you’re gluten-free, try crushed gluten-free crackers or oats instead.
Parmesan Cheese: Adds a bit of salty depth. You can skip it or use another hard cheese like Pecorino if needed.
Cranberry Sauce: This is the star! I like homemade for the fresh taste, but canned works great and saves time. For a twist, add orange zest or spices like cinnamon to the sauce.
How Do You Get Tender, Well-Cooked Meatballs?
Mixing and cooking meatballs just right is key. Here are my tips:
- Mix ingredients gently to avoid a tough texture. Over-mixing can make meatballs dense.
- Make meatballs uniform in size so they cook evenly.
- Brown meatballs in a hot skillet to seal in juices and build flavor before simmering them in sauce.
- Simmer in the cranberry sauce gently – avoid a rolling boil – to cook them through while keeping them moist.
Equipment You’ll Need
- Large mixing bowl – I use this to combine all the meatball ingredients easily.
- Skillet or frying pan – perfect for browning the meatballs and simmering the sauce.
- Meatball scoop or tablespoon – helps make evenly sized meatballs so they cook uniformly.
- Baking dish (optional) – if you prefer baking the meatballs instead of stovetop.
- Cooking spoon or tongs – for flipping and removing meatballs from the skillet.
- Measuring cups and spoons – to get the right amounts of ingredients and sauce.
Flavor Variations & Add-Ins
- Swap ground beef for turkey or chicken for a leaner version.
- Add chopped fresh herbs like parsley, thyme, or rosemary to boost flavor.
- Stir in a pinch of cinnamon or ginger into the sauce for a warm, spicy touch.
- Mix in chopped nuts or dried cranberries into the meat mixture for extra texture and flavor.
Cranberry Sauce Meatballs
Ingredients You’ll Need:
- 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 large egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme or rosemary (optional)
- 1 tbsp olive oil (for frying)
- 1 cup cranberry sauce (homemade or canned)
- 1/4 cup water or orange juice
- 1 tbsp brown sugar (optional for extra sweetness)
- Fresh parsley or rosemary for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 10 minutes for cooking the meatballs on the stove, plus an optional 15-20 minutes if you bake them instead. So, total time is around 20–30 minutes, making it a quick and tasty dish to enjoy.
Step-by-Step Instructions:
1. Prepare the Meatball Mixture:
In a large bowl, gently mix the ground beef, breadcrumbs, Parmesan cheese, chopped onion, egg, minced garlic, salt, pepper, and dried herbs if you’re using them. Be careful not to overmix so the meatballs stay tender.
2. Shape and Brown the Meatballs:
Form the mixture into small meatballs about 1 inch in diameter. Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking them for about 5-7 minutes until browned on all sides. Remove them and set aside.
3. Make the Sauce and Finish Cooking:
In the same skillet, add the cranberry sauce, water or orange juice, and brown sugar if you want your sauce a bit sweeter. Stir and bring to a gentle simmer. Return the meatballs to the skillet, cover, and let them cook in the sauce for about 10 minutes until fully cooked and the sauce thickens.
Alternative Method – Baking:
If you prefer, after browning your meatballs, place them in a baking dish. Pour the cranberry sauce mixture over and bake at 375°F (190°C) for 15-20 minutes until cooked through and bubbly.
4. Serve and Garnish:
Sprinkle fresh parsley or rosemary on top before serving. These meatballs are wonderful on their own as appetizers, or served with mashed potatoes or rice for a comforting meal.
Can I Use Frozen Meatballs for This Recipe?
Yes! Just thaw the meatballs completely in the fridge overnight before cooking. Then brown them in the skillet and proceed with the cranberry sauce as usual.
Can I Make Cranberry Sauce Meatballs Ahead of Time?
Absolutely! You can prepare and cook the meatballs, then refrigerate them in the sauce for up to 2 days. Reheat gently on the stove when ready to serve.
What Can I Substitute for Breadcrumbs?
If you don’t have breadcrumbs, crushed crackers, oats, or even cooked rice work well as substitutes and help keep the meatballs tender.
How Should I Store Leftover Meatballs?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove or in the microwave, stirring occasionally for even warming.