Cranberry Sauce Meatballs are a delightful mix of tender, juicy meatballs baked in a tangy and slightly sweet cranberry sauce. The combination of savory ground meat with the burst of cranberry flavors creates a dish that’s both comforting and a little festive. It’s like a warm hug on a plate, perfect for any time you want something simple but a bit special.
I love making these meatballs whenever I want to impress guests without spending hours in the kitchen. The cranberry sauce adds a wonderful pop of color and flavor that everyone notices – it’s unexpected but somehow just works perfectly. Plus, it’s a great way to use up any leftover cranberry sauce you might have after the holidays.
My favorite way to serve these meatballs is over a bed of fluffy rice or buttery mashed potatoes, soaking up every bit of that delicious sauce. They’re also fantastic as little appetizers at parties, always one of the first dishes to disappear. Every time I make them, I’m reminded of cozy family dinners and how such simple ingredients can come together to make something so satisfying.
Key Ingredients & Substitutions
Ground Meat: I like using a mix of ground beef and pork for juicy and flavorful meatballs. You can use all beef, turkey, or chicken if you prefer leaner options.
Bread Crumbs & Milk: These keep the meatballs tender. If you don’t have bread crumbs, crushed crackers or oats work well. Use any milk or milk alternative to moisten.
Cranberries: Fresh or frozen work equally well. For cranberry sauce, canned or store-bought is fine to save time. If you want less tartness, add a bit more brown sugar or substitute orange juice with apple juice.
Dijon Mustard: This adds a nice tang to the sauce. If you don’t have Dijon, yellow mustard or even a splash of vinegar can brighten the flavor.
How Do I Make Juicy, Flavorful Meatballs That Don’t Fall Apart?
Making perfect meatballs means mixing gently and not overworking the meat. Here’s how:
- Soak bread crumbs in milk first; this keeps meatballs moist.
- Combine ingredients lightly but thoroughly to mix flavors without packing too much.
- Shape meatballs evenly so they cook at the same rate, about 1-1½ inches wide.
- Brown meatballs in olive oil before adding sauce. This locks in juices and adds flavor.
- You can bake instead of pan-frying for a healthier option and less cleanup.
Simmer meatballs gently in the cranberry sauce at the end to soak up flavor without breaking apart. This keeps them tender and tasty every time.
Equipment You’ll Need
- Large mixing bowl – I use this to combine ingredients and shape the meatballs easily.
- Skillet or baking sheet – a skillet works well for browning, but baking is also quick and less messy.
- Medium saucepan – perfect for cooking the cranberry sauce and simmering the meatballs together.
- Cooking spoon or spatula – helps stir the cranberry sauce and turn the meatballs gently.
- Measuring cups and spoons – for accuracy with ingredients and seasonings.
Flavor Variations & Add-Ins
- Swap ground turkey or chicken for a leaner option that still stays moist.
- Add a pinch of red pepper flakes or paprika to give a little spice to the meatballs.
- Mix in chopped fresh herbs like thyme, rosemary, or sage for extra flavor.
- Use pineapple juice instead of orange juice for a sweeter, tropical twist.
Cranberry Sauce Meatballs
Ingredients You’ll Need:
For The Meatballs:
- 1 pound ground beef (or a mix of beef and pork)
- 1/2 cup bread crumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme or Italian seasoning
- 2 tablespoons fresh parsley, chopped (optional)
- 1 tablespoon olive oil (for frying or baking)
For The Cranberry Sauce:
- 1 cup fresh or frozen cranberries
- 1/2 cup cranberry sauce (can use canned or homemade)
- 1/3 cup brown sugar
- 1/3 cup orange juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon ground cinnamon (optional)
- Salt to taste
For Garnish:
- Fresh rosemary or parsley sprigs
Time Needed
This recipe takes about 15 minutes to prepare the meatball mixture and another 10 minutes to brown or bake the meatballs. While the meatballs cook, you’ll make the cranberry sauce, which takes about 10 minutes. Finally, a few minutes of simmering the meatballs in the sauce brings the flavors together. Overall, plan for about 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare The Meatball Mixture:
In a large bowl, mix the bread crumbs and milk first and let it sit for 5 minutes. This softens the bread crumbs and helps keep the meatballs tender. Then add the ground beef, egg, onion, garlic, salt, pepper, thyme or Italian seasoning, and parsley if you’re using it. Mix everything gently but completely, either with your hands or a spoon.
2. Shape and Cook The Meatballs:
Form the mixture into small meatballs, about 1 to 1 ½ inches wide. Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, turning them occasionally so they brown evenly all over and cook through in about 8-10 minutes. If you prefer, you can bake them instead at 400°F (200°C) for 15-20 minutes until browned and cooked through.
3. Make The Cranberry Sauce and Combine:
While the meatballs are cooking, combine the fresh or frozen cranberries, cranberry sauce, brown sugar, orange juice, Dijon mustard, and cinnamon if you like in a medium saucepan. Cook over medium heat, stirring sometimes, until the cranberries soften and the sauce thickens, about 10 minutes. Add the cooked meatballs to the sauce, stir to coat them well, and simmer gently for 3-5 minutes so all the flavors blend beautifully. Taste and add salt if needed.
4. Serve and Garnish:
Place the meatballs and sauce into a serving bowl. Garnish with fresh rosemary or parsley sprigs to add a fresh touch and pretty color. Serve warm as a tasty appetizer or over rice, mashed potatoes, or egg noodles for a comforting meal that’s sure to please.
Can I Use Frozen Meatballs for This Recipe?
Yes! If you’re using frozen meatballs, thaw them completely in the fridge overnight or quickly in cold water. Then, gently heat them in the cranberry sauce until warmed through to soak up the flavors.
Can I Make Cranberry Sauce Meatballs Ahead of Time?
Absolutely! Prepare and cook the meatballs and sauce separately, then combine and refrigerate for up to 2 days. Reheat slowly on the stove before serving to keep them juicy.
What Can I Substitute for Fresh Cranberries?
If fresh cranberries aren’t available, frozen ones work great without thawing first. You can also use extra canned cranberry sauce to boost the flavor and texture.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
