If you’re craving something that’s both cozy and bursting with flavor, you’re in for a treat with this Cranberry Meatballs Recipe. I absolutely love how these meatballs strike the perfect balance between juicy, savory pork and that sweet-tart pop of cranberry sauce. Whether you’re bringing something new to a holiday party or just want a fun dinner, this recipe has quickly become one of my favorites—and I can’t wait to share it with you!
Why You’ll Love This Recipe
- Perfect Sweet and Savory Balance: The cranberry sauce brings a lively tartness that cuts through the rich pork meatballs beautifully.
- Simple Prep, Big Flavor: You can whip this up with pantry staples and feel like a total kitchen rockstar.
- Great for Entertaining: These meatballs are a crowd-pleaser—great finger food for holiday gatherings or casual get-togethers.
- Make-Ahead Friendly: You can prep in advance and reheat without losing any flavor or juiciness.
Ingredients You’ll Need
The magic really happens when simple ingredients come together just right. I recommend using fresh, quality ground pork for juicy meatballs, and whole berry cranberry sauce for that authentic texture and tang that store-bought smooth versions just can’t match.
- Ground Pork: I love extra lean, but mixing it with a bit of beef or turkey gives a nice twist and keeps it juicy.
- Onion: Grated onion blends right into the meatballs, adding moisture and subtle sweetness.
- Panko Breadcrumbs: These create a light texture that holds the meatballs together without drying them out.
- Eggs: They act as natural binders so your meatballs stay together when baking.
- Ketchup (in both meatballs and sauce): Adds tanginess and a touch of sweetness—a surprisingly great flavor booster here.
- Worcestershire Sauce: A small splash amps up that umami depth.
- Fresh Parsley: Just a bit for fresh flavor inside and as garnish.
- Salt and Pepper: Seasoning to taste is the secret to bringing all these flavors alive.
- Cranberry Sauce: I always pick whole berry—it feels more homemade and vibrant.
- Brown Sugar & Lemon Juice (for sauce): Balances the sauce sweet and tangy perfectly.
Variations
I like to tweak this Cranberry Meatballs Recipe depending on the occasion or what’s in my pantry. Feel free to customize these little gems so they suit your taste buds perfectly—there’s so much room for creativity here.
- Turkey Meatballs: When I want something leaner, I swap pork for turkey, adding a touch more moisture with a bit of olive oil or grated zucchini.
- Spicy Kick: I’ve added a pinch of cayenne or some chopped jalapeño to the mix for a fun heat contrast against the sweetness.
- Herb Swap: Thyme or rosemary also work great in place of parsley if you want a woodsy twist.
- Make it Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers without sacrificing texture.
How to Make Cranberry Meatballs Recipe
Step 1: Mix Meatball Ingredients Gently
Start by combining your grated onion, ground pork, panko breadcrumbs, eggs, ketchup, Worcestershire sauce, parsley, and seasonings in a large bowl. I like to use my hands here because it helps to feel when everything is evenly mixed, but don’t overwork the meat—you want tender, not dense meatballs.
Step 2: Form and Bake Your Meatballs
Wet your hands before rolling the mixture into medium-sized meatballs—about the size of a golf ball. This keeps the meat from sticking. I usually grab a small ice cream scoop to get uniform size and less mess; it’s a game-changer. Place them on a parchment-lined baking sheet and bake at 350℉ for 20-25 minutes. Use a meat thermometer to ensure they reach 160℉ for safe and juicy results.
Step 3: Simmer in Cranberry Sauce for That Wow Factor
While the meatballs bake, step up your sauce game by combining cranberry sauce, ketchup, brown sugar, and lemon juice in a skillet. Bring to a boil, then simmer and add the cooked meatballs in to coat them well. Let everything bubble together for a few minutes until heated through and thickened slightly. This step really ties the flavors and textures together in a lovely glaze.
Pro Tips for Making Cranberry Meatballs Recipe
- Keep Hands Wet: Wetting your hands before shaping keeps meat from sticking and creates perfectly round balls every time.
- Don’t Skip the Thermometer: I’ve learned that checking for that 160℉ mark guarantees perfectly cooked meatballs without drying them out.
- Taste the Sauce: After simmering, adjust sweetness or acidity with a bit more lemon juice or brown sugar—it makes a noticeable difference.
- Avoid Overmixing: Mixing the meat too much can make your meatballs tough; gentle folding is the way to go.
How to Serve Cranberry Meatballs Recipe
Garnishes
I always sprinkle fresh chopped parsley over the finished meatballs—it brightens the earthy flavors and adds a lovely pop of color. Sometimes I toss on a few extra whole cranberries if I’m feeling festive.
Side Dishes
These meatballs pair beautifully with buttery mashed potatoes or creamy polenta to soak up all that cranberry glaze. I also love serving them with a simple green salad or roasted root vegetables for balance.
Creative Ways to Present
If you want to wow guests, try serving these Cranberry Meatballs Recipe as bite-sized appetizers on toothpicks, arranged on a festive platter with sprigs of rosemary or pine needles. Kids love them as sliders on mini buns too!
Make Ahead and Storage
Storing Leftovers
I store leftover meatballs in an airtight container in the fridge for up to three days. I like to keep the meatballs and cranberry sauce separate until reheating to keep textures fresh.
Freezing
When I make extras, I freeze cooked meatballs and sauce separately in freezer-safe bags or containers for up to two months. This way, I can thaw them overnight and quickly reheat when I need a hassle-free meal.
Reheating
To reheat, I gently warm the meatballs in the sauce on the stove over low heat until heated through. This keeps everything moist and tasty without drying out the meatballs like microwaving sometimes does.
FAQs
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Can I use ground beef instead of pork for this Cranberry Meatballs Recipe?
Absolutely! While ground pork gives the juiciest texture, you can substitute ground beef or a mix of beef and pork. Just look for lean ground beef to avoid excess grease, and keep an eye on seasoning since beef has a stronger flavor.
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Is it better to bake or fry the meatballs?
Baking is my preferred method because it’s hands-off and produces evenly cooked meatballs without added oil. Frying can add crispness but can be messier and less consistent. Baking also makes the recipe easier to scale for entertaining.
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What type of cranberry sauce works best?
I recommend using whole berry cranberry sauce, whether homemade or store-bought. The texture adds a nice contrast and more authentic flavor than smooth variants. You can adjust the sweetness with brown sugar and lemon juice in the sauce to suit your taste.
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Can I prepare this recipe ahead of time for a party?
Yes! You can bake the meatballs a day or two ahead and refrigerate them, then warm them in the sauce when ready to serve. They also freeze well if you want to prepare them even earlier.
Final Thoughts
This Cranberry Meatballs Recipe feels like one of those special dishes you’ll want to keep on hand for any festive occasion or cozy night in. I love how approachable it is—nothing fancy, but every bite bursts with flavor that gets your family or friends asking for seconds. Give it a go, and I’m sure you’ll be as hooked as I am. Happy cooking!
Print
Cranberry Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
Delicious and juicy cranberry meatballs baked to perfection and simmered in a sweet and tangy cranberry sauce, perfect for holiday gatherings or a flavorful appetizer.
Ingredients
Meatballs
- 1 small onion, grated or finely chopped
- 1 ½ pound ground pork, extra lean
- 1 cup breadcrumbs, such as Panko
- 2 large eggs
- ⅓ cup ketchup
- 2 tablespoons Worcestershire sauce
- ¼ cup fresh parsley, chopped
- ½ teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
Sauce
- 2 cups cranberry sauce, homemade or store bought
- 1 cup ketchup
- 3 tablespoons brown sugar, packed
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350℉ and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Meatball Ingredients: In a large bowl, combine the grated onion, ground pork, breadcrumbs, eggs, ketchup, Worcestershire sauce, chopped parsley, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Wet your hands to prevent sticking and shape the mixture into medium-sized meatballs. Use a small ice cream scoop if desired for even sizing. You should get about 30-35 meatballs.
- Bake Meatballs: Place the meatballs evenly spaced on the prepared baking sheet. Bake in the preheated oven for 20 to 25 minutes, or until an internal thermometer reads 160℉, ensuring they are fully cooked.
- Prepare Sauce: While the meatballs bake, combine cranberry sauce, ketchup, brown sugar, and lemon juice in a large skillet. Stir the ingredients and cook over medium heat until the sauce comes to a gentle boil.
- Simmer Meatballs in Sauce: Reduce the heat, add the baked meatballs to the skillet, and stir gently to coat them well. Cook for a few minutes until the meatballs are heated through and the sauce thickens slightly.
- Serve: Garnish with additional chopped parsley if desired and serve the cranberry meatballs warm, perfect as a festive appetizer or main dish.
Notes
- Ground pork produces juicy meatballs, but you can substitute or mix with ground beef or turkey as preferred.
- Panko breadcrumbs provide a light and tender texture; regular breadcrumbs can be used alternatively.
- Both homemade and store-bought whole berry cranberry sauces work well; adjust to taste after simmering for desired sweetness or tartness by adding lemon juice or sugar.
- Make-ahead tip: Bake meatballs, cool, and refrigerate for up to 3 days. Reheat in sauce before serving.
- Freeze cooked meatballs and sauce separately for up to 2 months; thaw overnight and reheat on the stove for best results.
- This dish stays perfect on Low in a slow cooker when entertaining guests.
Nutrition
- Serving Size: 1 cup (about 4-5 meatballs with sauce)
- Calories: 320
- Sugar: 12g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 22g
- Cholesterol: 110mg
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