Save These sweet and savory cranberry meatballs always bring a festive twist to our table, whether I am hosting a holiday party or offering comfort food on a weeknight. Juicy and tender, the meatballs are bathed in a tangy cranberry sauce that hits just the right note between sweet and spicy. Every bite tastes nostalgic and a little bit celebratory.
I tried this recipe on a whim for a winter potluck years ago and it disappeared so fast. Now it is a request at every family get-together. The leftovers, if there ever are any, taste even better the next day.
Ingredients
- Ground beef: brings juiciness and savory flavor
- Ground pork: creates richness and keeps the meatballs tender
- Breadcrumbs: help bind and add softness look for fresh or homemade if possible
- Finely chopped onion: adds moisture and a subtle sweet bite
- Garlic: gives a warm and aromatic depth use fresh for best flavor
- Egg: acts as the glue holding it all together choose a large egg for the right ratio
- Milk: ensures a moist meatball whole milk is best but any kind works
- Salt: brings the flavors forward use kosher salt for even seasoning
- Black pepper: adds a gentle background heat grind fresh if you can
- Ground allspice: infuses a subtle warmth optional but makes the flavors pop
- Fresh parsley: adds brightness and color pick plump leaves without wilting
- Jellied cranberry sauce: is the sweet tangy base of your sauce look for one with whole berries for extra texture
- Chili sauce: brings mild spice and body check for brands with minimal additives
- Brown sugar: gently deepens sweetness use dark brown for more complexity
- Apple cider vinegar: sharpens and balances the sweetness pick a bottle with the mother for bonus tang
- Worcestershire sauce: gives that delicious savory undertone
- Cayenne pepper: is optional but can take the spice up a notch use fresh or swap with a splash of hot sauce
Instructions
- Preheat the oven:
- Set your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius and line a baking sheet with parchment paper to prevent sticking and make cleanup quick
- Make the meatball mixture:
- In a large bowl combine the ground beef and pork with breadcrumbs onion garlic egg milk salt pepper allspice if you want extra warmth and chopped parsley. Use your hands or a fork to mix until everything is just combined. Overmixing makes meatballs tough so stop as soon as you can no dry spots remain
- Shape the meatballs:
- Pinch off pieces of the mixture and gently roll into balls that are about one inch across. Aim for uniform size so each meatball cooks at the same rate. Space them evenly on the prepared baking sheet
- Bake until golden:
- Transfer the sheet to the oven and bake for fifteen to eighteen minutes. Check that the meatballs look browned and are cooked through use a meat thermometer to check for a temp of at least one hundred sixty degrees Fahrenheit if you want to be sure
- Prepare the cranberry sauce:
- While the meatballs bake place the cranberry sauce chili sauce brown sugar apple cider vinegar Worcestershire sauce and a pinch of cayenne pepper in a large saucepan. Warm over medium heat stirring occasionally until the sauce is fully smooth glossy and starting to bubble. This should take about five minutes
- Coat the meatballs:
- When the meatballs are ready add them carefully to the pot of warm sauce. Stir gently to coat every meatball evenly and let them simmer on low heat for seven to ten minutes. This allows the flavors to really meld together and the sauce to cling to every side
- Serve:
- Spoon the saucy meatballs onto a platter and serve warm. They work great with toothpicks as appetizers or you can plate them over rice or noodles for a full meal
Save What always gets me is how the cranberry sauce transforms everything. My kids are picky eaters but the sweet and tangy glaze grabs their attention and makes these a repeat request especially at holiday parties.
Storage Tips
Store any leftovers in an airtight container in the fridge for three to four days. The flavor only gets better as they sit and the sauce thickens up a bit. When reheating I like to add a splash of water or broth so the sauce stays glossy and does not scorch. For longer storage let the meatballs and sauce cool completely and stash them together or separate in freezer bags. Freeze for up to two months. Defrost in the fridge and reheat gently on the stove or in the microwave.
Ingredient Substitutions
You can swap ground pork for ground turkey or chicken for a lighter version and the results stay juicy. Out of breadcrumbs Try crushed crackers rolled oats or even cooked quinoa. I have used both regular and gluten free options with success. For the allspice if you want a less warming flavor use a tiny pinch of cinnamon and nutmeg.
Serving Suggestions
Set these out with toothpicks as finger food at parties. Arrange on a pretty platter and sprinkle with fresh parsley or even a bit of orange zest. As a main course serve the meatballs and sauce over hot buttered noodles or fluffy rice. I have even used them to top baked sweet potatoes for a surprisingly good combo.
Cultural and Holiday Moments
Cranberry and spice are classic American holiday flavors and this dish brings that spirit to the table with minimal effort. The tradition started in our house when I needed a nibbler to fill a buffet and they quickly became essential at winter gatherings. The sauce was originally a trick from my grandma who would use up leftover cranberry sauce from Thanksgiving to jazz up all kinds of meat dishes.
Seasonal Adaptations
Try swapping in whole berry cranberry sauce for more texture especially if you can find fresh cranberries in the fall Add a tablespoon of grated orange zest to the sauce for a brighter citrus kick For a summertime version lighten up with ground turkey and serve with a cool cucumber salad
Success Stories
I once made a double batch for a holiday potluck not knowing what to expect and they vanished within twenty minutes. Several guests asked for the recipe before dessert was served. The best part is the sauce recipe works beautifully with cocktail sausages or even roasted chicken wings. Feel free to experiment and make it your own.
Freezer Meal Conversion
Shape and bake the meatballs ahead of time then freeze them on a tray before combining with the sauce. Simply whisk together the sauce while you reheat the meatballs then simmer them together just before serving. This trick has saved me on many busy nights when I need a festive meal in a hurry.
Save Enjoy making these cranberry meatballs for your own gatherings. They never fail to bring smiles and requests for seconds.
Recipe Questions & Answers
- → How do I keep meatballs tender?
Avoid overmixing the meat mixture and bake just until cooked through for juicy texture.
- → Can I use turkey instead of pork?
Yes, substituting ground turkey or chicken is possible for a lighter option without losing flavor.
- → Do I need jellied cranberry sauce?
Jellied cranberry sauce gives the dish its classic sweet-tart character. Homemade or canned both work.
- → Is this suitable for advance prep?
Prepare meatballs and sauce separately ahead of time. Combine and reheat just before serving for freshness.
- → How do I serve this for parties?
Serve warm with toothpicks for appetizers or spooned over rice as a festive main dish.
- → How spicy is the sauce?
The level of heat depends on cayenne. Adjust the amount or add hot sauce to increase spiciness.