Cranberry Meatballs Recipe

If you’re on the hunt for a dish that’s bursting with flavor yet incredibly simple to make, this Cranberry Meatballs Recipe is going to be your new go-to. I absolutely love how the tart cranberry sauce perfectly balances the juicy, tender meatballs, making it a crowd-pleaser every single time. Whether it’s for a cozy family dinner or a holiday appetizer, you’ll find that this recipe brings warmth and a little festive flair to your table.

this Recipe

Ingredients You’ll Need

The beauty of this Cranberry Meatballs Recipe is in the simple, wholesome ingredients that come together to create a deliciously balanced dish. Here’s the scoop on what you’ll want to pick up at the store and how to think about each ingredient’s role.

• Ground pork: I recommend extra lean for juicy but not greasy meatballs – it’s the star of the show here.
• Small onion: Grated or finely chopped to blend smoothly without big chunks, adding a gentle sweetness.
• Breadcrumbs (preferably Panko): They keep the texture light and tender; you can use regular breadcrumbs but Panko is my favorite.
• Eggs: These bind everything together so your meatballs hold their shape perfectly.
• Ketchup: Adds a mild tang and sweetness right into both the meat and the sauce.
• Worcestershire sauce: Just a splash amps up the umami for depth of flavor.
• Fresh parsley: Brightens the meatballs and adds a fresh herbal note.
• Salt and pepper: Essential for seasoning—adjust to your taste.
• Cranberry sauce: For the sauce, I love using whole berry for texture and a punch of tartness, either homemade or store-bought works.
• Brown sugar and lemon juice: They balance sweetness and tartness in the sauce to your liking.

Variations

I love that this Cranberry Meatballs Recipe is so adaptable. Over time, I’ve tried a few tweaks that make it work for different tastes and occasions, and you can easily do the same to make it your own.

• Meat substitutes: Mixing ground beef or turkey with pork works great – turkey keeps it lighter, beef makes it heartier.
• Spice it up: Adding a pinch of cayenne pepper or a dash of smoked paprika in the meatball mix gave my family a fun twist.
• Gluten-free option: Swap breadcrumbs for almond flour or gluten-free crumbs and use gluten-free Worcestershire sauce.
• Make it vegetarian: I once tested lentil-based “meatballs” with the same cranberry sauce – surprisingly good as a plant-based option!

How to Make Cranberry Meatballs Recipe

Step 1: Mix It Up

Start by combining your grated onion, ground pork, breadcrumbs, eggs, ketchup, Worcestershire sauce, fresh parsley, salt, and pepper in a large mixing bowl. I like to use my hands here – it helps me feel when everything is evenly combined without overmixing. Overworking the meat can make your meatballs tough, and that’s the last thing you want!

Step 2: Shape Your Meatballs

Wet your hands before forming the meat mixture into medium-sized meatballs—this little trick keeps the meat from sticking to your fingers. I use a small ice cream scoop to keep them uniform—that way they cook evenly, and you get that perfect bite size. This batch yields about 30 to 35 meatballs, perfect for sharing.

Step 3: Bake to Perfection

Place the meatballs on a parchment-lined baking sheet and pop them into your preheated 350℉ oven. Bake for 20 to 25 minutes until they reach an internal temperature of 160℉. I always use a meat thermometer to be sure—nothing beats that reassurance they are perfectly cooked but still juicy inside.

Step 4: Prepare the Sauce

While the meatballs bake, mix together the cranberry sauce, ketchup, brown sugar, and freshly squeezed lemon juice in a skillet over medium heat. Bring the sauce to a boil and then lower the heat. Once the meatballs come out of the oven, toss them gently into this tangy-sweet sauce, and let everything simmer just for a few minutes until heated through.

How to Serve Cranberry Meatballs Recipe

Garnishes

I always garnish these meatballs with a fresh sprinkle of chopped parsley—it adds a pop of color and a mild herbal freshness that complements the cranberry sauce beautifully. Sometimes I throw on a few lemon zest curls too, just for brightness and visual charm.

Side Dishes

These cranberry meatballs pair wonderfully with creamy mashed potatoes or a simple buttered egg noodle. For a lighter option, I like serving them alongside roasted Brussels sprouts or a crisp green salad dressed with a lemon vinaigrette to cut through the richness.

Creative Ways to Present

For special occasions, I’ve served the meatballs on a festive platter with toothpicks for easy grabbing and surrounded by fresh cranberries and sprigs of rosemary for that seasonal vibe. They’re also fantastic piled atop a bed of creamy polenta or even inside slider buns for a fun party appetizer.

Make Ahead and Storage

Storing Leftovers

Leftovers? I store my cooked meatballs in an airtight container in the fridge for up to 3 days. When I’m ready to eat them again, reheating gently in the cranberry sauce on the stove keeps them moist and flavorful instead of drying out in the microwave.

Freezing

I freeze the meatballs and sauce separately in freezer-safe containers. This way, I can thaw just the right amount overnight in the fridge. When reheated on the stove, they taste almost like fresh. It’s such a lifesaver for busy weeks or unexpected guests!

Reheating

My favorite way to reheat leftover cranberry meatballs is low and slow on the stovetop with the sauce—this preserves the texture and keeps the flavors vibrant. If short on time, the microwave works too but cover the dish to lock in moisture and stop any drying out.

FAQs

Final Thoughts

This Cranberry Meatballs Recipe has become a staple in my kitchen because it brings together comfort and festive flavors effortlessly. Every time I serve these, my family raves about that perfect sweet-tart sauce paired with juicy meatballs. I’m confident you’ll enjoy making and sharing these just as much as I do. Give this one a try—I promise it will become a favorite in your repertoire too.

Print