These cranberry meatballs are simple to prepare yet taste impressive. The sauce comes together quickly with just a few ingredients, creating a rich coating that complements the savory meat perfectly.
They’re also incredibly versatile. Serve them as party appetizers with toothpicks, spoon them over rice or mashed potatoes for dinner, or keep them warm in a slow cooker for gatherings. Plus, they can be made ahead of time and freeze beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the meatballs: 1 pound ground beef ½ cup breadcrumbs 1 large egg ¼ cup milk 1 teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon salt ¼ teaspoon black pepper
For the cranberry sauce: 1 cup whole berry cranberry sauce ½ cup chili sauce 2 tablespoons brown sugar 1 tablespoon lemon juice
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground beef, breadcrumbs, egg, milk, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined.
Form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
Bake for 15–18 minutes, or until fully cooked and lightly browned.
While the meatballs bake, combine cranberry sauce, chili sauce, brown sugar, and lemon juice in a saucepan over medium heat.
Stir until the sauce is smooth and heated through.
Add the cooked meatballs to the saucepan and gently toss to coat in the sauce.
Simmer for 5–10 minutes to allow the flavors to meld.
Use ground turkey or chicken for a lighter version. Add a pinch of red pepper flakes for a hint of heat. Substitute barbecue sauce for chili sauce for a smokier flavor. Cook the meatballs in a slow cooker after baking and keep warm for serving. Add finely chopped onion to the meat mixture for extra flavor.
Storage/Reheating
Store leftover cranberry meatballs in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium-low heat until heated through, or microwave in short intervals, stirring occasionally.
These meatballs also freeze well. Freeze cooked meatballs with sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
FAQs
Can I use frozen meatballs?
Yes, store-bought frozen meatballs work well. Simply heat them according to package instructions and toss in the sauce.
What type of cranberry sauce should I use?
Whole berry cranberry sauce provides the best texture, but jellied cranberry sauce can also be used.
Are cranberry meatballs spicy?
They are mildly sweet and tangy, not spicy. You can add heat if desired.
Can I make them ahead of time?
Yes, prepare the meatballs and sauce ahead and reheat before serving.
Can I cook them in a slow cooker from start to finish?
Yes, you can cook raw meatballs in the slow cooker on low for 4–5 hours, but baking first gives better texture.
What can I serve with cranberry meatballs?
They pair well with rice, mashed potatoes, egg noodles, or served alone as appetizers.
How do I keep the meatballs tender?
Avoid overmixing the meat mixture and do not overbake.
Can I double the recipe?
Yes, simply double all ingredients and adjust cooking time as needed.
Can I use homemade cranberry sauce?
Absolutely. Homemade sauce adds a fresh, vibrant flavor.
How do I prevent the meatballs from falling apart?
Ensure the mixture includes enough egg and breadcrumbs to bind everything together.
Conclusion
Cranberry meatballs are a deliciously sweet and savory dish that’s perfect for entertaining or everyday meals. With tender meatballs coated in a rich, tangy sauce, this easy recipe delivers big flavor with minimal effort. Once you try them, they’re sure to become a staple at your gatherings and family dinners.
These Cranberry Meatballs are tender, juicy, and coated in a sweet and savory cranberry sauce that’s perfect for holidays, potlucks, or easy weeknight dinners. Made with simple ingredients and ready in under 40 minutes, this classic appetizer recipe delivers bold flavor with minimal effort.
Ingredients
For the Meatballs:
1 pound ground beef
½ cup breadcrumbs
1 large egg
¼ cup milk
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
For the Cranberry Sauce:
1 cup whole berry cranberry sauce
½ cup chili sauce
2 tablespoons brown sugar
1 tablespoon lemon juice
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, gently mix ground beef, breadcrumbs, egg, milk, garlic powder, onion powder, salt, and black pepper until just combined.
Shape into 1-inch meatballs and place on prepared baking sheet.
Bake for 15–18 minutes, until fully cooked and lightly browned.
Meanwhile, combine cranberry sauce, chili sauce, brown sugar, and lemon juice in a saucepan over medium heat.
Stir until smooth and heated through.
Add baked meatballs to the saucepan and gently toss to coat.
Simmer for 5–10 minutes to allow flavors to meld.
Serve warm.
Notes
Avoid overmixing to keep meatballs tender.Baking before simmering helps maintain structure and prevents falling apart.Can be transferred to a slow cooker on warm for serving at gatherings.Easily doubles for larger crowds.
