Cranberry Meatballs
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Cranberry Meatballs that are soft, sticky, and loaded with flavor. A little sweet, a little tangy, and completely irresistible. The easiest holiday appetizer you’ll ever make.
The Best Festive Cranberry Meatballs
I’ve made a lot of meatballs in my time. Italian, Swedish, Teriyaki, Salisbury… you name it. But these Cranberry Meatballs hit differently. They’re juicy, tender, and coated in the most incredible sweet and tangy cranberry sauce that I make completely from scratch.
The meatballs stay soft inside with just the right amount of bite, and that glossy cranberry glaze clings to every inch. It’s the perfect mix of savory and sweet, and it never fails to disappear first at every party. I’ve tested more meatball recipes than I can count, and this one always comes out on top when I want something easy, festive, and guaranteed to impress.
Why You’ll Love These Cranberry Meatballs
- Juicy and tender every time. These meatballs stay perfectly soft inside thanks to grated onion, eggs, and just the right amount of breadcrumbs. No dry or tough meatballs here.
- The sauce is everything. That sweet and tangy cranberry glaze clings to each meatball and adds the perfect balance of flavor. You can use homemade cranberry sauce or your favorite store bought version.
- Make-ahead friendly. Both the meatballs and sauce can be prepared in advance, which makes them perfect for holidays or entertaining.
- Great for any occasion. They’re festive enough for Thanksgiving or Christmas, but simple enough for weeknight dinners or game day appetizers.
- Crowd approved. These always disappear first, no matter how many I make. I’ve never had leftovers last longer than a day.
Ingredients and Tips
- Ground pork: I prefer it over beef because the meatballs come out more tender and flavorful. You can mix it with ground beef or use turkey if you want something leaner.
- Breadcrumbs: Help keep the texture soft. I like panko best, but regular breadcrumbs work fine too.
- Grated onion is key: It adds moisture and flavor, and it’s better than chopped onion because it blends right into the mix.
- Eggs bind the meatballs: If yours are small, use three instead of two so the mixture holds together.
- Ketchup and Worcestershire give depth and a touch of sweetness. Don’t skip them.
- Cranberry sauce is the star: I always use my homemade version, but store bought sauce works perfectly if you’re in a rush.
- Brown sugar and lemon juice bring balance to the sauce. Adjust both depending on how sweet or tart your cranberry sauce is.
- Mix the meat gently: Overworking it makes the texture tough. Use your hands or a fork just until everything comes together.
- Test the seasoning: Cook a small piece of the mixture in a skillet and taste before shaping the rest.
- Use a cookie scoop for even meatballs and easier rolling.
- Bake, don’t fry: Baking keeps them juicy and makes cleanup a breeze.
- Toss the meatballs in the sauce right before serving so they stay glossy and saucy, not soggy.
Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper. It keeps cleanup easy and helps the meatballs brown evenly.
In a large bowl, combine the ground pork, breadcrumbs, grated onion, eggs, ketchup, Worcestershire sauce, parsley, salt, and pepper. Use your hands or a fork to mix gently until just combined. The mixture should hold together but still feel soft and slightly sticky.
Scoop and roll into medium-sized balls, about 1½ tablespoons each. You’ll get around 30 to 35. Place them on the prepared baking sheet, leaving a little space between each.
Bake for 20 to 25 minutes, or until cooked through and lightly browned. The internal temperature should reach 160°F (71°C).
While the meatballs bake, combine cranberry sauce, ketchup, brown sugar, and lemon juice in a large skillet. Stir over medium heat until the sauce comes to a gentle boil and starts to thicken slightly. Taste and adjust for sweetness or tartness.
Transfer the baked meatballs straight into the sauce. Gently toss to coat them evenly, letting them simmer for a few minutes so they soak up all that glossy cranberry glaze. Garnish with chopped parsley and serve warm.
How To Serve Them
These meatballs are great as an appetizer or as a meal over mashed potatoes or buttered noodles. Here’s how I love to serve them:
Mashed Potatoes
Jasmine Rice
Italian Roasted Mushrooms and Veggies
Arugula Salad
Frequently Asked Questions
Can I make these ahead of time?
Yes! You can bake the meatballs a day or two ahead, then store them in the fridge. When you’re ready to serve, reheat them gently in the cranberry sauce until warm and glossy.
Can I freeze them?
Absolutely. Let the baked meatballs cool completely, then freeze them in a single layer on a tray. Once solid, transfer to a freezer bag. They’ll keep for up to 2 months. Freeze the sauce separately. Reheat together on the stove or in a slow cooker.
Can I use another type of meat?
Yes. Ground beef, turkey, or even a mix of pork and beef all work well. Turkey makes them leaner, but pork adds that signature juicy texture.
Why are my meatballs tough?
They were probably overmixed or had too many breadcrumbs. Mix the meat just until everything is combined and soft. A light hand gives tender meatballs every time.
Can I keep them warm for a party?
Yes. Transfer them to a slow cooker, pour the sauce over top, and keep on Low. Give them a stir every now and then so they stay coated and saucy.
Try These Meatball Recipes Next
- Pomegranate Cocktail Meatballs
- Salisbury Steak Meatballs
- Porcupine Meatballs
- Stout Meatballs
- Crockpot Sweet and Tangy Asian Meatballs
- Firecracker Chicken Meatballs
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Cranberry Meatballs
Video
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 parsley (fresh, 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 lemon juice (freshly squeezed)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 350℉. Line a baking sheet with parchment paper. Set aside.
- In a large bowl combine all the meatball ingredients together and mix well.
- Wet your hands and form the mixture into medium size meatballs. You should end up with about 30-35 meatballs. Watch the video to see how to use a small ice cream scoop to make the meatballs.
- Transfer the meatballs to the prepared baking sheet and bake for 20 to 25 minutes or until a thermometer reads 160℉.
- While the meatballs are baking, prepare the sauce. In a large skillet add all the sauce ingredients, stir and cook over medium heat until it comes to a boil. Turn down the heat and stir in the meatballs. Cook until heated through.
- Garnish with parsley if preferred and serve warm.
Equipment
Notes
- Ground pork makes the juiciest meatballs, but a mix of pork and beef or even turkey works just as well.
- Panko breadcrumbs gives a light, tender texture. Regular breadcrumbs are fine too.
- Homemade cranberry sauce or store-bought both work. I recommend whole berry cranberry sauce.
- Taste and adjust after simmering. Add lemon juice if it’s too sweet, or a bit of sugar if it’s too tart.
- Make-ahead: Bake the meatballs, cool, and store in the fridge for up to 3 days. Warm in the sauce when ready to serve.
- Freeze cooked meatballs and sauce separately for up to 2 months. Thaw overnight and reheat on the stove.
- These stay perfect in a slow cooker on Low if you’re entertaining.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
