Go Back

Cranberry Meatballs

Cranberry meatballs are bite-sized, tender meatballs coated in a tangy, sweet-tart cranberry glaze. They’re baked until golden and then tossed in a simmered cranberry sauce, resulting in a glossy, flavorful dish with a bright, festive appearance. Perfect as an appetizer or main course, they balance savory richness with a vibrant fruitiness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or turkey/chicken for leaner option
  • 1/2 cup breadcrumbs helps bind the meatballs
  • 1 large egg acts as a binder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 12 oz bag fresh cranberries or frozen if out of season
  • 1 tbsp orange zest brightens the sauce
  • 1/2 cup sugar balances tartness
  • 1/4 cup water to help simmer the cranberries
  • fresh herbs thyme or parsley for garnish

Equipment

  • Baking sheet
  • Mixing bowls
  • Saucepan
  • Meatball scoop or spoon
  • Kitchen thermometer

Method
 

  1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground beef, breadcrumbs, egg, salt, and pepper. Mix gently until just combined, being careful not to overwork the meat.
  3. Shape the mixture into 1.5-inch meatballs using a meatball scoop or your hands, and place them evenly spaced on the prepared baking sheet.
  4. Bake the meatballs for 20-25 minutes, until they are browned and cooked through. You’ll hear a gentle sizzle and see a nice golden crust forming.
  5. While the meatballs bake, combine cranberries, orange zest, sugar, and water in a saucepan. Bring to a gentle simmer over medium heat, listening for the cranberries to start popping.
  6. Continue simmering for about 10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens to a glossy, jam-like consistency with a vibrant red color.
  7. Remove the meatballs from the oven and transfer them to a large mixing bowl or serving dish.
  8. Pour the warm cranberry sauce over the meatballs, tossing gently to coat each piece evenly in the glossy, tangy glaze.
  9. Garnish with freshly chopped thyme or parsley for a pop of color and fresh aroma.
  10. Serve immediately while warm, enjoying the burst of fruity tartness balanced with savory meatiness. Perfect as an appetizer or a festive main dish.

Notes

Feel free to adjust the sweetness or tartness by adding more sugar or cranberries. For a smoother sauce, blend the cranberries after simmering. These meatballs can be made ahead and reheated gently before serving.