Cranberry Meatballs
These tender Cranberry Meatballs are coated in a tangy-sweet cranberry sauce that’s bursting with holiday flavor! Perfect for Christmas dinners, Thanksgiving parties, or cozy winter nights — they’re easy to make, freezer-friendly, and always a crowd-pleaser.
Ingredients
- For the Meatballs:
- 1 lb ground beef or turkey, or combo
- ½ cup breadcrumbs or panko
- 1 egg
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning optional
- For the Cranberry Sauce:
- 1½ cups fresh or frozen cranberries
- ½ cup sugar or honey
- ½ cup orange juice plus zest, optional
- 1 tbsp balsamic vinegar optional, adds depth
- ¼ tsp cinnamon or nutmeg optional
- Optional Garnish:
- Fresh parsley or cilantro
- Extra cranberry sauce
Instructions
- Step 1 – Make the Meatballs:
- Preheat oven to 375°F (190°C).
- In a large bowl, mix ground meat, breadcrumbs, egg, onion, garlic, and seasonings until just combined.
- Shape into 1-inch balls and place on a greased baking sheet.
- Step 2 – Bake or Cook:
- Bake: 20–25 minutes until browned and cooked through.
- Pan-Fry: Brown on all sides in a skillet until fully cooked.
- Slow Cooker: Add raw meatballs and cook on low 4 hrs or high 2 hrs.
- Step 3 – Make the Cranberry Sauce:
- In a saucepan, combine cranberries, sugar, and orange juice.
- Simmer over medium heat for 10–15 minutes, until the berries burst and sauce thickens.
- Stir in optional spices or vinegar.
- Step 4 – Combine:
- Toss the cooked meatballs in cranberry sauce.
- Simmer together 5 minutes for flavors to meld.
- Step 5 – Serve:
- Serve warm with fresh herbs or extra sauce.
- Perfect as an appetizer or main dish over rice or mashed potatoes.
Notes
- Don’t overmix the meat — keeps them tender.
- Combine beef for extra juiciness.
- For a sweet & spicy twist, add chili flakes or ginger to the sauce.
- Keep warm in a slow cooker for parties.