Cranberry Meatballs Recipe

The idea of combining cranberries with meat might seem unconventional, but it’s an old trick for adding brightness and acidity to hearty dishes. I’ve always loved how the tartness of cranberries can lift a simple meatball from ordinary to memorable. It’s a recipe that feels festive without the fuss, perfect for a cozy weekend or a casual gathering.

Why I Keep Coming Back to This Recipe

The balance of sweet, tart, and savory keeps me hooked. It’s the kind of dish that always surprises, even after years of making it. Plus, it’s flexible enough to customize—heat, herbs, or sauce—making each batch feel fresh.

Cranberry Meatballs: Ingredient Breakdown

• Ground meat: Beef or turkey work well, providing a juicy base. Use lean meat if you prefer less grease.
• Cranberry sauce: Sweet-tart and bright, it’s the star. Swap for fresh cranberries cooked down with sugar, if you like a more textured sauce.
• Breadcrumbs: Helps bind the mixture. Whole wheat or gluten-free options work just as well.
• Orange juice: Adds zing and cuts through richness. Lemon juice can be a good substitute for a more citrusy punch.
• Herbs and spices: Parsley or thyme add freshness. A pinch of cinnamon or allspice can add depth.
• Onion and garlic: Fundamental aromatics that build flavor. Shallots or leek can be interesting swaps.
• Egg: Acts as a binder. For an egg-free version, a little mashed avocado or flaxseed gel works.

Tools of the Trade for Cranberry Meatballs

• Mixing bowls: To combine and mix the ingredients thoroughly.
• Skillet: To brown the meatballs and make the sauce.
• Baking dish: To finish cooking the meatballs in the oven.
• Meat thermometer: To ensure the meatballs are cooked to safe internal temps.
• Knife and chopping board: To prep herbs, garlic, and onions.

Step-by-step guide to perfect cranberry meatballs

Step 1: Preheat your oven to 180°C (350°F).

Step 2: Mix ground meat with breadcrumbs, egg, salt, pepper, and a handful of chopped herbs.

Step 3: Form into small, even-sized balls, about the size of a golf ball.

Step 4: Heat a skillet with a splash of oil over medium heat.

Step 5: Brown the meatballs on all sides until they develop a deep, golden crust, about 8 minutes.

Step 6: Transfer the browned meatballs to a baking dish.

Step 7: In the same skillet, add chopped onions and garlic, cook until fragrant and translucent.

Step 8: Pour in cranberry sauce and a splash of orange juice, stir to combine.

Step 9: Simmer the sauce until it thickens slightly, about 5 minutes, and smells bright and fruity.

Step 10: Pour the sauce over the meatballs in the baking dish.

Step 11: Bake in the oven for 20 minutes, until the sauce bubbles and meatballs are cooked through.

Step 12: Serve hot, garnished with fresh parsley or thyme.

Cranberry Meatballs

Cranberry meatballs are tender, juicy balls of seasoned ground meat coated in a bright, tangy cranberry sauce. They are first browned in a skillet to develop a savory crust, then baked in a flavorful sauce until bubbling and caramelized. The dish offers a festive balance of sweet, tart, and savory flavors with a glossy, appetizing appearance.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground meat (beef or turkey) lean preferred
• 1/2 cup breadcrumbs whole wheat or gluten-free options work
• 1 egg acts as a binder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley or thyme
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cranberry sauce sweet-tart and bright
• 1/4 cup orange juice adds zing

Equipment

• Mixing bowls
• Skillet
• Baking Dish
• Knife and chopping board

Method

 

1. Preheat your oven to 180°C (350°F). Gather all ingredients and prepare a baking dish.
2. In a large mixing bowl, combine ground meat, breadcrumbs, egg, salt, pepper, chopped herbs, chopped onion, and minced garlic. Mix thoroughly until all ingredients are evenly incorporated; the mixture should be slightly sticky but manageable.
3. Shape the mixture into small, uniform meatballs about the size of a golf ball, placing them on a plate or tray as you go.
4. Heat a skillet over medium heat and add a splash of oil. When the oil shimmers, add the meatballs in batches, being careful not to overcrowd the pan.
5. Cook the meatballs for about 8 minutes, turning occasionally, until they develop a deep golden crust on all sides and are nearly cooked through. They should feel firm but still juicy inside.
6. Transfer the browned meatballs to a baking dish, arranging them in a single layer.
7. In the same skillet, add the chopped onion and minced garlic. Cook over medium heat for 3-4 minutes, stirring frequently, until fragrant and translucent, and the onions are starting to caramelize slightly.
8. Pour in the cranberry sauce and orange juice, stirring to combine. Bring the mixture to a gentle simmer and cook for 5 minutes until the sauce thickens slightly and smells bright and fruity.
9. Pour the sauce evenly over the meatballs in the baking dish, ensuring they are well coated.
10. Bake the dish in the preheated oven for 20 minutes, until the sauce is bubbling and the meatballs are cooked through (internal temperature should reach 165°F/74°C).
11. Remove from the oven, garnish with fresh herbs if desired, and serve hot. These meatballs are perfect with rice, pasta, or crusty bread on the side.

Notes

For a textured sauce, try cooking down fresh cranberries with sugar instead of using jarred cranberry sauce. You can also add a pinch of cinnamon or allspice for extra warmth.

Cranberry Meatballs: How to Know They’re Done

• Meatballs are firm and hold their shape when gently pressed.
• Sauce is bubbling and slightly thickened around the edges.
• Internal temperature of meatballs reaches 75°C (165°F).
• Meatballs are golden-brown on the outside, with a juicy interior.

Avoid Common Pitfalls: Mistakes and Fixes

• Starting with a cold oven.? FORGOT to preheat the oven? Reheat it quickly and finish in the oven to avoid overcooking the meatballs.
• Sauce is too thick or sticky.? DUMPED too much cranberry sauce? Thin the sauce with a splash of water or orange juice to loosen it.
• Burnt or overly crispy outside.? OVER-TORCHED the meatballs? Lower the heat and cook more gently, then finish in the oven.
• Undercooked meat inside.? FAILED to check internal temp? Use a thermometer, aim for 75°C (165°F).

These cranberry meatballs are an unexpected holiday or weeknight treat. The tartness of the cranberries cuts through the richness of the meat, creating a lively, balanced bite. Personalize with different herbs or a dash of chili for heat. Don’t be afraid to make a double batch; they tend to disappear fast, and leftovers reheat beautifully.

Olivia

Hi there! I’m Olivia Chen-Williams, a 54-year-old late-blooming cook, career coach, and the face behind Turn Around At 50 – a food blog that proves it’s never too late to start something new (even if your first attempt burns to a crisp!).