These Sweet and Savory Cranberry Meatballs are a little bundle of deliciousness that combines tender meatballs with a glossy, tangy cranberry sauce. The cranberry adds just the right touch of sweetness to balance the savory flavors, making them perfect for parties or a cozy family dinner. They’re bite-sized and packed with flavor, so everyone tends to go back for more.
I love making these meatballs whenever I want an easy appetizer that feels special without a lot of fuss. The cranberry sauce is simple to whip up with just a few ingredients, and it coats the meatballs so well. I always find myself sneaking tastes while I’m cooking, and the mix of sweet and savory keeps me coming back. It’s also a great way to brighten up regular meatballs with a festive twist.
My favorite way to serve these is over a bed of fluffy rice or alongside some crusty bread to soak up all that tasty sauce. They also make a wonderful finger food at holiday gatherings or game nights. If you want to make things extra easy, you can bake the meatballs in the sauce right on a sheet pan—less cleanup and just as tasty! These meatballs always bring a little cheer to the table, no matter the occasion.
Key Ingredients & Substitutions
Ground Meat: I like using a mix of beef and pork for juicy, flavorful meatballs. You can swap with ground turkey or chicken for a lighter option, but be gentle when mixing to keep them tender.
Breadcrumbs: These give structure and keep the meatballs soft. If you need gluten-free, try gluten-free breadcrumbs or crushed oats.
Parmesan Cheese: Adds a nice salty depth. If you’re vegan or allergic, nutritional yeast is a good substitute to keep that umami flavor.
Cranberries: Fresh or frozen both work fine. Frozen cranberries are easier to find year-round and still deliver that bright tartness.
Orange Juice & Vinegar: The orange juice adds sweetness and acidity, balancing the tang of cranberries. If you don’t have orange juice, apple juice or even lemon juice with a pinch of sugar works well.
How Do I Make Meatballs Tender and Not Dry?
Getting meatballs tender means not overworking the meat and adding moisture. Here’s how I do it:
- Mix ingredients gently until just combined. Over-mixing makes meatballs tough.
- Use a mix of meat and some milk-soaked breadcrumbs. Milk adds moisture while breadcrumbs hold it.
- Don’t make meatballs too big—small ones cook evenly and stay juicy.
- Cook on medium heat to brown outside without drying the inside. Turn carefully to keep their shape.
Following these tips keeps your meatballs soft inside and perfect with the tangy cranberry sauce.
Equipment You’ll Need
- Large mixing bowl – makes it easy to combine meatball ingredients without a mess.
- Large skillet or frying pan – perfect for browning meatballs evenly and cooking the cranberry sauce right after.
- Wooden spoon or spatula – lets you stir the sauce and turn meatballs gently without scratching your pan.
- Measuring cups and spoons – to keep your sauce and meatball seasonings just right.
- Slotted spoon or tongs – helps you lift meatballs out without breaking them.
Flavor Variations & Add-Ins
- Use ground turkey or chicken for a lighter meatball that still pairs beautifully with the cranberry sauce.
- Add chopped fresh thyme or sage to the meat for a woodsy, herbal note that matches well with cranberries.
- Mix in finely chopped walnuts or pecans for a little crunch inside the meatballs.
- Stir in some grated orange zest into the sauce to boost the citrus flavor and brighten the dish.
Sweet and Savory Cranberry Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried Italian seasoning (optional)
- 2 tbsp olive oil (for frying)
For the Cranberry Sauce:
- 12 oz (340g) fresh or frozen cranberries
- 3/4 cup sugar
- 1/2 cup water
- 1/4 cup orange juice
- 1 tbsp balsamic vinegar or apple cider vinegar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- Pinch of salt
For Garnish:
- Fresh rosemary or parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the meatballs and sauce, around 10 minutes to cook the sauce, and 10 minutes to brown the meatballs. Overall, expect about 35-40 minutes from start to finish. It’s a quick and delicious dish that’s well worth the effort!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, gently mix ground beef, breadcrumbs, Parmesan cheese, chopped onion, minced garlic, egg, milk, salt, pepper, and Italian seasoning until just combined. Be careful not to overmix to keep the meatballs tender. Shape the mixture into small, bite-sized meatballs, about 1 inch in diameter.
2. Cook the Meatballs:
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches to avoid overcrowding. Cook, turning occasionally, until they are browned on all sides and cooked through—this should take about 8-10 minutes. Remove the meatballs from the skillet and set aside.
3. Make the Cranberry Sauce:
In the same skillet (or a separate saucepan), combine the cranberries, sugar, water, orange juice, balsamic vinegar, cinnamon, ginger, and a pinch of salt. Bring to a simmer over medium heat. Cook, stirring occasionally, until the cranberries burst and the sauce thickens, about 10-12 minutes.
4. Combine Meatballs and Sauce:
Return the cooked meatballs to the skillet with the cranberry sauce. Gently toss to coat them evenly in the sauce. Let them simmer together for another 2-3 minutes so the flavors blend beautifully.
5. Serve and Garnish:
Transfer the meatballs to a serving dish. Sprinkle chopped fresh rosemary or parsley over the top for a fresh, colorful touch. These meatballs are delicious on their own as an appetizer or served warm over rice or mashed potatoes for a filling meal.
Can I Use Frozen Cranberries for the Sauce?
Yes, frozen cranberries work perfectly! Just add them straight to the sauce without thawing. They may take a minute or two longer to burst and cook down, but the flavor stays vibrant.
Can I Make These Meatballs Ahead of Time?
Absolutely! You can prepare and cook the meatballs a day in advance. Store them separately from the sauce in the fridge, then reheat both together gently on the stovetop before serving.
How Should I Store Leftovers?
Place leftover meatballs and sauce in an airtight container and refrigerate for up to 3 days. Reheat in a saucepan over low heat, stirring occasionally until warmed through.
Can I Bake the Meatballs Instead of Frying?
Yes! Arrange meatballs on a baking sheet lined with parchment and bake at 400°F (200°C) for 15-20 minutes until cooked through. Then toss with the cranberry sauce as instructed.
