Cranberry Meatballs Recipe

A crowd-pleasing cranberry meatballs recipe combining juicy, seasoned meatballs with a glossy sweet-tart cranberry glaze — perfect for holiday appetizers or a comforting weeknight dinner.

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Course: Appetizer

Cuisine: American

Keyword: cranberry meatballs, holiday appetizers, cranberry glaze, party meatballs, sweet and tangy meatballs

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings (about 16–20 meatballs)

Calories: 420kcal

Ingredients

1 lb 450 g ground beef (or mix pork and beef)
1/2 cup breadcrumbs
1/4 cup milk
1 large egg
1/4 cup finely chopped onion
1 clove garlic minced
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried thyme or rosemary
2 tbsp olive oil for frying
1 cup cranberry sauce jarred or homemade
1/3 cup ketchup
2 tbsp brown sugar or maple syrup
1 tbsp apple cider vinegar or lemon juice
1/4 cup water or chicken stock
Optional: pinch of red pepper flakes

Instructions

In a bowl combine breadcrumbs and milk; let soak 5 minutes until softened.
Add ground meat, egg, chopped onion, minced garlic, salt, pepper, and dried herbs; mix gently until just combined.
Shape mixture into 16–20 even meatballs using wet hands for easier shaping.
Heat olive oil in a large skillet over medium heat until shimmering.
Brown meatballs in batches, turning to color all sides, about 6–8 minutes total; remove to a plate.
In the same skillet combine cranberry sauce, ketchup, brown sugar, vinegar, and water; stir to smooth.
Bring sauce to a gentle simmer and scrape any browned bits from the pan for flavor.
Return meatballs to the skillet, nestling them into the sauce evenly.
Cover and simmer on low for 12–15 minutes until meatballs are cooked through and sauce thickens.
Uncover and simmer 2–3 more minutes to glaze meatballs; adjust seasoning with salt, pepper, or a splash of vinegar. Transfer to a serving dish and garnish if desired.

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