Cranberry Meatballs: An Incredibly Easy Recipe

Okay, grab a cup of coffee, pull up a chair, and let’s chat about something that’s been a total game-changer in my kitchen: Cranberry Meatballs.

I remember the first time I made these. It was a frantic holiday season, and I was scrambling for an appetizer that wasn’t the same old cheese and crackers. I stumbled upon a recipe online, and honestly, it looked a little… odd. Cranberries and meatballs? But desperation, as they say, is the mother of invention. I gave it a whirl, and let me tell you, the first bite was a revelation. The sweet and tart cranberry sauce meatballs perfectly complemented the savory meat. It was an explosion of flavor!

My biggest struggle at the beginning was getting the sauce just right. I kept ending up with either a runny mess or something so thick it was practically glue. The “aha” moment came when I realized the importance of simmering it low and slow, allowing the flavors to meld together beautifully. Now, it’s one of my absolute go-to dishes!

Now, this isn’t just any appetizer; it’s a lifesaver on busy weeknights. I often make a big batch of these Holiday meatballs on the weekend, and then we can enjoy them throughout the week in various ways – as a main course over rice, as appetizer meatballs at a potluck, or even as a quick and easy snack. Trust me, these Cranberry Meatballs are adaptable! As a mom with two active kiddos, finding recipes that are both delicious and versatile is essential.

Honestly, these have become such a staple, I even tweaked my sesame ginger chicken meatballs with sweet chili glaze recipe, inspired by the sweet and savory goodness of these Cranberry Meatballs, because I am all about options for quick and easy dinners.

I want you to know that I totally get the feeling of staring into your pantry and thinking, “What on earth am I going to make?” It’s overwhelming! But that’s why I love sharing recipes like this one. It’s simple, it’s delicious, and it’s something the whole family will enjoy. Plus, it’s perfect for parties! Can’t go wrong with Party meatballs! I love finding simple recipes, like these Cranberry Meatballs.

So, are you ready to give these a try? I promise, you won’t regret it. Let’s get cooking!

What You’ll Need for This Cranberry Meatballs

Alright, let’s gather our ingredients. I always say that having everything prepped and ready to go makes the cooking process so much smoother.

• 1 pound ground beef: I always use lean ground beef (85/15) for my Cranberry Meatballs. It gives them a nice flavor without being too greasy.
• 1/2 cup breadcrumbs: Plain breadcrumbs work best, but Italian seasoned will work just fine if you like them with a little kick
• 1/4 cup finely chopped onion: I prefer yellow onion, but you can use white or even shallots for a milder flavor in these Cranberry Meatballs.
• 1 egg, beaten: This helps bind the meatballs together.
• 1/4 teaspoon garlic powder: Because everything is better with garlic!
• Salt and pepper to taste: Don’t be shy with the seasoning!
• 1 (14-ounce) can cranberry sauce: This is the star of the show! I usually use whole berry cranberry sauce for added texture in my Cranberry Meatballs. You can also use jellied cranberry sauce, but the texture will be a bit smoother.
• 1/2 cup chili sauce: Adds a nice tang and a touch of sweetness to the sauce.
• 1/4 cup brown sugar: For extra sweetness and a rich, molasses flavor.
• 1 tablespoon Worcestershire sauce: This adds a savory depth of flavor.
• 1 tablespoon Dijon mustard: For a little bit of zip.

Shopping Tips: When making Cranberry Meatballs, you can often find cranberry sauce on sale around the holidays, so stock up then!

Kitchen Wisdom: Here’s a little trick I learned: if your cranberry sauce is too tart, add a squeeze of honey to balance it out. This works wonders, especially if you are making these Cranberry Meatballs with kids in mind.

Cost-Saving Tips: Ground beef can be expensive, so look for sales and buy in bulk. You can freeze the extra in smaller portions for future Cranberry Meatballs or other recipes.

Storage Tips: If you have leftover onion, store it in an airtight container in the refrigerator. It will last for several days.

Oh, and here’s a tip: If you’re running short on time, you can use pre-made meatballs. They won’t be quite as flavorful as homemade, but they’ll definitely do in a pinch! You might also get some inspiration on different cranberry recipes, like these air fryer cranberry brie bites.

Now that we have all of our ingredients, let’s make these amazing Cranberry Meatballs together!

Let’s Make This Cranberry Meatballs Together

Okay, let’s get down to business! I promise, this recipe is so easy, even my kids can help.

1. Preheat your oven to 350°F (175°C). This ensures the meatballs cook evenly.
2. In a large bowl, combine the ground beef, breadcrumbs, onion, egg, garlic powder, salt, and pepper. Mix everything together gently with your hands until just combined. Don’t overmix, or the meatballs will be tough.
3. Roll the mixture into small, bite-sized meatballs. I usually aim for about 1-inch in diameter. This will give you about 24-30 appetizer meatballs.
4. Place the meatballs on a baking sheet lined with parchment paper. This prevents them from sticking and makes cleanup a breeze.
5. Bake for 20-25 minutes, or until the meatballs are cooked through. They should be browned on the outside and no longer pink inside.
6. While the meatballs are baking, prepare the cranberry sauce. In a medium saucepan, combine the cranberry sauce, chili sauce, brown sugar, Worcestershire sauce, and Dijon mustard.
7. Bring the sauce to a simmer over medium heat, stirring occasionally. Once it’s simmering, reduce the heat to low and let it simmer for about 15-20 minutes, or until the sauce has thickened slightly and the flavors have melded together. This is where the magic happens!
8. Once the meatballs are cooked, add them to the cranberry sauce and stir to coat. Make sure each meatball is nicely covered in that delicious sauce.
9. Simmer the meatballs in the sauce for another 5-10 minutes, allowing them to absorb the flavors. This step is crucial for those Cranberry Meatballs to become extra flavorful.
10. Serve hot and enjoy!

Cooking Tips: I learned the hard way with Cranberry Meatballs that it’s best to use a non-stick saucepan for the sauce. It prevents the cranberry sauce from sticking and burning.

Timing: In my kitchen, Cranberry Meatballs usually takes about 45 minutes from start to finish, including prep time.

Reassurance: Don’t worry if your sauce seems a little thin at first. It will thicken as it simmers. Just be patient!

Sensory Cues: Your Cranberry Meatballs should smell like a delightful mix of sweet cranberries, savory spices, and juicy meat. It’s mouthwatering!

Family-Tested Shortcuts: If you’re short on time, you can use frozen meatballs. Just thaw them slightly before adding them to the sauce.

While the Cranberry Meatballs are cooking, I usually like to tidy up the kitchen or catch up on a quick phone call. Multitasking is key!

How I Love to Serve This Cranberry Meatballs

Okay, so you’ve made this incredible Cranberry Meatballs dish. Now, let’s talk about how to serve it!

My family loves this Cranberry Meatballs when I serve them as an appetizer with toothpicks. They’re always a hit at parties! But they’re also fantastic as a main course over rice or mashed potatoes. The sweet and tangy sauce complements the savory meat perfectly.

Go-To Side Dishes: I love pairing these Cranberry Meatballs with a simple green salad or some roasted vegetables. The freshness of the vegetables balances out the richness of the meatballs.

Occasions: This Cranberry Meatballs is perfect for holiday gatherings, potlucks, or even just a cozy night in. It’s such a versatile dish! Because the dish is so flexible, I have even adapted the recipe to use in my Instant Pot!

Presentation Tips: I like to garnish the Cranberry Meatballs with a sprinkle of fresh parsley or some chopped green onions. It adds a pop of color and freshness.

Leftover Ideas: If you have extra Cranberry Meatballs, you can use them in sandwiches or wraps. They’re also great added to pasta dishes.

Seasonal Variations: In the fall, I sometimes add a pinch of cinnamon or nutmeg to the sauce for a warm, cozy flavor. In the summer, I like to add a squeeze of lemon juice for a bright, refreshing twist to the Holiday meatballs.

Guest Reactions: Friends always ask for this Cranberry Meatballs recipe. They’re always amazed at how easy and delicious it is. And a great way to pair with your Cranberry Meatballs main course, is to check out this facebook group on Instant Pot Pairings.

These Party meatballs are a perfect and easy appetizer, that all your guests are sure to love!

Your Cranberry Meatballs Questions Answered

I know you might have some questions about making these Cranberry Meatballs, so let’s get those answered.

Q: Can I use ground turkey instead of ground beef?

A: Absolutely! Ground turkey works great in this recipe. Just make sure to use a blend that’s not too lean, or the meatballs might be a little dry. You know what I do when my Cranberry Meatballs are too dry? I add a little extra cranberry sauce to keep them moist.

Q: Can I make these in a slow cooker?

A: Yes, you can! Just brown the meatballs first, then add them to the slow cooker with the cranberry sauce. Cook on low for 4-6 hours, or until the meatballs are heated through and the sauce has thickened. You can also find helpful guidance on a facebook group focused on slow cooker recipes.

Q: Can I freeze these?

A: Yes, you can freeze these Cranberry Meatballs for up to 3 months. Just let them cool completely before transferring them to a freezer-safe container. When you’re ready to eat them, thaw them in the refrigerator overnight and then reheat them in a saucepan or in the oven.

Q: My cranberry sauce is too tart. What can I do?

A: Add a squeeze of honey or a tablespoon of brown sugar to balance out the tartness. I’ve made this mistake before, and a little bit of sweetness always does the trick for the Sweet and sour meatballs!

Q: Can I add any other ingredients to the sauce?

A: Absolutely! Feel free to experiment with different flavors. Some great additions include a pinch of red pepper flakes for a little heat, a splash of balsamic vinegar for a tangy twist, or some chopped walnuts for added texture.

Q: My meatballs are falling apart. What am I doing wrong?

A: You might be overmixing the meat mixture. Overmixing can make the meatballs tough and cause them to fall apart. Also, make sure you’re using enough breadcrumbs and egg to bind the ingredients together.

Q: Can I make a vegan version of these Cranberry Meatballs?

A: Yes! There are many delicious vegan meatball recipes out there that you can use in place of the ground beef meatballs. Just be sure to use a vegan cranberry sauce as well. You can get some ideas from this vegan meatballs with sweet & sour cranberry sauce – hot for food website.

I hope these answers are helpful! Remember, cooking is all about experimenting and having fun. Don’t be afraid to try new things and make this recipe your own!

My Final Thoughts on This Cranberry Meatballs

So, there you have it – my family’s favorite Cranberry Meatballs recipe. It’s a dish that’s near and dear to my heart because it’s always a crowd-pleaser. What a perfect appetizer, quick dinner, or addition to a fun potluck!

These Cranberry Meatballs aren’t just food; they’re memories, laughter, and connection all rolled into one delicious bite. I hope this recipe brings you and your loved ones as much joy as it’s brought us over the years.

My Cranberry Meatballs Pro Tips:

• Don’t overmix the meat mixture: This will result in tough meatballs.
• Simmer the sauce low and slow: This allows the flavors to meld together beautifully.
• Don’t be afraid to experiment with different flavors: Cooking should be fun!

Cranberry Meatballs Variations I’ve Tried:

1. Spicy Cranberry Meatballs: Add a pinch of red pepper flakes to the sauce for a little heat. My husband loves this version!
2. Balsamic Cranberry Meatballs: Add a splash of balsamic vinegar to the sauce for a tangy twist. This is one of my personal favorites.
3. Walnut Cranberry Meatballs: Add some chopped walnuts to the sauce for added texture and a nutty flavor. My kids love this version because of the extra crunch.

I encourage you to make this Cranberry Meatballs recipe your own. Tweak it, experiment with it, and have fun with it. And don’t hesitate to share your creations with me! I love seeing what you come up with.

Remember, cooking is all about love, joy, and sharing. So, go ahead, get in the kitchen, and create some magic with these Cranberry Meatballs. I have a feeling you’re going to love them!

Cranberry Meatballs

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Pin Recipe

These Cranberry Meatballs are a delightful combination of savory and sweet, perfect as an appetizer or a main course. They are easy to make and always a crowd-pleaser, especially during the holidays.

• Author: Liliana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Appetizer
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 pound ground beef
• 1/2 cup bread crumbs
• 1/4 cup milk
• 1 egg, beaten
• 1/4 cup chopped onion
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14 ounce) can whole berry cranberry sauce
• 1/2 cup chili sauce
• 1/4 cup brown sugar
• 1 tablespoon Worcestershire sauce

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Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine ground beef, bread crumbs, milk, egg, onion, garlic powder, salt, and pepper. Mix well.
3. Shape mixture into 1-inch meatballs.
4. In a saucepan, combine cranberry sauce, chili sauce, brown sugar, and Worcestershire sauce. Bring to a simmer over medium heat.
5. Place meatballs in a baking dish and pour cranberry sauce mixture over them.
6. Bake for 25-30 minutes, or until meatballs are cooked through and sauce has thickened slightly.
7. Serve hot.

Notes

Serve these meatballs over rice or mashed potatoes for a complete meal. For a spicier kick, add a pinch of red pepper flakes to the cranberry sauce.