Sweet and Savory Cranberry Meatballs bring together tender, juicy meatballs with a tangy cranberry sauce that has just the right balance of sweetness and a touch of spice. The cranberries add a fresh, fruity punch that makes these little bites stand out, perfect for any time you want something both comforting and a little special. They’re an easy dish that packs a lot of flavor with simple ingredients.
I love making these meatballs for gatherings because they’re always a hit — people can’t get enough of the way the sweet cranberry glaze complements the savory meat. My favorite way to make them is to slow-cook the meatballs in the sauce so all those flavors can really blend together, making every bite juicy and delicious. Plus, I find that using fresh cranberries adds a nice pop, but you can use frozen if that’s what you have on hand.
These meatballs are great served over rice or alongside some roasted veggies to soak up the sauce, but they also work brilliantly as a party appetizer with toothpicks. Whenever I make them, they disappear fast, which tells me they’re pretty special. If you’re looking for an easy dish that’s a little different but still familiar, give these a try — I bet you’ll be making them again and again.
Key Ingredients & Substitutions
Ground Meat: I like using a mix of beef and pork for juicy, flavorful meatballs. Ground turkey or chicken works too if you want something leaner. Just be careful not to dry them out.
Breadcrumbs: They help bind the meatballs and keep them tender. If you’re gluten-free, use gluten-free breadcrumbs or crushed oats instead.
Cranberries: Fresh cranberries give a nice pop, but frozen works well too. If you can’t find cranberry juice, orange juice is a great swap to add a bit of sweetness and acidity.
Brown Sugar & Vinegar: They create that perfect balance of sweet and tangy in the sauce. I prefer balsamic vinegar for its depth, but apple cider vinegar is a good stand-in.
How Do You Get Juicy, Flavorful Meatballs That Hold Together?
Don’t overmix the meat — just combine gently so you don’t end up with dense meatballs. Adding breadcrumbs and a bit of milk helps keep them tender and moist. Make sure to brown them well in olive oil; this adds flavor and a nice crust.
- Mix ingredients lightly until just combined.
- Shape evenly sized meatballs to cook uniformly.
- Brown on all sides in a hot skillet to seal juices.
- Cook through but avoid overcooking for a tender bite.
Equipment You’ll Need
- Large mixing bowl – for combining your meatball ingredients gently without overworking the meat.
- Non-stick or cast-iron skillet – great for browning the meatballs evenly and simmering the cranberry sauce.
- Measuring cups and spoons – to keep the sauce’s sweet and tangy balance just right.
- Wooden spoon or silicone spatula – for stirring the cranberry sauce without scratching your pan.
- Baking sheet or plate – good for holding the shaped meatballs before cooking.
Flavor Variations & Add-Ins
- Use ground turkey or chicken for a lighter version that still pairs well with the tangy cranberry sauce.
- Add finely chopped fresh rosemary or sage to the meatballs for an herb twist that complements fall flavors.
- Stir in a splash of orange zest to the cranberry sauce for a bright citrus kick.
- Mix in some crumbled feta or goat cheese inside the meatballs for a creamy surprise that melts as they cook.
How to Make 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
- 1/2 tsp dried thyme (optional)
- 2 tbsp olive oil (for frying)
For the Cranberry Sauce:
- 1 1/2 cups fresh or frozen cranberries
- 3/4 cup cranberry juice or orange juice
- 1/2 cup brown sugar (adjust to taste)
- 1 tbsp balsamic vinegar or apple cider vinegar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger (optional)
- Pinch of salt
For Garnish:
- Fresh chopped parsley or chives
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook. Forming and frying the meatballs takes around 15 minutes, and the cranberry sauce will simmer for about 8 to 10 minutes. You can serve it right away while warm.
Step-by-Step Instructions:
1. Mix and Shape the Meatballs:
In a large bowl, gently mix together the ground beef, breadcrumbs, Parmesan cheese, chopped onion, minced garlic, egg, milk, salt, pepper, and thyme. Be careful not to overmix, or the meatballs can become tough. Once combined, shape the mixture into small 1-inch meatballs and set them aside on a plate.
2. Cook the Meatballs:
Heat the olive oil in a large skillet over medium heat. Add the meatballs, turning them often, until they’re browned on all sides and fully cooked through—this takes around 8 to 10 minutes. Then, remove the meatballs from the skillet and set them aside.
3. Make the Cranberry Sauce and Combine:
Using the same skillet, add the cranberries, cranberry juice (or orange juice), brown sugar, vinegar, cinnamon, ground ginger (if using), and a pinch of salt. Stir everything together and let it simmer over medium heat for about 8 to 10 minutes, until the cranberries burst and the sauce thickens a little. Return the meatballs to the skillet, gently toss them in the sauce, and simmer for an extra 2 to 3 minutes to blend the flavors and warm the meatballs.
4. Serve and Garnish:
Transfer the meatballs and sauce to a serving dish. Sprinkle fresh chopped parsley or chives on top for color and a hint of freshness. Serve warm—these meatballs are delicious as an appetizer with toothpicks or as a main dish served over rice or mashed potatoes.
Can I Use Frozen Cranberries for the Sauce?
Yes! Frozen cranberries work just as well as fresh. There’s no need to thaw them before cooking—just add them straight to the skillet and simmer until they burst and thicken the sauce.
Can I Make These Meatballs Ahead of Time?
Absolutely! You can prepare and cook the meatballs and cranberry sauce up to two days in advance. Store them separately in airtight containers in the fridge and reheat gently on the stove, combining them just before serving.
What Can I Substitute for Breadcrumbs?
If you don’t have breadcrumbs on hand or want a gluten-free option, crushed oats, crushed crackers, or gluten-free breadcrumbs are great alternatives. They all help bind the meatballs and keep them tender.
How Should I Store Leftover Meatballs?
Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat, adding a splash of water or juice if the sauce is too thick.