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You know a recipe is good when it disappears before the party even starts, and that’s exactly what happens every time I make these Cranberry Meatballs. Growing up, I loved the retro grape jelly meatballs that always made an appearance at family gatherings. But as I started experimenting in my own kitchen, I wanted something a little more grown-up, a sauce that had the same sweetness but with a little more sparkle and spice.
Enter my Cranberry Meatballs recipe. They’re saucy, slightly spicy (thanks to jalapeño!), and just the right amount of tangy from the cranberry sauce. I’ve made them for weeknight dinners, game day spreads, and Christmas parties, and they never, ever last long.
Why You’ll Love My Cranberry Meatballs
- Versatile for every occasion. Serve them as an appetizer with toothpicks for the holidays, or over mashed potatoes for dinner any night of the week.
- Sweet, tangy, and just a little spicy. The cranberry-jalapeño combo adds depth and makes these meatballs irresistible.
- Fast skillet method. Unlike slow-cooked versions, this recipe browns the meatballs first for extra flavor and texture.
- Make-ahead friendly. You can simmer them in the sauce, then reheat or even keep warm in a slow cooker.
Ingredients for Cranberry Meatballs
This recipe uses simple ingredients you probably already have on hand. Here’s what makes them work, plus a few easy substitutions:
- Ground Beef: Use lean ground beef (about 85%) for juicy but not greasy meatballs. You can swap with ground turkey or a 50/50 beef-pork blend for extra flavor.
- Breadcrumbs: Regular or panko both work fine. For gluten-free, use crushed gluten-free crackers or almond meal.
- Egg: One large egg binds everything together. If you’re egg-free, try a flax “egg” (1 tablespoon ground flax plus 3 tablespoons water).
- Cranberry Sauce: Either canned whole berry or homemade cranberry sauce works. If you only have jellied cranberry sauce, it’ll melt down beautifully in the pan.
- Jalapeño: Adds a subtle heat that balances the sweetness. For less spice, remove the seeds or skip it entirely.
- Sauce: A combination of chili garlic sauce, soy sauce and vinegar mellow out the sweetness of the cranberry sauce. You can substitute with your favorite barbecue sauce, if you prefer.
- Spices: Garlic powder, onion powder, and a touch of salt round things out. You can also add a dash of Worcestershire for depth.
For the full ingredient list and instructions, see the recipe card below.
How to Make Cranberry Meatballs
- Form the meatballs. Mix together the ground beef, breadcrumbs, egg, and seasonings until just combined. Roll into bite-sized meatballs.
- Brown in a skillet. Heat a large skillet over medium-high heat and sear the meatballs on all sides until golden. (They don’t need to be cooked through yet.)
- Make the sauce. In the same skillet, combine cranberry sauce, chili garlic sauce, soy sauce, vinegar and diced jalapeño. Stir until smooth and bubbly.
- Simmer. Return the meatballs to the skillet and simmer for 10-15 minutes until cooked through and coated in that glossy cranberry glaze.
- Serve. Sprinkle with parsley or sliced green onions and serve immediately.
Quick Shortcut:
If you’re short on time, you can use frozen, thawed meatballs instead of homemade. Simply skip the browning step and simmer them directly in the cranberry-BBQ sauce until heated through and well coated. It’s a fast, foolproof way to make these easy cranberry meatballs for parties or last-minute dinners.
Slow Cooker Option:
Brown the meatballs as above, then transfer them to a slow cooker. Whisk the sauce ingredients together and pour over top. Cover and cook on low for 3-4 hours or high for 1½-2 hours, until heated through and saucy.
Kellie’s Tips for the Best Cranberry Meatballs
- Make it a meal. Serve over mashed potatoes, white rice, or even egg noodles with a spoonful of extra sauce.
- Don’t overmix the meat. Mix until just combined to keep the meatballs tender.
- Brown first! That sear adds flavor you just can’t get in a slow cooker alone.
- Balance the sweetness. Taste the sauce, if it’s too sweet, add a splash of apple cider vinegar or squeeze of lemon juice.
How to Store Leftovers
Let the meatballs cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
To freeze, place in a freezer-safe bag or container with sauce for up to 3 months. Thaw overnight in the fridge and reheat in a skillet or slow cooker.
What to Serve with Cranberry Meatballs
These meatballs are versatile enough to play nice with all kinds of sides:
- Creamy mashed potatoes
- Buttery egg noodles
- Roasted green beans or Brussels sprouts
- Slider rolls for mini sandwiches
- A crisp house salad or cranberry-apple slaw
More Festive Appetizer Recipes
If you’re hosting a party or planning your holiday spread, these are reader favorites that pair perfectly with my Cranberry Meatballs:
- Baked Brie with Cranberry Sauce
- Cheesy Crab Dip
- Stuffed Mushrooms with Sausage
- Easy Goat Cheese Balls
- Cranberry Jalapeño Dip
For more easy snack ideas, follow us on Facebook.
Cranberry Meatballs Recipe
Equipment
- skillet
- spatula
- kitchen tongs
- measuring cups
- measuring spoons
Ingredients
For the Meatballs
- 1 lb ground beef, 80–85% lean
- 1 lb ground pork, or use all beef
- ½ cup panko breadcrumbs
- ¼ cup milk
- 1 large egg
- ½ small onion, finely grated
- 2 cloves garlic, minced
- 1 fresh jalapeño pepper, seeded and finely minced (keep some seeds for extra heat)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika, optional
- 1 tablespoon finely grated orange zest, divided (use half in meatballs; half in glaze)
For the Cranberry Glaze
- use canned or homemade; see Notes
- 1 can whole-berry cranberry sauce or 1½ cups homemade whole-berry cranberry sauce
- ¼ cup orange juice
- 2 tablespoons chili-garlic sauce, start with 2; add more to taste
- 1 tablespoon brown sugar, to taste (depends on sweetness of your cranberry sauce)
- 1 tablespoon soy sauce
- 1 tablespoon apple cider or rice vinegar
- Optional: 1 extra jalapeño, thinly sliced, for more bite
- Remaining orange zest, about 1–2 tsp
Instructions
- In a large bowl, stir the panko and milk, let it rest 2 minutes.
- Whisk in egg, onion, garlic, minced jalapeño, salt, pepper, paprika, and half the orange zest. Add the beef and pork, mix gently just to combine. Form meatballs using about 1 1/2 tablespoons for each, yields approximately 24 meatballs.
- Heat a large heavy skillet over medium-high with 1 tablespoon oil. Brown the meatballs in 2 batches, turn to brown on all sides, approximately 5-7 minutes per batch. Transfer to a plate and keep warm.
- Lower to medium heat. In the same skillet, whisk the cranberry sauce, orange juice, chili-garlic sauce, ketchup, brown sugar (if using), soy sauce, vinegar, remaining zest, and sliced jalapeño (if using). Simmer 2-3 min until smooth and slightly thickened.
- Return the meatballs and juices to skillet. Simmer, turning occasionally, over low heat until the centers reach 160°F and glaze thickly coats the meatballs, 8-10 minutes.
- Taste and adjust for heat, sweetness and seasoning.
- Serve hot or room temperature.
Notes
- To make ahead, prepare the meatballs and sauce up to 24 hours in advance. Reheat on the stove or in a slow cooker before serving.
- For a milder version, omit the jalapeño or use a pinch of red pepper flakes instead.
- Great with turkey or pork instead of beef for a lighter twist.
- Short on time? You can make this recipe even more quickly by using frozen, thawed meatballs, just skip the browning step and simmer them directly in the cranberry-BBQ sauce until heated through.
- Freeze cooked meatballs in sauce for up to 3 months, reheat gently to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
