When the first whiff of bubbling cranberry sauce meets the gentle crackling of freshly browned meatballs, you know your holiday season has arrived. I’ve been on a dozen testing rounds with Cranberry Meatballs—stirring that glistening ruby-red sauce, tweaking sugar levels, and tasting for the silkiest texture. Each trial taught me how to coax the sauce to just the right consistency and how to keep meatballs tender yet holding their shape. Let’s dive in together.
Why You’ll Love Cranberry Meatballs
- Glossy sweet-tart sauce that dances on your tongue.
- Seared meatballs with a tender interior, thanks to a quick bake.
- Hands-off baking lets you prep sides or mingle with guests.
- Cranberries played a role in early American harvest feasts.
A Little Background
My first attempt burned the brown sugar in the skillet, filling the kitchen with a nutty, almost smoky haze. After three more pans and a few singed aprons, I discovered that simmering on medium-low delivers that rich buttery smell without scorching. It’s a small tweak that turned every batch into a crowd-pleaser.
Key Ingredients for Cranberry Meatballs
- Ground Beef & Pork: A 50/50 blend ensures juicy, flavorful meatballs; leaner cuts work, but watch for dryness.
- Bread Crumbs: Binds the mix and keeps the texture tender—panko gives an airier crumb.
- Parmesan: Adds savory depth; grate it fresh for better melt and flavor release.
- Cranberries: Frozen bags are convenient and consistent; fresh berries need a quick rinse.
- Brown Sugar: Balances tart berries; light or dark both deepen the sauce’s color.
How to Make Cranberry Meatballs
- Preheat the oven to 350°F and line a baking sheet with foil; set aside.
- In a large bowl, combine 1 pound ground beef, 1 pound ground pork, 1/2 cup seasoned bread crumbs, 1/3 cup freshly grated Parmesan, 1 minced garlic clove, 2 Tablespoons chopped parsley, 1 large egg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Shape into 1 1/2-inch meatballs and set aside.
- Heat 2 Tablespoons oil in a large skillet over medium-high. Add meatballs and brown all sides, about 2 minutes per side. Transfer to the prepared baking sheet and bake for 12–15 minutes until cooked through.
- While the meatballs bake, add the remaining 1 teaspoon oil to the same skillet over medium-high. Sauté 2/3 cup finely diced yellow onion until softened, about 2 minutes.
- Stir in 2 (12 ounce) bags cranberries, 2 cups brown sugar, 2 Tablespoons cornstarch, 1 teaspoon orange zest, and 3/4 teaspoon salt. Cook, stirring, until sugar dissolves, about 2 minutes.
- Reduce heat to medium-low and continue cooking, stirring occasionally, until cranberries burst and sauce thickens, about 8 minutes.
- Stir in the remaining 1 teaspoon orange zest, return meatballs to the skillet, and gently toss to coat in sauce.
Testing Note (Prep): During my initial trials, chilling the shaped meatballs for 15 minutes helped them keep their 1½-inch form when searing.
Pro Tips & Troubleshooting
- Testing Note (Cooking): Starting the sauce on medium-high led to a slight scorch; a medium-low simmer produced a glossy finish.
- If the sauce begins to stick, add a splash of water and scrape up the flavorful bits from the pan.
- Swap fresh parsley for a pinch of ground allspice in winter for a warm, festive twist.
- To double the recipe, brown meatballs in batches and keep them warm in a low oven to avoid overcrowding.
Storage & Make-Ahead Guide
Store cooled meatballs and sauce in airtight containers in the refrigerator for up to 4 days. Freeze in portioned bags for up to 2 months. To reheat, thaw overnight (if frozen) and warm in a 325°F oven for 10 minutes or microwave on medium until piping hot—always check that the center reaches 165°F. Testing Note (Storage): I froze individual servings and found they reheated evenly with no loss of bright flavor.
Serving Suggestions
Skewer these Cranberry Meatballs for easy party bites, ladle over creamy polenta for a cozy dinner, or tuck them into a warm roll for a festive sandwich. A sprinkle of chopped parsley or a dollop of Greek yogurt adds freshness.
Frequently Asked Questions
- Can I prep Cranberry Meatballs ahead of time? Yes—you can shape the meatballs, cover, and refrigerate up to 24 hours before cooking.
- What’s the best way to reheat leftover meatballs? Gently warm in a 325°F oven for 8–10 minutes or microwave at 70% power, stirring halfway.
- Can I use fresh cranberries instead of frozen? Absolutely—just rinse and drain them well; cooking time remains the same.
- How do I thicken the sauce if it’s too runny? Whisk an extra teaspoon of cornstarch with cold water, stir in, and simmer until it reaches your desired consistency.
- Are Cranberry Meatballs gluten-free? Use certified gluten-free bread crumbs and cornstarch, and verify your brown sugar is processed free of additives.
- What side dishes pair well with Cranberry Meatballs? Try creamy polenta, roasted Brussels sprouts, or buttered egg noodles to balance the sweet-tart flavors.
Final Thoughts
After countless pans and flavor tweaks, these Cranberry Meatballs have earned a permanent spot on my table. My favorite way to enjoy them is piled over velvety polenta with a sprinkle of parsley for contrast. Give them a whirl and share your photos—I can’t wait to see your own holiday spin!
More Recipes You’ll Love
Cranberry Meatballs
Tender meatballs baked and coated in a sweet-tart cranberry sauce, perfect for holiday gatherings and party bites.
Servings 8 servings
Calories 315kcal
Meatballs
- 1 pound ground beef (85% lean)
- 1 pound ground pork
- 0.5 cup seasoned bread crumbs
- 0.333 cup freshly grated Parmesan cheese
- 1 clove garlic minced
- 2 tablespoons chopped parsley
- 1 large egg
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
Sauce
- 2 teaspoons olive oil divided
- 0.667 cup finely diced yellow onion
- 2 bags frozen cranberries 12-ounce each
- 2 cups brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon orange zest divided
- 0.75 teaspoon salt
Meatballs
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Preheat the oven to 350°F and line a baking sheet with foil.
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In a large bowl, combine ground beef, ground pork, seasoned bread crumbs, Parmesan, garlic, parsley, egg, salt, and pepper; mix gently and shape into 1½-inch meatballs.
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Heat 1 teaspoon oil in a large skillet over medium-high heat and brown meatballs on all sides, about 2 minutes per side.
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Transfer meatballs to the baking sheet and bake for 12–15 minutes, until cooked through.
Sauce
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To the same skillet, add the remaining oil and sauté onion over medium-high until softened, about 2 minutes.
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Add cranberries, brown sugar, cornstarch, half the orange zest, and salt; stir to combine.
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Reduce heat to medium-low and cook, stirring occasionally, until cranberries burst and sauce thickens, about 8 minutes.
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Stir in the remaining orange zest, add the meatballs back to the skillet, and gently toss to coat in sauce.
Simmer the sauce on medium-low to prevent the sugar from scorching and achieve a glossy texture.
For make-ahead, freeze cooled meatballs and sauce in portions and reheat in a 325°F oven until warmed through.
