This super easy cranberry meatballs recipe makes the best savory meatballs with a zesty kick.
Juicy and tender meatballs are made with ground pork and beef, milk, breadcrumbs, and a package of soup mix.
Topped with a zesty and sweet cranberry sauce, they make the perfect holiday dish.
Cranberry Meatballs are a Crowd Favorite Because…
- They are so tender and juicy with a hearty, meaty flavor.
- Tossed with a sweet and savory homemade cranberry sauce is a festive treat.
- The cranberry sauce, with fennel seeds, mustard, shallots, and garlic, creates a tart, zesty, and delicious combination.
- Cranberry sauce meatballs are the perfect way to use up leftover cranberries from the holidays.
Ingredients
Meatballs: This recipe calls for a blend of meat – ground pork and beef, which is combined with breadcrumbs, milk, and a package of onion soup mix for extra flavor.
The Sauce: Brown sugar, maple syrup, garlic, fennel, dijon and a hint of thyme, create a sweet and savory sauce to compliment the tart cranberries. Use fresh or frozen cranberries. We do not recommend canned cranberry sauce because it might be a little too sweet.
Variations
To save time use store bought meatballs. Different types of ground meat can be used such as ground chicken or turkey. Use a thermometer to check for the appropriate cooking temperature.
The meatballs can be made ahead of time and frozen until ready for use. Thaw the meatballs in the refrigerator overnight, cook in the oven, make the sauce, and toss with the meatballs.
Add a little kick to the sauce by adding a dash of siracha, or some red pepper flakes.
Good To Know
Fresh parsley can be replaced with 3 teaspoons of dried parsley. This ratio between fresh and dried can be used for other herbs as well.
How to make Cranberry Meatballs
- Mix the ingredients for the meatballs (recipe below).
- Bake for 18 to 20 minutes and use a meat thermometer to test for doneness.
- While the meatballs are baking, make the cranberry glaze.
- Add the cooked meatballs to the glaze to coat. Serve.
Serving Suggestions
If you are serving cranberry meatballs as an appetizer, add a side of celery or carrot sticks to soak up all that delicious sauce. Small rounds of garlic-rubbed crostini or slices of no knead bread are a good choice for dipping too.
Meatballs with cranberry sauce hold up well in a crockpot for the perfect addition to any potluck, party, or workplace buffet. Keep this recipe close by for use all year round, especially from Thanksgiving to New Year’s.
Leftover Ideas
Leftovers will keep in an airtight container in the refrigerator for 3 days. They also freeze well and will keep in the freezer for 2-3 months. Thaw in the refrigerator overnight, and reheat on low in a pot on the stove. Watch carefully so the sauce does not burn.
More Meatballs
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Cranberry Meatballs
Ingredients
Meatballs
- ½ pound lean ground beef
- ½ pound lean ground pork
- ⅓ cup milk
- 1 egg
- ¼ cup dry bread crumbs
- 2 ounces onion soup mix (one package)
- 2 Tablespoons fresh parsley chopped
Cranberry Sauce
- 2 Tablespoons olive oil
- ¼ cup shallots minced
- 2 cloves garlic minced
- 1 ½ teaspoons fennel seeds crushed
- 1 ½ pounds cranberries fresh or frozen
- ¾ cup brown sugar
- ¼ cup maple syrup
- ½ cup water
- ¼ cup rice vinegar
- 2 Tablespoons dijon mustard
- 1 sprig fresh thyme
Instructions
Meatballs
- Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
- Combine all meatball ingredients in a medium mixing bowl. Do not overmix.
- Measure about 1 ½ Tablespoons for each meatball using a cookie scoop (optional) to make about 12 – 15 meatballs. Roll in into balls and place on prepared baking tray, leaving space between each one.
- Bake meatballs for 18-20 minutes, or until they reach an internal temperature of 160°F.
Cranberry Sauce
- Meanwhile, heat oil in a saucepan over medium heat. Add shallots and saute until softened, about 2 minutes. Add garlic and fennel seeds and cook 3-5 minutes or until fragrant.
- Add cranberries, brown sugar, water, maple syrup, dijon mustard, and thyme sprig. Cook 5-6 minutes or until simmering and cranberries begin to pop.
- Continue cooking until thickened and reduced, about 10 minutes.
- Remove thyme and add the meatballs to the saucepan, tossing to coat.
Notes
- Refrigerate leftovers in an airtight container for 3 days.
- Cranberry meatballs freeze well for 2-3 months in a zippered freezer bag.
- Thaw meatballs in the refrigerator overnight, and reheat on low in a pot on the stove.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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