Sweet and Savory Cranberry Meatballs

Sweet and Savory Cranberry Meatballs are a fantastic little treat that mixes the juicy punch of meatballs with the bright, tangy flavor of cranberries. These meatballs are tender and flavorful,…

By Ava
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November 4, 2025
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Reading time: 6 min

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Sweet and Savory Cranberry Meatballs are a fantastic little treat that mixes the juicy punch of meatballs with the bright, tangy flavor of cranberries. These meatballs are tender and flavorful, with a sticky-sweet glaze that brings a perfect balance of tastes. It’s that combo of sweet cranberry sauce and the richness of the meat that makes these stand out at any gathering or family dinner.

I love making these meatballs when I want something easy but a bit special. I find that the cranberry sauce not only adds a lovely twist, but also keeps the meatballs moist and delicious. I sometimes add a dash of orange zest for a little extra zing, which always surprises people in a good way! They’re such a hit that I’ve caught myself sneaking a couple straight from the pan before serving.

These meatballs are great on their own, but I really like serving them with toothpicks as an appetizer at parties. They’re also fantastic alongside some mashed potatoes or over a bed of rice for a cozy dinner. Honestly, they bring a little warmth and festive cheer anytime you make them, and they’re a fun way to mix up your usual meatball routine.

Key Ingredients & Substitutions

Ground Meat: I prefer a mix of beef and pork for juiciness and flavor. If you need a lighter option, ground turkey or chicken work well too, just keep an eye on moisture.

Breadcrumbs: They help bind the meatballs and keep them tender. Use panko for a lighter texture or gluten-free breadcrumbs if needed.

Cranberries: Fresh or frozen cranberries both work fine. Frozen are convenient and just as tasty once cooked down in the sauce.

Orange Juice: Freshly squeezed brings brightness to the glaze, but store-bought is a good substitute and easier to keep on hand.

Soy Sauce: Adds a savory depth. For a gluten-free version, use tamari or coconut aminos.

How Do I Get Tender, Flavor-Packed Meatballs That Hold Together?

The key is gentle mixing and the right balance of moisture and binders. Overmixing makes meat tough, so combine ingredients until just blended.

• Use breadcrumbs soaked in milk to keep meatballs moist.
• Grated onion adds flavor and helps retain moisture without making the mix too wet.
• Don’t pack the meatballs too tightly — this keeps them tender.
• Shape uniform meatballs to ensure even cooking.

Cook the meatballs in batches to avoid crowding the pan, which ensures they brown nicely instead of steaming.

What’s the Best Way to Make a Smooth, Flavorful Cranberry Sauce Glaze?

Use medium heat to slowly cook cranberries until they burst and release their natural pectin, which thickens the sauce beautifully.

• Stir occasionally to prevent sticking or burning.
• Add spices like cinnamon and cloves for warmth, but keep it subtle to not overpower the berries.
• Adjust thickness by adding more liquid (orange juice or water) if needed for a perfect glaze consistency.
• Combine meatballs and sauce at the end, simmer briefly to blend flavors but keep the meatballs intact.

Equipment You’ll Need

• Large mixing bowl – for easy mixing of the meatball ingredients without a mess.
• Skillet or frying pan – great for browning meatballs evenly and cooking the glaze in the same pan.
• Measuring cups and spoons – to get the sauce and seasoning just right every time.
• Wooden spoon or spatula – to gently turn meatballs and stir the sauce without breaking them.
• Plate or tray – for holding cooked meatballs before glazing.

Flavor Variations & Add-Ins

• Use ground turkey or chicken instead of beef for a lighter, leaner meatball.
• Add finely chopped fresh herbs like parsley or rosemary inside the meatballs for extra aroma.
• Stir in chopped nuts, such as pecans or walnuts, to add a crunchy texture to the sauce.
• Mix in a bit of grated ginger or orange zest to the cranberry sauce for a fresh, zesty twist.

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 onion
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme or rosemary (optional)
• 2 tbsp olive oil or vegetable oil (for frying)

For the Cranberry Sauce Glaze:

• 1 cup fresh or frozen cranberries
• 1/2 cup brown sugar
• 1/2 cup orange juice (freshly squeezed preferred)
• 2 tbsp balsamic vinegar
• 1 tbsp soy sauce (for savory depth)
• 1/2 tsp ground cinnamon (optional)
• 1/4 tsp ground cloves or allspice (optional)

Garnish:

• Fresh chopped parsley or rosemary sprigs

How Much Time Will You Need?

Preparing and cooking the meatballs will take about 20 minutes. Making the cranberry sauce glaze and combining everything takes another 15 minutes. In total, you’ll spend approximately 35 minutes to make this tasty dish.

Step-by-Step Instructions:

1. Prepare the Meatballs:

In a large bowl, mix together the ground beef, breadcrumbs, grated onion, egg, minced garlic, milk, salt, pepper, and dried herbs if you’re using them. Mix gently until everything is combined, but don’t overwork it. Shape the mixture into small meatballs, about 1 to 1.5 inches wide.

2. Cook the Meatballs:

Heat the olive oil in a large skillet over medium heat. Place the meatballs in the pan, making sure not to crowd them. Cook the meatballs, turning them every few minutes, until they are browned on all sides and cooked through, around 8 to 10 minutes. Remove the meatballs and set them aside.

3. Make the Cranberry Sauce Glaze:

Using the same skillet, add the cranberries, brown sugar, orange juice, balsamic vinegar, soy sauce, and any spices you chose. Stir occasionally as the cranberries pop and the sauce thickens, about 10 to 12 minutes. If it gets too thick, add a little water or more orange juice to loosen it up.

4. Combine and Glaze:

Return the cooked meatballs to the skillet with the cranberry sauce. Toss gently so each meatball gets coated in that delicious glaze. Let them simmer together for 3 to 5 minutes to blend the flavors well and warm through.

5. Serve:

Place the glazed meatballs on a serving plate. Sprinkle on some chopped parsley or add a fresh rosemary sprig for a lovely touch. Serve them warm as a party appetizer with toothpicks, or alongside mashed potatoes, rice, or salad for a full meal.

Can I Use Frozen Cranberries for the Sauce?

Yes! Frozen cranberries work great—no need to thaw them before cooking. Just add them straight to the pan and cook until they burst and form the sauce.

How Can I Make These Meatballs Ahead of Time?

You can prepare and cook the meatballs in advance, then refrigerate them for up to 2 days. When ready, make the cranberry glaze and combine, warming everything through before serving.

What’s the Best Way to Reheat Leftover Meatballs?

Reheat gently in a skillet over low heat with a splash of water or extra orange juice to keep the glaze saucy and prevent drying out. Stir occasionally until warmed through.

Can I Substitute Ground Turkey or Chicken?

Absolutely! Ground turkey or chicken can be used for a leaner option. Just be careful not to overcook, as they can dry out more easily than beef or pork.