Cranberry meatballs might seem like a holiday-only affair, but they’re actually a sneaky good way to add a tangy, sweet punch to your everyday dinner. I love how the cranberries cut through the richness of the beef, creating a balance that’s both comforting and lively. Plus, they’re quick to throw together, which is a bonus when the fridge is already stuffed.

Why I keep making these

They’re a perfect balance of sweet, tart, and savory. The vibrant cranberry sauce makes even simple beef feel festive. Plus, the process is forgiving enough to tweak and perfect each time—sometimes a little more spice, sometimes a splash of orange. It’s a dish that’s familiar yet refreshingly different.

Breaking down the ingredients

• Ground beef: Gets juicy and tender; opt for 80/20 for more flavor.
• Cranberry sauce: Adds tartness and sweetness; choose a natural or unsweetened variety.
• Breadcrumbs: Helps hold everything together; panko adds extra crunch.
• Egg: Acts as a binder; use a fresh, large egg.
• Balsamic vinegar: Brightens the sauce with a smoky acidity.
• Chili flakes: Gives a subtle heat; adjust to taste.
• Fresh parsley: Adds a fresh, herbal note; skip if you prefer milder flavors.

Tools and equipment you’ll need

• Large mixing bowl: To combine all the meatball ingredients.
• Baking sheet: To bake the meatballs evenly.
• Skillet: For browning the meatballs and simmering the sauce.
• Meatball scoop or tablespoon: To form uniform-sized meatballs.
• Thermometer: To check internal temperature for doneness.

Step-by-step guide to making cranberry meatballs

Step 1: Preheat your oven to 180°C (350°F).

Step 2: Mix ground beef, breadcrumbs, egg, salt, pepper, and a handful of chopped parsley in a large bowl.

Step 3: Form the mixture into 20 small, even-sized meatballs, about the size of a golf ball.

Step 4: Heat a large skillet over medium heat. Add a little oil and brown the meatballs on all sides, about 5 minutes.

Step 5: Pour in a mixture of cranberry sauce, a splash of balsamic vinegar, and a dash of chili flakes. Simmer for 10 minutes, turning the meatballs gently.

Step 6: Transfer the skillet to the oven and bake for another 15 minutes, until cooked through.

Cranberry Meatballs

Cranberry meatballs combine juicy ground beef with tart cranberry sauce, baked and simmered to create a dish with a balanced sweet, tangy, and savory flavor. The meatballs develop a tender texture with a lightly browned exterior, coated in a vibrant, sticky sauce. This dish is quick to prepare and perfect for adding a festive touch or everyday comfort.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef 80/20 for flavor and juiciness
• 1/2 cup breadcrumbs panko adds crunch
• 1 large egg fresh and large
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley chopped
• 1 cup cranberry sauce unsweetened or natural
• 1 tbsp balsamic vinegar
• 1/4 tsp chili flakes adjust to taste

Equipment

• Large Mixing Bowl
• Baking sheet
• Skillet
• Meatball scoop or tablespoon
• Thermometer

Method

 

1. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or lightly grease it.
2. In a large mixing bowl, combine ground beef, breadcrumbs, egg, salt, pepper, and chopped parsley. Mix gently with your hands until just combined—don’t overmix to keep the meat tender.
3. Using a meatball scoop or tablespoon, form the mixture into about 20 uniform-sized meatballs, roughly golf ball size. Place them onto the prepared baking sheet.
4. Bake the meatballs in the preheated oven for 15 minutes, or until they are lightly browned and cooked through. You can test their doneness with a thermometer—aim for an internal temperature of 160°F (71°C).
5. While the meatballs are baking, pour cranberry sauce into a skillet. Add balsamic vinegar and chili flakes, then bring to a gentle simmer over medium heat, stirring occasionally until the sauce is heated through and slightly thickened.
6. Once the meatballs are baked, carefully transfer them into the skillet with the cranberry sauce. Gently turn them to coat evenly with the sauce.
7. Simmer the coated meatballs in the sauce for an additional 10 minutes, turning occasionally, until the sauce is glossy and slightly sticky, and the meatballs are heated through.
8. Serve the cranberry meatballs hot, garnished with extra chopped parsley if desired. They pair beautifully with rice, mashed potatoes, or a simple green salad.

Notes

Adjust chili flakes for heat preference. For added richness, you can sprinkle with grated cheese before serving.

Cooking checkpoints to keep in mind

• Meatballs should be golden-brown and firm but not dry.
• Sauce should be bubbling gently, aroma of cranberries and spices filling the kitchen.
• Internal temperature of meatballs should reach 75°C (165°F) for safety.
• Sauce should coat the meatballs smoothly, not too runny or thick.

Common mishaps and how to fix them

• Meatballs are crumbly.? Add more breadcrumbs if meatballs fall apart.
• Sauce thickens too much.? Reduce simmering time if sauce gets too thick.
• Meatballs burn on the outside.? Use a lower heat when browning to avoid burning.
• Tough, dense meatballs.? Ensure not to overmix the meat mixture.

These cranberry meatballs bring a splash of brightness to any table. They’re perfect for holiday appetites or a surprise dinner that breaks the routine. Feel free to tweak the sauce—more spice, less sweetness, or even a splash of orange juice for extra zing. Enjoy making them your own, and savor every bite.

Jonny Andrew Miller

Hi, I’m Jonny Andrew Miller, the cook, taster, and slightly messy mind behind Bite & Boom. I live in Austin, Texas, a city that smells like barbecue smoke, fresh tortillas, and late-night tacos if you wander long enough. It suits me.