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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
Cook Time 30 minutes
Total Time 45 minutes
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.