Cranberry Meatballs are the perfect blend of sweet, tangy, and savory, making them a must-have for holiday parties and cozy winter gatherings. Juicy meatballs simmered in a cranberry barbecue glaze create a glossy, flavorful appetizer that guests can’t stop eating. They’re festive, simple, and always a crowd-pleaser.
The first time I made these for a Christmas potluck, I watched every toothpick-full disappear in minutes. They bring that nostalgic cocktail meatball vibe but with a holiday twist — the cranberry adds brightness and sweetness, while warm spices make each bite cozy and satisfying.
Why You’ll Love This Recipe
- Festive flavor perfect for holidays and parties
- Sweet, tangy, and savory all at once
- Easy to make with pantry ingredients
- Great for feeding a crowd
- Slow cooker or stovetop friendly
Ingredients You’ll Need
For the Meatballs
- 1 lb (450 g) ground beef
- 1/2 lb (225 g) ground pork (or use all beef)
- 1 egg
- 1/2 cup breadcrumbs
- 2 tablespoons minced onion
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Cranberry Sauce
- 1 can (14 oz / 400 g) cranberry sauce (whole berry preferred)
- 1/2 cup barbecue sauce
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon onion powder
- Optional: pinch of nutmeg or cinnamon for holiday warmth
Step-by-Step Instructions
Step 1: Make the Meatballs
In a bowl, mix beef, pork, egg, breadcrumbs, onion, garlic powder, Worcestershire, Dijon, salt, and pepper. Roll into 1-inch meatballs.
Step 2: Brown the Meatballs
Heat a little oil in a skillet and brown the meatballs on all sides, about 5 minutes. They do not need to cook fully — just sear for flavor.
Step 3: Make the Sauce
In the same pan or a pot, whisk cranberry sauce, BBQ sauce, brown sugar, apple cider vinegar, and onion powder. Bring to a gentle simmer.
Step 4: Simmer
Add browned meatballs to the sauce. Cover and simmer on low for 20 minutes, stirring occasionally until the meatballs are fully cooked and glazed.
Slow Cooker Option
Place browned meatballs in slow cooker. Pour sauce over top. Cook on low 3 hours or high 1.5 hours.
Step 5: Serve
Serve warm with toothpicks or over rice for a heartier dish. Garnish with parsley or rosemary for festive color.
Chef’s Tips
- Mix gently — overworking meat makes tough meatballs
- Chill formed meatballs 15 minutes to help them hold shape
- Add a splash of orange juice to sauce for extra brightness
- Use pre-cooked frozen meatballs for a shortcut; simmer in sauce until heated through
Variations
- Use turkey or chicken instead of beef and pork
- Add chopped rosemary or thyme to meat mixture for extra flavor
- Make spicy with a pinch of cayenne or jalapeño
- Brush sauce on cocktail hot dogs instead of meatballs for a twist
Serving Suggestions
Serve these cranberry meatballs with:
- Toothpicks on a party tray
- Mashed potatoes or rice for dinner
- Slider buns for mini sandwiches
- A charcuterie or appetizer spread
Beverage pairings:
- Holiday punch
- Sparkling apple cider
- Red wine or sangria
Common Mistakes to Avoid
- Overmixing meat mixture
- Cooking meatballs too hot and drying them out
- Skipping browning — it adds flavor
- Using watery cranberry sauce without thickening
- Serving without toothpicks or skewers at parties
Storage & Make-Ahead Tips
- Store leftovers in fridge up to 4 days
- Freeze cooked meatballs and sauce up to 3 months
- Reheat gently on stovetop or in slow cooker
- Make meatballs ahead and freeze raw; cook from thawed
Nutrition (approx. per serving)
- Calories: 230
- Protein: 12 g
- Fat: 12 g
- Carbohydrates: 18 g
- Sugar: 12 g
- Sodium: 480 mg
Sweet, Tangy, and Totally Addictive
Cranberry Meatballs are festive, flavorful, and unbelievably easy to make. They’re the kind of appetizer guests gather around and happily eat one after another. Whether you’re hosting a holiday party, game night, or casual dinner, this recipe brings warmth, flavor, and holiday charm to the table.
Cranberry Meatballs
Equipment
- Mixing bowl
- skillet or sauté pan
- Spatula or tongs
- Slow cooker (optional)
- serving platter or dish
Ingredients
- 1 lb ground beef
- 1/2 lb ground pork (or more beef)
- 1 egg
- 1/2 cup breadcrumbs
- 2 tbsp minced onion
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 can cranberry sauce (14 oz, whole berry preferred)
- 1/2 cup barbecue sauce
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1/2 tsp onion powder
- pinch of nutmeg or cinnamon (optional)
- oil (for browning meatballs)
- fresh parsley or rosemary (for garnish)
Instructions
- In a bowl, mix ground beef, ground pork, egg, breadcrumbs, onion, garlic powder, Worcestershire sauce, Dijon mustard, salt, and pepper. Roll into 1-inch meatballs.
- Heat oil in a skillet. Brown meatballs on all sides for about 5 minutes. No need to cook through — just sear for flavor.
- In the same pan or a clean pot, whisk together cranberry sauce, barbecue sauce, brown sugar, apple cider vinegar, onion powder, and optional spices. Simmer gently.
- Add browned meatballs to the sauce. Cover and simmer on low for 20 minutes, stirring occasionally, until meatballs are cooked through and coated.
- Slow Cooker Option: Place browned meatballs in a slow cooker. Pour sauce over top. Cook on low for 3 hours or high for 1.5 hours.
- Serve warm with toothpicks or over rice. Garnish with fresh parsley or rosemary.
