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Cranberry Meatballs Recipe: A Sweet and Savory Crowd-Pleaser for Any Occasion

A perfect blend of sweet and savory, cranberry meatballs are ideal for holiday gatherings, potlucks, or cozy dinners at home. Simmered in a tangy cranberry-chili sauce, these tender meatballs are easy to prepare and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 pound ground beef (or turkey)

  • ½ cup breadcrumbs

  • 1 egg

  • ¼ cup finely diced onion

  • 2 cloves garlic, minced

  • 1 tablespoon Worcestershire sauce

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 tablespoon fresh parsley, chopped (optional)

  • 1 can (14 oz) jellied cranberry sauce

  • ½ cup chili sauce

  • 1 tablespoon brown sugar

  • 1 tablespoon apple cider vinegar

  • ½ teaspoon ground allspice (optional)

  • ¼ teaspoon cayenne pepper (optional)

Instructions

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • In a large bowl, mix together ground meat, breadcrumbs, egg, onion, garlic, Worcestershire sauce, salt, pepper, and parsley until just combined.

  • Form mixture into 1-inch meatballs and place them evenly on the prepared baking sheet.

  • Bake for 15–18 minutes, or until browned and cooked through.

  • Meanwhile, in a large skillet or saucepan, combine cranberry sauce, chili sauce, brown sugar, vinegar, allspice, and cayenne pepper. Heat over medium heat, stirring until smooth and bubbling.

  • Add baked meatballs to the sauce. Stir gently to coat and simmer on low for 10–15 minutes, allowing the flavors to meld.

  • Serve warm as an appetizer or over rice, mashed potatoes, or noodles as a main dish.

Notes

  • For spicier meatballs, increase the cayenne pepper or add a splash of hot sauce.

  • You can freeze the baked meatballs and sauce separately or together for up to 3 months.

  • Substitute ground turkey or chicken for a lighter version.

  • Keep warm in a slow cooker for parties or potlucks.