There’s something magical about a dish that’s both cozy and festive, and this Cranberry Meatballs Recipe fits the bill perfectly. The tangy cranberry sauce mingled with juicy meatballs creates a flavor combo that always brings smiles around my table. Let me show you how easy and rewarding this one is!

A close-up of a large round white pan filled with many meatballs covered in thick, bright red tomato sauce with visible chunks of tomatoes. Small bits of fresh green herbs are sprinkled on top, adding a fresh touch. A dark wooden spoon is partially dipped in the sauce on the right side, stirring the meatballs. The pan rests on a white marbled surface with a blue cloth nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Meatballs Recipe
Top Tip
How to Serve Cranberry Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Meatballs Recipe

Why You'll Love This Recipe

What draws me to this Cranberry Meatballs Recipe time and again is its unique balance of sweet, savory, and tangy, making it truly stand out. Plus, it's straightforward enough for any home cook to nail, whether for a casual dinner or holiday party.

Simplicity Meets Flavor: With a handful of everyday ingredients, you get incredible depth of taste that feels special.
Perfect Party Pleaser: These meatballs disappear fast and always prompt requests for seconds.
Super Versatile: Great as an appetizer or part of a full meal, and easy to tweak to your preferences.
Make-Ahead Friendly: You can bake and refrigerate or freeze in advance, making entertaining stress-free.

A white round pot is filled with many round meatballs covered in thick dark red sauce with visible bits of cherries and herbs. The sauce looks glossy and rich, with small green chopped parsley sprinkled evenly across the top. A gold spoon is scooping some meatballs from the right side of the pot. The pot is placed on a white marbled surface with a blue cloth near the left side. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients here might seem straightforward, but each one plays a role in bringing the perfect texture and flavor to these meatballs. Choosing fresh, quality components really makes a difference, especially when it comes to the cranberry sauce and fresh parsley.

Flat lay of a small whole onion with light papery skin, a pile of fresh ground pork shaped loosely on a white ceramic plate, a small white bowl filled with fluffy panko breadcrumbs, two large brown eggs with clean shells, a small white bowl of bright red ketchup, a small white bowl of dark Worcestershire sauce, a small bunch of fresh curly parsley with vibrant green leaves, a small white bowl containing coarse salt, a small white bowl of freshly ground black pepper, a small white bowl overflowing with whole berry cranberry sauce, a small white bowl of packed light brown sugar, and a small white bowl with a freshly squeezed lemon wedge beside it, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground pork: This keeps the meatballs juicy and tender. I sometimes mix with ground beef for a richer flavor.
Onion (grated or finely chopped): Adds savory sweetness and moisture without big chunks.
Breadcrumbs (Panko ideally): These give a light, airy texture so your meatballs don’t feel dense.
Eggs: Bind everything together perfectly.
Ketchup: Adds subtle tang and moisture to the meatball mixture.
Worcestershire sauce: Boosts umami and deepens flavor.
Fresh parsley: Brightens and freshens the overall taste.
Salt & pepper: Essential seasonings to enhance flavors.
Cranberry sauce (homemade or store-bought): The star of the sauce, providing that trademark sweet and tart balance.
Brown sugar: Adds sweetness to the sauce, balancing the tartness of cranberries.
Lemon juice: Just a splash for brightness and to cut through the sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I've played around with this Cranberry Meatballs Recipe quite a bit, and you really can customize it to what you and your family enjoy. Whether that's swapping meats or adjusting the sweetness level of the sauce, it's forgiving and flexible.

Mix of meats: I often use half pork and half turkey to lighten up the dish without sacrificing juiciness.
Spicy twist: If you like a little heat, add a splash of hot sauce or a pinch of chili flakes to the sauce—this kicked it up a notch for me!
Herbal variations: Try swapping parsley for cilantro or adding some fresh thyme for a different flavor profile.
Sauce texture: For a smoother sauce, I blend it briefly before simmering, but I love the rustic whole-berry look too.

Step-by-Step: How I Make Cranberry Meatballs Recipe

Step 1: Get Your Meatball Mixture Ready

Start by grating or finely chopping one small onion—this adds moisture and subtle sweetness. In a big bowl, toss the onion with the ground pork, breadcrumbs, eggs, ketchup, Worcestershire sauce, chopped parsley, salt, and pepper. I like to mix using my hands because it gives me control, making sure everything’s well combined but not overworked.

Step 2: Shape and Bake Your Meatballs

Wet your hands slightly—this trick stops the mixture from sticking to you—and roll the mixture into medium-sized meatballs, about 1 ½ inches wide. I usually get around 30-35 meatballs from this batch. Transfer them onto a parchment-lined baking sheet in a single layer and bake at 350°F for 20-25 minutes. Use a meat thermometer if you can to check they’ve reached 160°F inside—juicy and safe!

Step 3: Make the Cranberry Sauce

While the meatballs are baking, whisk together cranberry sauce, ketchup, brown sugar, and freshly squeezed lemon juice in a large skillet. Bring this to a bubble over medium heat, then reduce the heat and carefully stir in the hot meatballs. Let everything simmer gently until warmed through and the flavors have melded beautifully—about 10 minutes.

Step 4: Serve and Enjoy

Once the meatballs are coated in that glossy, tangy sauce, give the dish a final sprinkle of fresh parsley for color and fresh flavor. Serve them warm with your favorite sides, and watch how fast they disappear!

Top Tip

Making this Cranberry Meatballs Recipe has been a little adventure each time, and I’ve learned some handy hacks to keep things smooth and tasty. Here are my top tips to help you nail it perfectly on your first go.

Wet Your Hands: Always wet your hands before rolling to prevent sticking and get nice, uniform meatballs fast.
Don’t Overmix: Mix the meat gently to keep the meatballs tender and not tough.
Taste Your Sauce: After simmering, taste the sauce and adjust by adding lemon juice if it’s too sweet, or a little more sugar if too tart.
Use a Thermometer: Quickly check doneness without cutting into the meatballs, so juices stay sealed in.

How to Serve Cranberry Meatballs Recipe

cranberry meatballs - Serving Suggestion

Garnishes

I usually finish these with a sprinkle of fresh parsley because it adds a lovely pop of color and a fresh herbal note that balances the sweet sauce wonderfully. Sometimes, I throw on a few lemon zest curls for a bright, citrusy touch when serving at a party.

Side Dishes

These meatballs pair beautifully with creamy mashed potatoes, buttery egg noodles, or a simple green salad to contrast the rich sweetness. For a fun twist, try serving over steamed rice or alongside roasted Brussels sprouts.

Creative Ways to Present

When I’ve served these at gatherings, I like to place meatballs on decorative toothpicks or small bamboo skewers, arranged on a platter with extra sauce on the side for dipping. It’s festive, practical, and adds a bit of flair to the table.

Make Ahead and Storage

Storing Leftovers

I usually cool leftovers completely, then store meatballs and sauce together in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, stirring occasionally to keep that sauce silky.

Freezing

Freezing works like a charm here—just freeze meatballs and sauce separately in airtight containers or freezer bags for up to two months. Thaw overnight in the fridge and reheat together on the stove for best texture and flavor.

Reheating

I find reheating over low heat on the stovetop keeps the meatballs juicy and the sauce rich. If using a microwave, cover the dish and heat in short bursts to avoid drying out the meat.

Frequently Asked Questions:

Can I use a different type of ground meat?

Absolutely! Ground pork really shines for juiciness, but mixing in beef, turkey, or even chicken works well. Just be mindful that leaner meats may need a little extra moisture, like a splash of milk or an extra egg.

Is it better to use homemade or store-bought cranberry sauce?

Both work wonderfully here. Homemade cranberry sauce gives you control over sweetness and texture, while store-bought, especially whole-berry varieties, offer convenience without sacrificing flavor.

Can I make this recipe vegetarian or vegan?

This particular Cranberry Meatballs Recipe is meat-based, but you could experiment with plant-based ground “meat” substitutes or lentil-based balls—just adjust cooking times and keep an eye on moisture for best results.

How do I keep meatballs from falling apart?

Using the eggs and breadcrumbs as binders and not overmixing the meat mixture helps the structure. Also, wetting your hands when shaping keeps the mixture compact without sticking. Baking them until they reach an internal temp of 160°F ensures they hold together and stay juicy.

Final Thoughts

This Cranberry Meatballs Recipe is one I return to again and again because it’s the kind of dish that feels like a warm embrace on a plate. Whether you’re serving it on a chilly night or at a festive gathering, it’s always a crowd-pleaser. I hope you’ll try it soon—it’s one of those recipes that make the kitchen smell amazing and the whole house feel a little cozier.