I stumbled on this idea during a chaotic holiday dinner prep. The combination of tangy cranberries against the richness of meatballs was a happy accident, and it stuck. It’s one of those recipes I keep coming back to, especially when I want something different but still familiar. It’s a dish that feels like a small celebration in every bite.

Why This Recipe Always Finds Its Way Back to the Table

The balance of sweet and sour keeps surprising me. It’s a quick fix for last-minute guests or a cozy family dinner. That unexpected burst of tartness from cranberries still makes me smile. Plus, it’s versatile—serves well as appetizer or main, and the flavors always spark conversations.

Breaking Down the Key Flavors and Ingredients

Ground beef: I use 80/20 for juiciness, but lean works too—just add a splash of broth.: A juicy base that stays tender through baking.

Cranberry sauce: Brings a bright, slightly tart punch; opt for a natural, unsweetened version if possible.: The tangy, sticky element that balances richness.
Breadcrumbs: Help hold everything together and keep the meatballs tender.: Use fresh or dried; avoid overly seasoned ones to keep the focus on cranberries.

Onion: Adds sweetness and depth—finely chopped so it cooks evenly.: A fragrant, slightly sweet note that complements the tart cranberries.
Egg: Acts as a binder, making sure the meatballs don’t fall apart.: A small egg holds all the ingredients tight.

Seasonings: Salt, pepper, and a pinch of nutmeg for warmth—use sparingly.: Enhance the natural flavors without overpowering.
Oil: For searing if you choose to brown them before baking—adds a crisp exterior.: A little oil for that irresistible crust.

Tools & Equipment You’ll Need

Mixing bowls: To combine the ingredients smoothly.
Baking sheet: For even heat distribution during cooking.
Parchment paper: Prevents sticking and makes cleanup easier.
Measuring cups and spoons: Ensure precise ingredient quantities.
Small scoop or spoon: Shape uniform meatballs easily.

Crafting the Perfect Cranberry Meatballs

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

Step 2: Mix ground beef, breadcrumbs, chopped onion, and an egg in a big bowl.

Step 3: Shape the mixture into small, round meatballs, about the size of a walnut.

Step 4: Place them on a baking sheet lined with parchment paper.

Cranberry Meatballs

Cranberry Meatballs are tender, juicy meatballs baked until golden, then coated in a tangy cranberry sauce. The dish combines savory ground beef with sweet-tart cranberries, resulting in a festive, bite-sized appetizer or main course with a glossy, flavorful glaze. The final dish offers a delightful balance of textures and vibrant color, perfect for special occasions or cozy dinners.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

1 pound ground beef 80/20 for juiciness
1/2 cup breadcrumbs fresh or dried
1/2 cup finely chopped onion adds sweetness and depth
1 large egg acts as a binder
1/2 teaspoon salt
1/4 teaspoon black pepper
a pinch nutmeg for warmth
1 cup cranberry sauce unsweetened preferred
1 tablespoon oil for searing

Equipment

Mixing Bowls
Baking sheet
Parchment paper
Measuring cups and spoons
Small scoop or spoon

Method

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper to prevent sticking.
In a large mixing bowl, combine ground beef, breadcrumbs, finely chopped onion, and an egg. Mix everything together gently until evenly incorporated.
Use a small scoop or spoon to shape the mixture into small, round meatballs, about the size of a walnut. Place them evenly spaced on the prepared baking sheet.

If desired, heat oil in a skillet over medium-high heat. Sear the meatballs for 2-3 minutes, turning until they develop a light golden crust on all sides. This step adds extra flavor and a crisp exterior.
Transfer the seared or directly baked meatballs to the oven and bake for about 15-20 minutes, or until cooked through and slightly browned.
While the meatballs are baking, warm the cranberry sauce gently in a small saucepan over low heat until it becomes slightly bubbly and glossy.

Once the meatballs are done, remove them from the oven and transfer to a serving dish. Pour the warm cranberry sauce over the meatballs, coating them evenly.
Garnish with a sprinkle of fresh herbs or a few cranberries for visual appeal, if desired. Serve immediately for a warm, glossy, and flavorful dish.

Notes

For a more burst of flavor, add a splash of balsamic vinegar to the cranberry sauce before serving.

Cooking Tips & Tricks for Juicy, Flavorful Meatballs

Ensure the meat mixture is not overmixed to keep the meatballs tender.
Bake at a steady 180°C (350°F) for about 20-25 minutes until golden.
Cranberry sauce should be thick and slightly sticky, not watery.

Let the meatballs rest for 5 minutes before serving to retain juiciness.

Common Mistakes & How to Fix Them

Overcooking, leading to dry meatballs.? Use a thermometer to check meatball internal temp if unsure.

Cranberry sauce making everything sticky and overly sweet.? Add a splash of water or broth if the cranberry sauce is too thick.
Meat mixture sticking to hands.? Lightly oil your hands to prevent sticking when shaping.
Tough meatballs from overworking the mixture. ? Don’t overmix the meat; just combine until ingredients are evenly distributed.

These Cranberry Meatballs aren’t just festive—they’re a reminder of how a little sweetness and a tangy punch can transform simple ingredients into something memorable. Feel free to tweak the cranberry amount or add a splash of orange zest for extra brightness. Whether for a holiday gathering or a cozy weeknight, they bring a unique, savory-sour note that keeps everyone reaching for more.

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.