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4.48 from 91 votes

Cranberry Meatballs

Whip up these delicious classic Cranberry Meatballs for the upcoming holidays. Completely homemade, super simple and bursting with savory-sweet flavor!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: cranberry meatballs, cranberry meatballs recipe, meatballs with cranberry sauce
Servings: 8
Calories: 470kcal

Ingredients

Meatballs

  • 1 small onion grated or finely chopped
  • 1 ½ pound ground pork extra lean
  • 1 cup breadcrumbs such as Panko
  • 2 large eggs
  • cup ketchup
  • 2 tablespoons Worcestershire sauce
  • ¼ cup parsley fresh, chopped
  • ½ teaspoon salt or to taste
  • ½ teaspoon pepper or to taste

Sauce

  • 2 cups cranberry sauce homemade or store bought
  • 1 cup ketchup
  • 3 tablespoons brown sugar packed
  • 1 tablespoon lemon juice freshly squeezed

Instructions

  • Preheat your oven to 350℉. Line a baking sheet with parchment paper. Set aside.
  • In a large bowl combine all the meatball ingredients together and mix well.
  • Wet your hands and form the mixture into medium size meatballs. You should end up with about 32 meatballs. Watch the video to see how to use a small ice cream scoop to make the meatballs.
  • Transfer the meatballs to the prepared baking sheet and bake for 20 to 25 minutes or until a thermometer reads 160℉.
  • While the meatballs are baking, prepare the sauce. In a large skillet add all the sauce ingredients, stir and cook over medium heat until it comes to a boil. Turn down the heat and stir in the meatballs. Cook until heated through. 
  • Garnish with parsley if preferred and serve warm.

Video

Notes

  1. Recipe yields 32 meatballs or 4 per serving.
  2. I made my own cranberry sauce, you can find the recipe here or you can use store bought jellied cranberry sauce.
  3. To freeze the meatballs, let them cool completely at room temperature. Transfer them to a freezer safe container and place them in the freezer for up to 2 months. Freeze sauce separately in an air-tight container or a heavy-duty freezer bag and can last for a few months. 
  4. Refrigerate leftovers in an airtight container for up to 3 or 4 days.

Nutrition

Serving: 4meatballs | Calories: 470kcal | Carbohydrates: 53g | Protein: 18g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 736mg | Potassium: 495mg | Fiber: 1g | Sugar: 41g | Vitamin A: 460IU | Vitamin C: 8.1mg | Calcium: 66mg | Iron: 2.3mg