Cranberry meatballs are a surprising take on a classic comfort dish. The tartness of the cranberries cuts through the richness of the beef, creating a balanced, festive flavor. They’re a bit like a fruit-filled surprise wrapped in savory goodness, perfect for autumn or holiday tables. I love how a simple ingredient swap can turn ordinary meatballs into something memorable.
Why I keep coming back to cranberry meatballs
The balance of sweet, sour, and savory is addictive. They remind me of holiday feasts but are simple enough for a weeknight. The aroma when simmering is a nostalgic, cozy hug. Plus, they’re versatile—serve as appetizers, over rice, or with roasted veggies.
Breaking down the ingredients
- Ground beef: : I prefer 80/20 for juicy, tender meatballs. Swap with turkey for leaner, less flavorful bites.
- Cranberry sauce: : Sweet, tart, and vibrant—this is the star. Use fresh if you like a more intense flavor.
- Breadcrumbs: : Help bind everything together. Whole wheat for a nuttier taste or gluten-free if needed.
- Egg: : Acts as a binder. Skip if you’re making a vegan version with plant-based meat.
- Soy sauce: : Adds umami depth. Fish sauce can be a good swap for extra savoriness.
- Fresh herbs: : Parsley or thyme brighten the dish—use as much or little as you like.
Essential equipment and tools for cranberry meatballs
- Mixing bowl: For combining the meatball ingredients smoothly.
- Baking sheet with parchment: To bake the meatballs evenly without sticking.
- Saucepan: To simmer the cranberry glaze.
- Meatball scoop or tablespoon: To shape uniform meatballs easily.
- Kitchen thermometer: To check the meat’s internal temperature.
Step-by-step to tender, tangy meatballs with a fruity glaze
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Line a baking sheet with parchment paper.
Step 3: In a large bowl, combine ground beef, breadcrumbs, egg, salt, and pepper.
Step 4: Form the mixture into small, uniform meatballs, about 2 inches diameter.
Step 5: Place the meatballs on the prepared baking sheet.
Step 6: Bake for about 20 minutes, until golden and cooked through.
Step 7: Meanwhile, in a saucepan, combine cranberry sauce, soy sauce, and a splash of water.
Step 8: Simmer on low, stirring occasionally, until the sauce thickens slightly, about 10 minutes.
Step 9: Once meatballs are baked, transfer them to the saucepan and coat thoroughly.
Step 10: Serve hot, garnished with chopped fresh parsley or thyme.
Cranberry Meatballs
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground beef, breadcrumbs, egg, salt, and pepper. Mix gently until just combined, being careful not to overwork the mixture.
- Using a meatball scoop or tablespoon, form the mixture into small, uniform balls about 2 inches in diameter. Place them evenly spaced on the prepared baking sheet.
- Bake the meatballs in the preheated oven for approximately 20 minutes, or until they are golden brown and cooked through. They should reach an internal temperature of 160°F (71°C).
- Meanwhile, pour the cranberry sauce into a saucepan, add soy sauce and water, and stir to combine. Bring to a gentle simmer over low heat, stirring occasionally, until the sauce thickens slightly and becomes glossy, about 10 minutes.
- Remove the baked meatballs from the oven and transfer them into the saucepan with the cranberry glaze. Gently toss or spoon the sauce over the meatballs to coat them evenly.
- Cook the coated meatballs in the sauce for an additional 5 minutes, allowing the flavors to meld and the sauce to adhere to the meatballs.
- Transfer the finished cranberry meatballs to a serving platter and garnish with chopped fresh parsley or thyme for a burst of color and flavor.
Notes
Cooking checkpoints and tips for perfect cranberry meatballs
- Ensure the meatballs are evenly sized for uniform cooking.
- The cranberry sauce should be simmered gently to avoid burning.
- Check the internal temperature of meatballs; they should reach 75°C (165°F).
- The sauce should be glossy and slightly thickened before coating the meatballs.
Common mistakes and how to fix them
- Tough meatballs due to overworking the mixture.? Make sure not to overmix the meat mixture. Overmixing makes the meat tough.
- Dry, crumbly meatballs.? Bake the meatballs until just golden. Over-baking dries them out.
- Sauce burns or becomes too thick.? Simmer the cranberry sauce gently. Avoid boiling vigorously.
- Undercooked or overcooked meat.? Use a thermometer to ensure meat is cooked thoroughly.
These cranberry meatballs bring a surprising brightness to your usual appetizer lineup. They’re perfect for fall gatherings or a cozy dinner on a chilly night. Feel free to tweak the cranberry amount or add a splash of bourbon for extra warmth. Keep a batch on hand—they disappear fast, and each bite is a little burst of nostalgic comfort with a tart kick.
Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.
This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.
She was more of a friend and I’ve come to know her in the most unexpected way.
