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Cranberry Meatballs

Cranberry meatballs are a festive dish combining juicy beef meatballs with a tangy cranberry glaze. The meatballs are baked until golden and then coated in a simmered sauce that balances sweet, sour, and savory flavors, resulting in a tender, saucy dish with a glossy finish. Perfect as an appetizer or main course for holiday or autumn tables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Holiday
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 for juiciness
  • 1 cup breadcrumbs whole wheat or gluten-free
  • 1 egg acts as binder
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 cup cranberry sauce sweet and tart
  • 2 tablespoons soy sauce adds umami
  • 1 tablespoon water for thinning sauce
  • 2 tablespoons chopped fresh parsley or thyme for garnish

Equipment

  • Mixing Bowl
  • Baking sheet with parchment
  • Saucepan
  • Meatball scoop or tablespoon
  • Kitchen thermometer

Method
 

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. 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.
  8. 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

For an extra festive touch, serve these meatballs with toothpicks as appetizers or over rice for a hearty main course.