I paired tart cranberries with a bold spicy kick in these Cranberry Meatballs to create an unexpected flavor pairing that I can’t wait to share.

Jump to Recipe

I never planned to combine sweet whole berry cranberry sauce with spicy meat, but one restless evening I shoved the idea into reality. These Cranberry Meatballs are loud, a little ornery, and somehow perfect for Holiday Appetizers when you want to surprise people.

I use ground beef for heft and the whole berry cranberry sauce gives bursts of tart sweetness that mess with expectations. There’s heat sneaking in that makes you pay attention, not just nod politely.

I serve them and watch faces go from skeptical to delighted then they beg me for the recipe because nobody expects this to work so well.

Ingredients

Print Recipe (No Advertisments)

Ground beef: High in protein and iron, adds rich savory flavor, a bit fatty and filling.
Ground pork: Adds juiciness and fat, gives milder porky flavor, more tender meatballs.
Panko breadcrumbs: Light texture so meatballs stay airy, give carbs and some fiber.
Egg: Binder that adds protein and moisture, helps keep meatballs together.
Onion and garlic: Onion gives sweetness and fiber, garlic adds sharp savory depth and aroma.
Whole berry cranberry sauce: Makes sweet tart glaze, adds fruit pectin body and fruity brightness.
Brown sugar and ketchup: Sweetness balance and sticky gloss, ketchup adds tang and umami richness.
Sriracha or hot chili sauce: Spicy kick that brightens flavors, adds capsaicin heat and a vinegary tang.

Ingredient Quantities

1 lb ground beef (preferably 80 20 for good flavor)

1/2 lb ground pork (optional, for juicier meatballs)

1/2 cup panko breadcrumbs (or plain breadcrumbs)

1 large egg

3 tbsp whole milk

1 small yellow onion, finely chopped

2 garlic cloves, minced

2 tbsp fresh parsley, chopped

1 tsp salt

1/2 tsp black pepper

1 tsp smoked paprika

1/2 tsp crushed red pepper flakes (or 1/4 to 1/2 tsp cayenne if you like it hotter)

1 tbsp Worcestershire sauce

2 tbsp vegetable oil (for browning)

12 oz jar of whole berry cranberry sauce

1/3 cup ketchup

2 1/2 tbsp hot chili sauce or sriracha

1/4 cup packed brown sugar

1 tbsp apple cider vinegar

1 tsp Dijon mustard

How to Make this

Print Recipe (No Advertisments)

1. In a big bowl mix 1 lb ground beef (80 20 is best) and 1/2 lb ground pork if you`re using it, 1/2 cup panko breadcrumbs, 1 large egg, 3 tbsp milk, 1 small finely chopped yellow onion, 2 minced garlic cloves, 2 tbsp chopped parsley, 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp crushed red pepper flakes (or 1/4 to 1/2 tsp cayenne), and 1 tbsp Worcestershire sauce. Mix gently with your hands until just combined, dont overwork it or the meatballs get tough.

2. Shape the mixture into roughly 1 to 1 1/4 inch meatballs, wet your hands if it sticks. Lay them on a tray or plate and pop them in the fridge for 10-15 minutes to help them hold their shape.

3. Heat 2 tbsp vegetable oil in a large skillet over medium high heat until shimmering. Brown the meatballs in batches so they dont overcrowd, about 2-3 minutes per side, you want a good crust not fully cooked through. Transfer browned meatballs to a plate.

4. Turn heat to medium and add the sauce ingredients to the same skillet: the 12 oz jar whole berry cranberry sauce, 1/3 cup ketchup, 2 1/2 tbsp hot chili sauce or sriracha, 1/4 cup packed brown sugar, 1 tbsp apple cider vinegar, and 1 tsp Dijon mustard. Stir, scrape up the browned bits from the pan, and bring to a gentle simmer.

5. Taste the sauce and tweak if needed, add a splash of water if it`s too thick, or more chili sauce if you want it hotter. Mash a few whole berries with the back of a spoon if you prefer a less chunky sauce.

6. Nestle the browned meatballs back into the sauce, cover, reduce heat to low and simmer 10-12 minutes until meatballs are cooked through and sauce has thickened. Uncover for the last few minutes if you want the sauce to reduce more.

7. Give everything a gentle toss so the meatballs are well coated, sprinkle the remaining chopped parsley on top and extra crushed red pepper flakes if you like it spicy. Serve hot as appetizers with toothpicks, over rice, or on slider buns.

8. Tip for parties: keep them warm in a slow cooker set to low, stir occasionally so they dont stick. Leftovers keep well in the fridge for about 3 days and reheat nicely.

Equipment Needed

1. Large mixing bowl (for combining the meats and breadcrumbs)
2. Measuring cups and measuring spoons
3. Cutting board and a sharp chefs knife
4. Large skillet or frying pan, about 10 to 12 inches
5. Tongs or a sturdy spatula for turning meatballs
6. Baking sheet or tray and a plate to chill shaped meatballs in the fridge
7. Wooden spoon or silicone spatula to scrape up browned bits and stir the sauce
8. Slow cooker or serving dish plus toothpicks for keeping warm and serving

FAQ

Q: Can I make these ahead of time? A: Yep. You can mix and form the meatballs up to 24 hours ahead and keep them covered in the fridge. Or cook them, cool, then refrigerate for up to 4 days. For longer storage freeze raw or cooked meatballs in a single layer for up to 3 months, then thaw overnight in the fridge before reheating.

Q: How should I reheat leftovers so they dont dry out? A: Reheat gently in the cranberry sauce on low heat until warmed through, about 8 to 12 minutes. If you prefer the oven, cover and bake at 325°F until hot, about 12 to 18 minutes depending on size.

Q: My meatballs fell apart, what did I do wrong? A: Usually thats from overmixing or not enough binder or chilling. Mix just until combined, use the egg and panko, then chill the formed balls 20 to 30 minutes so they set. Sear gently to form a crust before simmering in sauce and they will hold together.

Q: Are there good swaps for the beef and pork? A: Yes. Ground turkey or chicken works but add a few tablespoons of oil or include some pork to keep them moist. For richer flavor use all pork or try lamb, but adjust seasoning because flavors change.

Q: How do I make the sauce less sweet or more spicy? A: To cut sweetness, reduce the brown sugar or stir in a splash more apple cider vinegar or Dijon mustard. To turn up heat add more sriracha or chili sauce a little at a time until you like it.

Q: What internal temp should I cook the meatballs to for safety? A: Cook until the center reaches 160°F for a beef and pork mix. Use an instant read thermometer in the biggest meatball to be sure.

Cranberry Meatballs Recipe Substitutions and Variations

Ground beef (80/20): swap for ground turkey (add 1 tbsp oil or a little grated onion so it wont dry out), all ground pork for juicier meatballs, ground lamb for a richer flavor, or plant based crumbles (add an extra egg or a flax egg to help bind)
Panko breadcrumbs: use plain breadcrumbs, crushed crackers (Ritz or saltines), quick oats pulsed a few seconds in a blender, or almond flour for a gluten free option (meatballs may be a bit denser)
Whole berry cranberry sauce: make a quick cranberry compote with fresh cranberries, sugar and orange juice, or use lingonberry or cherry preserves, or apricot jam mixed with a splash of apple cider vinegar to add tang
Hot chili sauce or sriracha: substitute harissa (use less, it can be hotter), minced chipotle in adobo for smoky heat, sweet chili sauce plus a pinch of cayenne, or your favorite hot sauce like Frank’s or Tabasco

Pro Tips

– Dont overwork the meat when you mix it. Use gentle folding motions and stop as soon as everything looks combined, otherwise the meatballs get dense and dry.

– Chill the shaped balls for a bit before you brown them, it helps them hold together and makes flipping way easier, ive done them cold and they keep their shape much better.

– Brown in batches and really scrape up the browned bits from the pan, those stuck bits add a ton of depth to the sauce. If the pan gets too sticky add a splash of water or broth to loosen everything.

– Taste and tweak the sauce at the end, because jarred cranberry is often too sweet. A little extra vinegar or salt brightens it, more sugar tames heat, and reheating the meatballs in the sauce keeps them juicy so leftovers stay good.

Cranberry Meatballs Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I paired tart cranberries with a bold spicy kick in these Cranberry Meatballs to create an unexpected flavor pairing that I can't wait to share.

Servings

servings

Calories

500

kcal

Equipment: 1. Large mixing bowl (for combining the meats and breadcrumbs)
2. Measuring cups and measuring spoons
3. Cutting board and a sharp chefs knife
4. Large skillet or frying pan, about 10 to 12 inches
5. Tongs or a sturdy spatula for turning meatballs
6. Baking sheet or tray and a plate to chill shaped meatballs in the fridge
7. Wooden spoon or silicone spatula to scrape up browned bits and stir the sauce
8. Slow cooker or serving dish plus toothpicks for keeping warm and serving

Ingredients

1 lb ground beef (preferably 80 20 for good flavor)
1/2 lb ground pork (optional, for juicier meatballs)
1/2 cup panko breadcrumbs (or plain breadcrumbs)
1 large egg
3 tbsp whole milk
1 small yellow onion, finely chopped
2 garlic cloves, minced
2 tbsp fresh parsley, chopped
1 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1/2 tsp crushed red pepper flakes (or 1/4 to 1/2 tsp cayenne if you like it hotter)
1 tbsp Worcestershire sauce
2 tbsp vegetable oil (for browning)
12 oz jar of whole berry cranberry sauce
1/3 cup ketchup
2 1/2 tbsp hot chili sauce or sriracha
1/4 cup packed brown sugar
1 tbsp apple cider vinegar
1 tsp Dijon mustard

Directions

In a big bowl mix 1 lb ground beef (80 20 is best) and 1/2 lb ground pork if you`re using it, 1/2 cup panko breadcrumbs, 1 large egg, 3 tbsp milk, 1 small finely chopped yellow onion, 2 minced garlic cloves, 2 tbsp chopped parsley, 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1/2 tsp crushed red pepper flakes (or 1/4 to 1/2 tsp cayenne), and 1 tbsp Worcestershire sauce. Mix gently with your hands until just combined, dont overwork it or the meatballs get tough.
Shape the mixture into roughly 1 to 1 1/4 inch meatballs, wet your hands if it sticks. Lay them on a tray or plate and pop them in the fridge for 10-15 minutes to help them hold their shape.
Heat 2 tbsp vegetable oil in a large skillet over medium high heat until shimmering. Brown the meatballs in batches so they dont overcrowd, about 2-3 minutes per side, you want a good crust not fully cooked through. Transfer browned meatballs to a plate.
Turn heat to medium and add the sauce ingredients to the same skillet: the 12 oz jar whole berry cranberry sauce, 1/3 cup ketchup, 2 1/2 tbsp hot chili sauce or sriracha, 1/4 cup packed brown sugar, 1 tbsp apple cider vinegar, and 1 tsp Dijon mustard. Stir, scrape up the browned bits from the pan, and bring to a gentle simmer.
Taste the sauce and tweak if needed, add a splash of water if it`s too thick, or more chili sauce if you want it hotter. Mash a few whole berries with the back of a spoon if you prefer a less chunky sauce.
Nestle the browned meatballs back into the sauce, cover, reduce heat to low and simmer 10-12 minutes until meatballs are cooked through and sauce has thickened. Uncover for the last few minutes if you want the sauce to reduce more.
Give everything a gentle toss so the meatballs are well coated, sprinkle the remaining chopped parsley on top and extra crushed red pepper flakes if you like it spicy. Serve hot as appetizers with toothpicks, over rice, or on slider buns.
Tip for parties: keep them warm in a slow cooker set to low, stir occasionally so they dont stick. Leftovers keep well in the fridge for about 3 days and reheat nicely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.