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Close-up of glazed Cranberry Meatballs, perfect for a holiday appetizer or main course.

Quick Cranberry Meatballs

These cranberry meatballs are a delightful balance of sweet and savory, perfect as an appetizer or served over rice. The recipe involves browning the meatballs for enhanced flavor and simmering them in a homemade cranberry sauce for a delicious and easy-to-make dish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 blend
  • 1/2 pound ground pork
  • 1 cup panko breadcrumbs
  • 1/2 cup milk
  • 1 large egg, lightly beaten
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh or frozen cranberries, roughly chopped
  • 1 cup chicken broth
  • 1/2 cup chili sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 tablespoon olive oil

Equipment

  • Large bowl
  • measuring cups and spoons
  • large skillet
  • Large saucepan
  • Mixing spoon
  • knife
  • cutting board
  • Lid for saucepan

Method
 

  1. In a large bowl, combine the ground beef, ground pork, panko breadcrumbs, milk, egg, onion, garlic, Worcestershire sauce, thyme, salt, and pepper. Gently mix until just combined. Be careful not to overmix.
  2. Gently fold in the chopped cranberries.
  3. Roll the mixture into 1-inch meatballs.
  4. Heat olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning occasionally, until browned on all sides.
  5. In a large saucepan, combine the cranberries, chicken broth, chili sauce, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, cinnamon, and cloves. Bring to a simmer over medium heat, stirring occasionally.
  6. Gently add the browned meatballs to the simmering cranberry sauce. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened. Stir occasionally to prevent sticking.
  7. Serve hot, garnished with fresh parsley or thyme, if desired. These are fantastic as appetizers or over rice.

Notes

For best results, do not overmix the meatball mixture. Browning the meatballs before simmering adds depth of flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can skip the browning step and add raw meatballs directly to the sauce, but the flavor will be slightly different.