Cranberry Glazed Meatballs Recipe
If you’re searching for the ultimate crowd-pleasing appetizer that captures the perfect balance between savory and sweet, let me introduce you to my all-time favorite party bite: Cranberry Glazed Meatballs. These mouthwatering morsels are tender, juicy, and packed with flavor thanks to a blend of ground meats, aromatic seasonings, and a tangy, glossy cranberry glaze. Whether you’re hosting a holiday bash or simply want to elevate your weeknight dinner, this dish never fails to bring people together around the table, and it just so happens to be incredibly simple to make!
Ingredients You’ll Need
The magic of these Cranberry Glazed Meatballs comes from a mix of everyday ingredients that together create irresistible layers of flavor and texture. Each item brings something special to the mix, so don’t skip a thing—your taste buds will thank you!
- Ground beef (1 pound): The base of our meatballs, providing rich flavor and classic juiciness.
- Ground pork (1/2 pound): Adds a hint of sweetness and keeps the meatballs extra tender.
- Breadcrumbs (1/2 cup): Help bind everything together for the perfect bite.
- Milk (1/4 cup): Moistens the breadcrumbs so your meatballs stay moist, not dry.
- Egg (1): Acts as the glue that holds all the ingredients in place.
- Finely chopped onion (1/4 cup): Brings gentle sweetness and aromatic depth.
- Garlic clove, minced (1): Adds that classic kick of savoriness every great meatball needs.
- Salt (1/2 teaspoon): Elevates the flavors without overpowering the dish.
- Black pepper (1/4 teaspoon): Gives just a gentle bit of heat and earthiness.
- Olive oil (1 tablespoon, for browning): Ensures a gorgeous, golden crust on each meatball.
- Jellied cranberry sauce (1 can, 14 oz): The star ingredient for that iconic cranberry glaze.
- Chili sauce (1/2 cup): Delivers just the right amount of tang and zip.
- Brown sugar (1 tablespoon): Touch of sweetness to balance the tart cranberries.
- Apple cider vinegar (1 tablespoon): Adds brightness and enhances the sweet-tart glaze.
- Worcestershire sauce (1/2 teaspoon): Gives umami depth and a savory backbone to the glaze.
How to Make Cranberry Glazed Meatballs
Step 1: Mix and Shape Your Meatballs
Start by combining your ground beef, ground pork, breadcrumbs, milk, egg, onion, garlic, salt, and pepper in a large bowl. Using clean hands or a sturdy spoon, gently mix everything together just until combined—don’t overwork it, or your meatballs might turn out tough. Once the mixture looks uniform, roll it into 1-inch balls and line them up on a plate. You should end up with about 30 lovely little meatballs!
Step 2: Brown for Flavor
Heat the olive oil in a large skillet over medium heat. Working in batches (so you don’t overcrowd the pan), brown the meatballs on all sides. This step locks in all the juices and gives each meatball a deliciously crisp, caramelized exterior. Once they’re nicely browned (they don’t need to be fully cooked yet), transfer them to a plate while you work on the sticky, sweet glaze.
Step 3: Make the Cranberry Glaze
In the same skillet (or a separate saucepan if you prefer), add the jellied cranberry sauce, chili sauce, brown sugar, apple cider vinegar, and Worcestershire sauce. Set the heat to medium and stir frequently until the mixture melts into a smooth, glossy sauce that starts to bubble. Don’t rush this—give it a good couple of minutes so all the flavors meld together beautifully.
Step 4: Simmer and Glaze
Once your cranberry glaze is ready, carefully return the browned meatballs to the pan. Gently toss or spoon the sauce over the meatballs to make sure each one gets fully coated in that gorgeous, ruby-red glaze. Reduce the heat to low, cover the pan, and let them simmer for 15 to 20 minutes. This finishes cooking the meatballs and allows them to soak up all that sweet-savory goodness. By the time you lift the lid, you’ll have irresistible Cranberry Glazed Meatballs, glistening and ready to wow your guests.
How to Serve Cranberry Glazed Meatballs
Garnishes
A sprinkle of fresh parsley adds a lovely pop of color and a hint of herby brightness to the finished Cranberry Glazed Meatballs. If you want to get fancy, try a pinch of finely chopped chives or even some thinly sliced green onions. For just a bit more contrast, you could also toss on a few toasted sesame seeds.
Side Dishes
These meatballs are incredibly versatile, so you have plenty of pairing options. For a main dish approach, nestle them over a bed of fluffy white or brown rice, or spoon them atop creamy mashed potatoes—the sauce soaks right in for an extra rich bite. They’re equally wonderful with buttery egg noodles, a crisp salad, or a tray of roasted seasonal veggies for a lighter option.
Creative Ways to Present
If you’re serving Cranberry Glazed Meatballs at a party, skewer each meatball with a festive toothpick for easy grabbing. Arrange them on a serving platter with a bowl of extra glaze in the center for dipping. For an elegant holiday appetizer, serve them in tiny shot glasses layered with a spoonful of sauce and a touch of garnish. They also make a great centerpiece in a bread bowl surrounded by pita chips for dipping.
Make Ahead and Storage
Storing Leftovers
If you have leftover Cranberry Glazed Meatballs (lucky you!), just let them cool to room temperature before transferring them to an airtight container. Store in the fridge for up to 3 days. The flavors actually improve overnight, so don’t be surprised if they taste even better the next day.
Freezing
To freeze, first let the meatballs and sauce cool fully. Place the meatballs (with or without the glaze) in a freezer-safe bag or airtight container, and freeze for up to 2 months. When you’re ready to serve, thaw in the fridge overnight, then reheat as needed. This makes Cranberry Glazed Meatballs a stellar make-ahead appetizer for any occasion!
Reheating
Gently reheat your meatballs and glaze in a covered saucepan over low heat, stirring occasionally until heated through. For big crowds, a slow cooker is perfect—just set on low and let it do the work. You can also warm individual portions in the microwave for a quick fix. Add a splash of water or extra sauce if needed to keep things nice and saucy.
FAQs
Can I use only ground beef or only ground pork instead of both?
Absolutely! While the combination of ground beef and pork gives the best flavor and texture, you can use all beef or all pork based on your preference or what you have on hand. The meatballs will still be tasty—just keep an eye on cooking time, as leaner meats may cook a little faster.
Is it possible to make these Cranberry Glazed Meatballs gluten-free?
Yes! Simply swap the regular breadcrumbs for your favorite gluten-free variety, and double-check the labels on your chili sauce and Worcestershire sauce to avoid hidden gluten.
What can I use in place of chili sauce?
If you don’t have chili sauce, you can substitute ketchup with a pinch of cayenne pepper or a dash of hot sauce for a similar sweet-tangy effect. Barbecue sauce works in a pinch too, but it will change the overall flavor profile a bit.
How do I prevent my meatballs from falling apart?
Be sure not to skip the breadcrumbs and egg, as they’re key for binding. Mix the meat gently—overmixing can make meatballs dense and prone to crumbling. Finally, give them a quick chill in the fridge for 10–15 minutes before browning if your mixture feels too soft.
Can I serve these meatballs cold or at room temperature?
For best texture and maximum flavor, Cranberry Glazed Meatballs are most delicious served warm and saucy. However, if you’re packing them for a picnic or potluck, they’ll still be tasty at room temperature.
Final Thoughts
I genuinely hope you’ll give these Cranberry Glazed Meatballs a spin in your own kitchen, whether for a festive holiday gathering or a cozy family dinner. They’re every bit as easy as they are impressive, and there’s something about that glossy cranberry glaze that has everyone reaching for seconds. Happy cooking, and enjoy every delicious bite!
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Cranberry Glazed Meatballs Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
These Cranberry Glazed Meatballs are a perfect balance of sweet and savory, making them a crowd-pleasing appetizer or main dish. Juicy meatballs are coated in a tangy cranberry glaze that’s sure to impress your guests.
Ingredients
For the Meatballs:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup finely chopped onion
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Glaze:
- 1 tablespoon olive oil (for browning)
- 1 can (14 oz) jellied cranberry sauce
- 1/2 cup chili sauce
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon Worcestershire sauce
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, onion, garlic, salt, and pepper. Roll into 1-inch meatballs.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat and brown the meatballs on all sides. Transfer to a plate.
- Make the Glaze: In the same skillet, combine cranberry sauce, chili sauce, brown sugar, apple cider vinegar, and Worcestershire sauce. Cook until smooth.
- Cook the Meatballs: Return meatballs to the pan, coat with the glaze, cover, and simmer for 15–20 minutes until cooked through.
- Serve: Serve warm as an appetizer or over rice for a main dish.
Notes
- You can make these ahead and reheat in a slow cooker.
- Turkey or chicken can be used for a leaner option.
- For added spice, stir in a dash of hot sauce to the glaze.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: About 5 meatballs
- Calories: 320
- Sugar: 14g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg
