These cranberry meatballs are a tasty mix of sweet and savory! Made with ground meat and a yummy cranberry sauce, they are perfect for snacking or as a party dish.
Just picture a plate of these juicy meatballs at your next gathering. They’ll disappear fast! I love serving them with toothpicks for easy munching—no mess, all fun! 🎉
Key Ingredients & Substitutions
Ground Beef: I often use a beef and pork mix for extra flavor. If you prefer, ground turkey or chicken works great too for a leaner option. Just make sure to season well!
Breadcrumbs: Regular breadcrumbs give a nice texture, but panko breadcrumbs make the meatballs light and fluffy. If you’re gluten-free, use crushed rice crackers or gluten-free breadcrumbs.
Cranberries: Fresh cranberries are fantastic, but frozen ones are just as good. You can even use store-bought cranberry sauce if you’re short on time; just mix in some orange juice for extra zing!
How Do I Shape Perfect Meatballs?
Shaping meatballs can be a little tricky, but here are some tips to make it easier:
- Keep your hands slightly wet while forming the meatballs to prevent sticking.
- Use a cookie scoop for even sizing; they’ll cook more uniformly that way.
- Don’t overwork the meat when mixing; a gentle hand keeps them tender.
Shape them to about 1 inch in diameter for even cooking, and watch them closely while baking!
What’s the Best Way to Cook Cranberries for Sauce?
Cooking cranberries is simple but needs attention. Follow these steps for the best results:
- Use a medium saucepan and start with medium heat; this helps evenly cook the berries.
- Add sugar and water first, then throw in the cranberries. This ensures they cook with sweetness from the get-go.
- Let the cranberries cook down until they burst, which usually takes around 10 minutes. Stir occasionally to prevent sticking.
Don’t rush; the slow cooking brings out their natural flavor!
Cranberry Meatballs
Ingredients You’ll Need:
For The Meatballs:
- 1 pound ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
For The Cranberry Sauce:
- 1 cup fresh or frozen cranberries
- 1/2 cup sugar
- 1/2 cup water
- 2 tbsp orange juice (freshly squeezed preferred)
- 1 tbsp ketchup
- 1 tbsp soy sauce or Worcestershire sauce (optional for umami)
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 25-30 minutes to cook. So, you’ll need roughly 45-60 minutes in total. Perfect for a cozy dinner or a tasty appetizer at a get-together!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). Get a baking sheet ready by lining it with parchment paper or lightly greasing a baking dish to prevent sticking.
2. Mix the Meatball Ingredients:
In a large bowl, combine ground meat, breadcrumbs, chopped onion, egg, minced garlic, milk, salt, pepper, and thyme if you’re using it. Mix everything together gently until just combined; you don’t want to overwork the meat!
3. Shape the Meatballs:
Now it’s time to shape your mixture into small meatballs, about 1 to 1 1/2 inches in diameter. Place them evenly spaced on your prepared baking sheet so they have room to cook!
4. Bake the Meatballs:
Put your meatballs in the oven and bake for 20-25 minutes. They should be cooked through and nicely browned. Make sure to flip them halfway through for even cooking!
5. Cook the Cranberry Sauce:
While the meatballs bake, get started on the cranberry sauce. In a medium saucepan, combine the cranberries, sugar, water, and orange juice. Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce starts to thicken—a delicious aroma will fill your kitchen!
6. Add Flavor Boosters:
Once the cranberries are just right, stir in the ketchup and soy sauce (or Worcestershire sauce) to enhance the flavor. If you want a thicker sauce, mix in the cornstarch with water and let it cook for another 1-2 minutes until it thickens up nicely.
7. Combine Meatballs and Sauce:
After the meatballs are done baking, gently transfer them into the saucepan with the cranberry sauce. Coat all the meatballs in that yummy sauce and let them simmer together for a few minutes so the flavors combine beautifully.
8. Serve and Enjoy:
Transfer the cranberry meatballs to a serving dish, and for a finishing touch, sprinkle freshly chopped parsley on top. Serve warm, using toothpicks for easy eating as an appetizer, or enjoy them over mashed potatoes or rice for a hearty meal.
Enjoy your homemade cranberry meatballs! They’re bound to be a hit!
Can I Use Frozen Meatballs Instead?
Yes, you can use frozen meatballs! Just thaw them before adding to the cranberry sauce to ensure they warm through evenly. You might want to simmer the sauce for a few extra minutes to enhance the flavors.
Can I Make This Recipe Gluten-Free?
Absolutely! Substitute regular breadcrumbs with gluten-free breadcrumbs or crushed rice crackers. Ensure your sauce ingredients (like soy sauce) are also gluten-free, and you’re good to go!
How Do I Store Leftover Meatballs?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop over low heat. Adding a splash of water or juice helps keep the meatballs moist when reheating.
Can I Add Other Ingredients to the Cranberry Sauce?
Definitely! Feel free to add chopped onions, bell peppers, or even some chili flakes for a kick. Herbs like rosemary or spices such as cinnamon can also add a lovely depth of flavor!
