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This cranberry meatball recipe is perfect for easy entertaining or a cozy weeknight dinner. It brings a nostalgic holiday vibe with very little effort and relies on simple, ready-to-go ingredients that make it a fast crowd-pleaser.
I threw this together when I needed a fuss-free appetizer for friends and it quickly became our go-to party favorite.
Ingredients
- Canned jellied cranberry sauce: provides a smooth, tangy base for the sauce. Look for a fresh, firm can without discoloration for best flavor.
- Chili sauce: adds a subtle heat and tomato tang that complements the cranberry sweetness
- Brown sugar: balances the tartness with gentle caramel notes. Use firmly packed light brown sugar for the best texture.
- Garlic powder: for a mild savory backdrop; fresh garlic can be used but the powder distributes evenly in this sauce
- Black pepper: adds depth and warms the flavor beautifully
- Frozen pre-cooked meatballs: either beef or turkey allow convenience without sacrificing protein. Choose quality meatballs with minimal preservatives for best taste.
Instructions
- Make The Sauce:
- In a large skillet or saucepan, combine the jellied cranberry sauce, chili sauce, brown sugar, garlic powder, and black pepper. Stir over medium heat continuously for about five minutes until the mixture is smooth, fully combined, and heated through. This step allows the flavors to meld and the brown sugar to dissolve completely.
- Add The Meatballs:
- Pour in the frozen pre-cooked meatballs and stir gently to coat each meatball evenly with the sauce. Lower the heat to medium-low and cover the pan. Let the mixture simmer for 15 to 20 minutes to warm the meatballs thoroughly and thicken the sauce a little. Stir occasionally during this time to prevent sticking.
- Serve:
- Transfer the meatballs and sauce to a serving bowl or pour into a slow cooker set to warm. Garnish with chopped parsley or rosemary for a fresh herbal note if desired. These meatballs are great served with toothpicks as an appetizer or paired with rice or mashed potatoes for a meal.
My favorite ingredient is the chili sauce because it adds a unique tang that pairs so well with the cranberry without overwhelming it. It reminds me of family gatherings where this dish always drew compliments for mixing familiar flavors in an unexpected way.
Storage tips
Store leftover cranberry meatballs in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or microwave to keep the sauce glossy and delicious. For longer storage, freeze in portion-sized containers and thaw overnight before reheating.
Ingredient swaps
Swap turkey meatballs for beef for a richer taste or try vegetarian meatballs to keep it meat-free. You can substitute the chili sauce with a mild BBQ sauce if you prefer a smokier flavor. Fresh cranberries can be used instead of canned sauce but will require cooking down with sugar to create a jam-like consistency.
Serving ideas
Serve these meatballs with simple buttery egg noodles or creamy mashed potatoes to soak up the sauce. For parties, place them in a slow cooker on warm alongside toothpicks for easy snacking. Add a green salad or roasted vegetables for a balanced meal with festive appeal.
This recipe is a quick and flavorful crowd-pleaser perfect for any occasion.
Frequently Asked Recipe Questions
- → Can I use fresh meatballs instead of pre-cooked?
Yes, if using fresh meatballs, cook them thoroughly before adding the sauce to ensure they are fully done.
- → What meat options work best?
Beef or turkey meatballs both pair well, offering rich or lighter flavors respectively.
- → Can I adjust the sauce's sweetness?
Absolutely, adjust the brown sugar amount to balance tartness and preferred sweetness level.
- → How long should the meatballs simmer in the sauce?
Simmer for about 15-20 minutes to allow the meatballs to absorb flavors and heat through evenly.
- → What herbs complement this dish best?
Chopped parsley or rosemary work beautifully as garnishes, adding fresh herbal notes.