The Best Sweet and Savory Cranberry Meatballs

The Best Sweet and Savory Cranberry Meatballs bring together juicy meatballs with a tangy cranberry glaze that’s just the right mix of sweet and a little bit tangy. These little…

By Alina • November 4, 2025 • Reading time: 6 min

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The Best Sweet and Savory Cranberry Meatballs bring together juicy meatballs with a tangy cranberry glaze that’s just the right mix of sweet and a little bit tangy. These little bites are packed with flavor and a perfect balance between tender meat and a sticky, fruity sauce that makes every bite a treat. They’re perfect for holiday parties, weeknight dinners, or anytime you want a simple yet tasty dish to impress friends and family.

I love making these meatballs because they’re so easy to whip up and the cranberry sauce adds a nice unexpected twist that everyone seems to enjoy. I like to add a touch of orange zest or a bit of heat with some red pepper flakes to keep the flavors interesting. Plus, they’re one of those dishes that you can prepare ahead of time and then just warm up when guests arrive, which makes hosting so much less stressful.

My favorite way to serve these meatballs is on a big platter with some toothpicks for easy snacking, especially during gatherings. They also go great over a bed of rice or mashed potatoes for a comforting meal. Whenever I make these, they disappear quickly, and I always get asked for the recipe—it’s a real crowd-pleaser!

Key Ingredients & Substitutions

Ground Meat: I use either ground turkey for a lighter option or ground beef for richer flavor. You could also try ground chicken or pork depending on what you prefer or have on hand.

Breadcrumbs: Regular breadcrumbs work best, but if you want gluten-free, feel free to swap in gluten-free crumbs or crushed crackers.

Parmesan Cheese: This adds a nice salty depth. If you don’t have Parmesan, Pecorino or even a bit of grated cheddar can work.

Cranberries: Fresh or frozen cranberries both work fine. Frozen is easier to find anytime and just thaw slightly before cooking.

Brown Sugar or Maple Syrup: Brown sugar gives classic sweetness, but maple syrup adds a lovely, natural flavor twist.

How Do You Make the Cranberry Sauce Perfectly Thick and Balanced?

The cranberry sauce needs just a little care to get the right texture and taste. Here’s how I do it:

• Simmer cranberries with sugar, orange juice, and vinegar so they burst and soften while building flavor.
• Use cinnamon and a pinch of red pepper flakes for warmth and slight heat, but adjust to your taste.
• Add cornstarch mixed with cold water at the end to thicken the sauce quickly without clumps.
• Keep stirring gently until sauce coats the back of a spoon—it shouldn’t be watery or overly stiff.

This technique makes a sauce that’s tangy, sweet, and just thick enough to cling to the meatballs without being sticky or runny.

Equipment You’ll Need

• Large mixing bowl – perfect for combining your meatball ingredients evenly without mess.
• Nonstick or cast-iron skillet – great for browning meatballs and simmering the cranberry sauce all in one pan.
• Measuring cups and spoons – help you keep the sauce and seasoning balanced every time.
• Wooden spoon or silicone spatula – for stirring the sauce gently without scratching your pan.
• Small bowl – for mixing the cornstarch slurry so it blends smoothly into the sauce.
• Toothpicks or serving platter – handy for parties if you’re serving the meatballs as appetizers.

Flavor Variations & Add-Ins

• Try ground pork or a beef-pork mix for juicier meatballs with richer flavor.
• Add finely chopped fresh thyme or sage for a more herbaceous, autumnal twist.
• Include chopped pecans or walnuts in the meatballs for extra texture and nutty flavor.
• Stir a splash of bourbon or brandy into the cranberry sauce for a deeper, warming note perfect for holidays.

The Best Sweet and Savory Cranberry Meatballs

Ingredients You’ll Need:

For the Meatballs:

• 1 lb ground turkey or ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 large egg
• 1/4 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried rosemary or fresh rosemary finely chopped (optional)
• 1 tbsp olive oil (for cooking)

For the Cranberry Sauce:

• 12 oz fresh or frozen cranberries
• 1/2 cup brown sugar or maple syrup
• 1/4 cup orange juice (freshly squeezed preferred)
• 2 tbsp balsamic vinegar
• 1/2 tsp ground cinnamon
• 1/4 tsp crushed red pepper flakes (optional, for slight heat)
• 1/4 cup water
• 1 tbsp cornstarch mixed with 1 tbsp cold water (for thickening)

Garnish:

• Fresh parsley, chopped
• Fresh rosemary sprig (for plating)

How Much Time Will You Need?

This recipe takes about 15 minutes to prep and 20 minutes to cook, so a total of around 35 minutes from start to finish. It’s perfect for a quick weeknight dinner or a tasty appetizer at a party.

Step-by-Step Instructions:

1. Prepare the Meatballs:

In a large bowl, mix together the ground meat, breadcrumbs, Parmesan, chopped onion, minced garlic, egg, milk, salt, pepper, and rosemary. Mix gently until everything is combined but don’t overwork the meat. Then, shape the mixture into small bite-sized meatballs, about 1 to 1 1/2 inches across.

2. Cook the Meatballs:

Heat the olive oil in a big skillet over medium heat. Add the meatballs carefully in batches so the pan isn’t crowded. Cook them for about 6 to 8 minutes, turning sometimes, until they’re nicely browned on all sides and cooked through. Take them out of the pan and set them aside for now.

3. Make the Cranberry Sauce:

In the same skillet, keep about a tablespoon of fat and remove any extra if lots has accumulated. Add the cranberries, brown sugar, orange juice, balsamic vinegar, cinnamon, red pepper flakes (if you like a touch of heat), and water. Stir it all together and bring it to a gentle simmer. Cook for about 8 to 10 minutes until the cranberries burst and the sauce thickens a bit. Stir the cornstarch and water mixture into the sauce and cook for another 1 to 2 minutes until it thickens nicely.

4. Combine Meatballs with Sauce:

Put the cooked meatballs back into the skillet and gently stir them around in the cranberry sauce to coat them well. Let everything cook together for 3 to 5 minutes so the flavors can blend and the meatballs get warm again.

5. Serve:

Move the cranberry meatballs to a serving plate. Sprinkle chopped parsley on top and add a rosemary sprig for a pretty touch. You can serve these with toothpicks as appetizers or over rice, mashed potatoes, or noodles for a full meal.

Enjoy your sweet and savory cranberry meatballs that everyone will love!

Can I Use Frozen Meatballs for This Recipe?

Yes! If using frozen meatballs, thaw them completely in the fridge overnight. Reheat gently in the cranberry sauce to let the flavors meld without drying them out.

Can I Make This Recipe Ahead of Time?

Absolutely! You can prepare and cook the meatballs and sauce up to 2 days in advance. Store separately in airtight containers and reheat together on the stove before serving.

What’s a Good Substitute for Orange Juice?

If you don’t have fresh orange juice, you can use apple juice or pineapple juice for a slightly different but tasty twist. Just avoid anything too tart or bitter.

How Should I Store Leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.