There’s something irresistibly cozy about the sweet-tangy glaze on tender bites of meat—this Cranberry Meatballs Recipe brings just that magic to your table. It’s a delightful twist that’s perfect for holidays or cozy dinners when you want to impress without fuss.

A close-up of a large round white pan filled with many meatballs covered in thick, bright red tomato sauce with visible chunks of tomatoes. Small bits of fresh green herbs are sprinkled on top, adding a fresh touch. A dark wooden spoon is partially dipped in the sauce on the right side, stirring the meatballs. The pan rests on a white marbled surface with a blue cloth nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Meatballs Recipe
Top Tip
How to Serve Cranberry Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Meatballs Recipe

Why You'll Love This Recipe

I remember the first time I made this cranberry meatballs recipe—it was during a chilly autumn evening, and the warm aroma of baked pork mixed with cranberry sauce filled the kitchen. Ever since, it’s become my go-to recipe whenever I want something that’s both comforting and a bit unexpected.

Sweet and Savory Balance: The cranberry sauce adds a perfect tartness that complements the juicy meatballs beautifully.
Simple Ingredients: You probably have most of these staples in your pantry already, making it quick to whip up any time.
Versatile for Occasions: Whether it’s a casual family dinner or a festive gathering, these meatballs fit right in.
Make-Ahead Friendly: Prep in advance and enjoy warm, flavorful bites whenever you want without stress.

A white round pot is filled with many round meatballs covered in thick dark red sauce with visible bits of cherries and herbs. The sauce looks glossy and rich, with small green chopped parsley sprinkled evenly across the top. A gold spoon is scooping some meatballs from the right side of the pot. The pot is placed on a white marbled surface with a blue cloth near the left side. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays its part in making these meatballs juicy and flavorful, with the cranberry sauce bringing that bright zing that transforms ordinary meatballs into something special. Here are the ingredients and a bit about why they’re chosen:

Flat lay of a small whole onion with light papery skin, a pile of fresh ground pork shaped loosely on a white ceramic plate, a small white bowl filled with fluffy panko breadcrumbs, two large brown eggs with clean shells, a small white bowl of bright red ketchup, a small white bowl of dark Worcestershire sauce, a small bunch of fresh curly parsley with vibrant green leaves, a small white bowl containing coarse salt, a small white bowl of freshly ground black pepper, a small white bowl overflowing with whole berry cranberry sauce, a small white bowl of packed light brown sugar, and a small white bowl with a freshly squeezed lemon wedge beside it, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground Pork: I love using extra lean ground pork because it keeps the meatballs tender and juicy without too much fat.
Onion: Grated onion mixes in seamlessly, adding natural sweetness and moisture.
Breadcrumbs (Panko preferred): Panko breadcrumbs give a nice light texture so the meatballs won’t turn dense.
Eggs: They bind everything together, so the meatballs hold their shape.
Ketchup: Adds a little tang and moisture inside the meatballs themselves.
Worcestershire Sauce: A depth enhancer—you wouldn’t think it, but it adds umami that plays well with the pork and cranberry.
Fresh Parsley: Adds a fresh herbal note, brightening each bite.
Salt & Pepper: Fundamental for seasoning and bringing out all other flavors.
Cranberry Sauce: The star of the sauce—whether store-bought or homemade, whole berry versions keep a nice texture and vibrant flavor.
Brown Sugar: Balances out the tartness of cranberries with warm sweetness.
Lemon Juice: Freshly squeezed lemon juice tweaks the sauce’s flavor, cutting any heaviness and lifting the overall taste.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always enjoy adding a little twist depending on the season or who I’m cooking for, and with this Cranberry Meatballs Recipe, there’s plenty of room for creativity.

Variation: When I want a bit more texture, I swap half the pork for ground beef or turkey. It still turns out juicy but adds a different flavor profile.
Dietary tweaks: To lighten it up, you can bake or air-fry meatballs and simmer them in a sugar-free cranberry sauce.
Spices: Adding a pinch of cinnamon or nutmeg to the sauce sometimes makes it feel even more festive around the holidays.

Step-by-Step: How I Make Cranberry Meatballs Recipe

Step 1: Prep and Mix the Meatball Mixture

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper to keep cleanup easy. In a big bowl, combine the grated onion, ground pork, breadcrumbs, eggs, ketchup, Worcestershire sauce, chopped parsley, salt, and pepper. I find using my hands is the best method here—you can really feel when everything is evenly combined without overmixing, which keeps the meatballs tender.

Step 2: Shape and Bake the Meatballs

Wet your hands to prevent sticking and roll the mixture into medium-sized meatballs—aim for about 30 to 35 pieces. I use a small ice cream scoop to keep them uniform, which helps them cook evenly. Place them neatly on your lined baking sheet and pop them in the oven. Bake for 20 to 25 minutes, or until the internal temperature reaches 160°F. Watching them brown just right is one of my favorite moments here.

Step 3: Make the Sauce and Combine

While the meatballs bake, prepare the sauce on the stovetop. In a large skillet, combine your cranberry sauce, ketchup, brown sugar, and freshly squeezed lemon juice. Bring it to a boil over medium heat, then let it simmer gently. Once your meatballs are done, slide them into the skillet and stir gently so each one gets coated in that glossy, tangy sauce. Cook for a few minutes until everything is heated through—this is when the flavors really come together.

Top Tip

I’ve made this cranberry meatballs recipe countless times, and what really boosts the flavor is paying attention to the sauce balance. Since cranberry sauces can range from tart to sweet, I always taste and adjust at the end.

Adjust Sweetness: Add a little extra lemon juice if it’s too sweet or a pinch more sugar if too tart. It really makes a big difference.
Don’t Overmix Meat: When combining meatball ingredients, mixing too much can make them dense—mix just until combined!
Uniform Size: Use a small scoop or spoon for even meatballs; they will bake evenly and look great on the plate.
Keep Moisture: Wetting your hands when shaping keeps the meatballs from sticking and helps maintain tenderness.

How to Serve Cranberry Meatballs Recipe

cranberry meatballs - Serving Suggestion

Garnishes

I usually sprinkle a bit of freshly chopped parsley on top for that fresh, vibrant green pop—it lifts the look and adds a subtle herby note that balances the sauce’s sweetness perfectly. Sometimes I add a few whole cranberries for a festive touch if I’m serving guests.

Side Dishes

This recipe pairs wonderfully with creamy mashed potatoes or buttery egg noodles—you really want something simple and comforting to soak up all that delicious cranberry sauce. Roasted root vegetables also make a lovely, hearty companion.

Creative Ways to Present

For holiday parties, I love arranging these meatballs on a festive platter with toothpicks for easy snacking—they’re great as an appetizer or part of a buffet. Drizzling a little extra sauce over each bite just before serving makes them shine.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover meatballs and sauce in an airtight container in the fridge, and they’re good for up to 3 days. It’s perfect for packing lunches or reheating for a quick dinner.

Freezing

I recommend freezing the meatballs and sauce separately for best texture. Just freeze in freezer-safe containers or bags for up to 2 months. When you’re ready, thaw overnight in the fridge.

Reheating

Reheat gently on the stove—simmer the meatballs in the sauce over low heat until warmed through. This helps keep them tender, moist, and flavorful without drying out.

Frequently Asked Questions:

Can I use other meats for this Cranberry Meatballs Recipe?

Absolutely! While ground pork gives great juiciness, you can substitute half or all of it with ground beef, turkey, or chicken depending on your preference. Just keep an eye on the cooking time and moisture.

Do I need homemade cranberry sauce or can I use store-bought?

You can definitely use store-bought cranberry sauce. I prefer the whole berry kind for better texture, but either way works just fine. Just adjust sugar or lemon juice to balance the sauce to your taste.

How do I prevent the meatballs from drying out?

Keep the meat mixture moist by not overmixing and adding ingredients like ketchup and Worcestershire sauce. Baking at 350°F and not overcooking also helps retain juiciness. Reheating gently in sauce preserves moisture too.

Can I make this recipe ahead of time for entertaining?

Definitely! You can bake the meatballs, then cool and store them in the fridge for up to 3 days before simmering in sauce to reheat. It’s perfect for easing party prep and keeping stress low.

Final Thoughts

This Cranberry Meatballs Recipe holds a special place in my kitchen because it’s simple, comforting, and a little unexpected all at once. I hope you enjoy making it as much as I do—it’s just the right combo of cozy and festive that’ll have everyone asking for seconds. Give it a try, and I promise you’ll have a new favorite on your hands!