Cranberry Sauce Meatballs Recipe

Jump to Recipe Print Recipe

The Comfort of Cranberry Sauce Meatballs Recipe

There’s something effortlessly cozy about serving meatballs gently bathed in a tangy-sweet cranberry sauce. I love how this Cranberry Sauce Meatballs Recipe creates that perfect harmony between the rich, savory meat and the bright, velvety bite of the sauce. It’s a dish that feels just right for a casual weekend gathering or a holiday appetizer with a twist.

When I first tried this recipe, the combination was surprisingly addictive — that lightly crisp exterior of the meatballs soaking up the aromatic, slightly sticky sauce had me sneaking bites before anyone else could reach for seconds. You’ll notice how the brown sugar and chili sauce add subtle warmth without overpowering the freshness of the cranberries.

Whether you’re making a simple weeknight dinner or something to impress at your next party, this dish invites you into relaxed, flavorful comfort with every spoonful.

Ingredient Guide

• Fully cooked meatballs (24 oz): Beef, turkey, or plant-based—all bring a different depth; I like turkey for a lighter finish.
• Whole berry cranberry sauce (14 oz): The star ingredient, adding juicy bursts and a glossy texture.
• Chili sauce (1 cup): Adds a subtle kick and richness that balances the tartness.
• Brown sugar (1/2 cup): Sweetens and thickens the sauce, giving that caramelized warmth.
• Garlic powder (1 tsp) & onion powder (1 tsp): Layer in savory depth without overpowering the fruity notes.
• Pinch of salt: Enhances all the flavors.
• Fresh parsley (optional): Adds a fresh herbal contrast when sprinkled on top at serving.

Prep Before You Begin

Before you dive in, double-check your meatballs—if they’re frozen, thaw them completely to ensure even heating. Mise en place is your friend here: measure out your sauces and spices beforehand so you can blend the sauce seamlessly. You won’t need an oven for this recipe, but a good sturdy saucepan or slow cooker will make it a breeze.

How to Make Cranberry Sauce Meatballs Recipe

1. Check your meatballs: Make sure frozen meatballs are fully cooked and thawed to avoid cold centers. I find a quick thaw in the fridge overnight is best for even heating.
2. Mix the sauce: In a large saucepan or slow cooker, stir together the cranberry sauce, chili sauce, brown sugar, garlic powder, onion powder, and a pinch of salt. The rich red mixture should be uniform and fragrant; you’ll notice the brown sugar melting into the tangy sweetness.
3. Heat gently: Warm the sauce over medium heat until it bubbles softly. Let it simmer for about 3–5 minutes, stirring occasionally. This blends the flavors and thickens the sauce ever so slightly.

4. Add the meatballs: Gently stir your fully cooked meatballs into the fragrant sauce, making sure each one is well coated. You’ll notice the sauce clings beautifully thanks to the brown sugar’s slight stickiness.
5. Simmer low and slow: Turn the heat to low and let the mixture simmer uncovered for 10–15 minutes. Stir occasionally to encourage even heating and to avoid sticking. The sauce will thicken, becoming luscious and glossy, while the meatballs soak up all those warming flavors.
6. Finish and garnish: Taste and adjust salt if needed. Just before serving, sprinkle with freshly chopped parsley for a pop of herbaceous freshness and color that brightens the whole dish.

Creative Variations for Cranberry Sauce Meatballs Recipe

• Swap the chili sauce for spicy sriracha if you love a sharper heat kick.
• Add a splash of orange juice or zest for a citrus-y brightness that complements the cranberry.
• Use ground pork meatballs for a richer, fattier base if you like juicier results.
• Stir in chopped pecans or walnuts at the end for a luscious crunch contrast.
• Turn it into a slider filling — pile meatballs on mini buns with creamy goat cheese.
• For a vegan twist, try plant-based meatballs and a maple syrup substitute for brown sugar.

Storage, Freezing & Reheating

• Refrigerate: Store cooled meatballs and sauce in an airtight container for up to 3 days.
• Freeze: Freeze portions in a sealed container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm gently on the stove over low heat, stirring occasionally, until heated through. You can add a touch of water if sauce thickens too much.
• Serve fresh: For best flavor and texture, enjoy within a day after reheating.

Cranberry Sauce Meatballs Recipe FAQs

• Can I use homemade meatballs? Absolutely! Just make sure they are fully cooked before adding to the sauce to prevent uneven cooking.
• Is this recipe gluten-free? It depends on your meatballs and chili sauce brand. Many grocery-bought meatballs and chili sauces are gluten-free, but always check labels.
• Can I make this ahead of time? Yes! Prepare the sauce and meatballs a day ahead. Reheat gently before serving to keep that luscious texture.
• What can I serve with these meatballs? They’re fantastic over creamy mashed potatoes, buttery egg noodles, or even on crusty bread as a savory snack.
• How spicy is this dish? The chili sauce adds a mild warmth. Adjust the amount or swap to a milder or hotter sauce depending on your heat preference.

Print