Baked Meatballs in Cranberry Sauce
1 h 5 min
|
easy
|
low-fat
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 min | 35 min | 1 h 5 min |
Introduction
These baked meatballs in cranberry sauce are tender, juicy, and coated in a glossy, sweet-tangy glaze you’ll want on everything.
They’re perfect for holiday parties, game day spreads, or an easy make-ahead appetizer for any gathering.
The mix of beef and pork keeps the meatballs rich and flavorful, while the cranberry-orange sauce adds a fun, festive twist.
Ingredients (10 servings)
Ingredients for the Meatballs:
Ingredients for the Cranberry Sauce:
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Baked Meatballs in Cranberry Sauce
-
Preheat oven and prepare baking sheets
Preheat your oven to 400°F with racks near the center.
Line two rimmed baking sheets with parchment paper and lightly coat with cooking spray or oil.
-
Make the breadcrumb mixture
In a large mixing bowl, combine the breadcrumbs and milk.
Stir until the breadcrumbs look evenly moistened, then let them sit for 3 to 5 minutes.
-
Add eggs, seasonings, and meat
Whisk the eggs, Worcestershire sauce, onion powder, garlic powder, salt, and pepper into the breadcrumb mixture until combined.
Add the ground beef and ground pork, breaking them into small clumps over the bowl.
Use clean hands to gently mix until the meats look evenly distributed, without squeezing or overworking the mixture.
-
Shape the meatballs
Scoop the mixture into 1½ inch balls, using about 2 tablespoons of meat for each meatball.
Roll each portion between your palms until smooth, then place on the prepared baking sheets, leaving some space.
Wet your hands lightly with water if the mixture sticks and feels hard to roll.
-
Bake the meatballs
Bake the meatballs for 18 to 22 minutes, rotating the pans halfway, until they look browned and feel firm.
Check that a few center meatballs reach at least 160°F with an instant-read thermometer for food safety.
Set the baked meatballs aside while you finish the cranberry sauce.
-
Make the cranberry-orange sauce
While the meatballs bake, place the cranberry sauce in a large wide pot or deep skillet.
Add the ketchup, brown sugar, apple cider vinegar, orange zest, orange juice, Dijon, garlic powder, and kosher salt.
Set the pot over medium heat and whisk until the sauce looks smooth and the canned berries break up.
Bring the sauce to a gentle simmer and cook for 8 to 10 minutes, stirring often, until slightly thickened.
Taste and adjust the brown sugar, vinegar, or salt until the flavor feels balanced between sweet and tangy.
-
Simmer the meatballs in the sauce
Carefully add the baked meatballs to the simmering cranberry sauce, along with any juices from the baking sheets.
Gently stir with a large spoon until every meatball gets coated without breaking their shape.
Simmer on low heat for 10 to 15 minutes, stirring occasionally, until the sauce clings and the meatballs feel tender.
-
Serve the meatballs
Serve the meatballs hot straight from the pot as an appetizer with toothpicks or as a main dish over rice.
If serving later, cool the meatballs in the sauce, then refrigerate in a covered container for up to three days.
Reheat slowly on the stove over low heat, adding a splash of water if the sauce feels too thick.
Substitutions
- Ground turkey instead of beef and pork
- Use an equal amount of 93% lean ground turkey in place of the beef and pork. The meatballs taste lighter yet still juicy, and the cranberry sauce flavor really stands out.
- Gluten-free breadcrumbs instead of regular breadcrumbs
- Swap in gluten-free breadcrumbs one for one with the regular crumbs. The texture stays tender, and the meatballs hold together perfectly.
- Cherry preserves for part of the cranberry sauce
- Replace one can of cranberry sauce with cherry preserves for a deeper fruit flavor. The sauce turns richer, slightly jammy, and feels extra festive without changing the beautiful ruby color.
Tips
- Chill the meat mixture briefly
- After mixing, cover and chill the meat mixture for 20 to 30 minutes before rolling. Slightly chilled meat forms cleaner, rounder balls and sticks less to your hands.
- Use a scoop for even meatballs
- Use a medium cookie scoop to portion the meat before rolling. Even sizes help the meatballs bake at the same rate and look uniform on the platter.
- Avoid tough meatballs
- Mix the meat gently from the bottom of the bowl, folding instead of kneading. Stop as soon as everything looks combined, because overmixing packs the meat and makes meatballs dense.
- Choose the right pan for sauce
- Choose a wide pot or deep skillet for the sauce so the meatballs sit mostly in a single layer. This shape lets the sauce reduce evenly and coat each meatball instead of steaming them.
- Finish the sauce with butter
- For extra shine, stir a small pat of butter into the sauce right at the end. It adds a silky texture and balances the tang with a touch of richness.
Nutrition Facts *
| Energy | 603 | kcal |
|---|---|---|
| Protein | 25 | g |
| Total Fat | 30 | g |
| Carbohydrates | 57 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I make these meatballs ahead of time?
- Yes, these meatballs work very well as a make-ahead dish. Bake them, cool completely, then store in the sauce in the fridge for up to three days. Reheat gently on the stove until hot in the center, adding a splash of water if needed.
- Why did my meatballs turn out tough or dry?
- Tough meatballs usually mean the mixture was overmixed or packed too tightly when shaping. Next time, mix just until combined and roll gently, keeping the texture loose. Also check that you did not bake them past 160°F in the center.
- Can I cook the meatballs directly in the sauce instead of baking?
- You can, but baked meatballs hold their shape better and add browned flavor. If simmering raw meatballs, keep the sauce at a gentle bubble and cook until they reach 160°F inside. Avoid stirring much early on so they do not break apart.
- How can I keep the cranberry sauce from tasting too sweet?
- Start with the lower amount of brown sugar and taste after the sauce simmers. Add extra apple cider vinegar, Dijon, or a pinch of salt to brighten and balance any lingering sweetness. You can also stir in a little orange zest right at the end for more contrast.
- Can I freeze the baked meatballs in cranberry sauce?
- Yes, this recipe freezes nicely for future quick dinners or holiday parties. Cool the meatballs in the sauce, then freeze in airtight containers or bags for up to two months. Thaw overnight in the fridge and reheat gently on the stove, adding a bit of water if thick.
Serving Suggestions
These baked cranberry meatballs are amazing with mashed potatoes, buttered egg noodles, or a simple green salad on the side.
Set out small bowls of chopped parsley, orange zest, and crumbled feta so everyone can finish their own plate.
If you love some heat, swirl in a spoonful of hot pepper jelly for gentle spice and extra holiday drama.
More pairings:
Reviews
-
Alex, NYC: Turned out a little dry but the flavor was good. I used lean ground beef.
: Sorry they came out a bit dry, Alex! Next time try a less-lean beef (or add a splash more milk) and pull them as soon as they hit 160°F so they stay tender.
-
Nouchka: Made these for friends and one of them said “these are the best meatballs I ever had”. That’s a direct quote 😃
: Love hearing that, Nouchka, and I’m glad they were a hit with your friends! 😃
-
Kitty: DELICIOUS. The only thing I'll change next time is doubling the ingredients 😂
: Love that they hit the spot, Kitty! 😊 Doubling works great, just use two sheet pans so the meatballs have room to brown.
-
Barbara, Hillsboro: Made a trial run of these for Thanksgiving and they turned out sooooo good! Instructions were very easy to follow.
: Happy they worked out so well for you, Barbara! Hope they’re a hit on Thanksgiving too. 🦃🍴
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
