There's something so comforting about the blend of tangy cranberry and savory meat all wrapped into one bite. This Cranberry Meatballs Recipe has been a favorite for cozy nights and holiday gatherings alike—its sweet-and-savory charm is just irresistible and surprisingly easy to make.

The image shows a white pan filled with round meatballs covered in thick, bright red tomato sauce. The sauce has a smooth yet chunky texture with bits of herbs sprinkled across its surface, adding small green specks that contrast with the deep red. A dark wooden spoon is partially submerged in the sauce on the right side, revealing the slightly golden-brown color of the meatballs underneath. The pan sits on a blue cloth with a white marbled surface beneath it. 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’m always on the lookout for dishes that hit that perfect mix of sweet and savory, plus are straightforward enough to whip up on a weeknight. This Cranberry Meatballs Recipe does exactly that—and it’s become my go-to for impressing guests without fuss.

Balanced Flavors: Cranberry sauce adds just the right tangy sweetness, making these meatballs taste special without overpowering the savory pork base.
Simple Ingredients: You probably already have everything on hand, which means no extra trips to the store—always a win in my book.
Great Make-Ahead Option: They reheat beautifully, so you can prep ahead for parties or lazy weeknight dinners.
Versatile Serving Style: Whether piled on a platter for appetizers or served over rice for dinner, these meatballs adapt to your needs.

A white round pan filled with many meatballs covered in thick dark red sauce with a shiny texture, garnished with small pieces of green herbs scattered on top. A golden spoon is partially dipped in the sauce, lifting some meatballs. Around the pan, there are a few red cherries on a white marbled surface, with a blue cloth on the left side. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a role in creating the perfect texture and flavor profile. From the juicy ground pork to the sweet-cranberry hit in the sauce, each piece works together to elevate this simple dish.

Flat lay of a small white ceramic bowl filled with whole fresh cranberries, a small white ceramic bowl containing bright red ketchup, a small white ceramic bowl with packed brown sugar, a small white ceramic bowl holding freshly squeezed lemon juice, a few sprigs of fresh chopped parsley on a white ceramic plate, two large whole uncracked brown eggs, a small white ceramic bowl of fine light panko breadcrumbs, half a small peeled onion finely grated, a neat mound of raw extra-lean ground pork shaped naturally on a white ceramic dish, arranged with perfect symmetry and realistic 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: It’s naturally juicy and tender, which helps the meatballs stay moist without adding extra fat.
Breadcrumbs (Panko preferred): Panko keeps the texture light and airy, so your meatballs won’t feel dense or heavy.
Onion (grated or finely chopped): Adds subtle sweetness and moisture, blending seamlessly into the meat.
Eggs: The perfect binder to hold everything together without making the meatballs tough.
Ketchup & Worcestershire sauce: They bring umami depth and a slight tang, balancing the sweetness from the cranberry sauce.
Fresh parsley: Bright and herbal—it lifts the whole dish and freshens every bite.
Cranberry sauce: Whether you buy or make your own, it delivers that signature pop of tart, fruitiness that pairs beautifully with pork.
Brown sugar & lemon juice: Balancing acts in the sauce—the sugar mellows the tart cranberries, while lemon juice adds brightness if it feels too sweet.

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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

One of the things I love most about this Cranberry Meatballs Recipe is how easy it is to tweak based on what you like or have on hand. I always encourage you to try adding your own spin to it — it’s quite forgiving.

Variation: I’ve tried swapping half the pork for ground turkey for a lighter version, and it still came out juicy and full of flavor—great if you’re watching fat intake.
Spice it up: Add a pinch of cayenne or smoked paprika to the meat mix for a subtle heat that contrasts beautifully with the sweetness of the sauce.
Make it vegetarian: Swap the meat for plant-based meat alternatives or lentils and boost the seasoning for a satisfying vegetarian twist.
Reduce sugar: If you prefer less sweetness, start with less brown sugar in the sauce and adjust after simmering—it’s easier to add than take away.

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

Step 1: Mix it Up with Love

Start by grating or finely chopping your onion—this helps it blend invisibly into the meatballs without large chunks. In a big bowl, combine the ground pork, breadcrumbs, eggs, ketchup, Worcestershire sauce, parsley, salt, and pepper. I use my hands here because it helps me feel when the mixture is evenly combined but not overworked. Over-mixing can make the meatballs tough, so a gentle, thorough mix is key.

Step 2: Shape Those Meatballs

Wet your hands to keep the mixture from sticking, then start forming medium-sized meatballs—about the size of a walnut or roughly 1 inch in diameter. I find using a small ice cream scoop really speeds this up and creates uniform meatballs. You'll end up with around 30 to 35 meatballs. Place them on a parchment-lined baking sheet and pop them into a preheated 350℉ oven.

Step 3: Bake to Perfection

Bake your meatballs for about 20 to 25 minutes, or until they reach an internal temperature of 160℉. This timing keeps them juicy but fully cooked. I always use a meat thermometer here because it takes the guesswork out—no one wants dry meatballs!

Step 4: Simmer in the Cranberry Sauce

While the meatballs bake, whisk together cranberry sauce, ketchup, brown sugar, and fresh lemon juice in a large skillet. Bring this mixture to a boil over medium heat, then reduce the heat to a simmer. Carefully stir in the baked meatballs, coating them gently in the sauce. Let them simmer until heated through, about 5 minutes. This is where those flavors really meld together beautifully.

Top Tip

Over my many attempts with this Cranberry Meatballs Recipe, a few simple strategies helped me nail it every time. They’re tricks I’m excited to share so you can enjoy flawless meatballs on your first try too.

Keep your hands wet: This prevents the meat from sticking while shaping, making the process smoother and faster.
Don’t overmix: Overworking the meat can lead to tough meatballs, so combine ingredients gently but thoroughly.
Use a meat thermometer: It’s the easiest way to avoid undercooked or dry meatballs—once it hits 160℉, you’re done.
Adjust sauce seasoning after cooking: Taste the sauce with meatballs before serving, adding a little more lemon juice or brown sugar until it’s just right.

How to Serve Cranberry Meatballs Recipe

cranberry meatballs - Serving Suggestion

Garnishes

I like to sprinkle fresh chopped parsley right on top before serving—it adds a fresh color pop and a gentle herbaceous note that cuts through the sweetness. Sometimes I also add a few whole cranberries for a festive touch and an extra burst of tartness.

Side Dishes

These meatballs pair wonderfully with creamy mashed potatoes or buttery egg noodles. For a lighter option, I often serve them over steamed green beans or simple roasted vegetables. On occasions, I’ve spooned them atop a bed of fluffy rice to soak up all that luscious sauce.

Creative Ways to Present

For parties, I love presenting Cranberry Meatballs skewered with toothpicks alongside a small bowl of sauce for dipping. They’re always the first to disappear! Another favorite is layering them on a festive platter alongside mini sliders buns and fresh greens for a finger-food spread.

Make Ahead and Storage

Storing Leftovers

I usually let the meatballs cool completely, then store them in an airtight container in the fridge for up to three days. When it’s time to eat, I gently reheat them in the sauce on the stove, stirring occasionally so they stay tender and saucy.

Freezing

For longer storage, I freeze both the cooked meatballs and the sauce separately in freezer-safe containers, which keeps the textures fresh. They freeze well for up to two months. When I’m ready to enjoy them, I thaw overnight in the fridge and warm everything slowly on the stove.

Reheating

Reheating in a skillet over medium-low heat with a splash of water or broth helps keep the meatballs moist. I cover the pan with a lid to trap the steam for even warming without drying out the meatballs or sauce.

Frequently Asked Questions:

Can I use ground beef instead of pork in this Cranberry Meatballs Recipe?

Absolutely! Ground beef or a mix of beef and pork can be used. Just be mindful that ground pork tends to produce juicier meatballs, but beef will work perfectly fine too.

Is it better to use homemade or store-bought cranberry sauce?

You can use either! Homemade sauce gives you control over sweetness and texture, but a good-quality store-bought whole berry cranberry sauce works wonderfully and saves time.

Can I prepare these meatballs ahead of time?

Yes, this Cranberry Meatballs Recipe is great for meal prep. You can bake the meatballs, refrigerate them for up to 3 days, and then reheat in the sauce when ready to serve.

How should I reheat leftover cranberry meatballs without drying them out?

Reheat leftovers gently in a skillet over medium-low heat with a little splash of water or broth, covering the pan to keep the moisture in. Avoid microwaving as it can dry them out quickly.

Final Thoughts

This Cranberry Meatballs Recipe holds a special place in my kitchen because it’s proof that simple ingredients can create magic. Each bite has this perfect harmony of flavors that never fails to bring smiles around the table. I hope you enjoy making and, more importantly, eating these as much as I do—it’s like wrapping comfort and celebration into one delicious dish. Seriously, give it a try and let me know how it turns out!