Sweet and Savory Cranberry Meatballs
Sweet and Savory Cranberry Meatballs are a tasty little bite that brings together juicy meatballs with the bright pop of cranberries. These meatballs are coated in a sauce that’s both…
Tip: save now, cook later.Sweet and Savory Cranberry Meatballs are a tasty little bite that brings together juicy meatballs with the bright pop of cranberries. These meatballs are coated in a sauce that’s both fruity and rich, making them perfect for snacking or serving as a fun appetizer. The cranberries add a nice touch of sweetness that balances out the savory flavor of the meat perfectly.
I love making these meatballs for gatherings because they’re always a hit. The blend of flavors feels festive without being overly complicated, and I find that the sauce sticks to the meatballs just right, so every bite is flavorful. Plus, they’re really simple to make ahead of time, which makes hosting a lot easier for me!
My favorite way to serve these meatballs is with some toothpicks on a platter, alongside some crusty bread or simple veggies. They also make a great sandwich filling if you want to switch things up. Whenever I bring these to a party, I can expect them to disappear fast, and it’s always fun to see people’s faces light up from that sweet and savory combo.
Key Ingredients & Substitutions
Ground Pork: This is juicy and mild, great for tender meatballs. If you want a leaner option, try ground turkey or chicken. Mixing pork with beef adds a deeper flavor and firmer texture.
Cranberries: Fresh or frozen work well here. Frozen are easy to find year-round. If you can’t get cranberries, tart cherries make a nice substitute with a similar tangy-sweet profile.
Breadcrumbs: They help bind the meatballs and keep them moist. Use plain, seasoned, or gluten-free breadcrumbs if needed. For a low-carb swap, crushed pork rinds or almond flour also work.
Soy Sauce: It adds a touch of salt and umami to balance the sweet cranberry sauce. Tamari is a gluten-free alternative, or coconut aminos for a soy-free option.
How Do You Get Tender Meatballs That Don’t Fall Apart?
Mix the meat gently until combined, avoiding overworking. Overmixing makes meat tough and crumbly. Using an egg and breadcrumbs helps hold the mixture together while keeping it soft.
- Mix with your hands or a spoon just until combined.
- Make small, even meatballs for quick, uniform cooking.
- Brown them evenly on all sides over medium heat before simmering in sauce.
- Avoid flipping too much—let each side develop a nice crust.
Equipment You’ll Need
- Large mixing bowl – perfect for combining your meatball ingredients gently without making a mess.
- Skillet or frying pan – a sturdy skillet helps brown the meatballs evenly and makes simmering the cranberry sauce easy.
- Wooden spoon or spatula – lets you stir the sauce and turn meatballs without scratching your pan.
- Measuring cups and spoons – to get your sugar, vinegar, and spices just right for that balanced sweet and savory sauce.
- Serving dish or platter – handy for presenting your meatballs nicely, especially if serving as an appetizer.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of pork for a lighter meatball with a milder taste.
- Add finely chopped walnuts or pecans to the meat mix for extra crunch and nutty flavor.
- Stir in a pinch of ground ginger or cloves to the cranberry sauce for a warm, festive twist.
- Mix in a little grated sharp cheddar or parmesan cheese to the meatballs for added richness.
Sweet and Savory Cranberry Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground pork (or a mix of pork and beef)
- 1/4 cup breadcrumbs
- 1/4 cup grated onion
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil (for frying)
For the Cranberry Sauce:
- 12 oz fresh or frozen cranberries
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup water
- 1/4 cup apple cider vinegar (or white vinegar)
- 2 tbsp soy sauce (for umami and savory depth)
- 1 tsp fresh rosemary, chopped, plus sprigs for garnish
- 1 tsp fresh thyme leaves, plus sprigs for garnish
- 1/2 tsp ground cinnamon (optional, for warmth)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 20 minutes to cook, so in total you’ll spend around 35 minutes from start to finish. It’s quick enough for a family meal and fancy enough for guests!
Step-by-Step Instructions:
1. Make the Meatball Mixture:
In a large bowl, carefully combine the ground pork, breadcrumbs, grated onion, egg, minced garlic, parsley, salt, and pepper. Mix gently so everything comes together but don’t overwork it—that keeps the meatballs tender!
2. Shape and Brown the Meatballs:
Roll the mixture into small meatballs, about 1 to 1.5 inches across. Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches so they aren’t crowded. Cook them, turning occasionally, until they’re browned on all sides and cooked through—this usually takes about 8 to 10 minutes per batch. Set the cooked meatballs aside on a plate.
3. Prepare the Cranberry Sauce:
Using the same skillet (no need to clean it first!), add fresh or frozen cranberries, sugar, brown sugar, water, and apple cider vinegar. Stir everything together and let it come to a gentle simmer over medium heat.
4. Add Flavor and Thicken:
Mix in soy sauce, chopped rosemary, thyme, and cinnamon if you’re using it. Let the sauce cook down for about 10 minutes, until the cranberries pop and the sauce thickens slightly.
5. Finish and Serve:
Put the meatballs back into the skillet and gently toss them in the cranberry sauce so they get nicely coated. Let everything cook together for 2 to 3 minutes to marry the flavors and warm up the meatballs. Then, transfer to a serving dish and top with rosemary and thyme sprigs for a fresh touch. Serve warm as a delicious appetizer or alongside your favorite sides!
Can I Use Frozen Cranberries in This Recipe?
Yes, frozen cranberries work perfectly! Just thaw them slightly or add them directly to the sauce—the cooking time will be about the same.
Can I Make These Meatballs Ahead of Time?
Absolutely! You can prepare the meatballs and sauce separately, then refrigerate both for up to 2 days. When ready, reheat the sauce gently and add the meatballs to warm through before serving.
How Should I Store Leftovers?
Store leftover meatballs and sauce together in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to heat evenly.
Can I Substitute Ground Meat?
Yes! Ground turkey or chicken are good lean alternatives. Just keep an eye on cooking time, as leaner meats may cook a bit faster and can dry out if overcooked.
