If you’re looking for a crowd-pleasing appetizer or an easy weeknight dinner, these Quick Cranberry Meatballs are a guaranteed hit. Juicy meatballs coated in a tangy-sweet cranberry glaze come together in just minutes and taste like something you’d find at a holiday party or cozy family gathering. They’re festive, flavorful, and unbelievably easy to make—perfect for entertaining or last-minute dinners.
I first made these for a holiday potluck, and they disappeared before anything else on the table. Once, I used spicy barbecue sauce instead of the classic version, and it gave them a smoky-sweet kick everyone loved. Whether you serve them as an appetizer, over rice, or on a sandwich roll, these cranberry meatballs are the perfect mix of savory and sweet.
Why You’ll Love This Recipe
These Quick Cranberry Meatballs are incredibly versatile, delicious, and easy to make. You can use homemade or frozen meatballs, and the sauce requires only a few pantry staples. The combination of tart cranberry and savory seasonings creates a perfectly balanced flavor that’s irresistible. Best of all, they cook up fast in one pan or slow cooker with minimal effort—ideal for holidays, parties, or busy nights.
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Quick Cranberry Meatballs: Sweet, Savory, and Perfect for Any Occasion
- Total Time: 35 mins
- Yield: 6 servings
- Diet: Halal
Description
Sweet, tangy, and savory — these quick cranberry meatballs are the perfect holiday appetizer or easy dinner! Juicy meatballs are simmered in a flavorful cranberry-barbecue glaze that’s both festive and delicious.
Ingredients
- 1 pound ground beef (or a mix of beef and pork)
- ½ cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- ¼ cup onion, finely chopped
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Sauce:
- 1 (14-ounce) can whole berry cranberry sauce
- 1 cup barbecue sauce (sweet or smoky)
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- ½ teaspoon red pepper flakes (optional for heat)
- Fresh parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, breadcrumbs, egg, garlic, onion, Worcestershire sauce, salt, and pepper. Mix until well combined.
- Shape into 1-inch meatballs and place on the prepared baking sheet.
- Bake for 15–18 minutes, or until cooked through and lightly browned.
- Meanwhile, in a large skillet or saucepan, combine cranberry sauce, barbecue sauce, brown sugar, apple cider vinegar, and red pepper flakes. Stir and simmer over medium heat for 5 minutes until smooth and bubbly.
- Add cooked meatballs to the sauce and toss to coat evenly. Simmer for 5–10 minutes to allow flavors to meld.
- Garnish with chopped parsley before serving. Serve warm as an appetizer or over rice for a main dish.
Notes
- Use frozen meatballs for an even quicker version — just heat them in the sauce until hot.
- For a slow cooker option, combine cooked meatballs and sauce in the crockpot and cook on LOW for 2–3 hours.
- Try adding a splash of orange juice or zest to the sauce for a fruity twist.
- These meatballs freeze well — cool completely, then freeze in the sauce for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Appetizer / Main Course
- Method: Baked / Simmered
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Frozen or homemade meatballs – Tender, flavorful, and easy to use for a quick meal.
Cranberry sauce (whole berry or jellied) – The base of the tangy-sweet glaze.
Barbecue sauce – Adds smoky depth and richness to the sauce.
Brown sugar – Enhances sweetness and helps caramelize the glaze.
Dijon mustard – Adds a touch of tang and complexity.
Worcestershire sauce – Brings savory umami flavor.
Garlic powder – Adds warmth and balance.
Salt and black pepper – For seasoning and flavor balance.
Fresh parsley (optional) – For garnish and a pop of color.
Directions
- Make the sauce: In a large saucepan or skillet, combine cranberry sauce, barbecue sauce, brown sugar, Dijon mustard, Worcestershire sauce, garlic powder, salt, and pepper. Heat over medium heat, stirring until smooth and bubbly.
- Add the meatballs: Stir in the frozen or cooked meatballs, coating them evenly in the sauce.
- Simmer: Reduce heat to low, cover, and simmer for 15–20 minutes, stirring occasionally, until the meatballs are heated through and coated in a thick, glossy glaze.
- Serve: Garnish with chopped parsley and serve hot as an appetizer or main dish.
Slow cooker method: Combine the sauce ingredients in your slow cooker, add the meatballs, and cook on low for 3–4 hours or on high for 1½–2 hours.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 6 to 8 people and takes about 25 minutes total—5 minutes of prep and 20 minutes of cooking. It’s perfect for parties, potlucks, or quick family dinners.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until hot. You can also freeze for up to 2 months—thaw overnight before reheating.
Variations and Customizations
Spicy Cranberry Meatballs
Add a dash of hot sauce, red pepper flakes, or use spicy barbecue sauce.
Crockpot Party Meatballs
Keep them warm on the “low” setting during a party for easy serving.
Honey Garlic Cranberry Meatballs
Replace the brown sugar with honey and add a spoonful of minced garlic for a sweet-garlic twist.
Chipotle Cranberry Meatballs
Blend chipotle peppers in adobo sauce into the glaze for a smoky, spicy flavor.
Turkey Cranberry Meatballs
Use turkey meatballs for a lighter, holiday-inspired version.
Cranberry Orange Twist
Add a splash of orange juice and zest for a citrusy, festive touch.
FAQs
1. Can I use homemade meatballs?
Absolutely—just make sure they’re fully cooked before adding them to the sauce.
2. Can I make these in advance?
Yes, they reheat beautifully—perfect for meal prep or parties.
3. Can I use jellied cranberry sauce?
Yes, just whisk it well so it melts smoothly into the sauce.
4. Can I serve these over pasta or rice?
Definitely—they make a fantastic main dish when paired with grains.
5. Can I make them vegetarian?
Yes, use plant-based meatballs or lentil-based ones.
6. Can I make the sauce less sweet?
Use unsweetened cranberry sauce and reduce the brown sugar.
7. Can I bake the meatballs instead?
Yes—bake them first according to package or recipe directions, then toss in the sauce.
8. What kind of barbecue sauce works best?
A smoky or hickory-style BBQ sauce complements the cranberry perfectly.
9. How do I thicken the sauce?
Let it simmer uncovered for a few minutes until it reduces.
10. What sides go well with these meatballs?
Serve with mashed potatoes, rice, or a simple green salad for a balanced meal.
Conclusion
Quick Cranberry Meatballs are the perfect combination of sweet, savory, and tangy flavors—all in an easy, no-fuss recipe. Whether served as a holiday appetizer, potluck dish, or weeknight dinner, they’re always a hit. With minimal prep and maximum flavor, this recipe is your go-to for impressing guests and satisfying cravings—any time of year.
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