There's something irresistibly cozy about sweet and savory combos like these. The Cranberry Meatballs Recipe brings together juicy pork meatballs and a tangy-sweet cranberry sauce that’ll have your guests coming back for seconds. Trust me, this one’s a keeper!

A close-up of a large round white pan filled with many meatballs covered in thick, bright red tomato sauce with visible chunks of tomatoes. Small bits of fresh green herbs are sprinkled on top, adding a fresh touch. A dark wooden spoon is partially dipped in the sauce on the right side, stirring the meatballs. The pan rests on a white marbled surface with a blue cloth nearby. 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

This Cranberry Meatballs Recipe is one of my go-to dishes for holidays and casual gatherings alike. It’s super easy to pull together but tastes like you spent hours in the kitchen, which we all love, right?

Perfect balance: The tart cranberry sauce perfectly complements the savory, juicy meatballs for a flavor party in every bite.
Simple ingredients: You don’t need fancy stuff here—just pantry staples that combine beautifully.
Great for make-ahead: You can prep the meatballs and sauce ahead of time, making entertaining a breeze.
Versatile serving options: Whether as an appetizer or main dish, these meatballs fit right in and impress.

A white round pot is filled with many round meatballs covered in thick dark red sauce with visible bits of cherries and herbs. The sauce looks glossy and rich, with small green chopped parsley sprinkled evenly across the top. A gold spoon is scooping some meatballs from the right side of the pot. The pot is placed on a white marbled surface with a blue cloth near the left side. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in the Cranberry Meatballs Recipe plays a part in creating that unforgettable flavor and texture combo. Here’s why I lean on these choices and what you should look for when shopping.

Flat lay of a small whole onion with light papery skin, a pile of fresh ground pork shaped loosely on a white ceramic plate, a small white bowl filled with fluffy panko breadcrumbs, two large brown eggs with clean shells, a small white bowl of bright red ketchup, a small white bowl of dark Worcestershire sauce, a small bunch of fresh curly parsley with vibrant green leaves, a small white bowl containing coarse salt, a small white bowl of freshly ground black pepper, a small white bowl overflowing with whole berry cranberry sauce, a small white bowl of packed light brown sugar, and a small white bowl with a freshly squeezed lemon wedge beside it, all arranged with perfect symmetry and balanced 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: I love pork for meatballs because it keeps them juicy and flavorful. You can mix pork with beef or turkey if you want leaner, but pork really shines here.
Breadcrumbs (Panko preferred): Panko breadcrumbs give a light, airy texture that prevents meatballs from being dense or soggy.
Onion: Grated or finely chopped onion melts right into the meat, adding moistness and a subtle sweetness.
Eggs: These bind everything together so your meatballs don’t fall apart during baking or simmering.
Ketchup & Worcestershire sauce: These add a tangy depth and umami that enhances the pork.
Fresh parsley: Brightens up the meat mixture and adds a bit of freshness.
Cranberry sauce (whole berry recommended): The star of the sauce, it brings tartness and texture to balance out meatiness.
Brown sugar & lemon juice: Sweetness and acidity here are key—they balance the tart cranberries perfectly, so taste and adjust as you go.

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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 best things about this Cranberry Meatballs Recipe is how easy it is to tweak. I often swap ground pork with turkey when I want a lighter version or add a pinch of cayenne for some subtle heat. Feel free to make it yours!

Variation: I once made a batch using a pork and beef blend for a richer flavor; it was a hit and just as juicy.
Dietary swap: For gluten-free, just substitute breadcrumbs with almond flour or gluten-free panko.
Seasonal twist: Adding orange zest to the sauce can boost that festive vibe wonderfully around winter holidays.

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

Step 1: Mix the Meatball Ingredients

Start by grating or finely chopping your onion – this helps it blend into the meat so you don’t get big chunks. In a large bowl, combine the ground pork, breadcrumbs, eggs, ketchup, Worcestershire sauce, parsley, salt, and pepper. Use your hands (washed, of course!) to gently mix everything. You want it well combined but not overworked, or the meatballs could get tough.

Step 2: Form and Bake the Meatballs

Wet your hands with cold water (this keeps the meat from sticking) and roll the mixture into medium-sized meatballs, about the size of a golf ball. I like using a small ice cream scoop to keep them uniform—that’s a little trick I picked up that really speeds things up. Place the meatballs on a parchment-lined baking sheet and bake at 350°F for 20-25 minutes until they reach 160°F internally.

Step 3: Make the Sauce & Finish Cooking

While the meatballs bake, pour the cranberry sauce, ketchup, brown sugar, and fresh lemon juice into a large skillet. Bring the sauce to a boil over medium heat, then reduce to simmer. Carefully add the baked meatballs to the sauce and stir gently to coat. Let everything heat through for a few minutes so the flavors meld perfectly.

Top Tip

From my experience, the success of this recipe really hinges on a few important details. These tips saved me from common pitfalls and made the difference between so-so and fantastic cranberry meatballs.

Don’t overmix: Mixing the meat too much can make your meatballs dense. Combine just until everything is incorporated.
Use a thermometer: I always use a meat thermometer to avoid undercooking or drying them out—160°F is the magic number!
Adjust sweetness: After simmering the sauce, taste it. If it’s too tart, add a touch more brown sugar; if too sweet, a squeeze more lemon juice brightens it up.
Don’t skip the water trick: Wetting your hands before shaping keeps the meat from sticking and keeps your work smooth and tidy.

How to Serve Cranberry Meatballs Recipe

Cranberry Meatballs - Serving Suggestion

Garnishes

I usually sprinkle fresh chopped parsley over the meatballs right before serving. It adds that fresh herbal note and a nice pop of color that makes every bite feel fresh and inviting.

Side Dishes

These cranberry meatballs go wonderfully with creamy mashed potatoes or buttered egg noodles to soak up the sauce. I also love serving them alongside roasted Brussels sprouts or a crisp green salad to balance the sweetness.

Creative Ways to Present

For holidays, I like to serve these meatballs on a festive platter lined with leafy greens and cranberries scattered around for visual appeal. You can also skewer a few meatballs on cocktail sticks for a fun party appetizer setup.

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs in an airtight container in the fridge for up to three days. When I want to enjoy them again, I simply reheat gently in the sauce on the stove to keep them tender and juicy.

Freezing

This recipe freezes beautifully! I freeze the meatballs and sauce separately in freezer bags for up to two months. When ready, thaw overnight and warm the sauce and meatballs together on the stovetop, stirring occasionally.

Reheating

To reheat, I prefer warming them on low heat in a skillet with a little splash of water or broth if needed. This keeps the meatballs moist and lets the sauce reabsorb perfectly without drying out.

Frequently Asked Questions:

Can I use ground beef instead of pork?

Absolutely! Ground beef or a mix of beef and pork works well too. Just be careful not to overcook the beef meatballs as they can dry out faster than pork ones.

Do I have to bake the meatballs, or can I fry them?

You can pan-fry the meatballs if you prefer, just cook them in batches over medium heat until browned and cooked through. Baking is easier for a larger batch and results in less mess.

What kind of cranberry sauce is best?

Whole berry cranberry sauce works best because the texture adds a lovely dimension to the sauce. Homemade or store-bought both work fine, but I recommend avoiding jellied sauces for this recipe.

Can I make these meatballs ahead of time?

Definitely! You can bake the meatballs, cool them completely, and store them in the fridge for up to 3 days. Just reheat in the sauce right before serving. They also freeze well if you want to prep even earlier.

Final Thoughts

I’ve made this Cranberry Meatballs Recipe countless times and it never fails to bring smiles around the table. Whether it’s a cozy family dinner or a holiday party, these meatballs are a simple way to impress without stress. Give them a try—you’re going to love how easy and flavorful they are!