Looking for a crowd-pleasing appetizer that’s both simple and delicious? These Easy Cranberry Meatballs are the perfect blend of sweet and savory, making them a hit at holiday gatherings, game days, or family dinners. With minimal ingredients and effortless preparation, you’ll want to make these meatballs a staple in your recipe rotation.
Why You’ll Love This Recipe
- Quick and Easy: Minimal prep and cook time make this dish a stress-free addition to any menu.
- Flavor Packed: The tartness of cranberries paired with the savory meatballs creates a mouthwatering combination.
- Versatile: Serve as an appetizer, main dish, or party snack. Perfect for any occasion!
Ingredients
To make these tasty cranberry meatballs, you’ll need:
- Frozen meatballs: 1 bag (approximately 32 oz)
- Cranberry sauce: 1 can (14 oz) of whole-berry cranberry sauce
- Chili sauce: 1 bottle (12 oz)
- Brown sugar: 1/4 cup
- Orange juice: 2 tablespoons (optional, for extra zest)
Instructions
- Prepare the Sauce:
In a medium saucepan, combine the cranberry sauce, chili sauce, and brown sugar. Heat over medium heat, stirring until the ingredients are well combined and the sugar is dissolved. - Cook the Meatballs:
- Slow Cooker Option: Place the frozen meatballs in a slow cooker and pour the cranberry sauce mixture over them. Stir to coat evenly. Cook on low for 4-6 hours or on high for 2-3 hours.
- Stovetop Option: Add the frozen meatballs to the saucepan with the sauce. Simmer on low heat for 20-30 minutes, stirring occasionally.
- Serve and Enjoy:
Transfer the meatballs to a serving dish and garnish with chopped parsley for a touch of color. Serve warm with toothpicks for easy snacking.
Tips for Success
- Homemade Meatballs: For a homemade touch, use your favorite meatball recipe and cook them before adding to the sauce.
- Add a Zesty Twist: Include a splash of orange juice or zest in the sauce for added depth of flavor.
- Make Ahead: Prepare the meatballs and sauce a day in advance, then reheat in the slow cooker or on the stovetop before serving.
Perfect Pairings
These cranberry meatballs pair beautifully with a variety of sides and drinks:
- Sides: Mashed potatoes, garlic bread, or a fresh green salad.
- Drinks: Pair with a festive cocktail like a cranberry mojito or a non-alcoholic sparkling punch.
Nutritional Information (Per Serving)
- Calories: 220
- Protein: 10g
- Carbohydrates: 18g
- Fat: 12g
Why These Cranberry Meatballs Are a Must-Try
This recipe is a go-to for anyone seeking a delicious, no-fuss dish that appeals to all ages. The tangy cranberry sauce combined with the savory meatballs creates a taste sensation that’s hard to resist. Whether you’re hosting a party or looking for a quick dinner solution, these Easy Cranberry Meatballs are guaranteed to impress.
Serving and Storage Tips for Easy Cranberry Meatballs
Serving Suggestions
- For Parties:
Serve the meatballs warm in a slow cooker set to the “keep warm” setting. Provide small plates, napkins, and toothpicks for easy serving. - As a Main Dish:
Pair the meatballs with a starch like mashed potatoes, steamed rice, or buttered noodles. Add a side of roasted vegetables for a complete meal. - Garnish Ideas:
- Sprinkle with chopped fresh parsley or cilantro for color and freshness.
- Add a sprinkle of sesame seeds for a unique twist.
Storage Tips
- Refrigeration:
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave, on the stovetop, or in a slow cooker until warmed through. - Freezing:
These cranberry meatballs freeze beautifully. Let them cool completely, then transfer to a freezer-safe container or zip-top bag. Freeze for up to 3 months. - Reheating from Frozen:
- For a quick option, reheat in the microwave, stirring occasionally.
- Alternatively, warm in a saucepan over low heat or in a slow cooker on low for 1-2 hours.
Pro Tips for Serving Later
- Double the Batch: Make extra meatballs and freeze half for a hassle-free appetizer later.
- Sauce Saver: If the sauce thickens too much when reheating, add a splash of water or orange juice to loosen it up.
- Meal Prep Hero: Use leftover cranberry meatballs as a filling for sandwiches, sliders, or wraps for a creative meal idea.
With these serving and storage tips, you can enjoy Easy Cranberry Meatballs fresh and flavorful anytime!
1. Can I use fresh or homemade meatballs instead of frozen?
Absolutely! Fresh or homemade meatballs work perfectly in this recipe. Cook them fully before adding to the sauce. If using a slow cooker, keep an eye on the cooking time to prevent overcooking since they’re already cooked.
2. Can I make these cranberry meatballs ahead of time?
Yes, these meatballs are an excellent make-ahead dish. You can prepare them up to 1 day in advance and store them in the refrigerator. Simply reheat on the stovetop or in a slow cooker before serving. For longer storage, freeze them for up to 3 months.
3. What can I use instead of chili sauce?
If chili sauce isn’t available, you can substitute it with an equal amount of ketchup mixed with a teaspoon of vinegar and a pinch of cayenne pepper. This gives a similar tangy and slightly spicy flavor.
4. How do I keep the meatballs warm for a party?
The easiest way to keep the meatballs warm is by leaving them in a slow cooker on the “keep warm” setting. This ensures they stay at a safe serving temperature without overcooking or drying out. Stir occasionally to coat them evenly in the sauce.
Easy Cranberry Meatballs
These Easy Cranberry Meatballs are a delicious combination of sweet, tangy, and savory flavors. Made with tender meatballs simmered in a cranberry-based sauce, they’re perfect for holiday gatherings, game days, or weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6–8 servings 1x
- Category: Appetizer, Main Dish
- Cuisine: American
Ingredients
For the meatballs (optional, use store-bought if preferred):
- 1 lb (450 g) ground beef or turkey
- 1/2 cup (50 g) breadcrumbs
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the sauce:
- 1 (14 oz/400 g) can of jellied cranberry sauce
- 1/2 cup (120 ml) barbecue sauce
- 1 tablespoon Dijon mustard (optional)
- 1 teaspoon Worcestershire sauce
Instructions
- Make the meatballs (if homemade):
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
- In a large bowl, combine the ground meat, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Roll the mixture into 1-inch balls and place them on the prepared baking sheet. Bake for 15-20 minutes, or until cooked through.
- Prepare the sauce:
- In a large skillet or saucepan, combine the cranberry sauce, barbecue sauce, Dijon mustard, and Worcestershire sauce. Cook over medium heat, stirring occasionally, until the cranberry sauce melts and the mixture is smooth.
- Combine the meatballs and sauce:
- Add the cooked or store-bought meatballs to the skillet with the sauce. Stir to coat evenly.
- Reduce the heat to low and let the meatballs simmer in the sauce for 10-15 minutes, stirring occasionally, to absorb the flavors.
- Serve:
- Transfer the meatballs to a serving dish or keep them warm in a slow cooker on low heat. Serve as an appetizer with toothpicks or over rice for a main dish.
Notes
- Slow cooker method: Place cooked meatballs and sauce ingredients in a slow cooker. Cook on low for 2-3 hours or on high for 1-2 hours.
- Make-ahead: Prepare the meatballs and sauce separately up to a day in advance. Combine and reheat before serving.
- Variations: Add a pinch of cayenne pepper or hot sauce to the sauce for a spicy kick.