Irresistible Cranberry Sauce Meatballs in Just 30 Minutes

Nothing says “party” like a platter of cranberry sauce meatballs disappearing in minutes—trust me, I’ve seen it happen at every holiday gathering I’ve hosted! That perfect sweet-tangy combo from the cranberry and barbecue sauce clings to juicy, tender meatballs, making them irresistible whether you serve them as an appetizer or pile them over mashed potatoes for dinner. My family demands these every Thanksgiving, but honestly? They’re so easy, I whip them up year-round for game nights and potlucks. One bite and you’ll understand why even the pickiest eaters sneak seconds (don’t worry, I won’t tell).

Why You’ll Love These Cranberry Sauce Meatballs

Listen, I don’t mess around when it comes to party food—if it doesn’t disappear fast, it’s not worth making. But these cranberry sauce meatballs? They check ALL the boxes:

• Effortless magic: Just mix, bake, and toss in that sticky-sweet sauce. Even my 12-year-old nephew can make them (and has!).
• Flavor fireworks: The cranberry-barbecue combo hits every note—tangy, smoky, and just sweet enough to make you lick your fingers.
• Holiday hero: They look festive on a platter but are casual enough for Super Bowl Sunday. I’ve served them at both with equal success!
• Crowd-proof: Gluten-free? Swap the breadcrumbs. Vegetarian? Use plant-based crumbles. The sauce does the heavy lifting.

Seriously, these might just become your signature dish. Fair warning!

Ingredients for Cranberry Sauce Meatballs

Gather these simple ingredients—I promise you probably have most in your pantry already! The magic happens when they all come together:

• 1 lb lean ground beef (85/15): The slight fat keeps them juicy without greasiness. Trust me, I’ve tried leaner cuts and they dry out!
• 1/2 cup plain breadcrumbs: My grandma swore by seasoned, but plain lets the sauce flavors shine. Panko works too for extra crunch.
• 1 large egg: Room temperature binds everything beautifully.
• 1/4 cup whole milk: Sounds odd, but it makes the meatballs SO tender.
• 1 tsp kosher salt + 1/2 tsp black pepper: Season from within—don’t skip this!
• 1 can (14 oz) jellied cranberry sauce: That classic Ocean Spray can with the ridges? Yes, that one! The jellied kind coats better than whole-berry.
• 1 cup barbecue sauce: Sweet Baby Ray’s original is my go-to, but use your favorite.
• 1 tbsp Worcestershire sauce: That umami kick is non-negotiable in our house.

Ingredient Substitutions & Notes

No ground beef? Ground turkey works (add 1 tbsp olive oil to the mix). Gluten-free? Almond flour replaces breadcrumbs beautifully. Homemade cranberry sauce? Use 1 1/4 cups—just simmer fresh/frozen cranberries with orange juice and sugar until thick. The sauce will still cling like a dream!

How To Make Cranberry Sauce Meatballs

Okay, let’s get cooking! This is where the magic happens—but don’t worry, it’s way easier than it looks. I’ve made these so many times, I could probably do it in my sleep (though I don’t recommend that…hot ovens and drowsiness don’t mix!). Just follow these simple steps, and you’ll have perfect cranberry sauce meatballs in no time.

Step-by-Step Instructions

Mixing the Meatballs

First things first—preheat that oven to 375°F (190°C). While it’s heating up, grab a big bowl and add your ground beef, breadcrumbs, egg, milk, salt, and pepper. Now, here’s my secret: use your hands to mix everything together. I know, I know, it’s messy, but it’s the best way to evenly distribute everything without overworking the meat (which makes tough meatballs—yuck!). Just mix until combined—no need to go crazy with it.

Baking & Sauce Prep

Roll the mixture into 1-inch balls—I use a small cookie scoop to keep them uniform, but a tablespoon works too. Place them about an inch apart on a baking sheet (no need to grease it—the meatballs have enough fat to prevent sticking). Pop them in the oven for 20 minutes, or until they’re cooked through and slightly browned.

While they’re baking, make the sauce: in a saucepan over medium heat, stir together the cranberry sauce, barbecue sauce, and Worcestershire sauce. Let it simmer for about 5 minutes, stirring occasionally, until it’s smooth and slightly thickened. You’ll know it’s ready when it coats the back of a spoon.

Coating & Serving

Once the meatballs are done, transfer them to a large bowl (careful—they’re hot!) and pour the warm sauce over them. Gently toss them until they’re fully coated—I use a rubber spatula to avoid breaking them. Serve immediately while they’re warm and saucy, or keep them in a slow cooker on “warm” for parties. Watch them disappear!

Tips for Perfect Cranberry Sauce Meatballs

After years of making these for every possible occasion, I’ve picked up some foolproof tricks that take them from good to “can I get your recipe?” status. First—invest in a small cookie scoop (about 1 tablespoon size) for meatballs that cook evenly. After baking, drain any excess grease by blotting the tray with paper towels—this keeps the sauce from getting slick. Want a flavor boost? Double the sauce and let the meatballs soak in it for 10 minutes before serving. Game changer!

Serving Suggestions for Cranberry Sauce Meatballs

Oh, the possibilities! I love sticking toothpicks in these beauties for easy grabbing at parties—just watch how fast they vanish! For dinner? Pile them over creamy mashed potatoes or tuck them into slider buns with extra sauce drizzled on top. A sprinkle of fresh parsley adds that “chef’s kiss” of color. Trust me, no matter how you serve them, they’ll steal the show!

Storage & Reheating Instructions

Leftovers? Ha—good luck having any! But if you somehow do, stash them in the fridge for up to 3 days in an airtight container. For longer storage, freeze the meatballs (without sauce) on a tray first, then transfer to bags for up to a month. Reheat gently in a 300°F oven or in a slow cooker with a splash of water to keep them juicy. They taste just-made every time—my little secret for stress-free hosting!

FAQs About Cranberry Sauce Meatballs

Can I use frozen meatballs? Absolutely! Just bake them according to package directions first—then toss in the sauce. I do this when I’m extra short on time (shh, our secret).

Is slow cooker an option? You bet! Brown the meatballs first for best texture, then dump everything in the slow cooker on LOW for 2-3 hours. Perfect for keeping them warm at parties!

How spicy can I make them? Oh, get creative! Add 1/2 tsp cayenne to the meatball mix or stir in 1 tbsp sriracha to the sauce. My brother-in-law insists on adding diced jalapeños—it’s surprisingly delicious!

Can I make these ahead? Totally! Prep the meatballs and sauce separately, then combine and reheat when needed. They actually taste better after sitting in the fridge overnight—the flavors marry beautifully.

Nutritional Information

Now, I’m no nutritionist—just a home cook who believes in balance (and deliciousness!). These estimates are based on using the exact ingredients I listed, but remember: values can vary depending on your specific brands or tweaks. Per serving (about 4 meatballs), you’re looking at roughly:

• Calories: 280 (worth every single one!)
• Fat: 12g (but hey, we used lean beef!)
• Protein: 14g (meatballs doing their job)
• Carbs: 28g (blame that irresistible sauce)

Made a fun swap? Used turkey or gluten-free breadcrumbs? Share your twist in the comments—I’d love to hear how yours turned out!

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