Cranberry Meatballs Recipe

If you need a simple yet scrumptious appetizer for your next holiday party, try these saucy cranberry meatballs

They combine sweet cranberry sauce and fresh orange juice with the zesty kick of chili sauce.

The result is a deliciously bold, crowd-pleasing dish that works just as well for a main course.

And bonus! I have three cooking methods below, so you’ll easily find something that works for your schedule.

Why You’ll Love These Cranberry Meatballs

Sweet & Savory: The combo of cranberry and chili sauce creates an irresistible taste. It perfectly balances sweet and savory notes, making it impossible to eat just one.

Holiday-Friendly Presentation: Garnished with vibrant parsley or green onions, these meatballs look festive and appealing. They’ll be so pretty on your holiday table or buffet spread.

Set & Forget: Thanks to the frozen meatballs and slow cooker method, you can have these cooking without any fuss.

Ingredients

• Frozen, Fully Cooked Meatballs: Use convenient, pre-made meatballs to save time and effort. They’re tasty and will hold their shape well while cooking. 

• Jellied Cranberry Sauce: The sweetly tart star of the show. It provides the signature holiday flavor and creates an attractive glossy coating. 

• Chili Sauce: For tang and a slight bit of tomato-based spice. It balances the sweetness of the cranberry sauce flawlessly. 

• Orange Juice: A slight citrusy twang to brighten the overall flavor profile. It also helps thin the sauce. 

• Brown Sugar: Sweetens the sauce with molasses-like notes. It also makes the glaze richer and more indulgent.

• Chopped Parsley or Green Onions: Bright green herbs for visual appeal and subtle earthy freshness. 

How to Make Cranberry Meatballs

I made these for a holiday potluck recently, and let’s just say they didn’t make it to the half-time show (blame the guests who “tried one” and emptied the bowl).

Whether you’re hosting a big crowd or just want something cozy for family night, these meatballs always hit the spot.

And below, I have not one but three cooking methods – each as easy as the last.

Stove Method

1. COMBINE the cranberry sauce, chili sauce, orange juice, and brown sugar in a large skillet over medium heat. Stir frequently until smooth and bubbly.

2. ADD the meatballs and stir to coat. Reduce the heat to low and simmer for 15–20 minutes until the sauce thickens and the meatballs are heated through.

Slow Cooker Method

1. MIX the cranberry sauce, chili sauce, orange juice, and brown sugar in a 5–7 quart slow cooker.

2. ADD the meatballs and stir to coat. Cook on LOW for 4–5 hours, stirring occasionally.

3. SWITCH to WARM until ready to serve.

Oven Method

1. PREHEAT the oven to 350°F. Arrange the frozen meatballs in a large baking dish.

2. MICROWAVE the cranberry sauce in 30-second intervals until melted. Stir in the chili sauce, orange juice, and brown sugar.

3. POUR the sauce over the meatballs. Bake for 1–1 1/2 hours, stirring halfway to ensure even coating and heating.

Whichever method you choose, they’re best served hot with chopped parsley or green onions.

Oh, and don’t forget the toothpicks!

Tips for the Best Cranberry Meatballs

Because the recipe is so simple, I don’t have a lot of tips.

Here are a few things to keep in mind and a few ways to tweak the recipe: 

• Use high-quality meatballs. They need to be firm in texture so they don’t fall apart in the sauce. Don’t thaw frozen meatballs. They’ll maintain their shape better that way. 

• Make from-scratch meatballs. If you want to make them yourself, that’s okay, too! Combine 1 pound ground beef with 1/2 pound ground pork, 1 egg, 1/2 cup breadcrumbs, and 1/4 cup milk. Season to taste, then bake for 20 minutes at 400 degrees. 

• Adjust sweetness to taste. You don’t have to sweeten the meatballs with brown sugar. If you choose to, though, add it slowly, tasting as you go. For a sweeter sauce, add more. 

• Add depth to the sauce. Use 1/4 teaspoon garlic powder, 1 teaspoon Worcestershire sauce, or 1/8 teaspoon ground ginger. Either will enhance the sauce’s flavor. You can also add Dijon for tang or cranberry-orange marmalade for a sweeter profile. Crushed red pepper will spice things up.

• Prepare the sauce beforehand. You can make it up to 2 days in advance. Store it by itself and add it to the meatballs when ready to cook. 

• Best serving practices. These work great as appetizers. Simply stick a decorative toothpick in each one. Or serve them over rice or mashed potatoes for a main course. Plopping them on buns to make mini sandwiches works well, too. 

How to Store

Have leftover cranberry meatballs? No problem! Store or freeze them to enjoy later! 

To Store: Refrigerate cooled leftovers in an airtight container for up to 4 days. 

To Freeze: Let the meatballs cool completely. Then, transfer them and the sauce to a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating. 

To Reheat: Warm leftovers in a covered skillet over medium-low heat for 5-10 minutes. You can also microwave them in 30-second intervals, stirring occasionally.

More Meatball Recipes to Try

Marry Me Chicken Meatballs
Chicken Piccata Meatballs
Christmas Meatballs
French Onion Meatballs