There’s just something irresistibly festive about this Cranberry Meatballs Recipe—juicy, tender meatballs paired with a tangy-sweet cranberry sauce that instantly lifts your taste buds. It’s the kind of dish that makes any gathering feel cozy and special.

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

I can’t tell you how many times I’ve brought this Cranberry Meatballs Recipe to potlucks or family dinners, and it disappeared in minutes. It’s a perfect blend of savory pork meatballs with that unmistakably bright cranberry flavor—balanced, comforting, and just plain delicious.

Savory Meets Sweet: The cranberry sauce adds a tangy sweetness that perfectly complements the juicy pork meatballs.
Easy to Make: This recipe comes together quickly and doesn’t require complicated steps or ingredients.
Versatile for Any Occasion: Serve it as an appetizer, main dish, or party snack—everyone loves these meatballs!
Make-Ahead Friendly: You can prep, refrigerate, or freeze ahead, saving you stress on busy days or events.

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

This Cranberry Meatballs Recipe balances simple pantry staples with fresh elements to create an easy yet impressive dish. Each ingredient plays a key role—from the lean ground pork giving you juicy meatballs to the zesty cranberry sauce that cuts through richness beautifully.

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 using extra lean pork for moist, tender meatballs without excess fat.
Breadcrumbs (Panko preferred): They keep the meatballs light and tender—regular breadcrumbs work too if that’s what you have.
Onion (grated or finely chopped): Adds subtle sweetness and moisture, which makes a big difference in flavor.
Eggs: Bind everything together so your meatballs hold their shape perfectly.
Ketchup & Worcestershire sauce: These season the meatballs and give a tangy, savory depth.
Fresh parsley: Brightens up the flavor and adds a fresh herbal note.
Cranberry sauce: Whether homemade or store-bought, whole berry sauce delivers the best texture and taste.
Brown sugar & lemon juice for sauce: These balance the tartness and sweetness, so take a moment to taste and tweak as needed.

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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 things I love most about this Cranberry Meatballs Recipe is how easy it is to tweak to your taste or dietary needs. You can customize the meat blend or sauce to suit your style without losing any of that classic charm.

Variation: I’ve switched up the meat for half pork, half ground turkey when I wanted something lighter—still juicy and delicious every time.
Spice it up: Adding a pinch of cayenne or a little minced jalapeño in the meatball mix delivers a nice kick if you like a little heat.
Make it vegetarian: Try using lentils or plant-based meat substitutes for a vegetarian version with the same sweet-tangy sauce.
Seasonal swap: Swap cranberry sauce for a spicy apricot or orange marmalade sauce for a different but equally delicious twist.

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

Step 1: Mix Up the Meatball Magic

Start by grating or finely chopping a small onion—that moisture and sweetness are crucial. Toss that together with the ground pork, breadcrumbs, eggs, ketchup, Worcestershire sauce, chopped parsley, salt, and pepper in a large bowl. Use your hands to mix everything just until combined; overmixing can make meatballs tough, so gentle is the way to go.

Step 2: Form and Bake

Wet your hands slightly to prevent sticking and shape the mixture into medium-sized meatballs—about 30 to 35 total. Using a small ice cream scoop can make this quicker and keep sizes consistent. Place them on a parchment-lined baking sheet and bake in a 350°F oven for 20-25 minutes. I always check with a thermometer and look for 160°F internally to know they’re perfectly cooked.

Step 3: Simmer the Sauce & Meatballs

While the meatballs bake, make the sauce by combining cranberry sauce, ketchup, brown sugar, and lemon juice in a large skillet. Bring it to a boil over medium heat, then reduce to a simmer. Once the meatballs are out of the oven, add them directly into the sauce and gently stir to coat. Let everything warm through for a few minutes so those flavors meld beautifully.

Top Tip

I learned a few things making this Cranberry Meatballs Recipe over the years that really transformed my results. These simple tips helped me nail both flavor and texture — and I want you to get those same ‘wow’ reactions.

Don't skip the parsley: It adds a freshness that brightens each bite and keeps the meatballs from tasting flat.
Consistent meatball sizing: Use a small scoop or spoon to form equal portions so they cook evenly—no dry edges!
Taste your sauce before serving: I always adjust sugar or lemon juice at this stage to get that perfect balance between sweet and tangy.
Warm the sauce before adding meatballs: This helps the flavors meld better, and you avoid overcooking the meatballs in the sauce.

How to Serve Cranberry Meatballs Recipe

cranberry meatballs - Serving Suggestion

Garnishes

I usually sprinkle a handful of freshly chopped parsley on top just before serving—it adds a pop of color and herbaceous brightness that balances the sweet sauce. Sometimes, a few lemon zest shavings give a subtle zing that freshens things up.

Side Dishes

These meatballs pair wonderfully with creamy mashed potatoes or buttery egg noodles to soak up the sauce. For a lighter side, I go for roasted Brussels sprouts or a crisp green salad with a tangy vinaigrette to contrast the richness.

Creative Ways to Present

For holiday parties, I like to serve these Cranberry Meatballs Recipe on skewers with fresh cranberries and mini mozzarella balls – it looks pretty and is easy for guests to grab. Another fun idea is to set them over toasted baguette slices with a dollop of the sauce as a festive appetizer.

Make Ahead and Storage

Storing Leftovers

I let my leftover meatballs cool completely, then store them separately from the sauce in airtight containers in the fridge. This keeps everything fresher longer—usually good for up to 3 days. When I’m ready to eat, I warm the sauce and meatballs together on the stove for even heating.

Freezing

Freezing is a lifesaver! I freeze cooked meatballs and sauce separately in freezer-safe bags or containers. When you want to use them, just thaw overnight in the fridge and gently rewarm on the stove. This way, the texture stays great and you avoid mushy sauce.

Reheating

I always reheat on the stovetop over low heat, stirring occasionally. This slow warming keeps the meatballs tender and maintains the luscious sauce consistency. Avoid the microwave if possible—it tends to dry the meatballs and unevenly heats the sauce.

Frequently Asked Questions:

Can I use ground beef instead of pork?

Yes! You can substitute ground beef or a mix of beef and pork for these meatballs. Just keep in mind that pork typically yields juicier and more tender meatballs, so adding a bit of fat or moisture like grated onion helps prevent dryness if using beef alone.

Is homemade cranberry sauce better than store-bought here?

Both work well in this recipe! I prefer whole berry store-bought cranberry sauce for convenience and texture, but homemade cranberry sauce gives you control over sweetness and tartness, letting you adjust the sauce exactly to your taste.

Can I make these appetizers ahead of time?

Absolutely! You can bake the meatballs ahead and store them in the fridge for up to 3 days. Then, just warm them in the cranberry sauce before serving. They also freeze very well, making them perfect for advance prep.

What’s the best way to reheat cranberry meatballs without drying them out?

The best way is to gently reheat the meatballs in the sauce on the stovetop over low heat, stirring occasionally. This ensures even heating and keeps them juicy. Microwaving tends to dry them out, so I avoid that method whenever possible.

Final Thoughts

This Cranberry Meatballs Recipe is one of those dishes that never fails to impress, whether it’s a casual weeknight dinner or a festive gathering. I hope you find it as comforting and delightful as I do, with each bite bringing that perfect blend of savory and sweet. Trust me, once you try these, they’ll become your go-to recipe for celebrations and beyond!