These meatballs in cranberry sauce are a fun twist on a classic dish! Juicy and flavorful, the meatballs blend perfectly with the sweet and tangy sauce for a yummy treat.
They’re perfect for parties or just a cozy dinner at home. I love serving them over rice or with toothpicks—who doesn’t enjoy eating with their hands sometimes? 😄
Key Ingredients & Substitutions
Ground Meat: I love using a mix of beef and pork for meatballs because it adds great flavor and juiciness. If you prefer leaner meat, ground turkey or chicken also works well, just keep an eye on cooking time since they may dry out faster.
Breadcrumbs: Regular breadcrumbs give a nice texture. If you’re gluten-free, substitute with crushed gluten-free crackers or oats. You can also use crushed cornflakes for a crunch!
Cranberries: Fresh cranberries are ideal for a bright flavor, but you can use frozen ones if that’s what you have. Just make sure to thaw them beforehand. Dried cranberries can work, but the sauce will be less tart.
Orange Juice: This adds a fresh zing to the sauce. If you’re out of oranges, you can substitute with lemon juice or apple juice for a different twist on flavor.
How Do I Get My Meatballs to Be Juicy and Flavorful?
The secret to succulent meatballs is in the mixing and cooking technique. Don’t overmix your ingredients; just combine until you see no dry bits. Overworking can make them tough.
- Soak breadcrumbs in milk first to keep the mixture moist. This gives meatballs a tender texture.
- Shape meatballs gently and evenly. Smaller sizes cook faster and explode with flavor!
- Brown them in a hot skillet, then finish cooking them in the sauce. This locks in flavor while keeping them juicy.
Meatballs in Cranberry Sauce
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme or rosemary (optional)
- 2 tbsp olive oil (for frying)
For the Cranberry Sauce:
- 2 cups fresh or frozen cranberries
- 3/4 cup sugar
- 1/2 cup water
- 1 tbsp orange juice (freshly squeezed)
- 1/2 tsp grated orange zest (optional)
- Pinch of cinnamon or ground ginger (optional)
- Salt to taste
How Much Time Will You Need?
This delicious dish will take you about 25 minutes to prep and 20 minutes to cook, making a total of about 45 minutes. It’s quick enough for a weeknight dinner but fancy enough for special occasions!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, soak the breadcrumbs in milk for about 5 minutes until they are softened. This helps to keep the meatballs nice and tender.
2. Mix the Ingredients:
Add the ground meat, finely chopped onion, minced garlic, egg, salt, pepper, and thyme or rosemary to the breadcrumb mixture. Gently mix everything until just combined. Be careful not to overwork the meat to keep the meatballs juicy.
3. Shape the Meatballs:
Form the mixture into small, even-sized meatballs, about 1 inch in diameter. You can use your hands or a small cookie scoop for uniformity.
4. Cook the Meatballs:
Heat olive oil in a large skillet over medium heat. Fry the meatballs in batches, turning them occasionally until they are browned on all sides and cooked through, which should take about 8-10 minutes. Remove the meatballs and set them aside, leaving some oil in the pan for the sauce.
5. Make the Cranberry Sauce:
In a saucepan, combine cranberries, sugar, water, orange juice, and optional orange zest. Cook over medium heat while stirring occasionally until the cranberries burst and the sauce thickens, about 10-15 minutes. If you’d like, add a pinch of cinnamon or ginger, and season with salt to taste.
6. Combine Meatballs and Sauce:
Gently add the cooked meatballs into the cranberry sauce, stirring carefully to coat them with the sauce. Let them simmer together for about 5 minutes, allowing the flavors to meld.
7. Serve:
Enjoy these warm, delicious meatballs garnished with a sprig of fresh rosemary if you’d like! They make a great appetizer or a hearty main dish and go well with mashed potatoes, rice, or crusty bread.
Bon appétit!
Can I Use Frozen Cranberries for the Sauce?
Absolutely! Frozen cranberries work just as well as fresh ones. Just make sure to thaw them first for the best results. You can also use them directly from frozen, but the sauce may take a little longer to thicken.
How Long Can I Store Leftover Meatballs in Cranberry Sauce?
Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 3 months. Just reheat gently in the microwave or on the stove when you’re ready to enjoy them again!
What Can I Substitute for Ground Beef?
If you’d like a lighter option, you can use ground turkey or chicken as a substitute. If you prefer a richer flavor, try a mix of ground beef and pork. Vegetarian options like lentils or chickpeas could also work well if you’re looking for a meatless dish!
Can I Make These Meatballs Ahead of Time?
Yes, you can make the meatballs ahead of time! Just shape them and store them in the fridge for up to a day before cooking them. You can also cook them fully and keep them in the sauce, reheating them when you’re ready to serve. This is a great option for meal prep or entertaining guests!