Description
This Cranberry Meatballs recipe offers a perfectly balanced blend of savory ground beef meatballs coated in a tangy and sweet cranberry glaze. Baked to juicy perfection, these meatballs make an ideal appetizer or main dish for holiday gatherings or everyday meals, combining classic flavors with a festive twist.
Ingredients
Scale
Meatballs
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup onion, finely chopped
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Cranberry Glaze
- 1 can (14 oz) jellied cranberry sauce
- 1/2 cup chili sauce
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat the Oven. Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure the meatballs cook evenly and don’t stick.
- Mix Meatball Ingredients. In a large bowl, thoroughly combine ground beef, breadcrumbs, egg, finely chopped onion, garlic powder, salt, and pepper until well incorporated.
- Form Meatballs. Shape the mixture into 1-inch meatballs and evenly space them on the prepared baking sheet to allow proper cooking.
- Bake the Meatballs. Place the baking sheet in the oven and bake for 15-20 minutes, or until the meatballs are nicely browned and fully cooked through.
- Prepare the Cranberry Glaze. While the meatballs bake, mix cranberry sauce, chili sauce, brown sugar, and Worcestershire sauce in a medium saucepan. Heat over medium heat, stirring until smooth and warm.
- Coat Meatballs in Glaze. Once baked, transfer the meatballs to the saucepan and gently stir to coat them evenly with the cranberry glaze.
- Simmer for Flavor. Let the meatballs simmer in the glazed sauce for 5-10 minutes over low heat to meld all the flavors together perfectly.
- Serve. Serve the meatballs warm, optionally garnished with fresh parsley for a pop of color and added freshness.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Make sure not to overmix the meatball ingredients to keep them tender.
- If you prefer a spicier glaze, add a pinch of cayenne pepper or hot sauce to the cranberry mixture.
- Leftover meatballs can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- These meatballs freeze well; store in an airtight container for up to 2 months.
