Cranberry Meatballs
These cranberry meatballs are a delightful blend of savory and sweet, featuring tender beef infused with soy sauce and spices, all enveloped in a tangy cranberry sauce. Perfect for gatherings, they offer a crowd-pleasing bite that pairs beautifully with holiday festivities or casual get-togethers.
Ingredients
- 2 lbs. ground beef
- 2 Tbsp. soy sauce ⓘ
- 2 Tbsp. minced onion ⓘ
- 2 eggs ⓘ
- 1/3 c. dried parsley flakes ⓘ
- 1/2 tsp. garlic powder ⓘ
- 1 c. corn flake crumbs ⓘ
- 2 tsp. salt ⓘ
- 1/4 tsp. black pepper
- 1 can cranberry sauce, jellied ⓘ
- 1/3 c. ketchup ⓘ
- 12 oz. chili sauce ⓘ
- 2 Tbsp. brown sugar ⓘ
- 1 Tbsp. lemon juice ⓘ
Instructions
- Combine ground beef, soy sauce, minced onion, eggs, dried parsley flakes, garlic powder, corn flake crumbs, salt, and black pepper in a bowl. Mix well.
- Shape the mixture into balls the size of a large olive and place them on a cookie sheet.
- Preheat the oven to 350 degrees F.
- Bake the meatballs in the oven for approximately 5 minutes.
- While the meatballs are baking, combine cranberry sauce, ketchup, chili sauce, brown sugar, and lemon juice in a crockpot and heat on medium.
- After baking, add the meatballs to the crockpot.
- Lower the heat and cook for 1.5 to 2 hours, stirring occasionally.
Tips & Substitutions
For added flavor, consider mixing in some grated Parmesan cheese or swapping out beef for ground turkey for a lighter option. If you prefer a spicier kick, adding a dash of hot sauce to the sauce mix can enhance the overall taste. Ensure to check that the meatballs are cooked through before serving; use a meat thermometer to confirm they reach 160°F.
Serving Suggestions
These cranberry meatballs make a delightful appetizer or main dish. Serve them over rice or alongside mashed potatoes for a comforting meal. They pair beautifully with *Autumn Soup to create a cozy dinner experience. Consider garnishing with fresh parsley for added color and flavor.
Storage & Reheating
Store leftover cranberry meatballs in an airtight container in the refrigerator for up to four days. They can also be frozen for up to three months. To reheat, thaw in the refrigerator overnight and heat on the stovetop or microwave until warmed through, ensuring the meatballs are heated to at least 165°F.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Meatballs contains roughly 719 calories, with 21g protein, 125g carbohydrates, and 18g fat. It is an excellent source of protein (41% of the Daily Value), iron (25% of the Daily Value), and vitamin C (21% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2147mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute ground turkey, chicken, or even pork for a different flavor profile. Just ensure that the meat is lean to avoid excess grease. Adjust cooking times as needed since different meats may vary in cooking duration.
Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatballs and store them uncooked in the refrigerator for up to 24 hours before baking. Alternatively, you can cook them and store them in the sauce, then reheat when ready to serve.
What can I serve with cranberry meatballs?
These meatballs pair well with a variety of sides. Consider serving them with roasted vegetables, a fresh green salad, or buttery bread rolls. For a heartier meal, serve them alongside creamy potato soup or a comforting corned beef casserole.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).