These meatballs in cranberry sauce are a tasty twist that everyone will love. The tangy cranberry sauce adds a sweet kick to the juicy meatballs!
Cooking these is super easy! Just mix, roll, and let them simmer. Perfect for a party snack or a cozy dinner. I like making extra because they disappear fast! 🥳
Key Ingredients & Substitutions
Ground Beef: I typically use ground beef for its rich flavor. A mix of beef and pork can also add more depth. If you’re looking for a leaner option, try ground turkey or chicken; just be mindful they can dry out quicker, so add a bit more moisture.
Cranberries: Fresh cranberries are ideal as they add a vibrant flavor. Frozen cranberries work too and save you some prep time. If you’re in a pinch, you can use cranberry sauce from a can, but consider adding a splash of vinegar for the right balance.
Breadcrumbs: I prefer plain breadcrumbs for meatballs. If you don’t have any, crushed crackers or oats can work as great substitutes. For a gluten-free option, use gluten-free breadcrumbs or almond flour.
Orange Juice: Freshly squeezed orange juice brings a wonderful brightness to the sauce. If you don’t have it, a splash of apple juice or even lemon juice could work as a substitute for a different flavor twist.
How Can You Ensure Your Meatballs Are Tender?
One key to tender meatballs is not overmixing the meat and other ingredients after adding them together. Here’s what to keep in mind:
- Soak the breadcrumbs in milk before mixing everything—that helps keep the meatballs moist.
- When you shape the meatballs, handle them gently. Overworking the mixture makes them dense.
- Don’t skip the browning step! A good sear adds flavor and texture.
Following these tips will help you achieve juicy meatballs that complement the cranberry sauce perfectly!
Meatballs In Cranberry Sauce
Ingredients You’ll Need:
For The Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme or Italian seasoning
- 2 tbsp olive oil (for frying)
For The Cranberry Sauce:
- 1 cup fresh or frozen cranberries
- 1/2 cup brown sugar (adjust to taste)
- 1/2 cup water
- 1/4 cup orange juice (freshly squeezed is best)
- 1 tbsp balsamic vinegar or apple cider vinegar
- 1/2 tsp ground cinnamon
- Pinch of salt
For Garnish:
- Chopped fresh parsley (optional)
How Much Time Will You Need?
This delicious dish takes about 30 minutes to make. You’ll spend about 10 minutes preparing and shaping the meatballs, around 10 minutes cooking them, and another 10-12 minutes simmering with the cranberry sauce. Perfect for a quick weeknight dinner or a fun party platter!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large mixing bowl, start by combining the breadcrumbs and milk, and let it soak for about 5 minutes to soften the breadcrumbs. Then add the ground meat, chopped onion, minced garlic, egg, salt, pepper, and thyme. Mix everything gently until just combined—overworking can make the meatballs tough, so be careful!
2. Shape the Meatballs:
Using your hands, shape the mixture into small, evenly sized meatballs, about 1 to 1.5 inches in diameter. This will help them cook evenly.
3. Brown the Meatballs:
In a large skillet, heat the olive oil over medium heat. Once hot, add the meatballs in batches (don’t overcrowd the pan). Brown them on all sides for about 5-7 minutes. They don’t need to be fully cooked yet. Once browned, remove them from the skillet and set aside.
4. Make the Cranberry Sauce:
In the same skillet (say goodbye to those tasty brown bits!), combine the cranberries, brown sugar, water, orange juice, balsamic vinegar, cinnamon, and a pinch of salt. Cook over medium heat while stirring occasionally until the cranberries begin bursting and the sauce thickens slightly, around 8-10 minutes.
5. Simmer the Meatballs:
Return the browned meatballs to the skillet with the cranberry sauce. Let them simmer on low heat for an additional 10-12 minutes, or until the meatballs are cooked through and the flavors meld together beautifully.
6. Taste and Adjust:
Give the sauce a taste and if you’d like it sweeter or more tangy, feel free to adjust it by adding more sugar or vinegar to reach your preferred flavor.
7. Serve and Enjoy:
Serve the meatballs hot, spooning extra cranberry sauce over the top. For a lovely final touch, sprinkle with chopped fresh parsley if you like. Enjoy these juicy meatballs with mashed potatoes, rice, or even on their own as a finger food appetizer!
Dig in and enjoy the combination of tender meatballs and sweet-tart cranberry sauce! They’re sure to be a hit! 😊
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great leaner option. Just keep in mind that turkey has less fat, so you might want to add a bit more moisture, like an extra tablespoon of milk, to keep the meatballs tender.
What Can I Substitute for Cranberries in the Sauce?
If you can’t find cranberries, you can use cherry or raspberry preserves for a sweet alternative. Just combine them with some vinegar and a bit of water to maintain the sauce’s consistency and tanginess.
What’s the Best Way to Store Leftover Meatballs?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet or the microwave, adding a splash of water or sauce to prevent them from drying out.
Can I Freeze the Meatballs?
Yes, you can freeze the cooked meatballs! Let them cool completely, then place them in a single layer on a baking sheet to freeze for a few hours. Once frozen, transfer them to a freezer bag or container. They’ll be good for up to 3 months—just thaw and heat when you’re ready to enjoy them!
