These baked meatballs with cranberry sauce are tender, flavorful, and coated in a glossy sweet-tangy sauce that feels both comforting and festive. Perfect for weeknight dinners or special gatherings, this dish balances savory spices with the brightness of cranberries for a satisfying bite every time.
Why You’ll Love This Recipe
This recipe is easy to prepare, baked instead of fried, and packed with flavor. The meatballs stay juicy while the cranberry sauce adds a sweet and slightly tart contrast that pairs beautifully with beef. It’s a versatile dish that works as a main course or as an appetizer for gatherings, and it reheats well for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the meatballs
500 g ground beef
1/2 cup fine breadcrumbs
1 large egg
1/4 cup milk
1 small onion, finely grated
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon ground cumin
2 tablespoons chopped fresh parsley
For the cranberry sauce
1 1/2 cups cranberry sauce (whole berry or smooth)
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Directions
Preheat your oven to 200°C. Line a baking tray with parchment paper or lightly grease it.
In a large bowl, combine the ground beef, breadcrumbs, egg, milk, onion, garlic, salt, black pepper, paprika, cumin, and parsley. Mix gently until just combined, being careful not to overwork the mixture.
Shape the mixture into evenly sized meatballs, about 3 to 4 cm in diameter, and arrange them on the prepared baking tray.
Bake the meatballs for 18 to 20 minutes, or until they are cooked through and lightly browned.
While the meatballs are baking, prepare the cranberry sauce. In a small saucepan over medium heat, combine the cranberry sauce, honey, soy sauce, lemon juice, garlic powder, and black pepper. Stir and simmer for 5 to 7 minutes until slightly thickened.
Remove the meatballs from the oven and transfer them to the saucepan with the cranberry sauce. Gently toss to coat the meatballs evenly. Simmer together for 2 to 3 minutes, then remove from heat and serve warm.
Servings and timing
This recipe makes 4 servings.
Preparation time is approximately 15 minutes.
Baking time is about 20 minutes.
Total time is around 35 minutes.
Variations
You can use ground chicken or turkey instead of beef for a lighter option.
Add a pinch of chili flakes to the sauce for a spicy kick.
For a more herby flavor, mix fresh thyme or coriander into the meatball mixture.
Serve the meatballs over rice, mashed potatoes, or alongside roasted vegetables.
Storage/Reheating
Store leftover meatballs with sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a saucepan over low heat or in the microwave until heated through. Add a splash of water if the sauce thickens too much.
FAQs
Can I make these meatballs ahead of time?
Yes, you can prepare and bake the meatballs in advance, then store them in the refrigerator and add the sauce when ready to serve.
Can I freeze baked meatballs with cranberry sauce?
Yes, allow them to cool completely, then freeze in an airtight container for up to 2 months.
What can I serve with these meatballs?
They pair well with rice, couscous, mashed potatoes, or crusty bread.
Can I use homemade cranberry sauce?
Absolutely, homemade cranberry sauce works very well and adds a fresh flavor.
Are these meatballs spicy?
No, they are mildly seasoned, but you can add spice if you prefer.
How do I keep meatballs tender?
Avoid overmixing the meat mixture and include milk and breadcrumbs for moisture.
Can I cook the meatballs in a pan instead of baking?
Yes, you can pan-fry them, but baking is easier and uses less oil.
Is this recipe suitable for children?
Yes, the flavors are mild and slightly sweet, making it kid-friendly.
Can I double the recipe?
Yes, simply double all ingredients and bake in batches if needed.
What type of cranberry sauce works best?
Both smooth and whole-berry cranberry sauce work well, depending on your texture preference.
Conclusion
Baked meatballs with cranberry sauce are a delicious blend of savory and sweet that feels special yet simple to make. With easy preparation, flexible variations, and great storage options, this recipe is sure to become a favorite for family meals and gatherings alike.
These baked meatballs with cranberry sauce are tender, flavorful, and coated in a glossy sweet-tangy glaze. Perfect as a comforting main dish or a festive appetizer, they offer a delicious contrast of savory beef and tart cranberry.
Ingredients
500 g ground beef
1/2 cup fine breadcrumbs
1 large egg
1/4 cup milk
1 small onion, finely grated
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon ground cumin
2 tablespoons chopped fresh parsley
1 1/2 cups cranberry sauce (whole berry or smooth)
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Instructions
Preheat oven to 200°C (390°F). Line a baking tray with parchment paper or grease lightly.
In a large bowl, mix ground beef, breadcrumbs, egg, milk, grated onion, minced garlic, salt, pepper, paprika, cumin, and parsley until just combined.
Form mixture into meatballs (3–4 cm diameter) and place on the prepared tray.
Bake for 18–20 minutes until cooked through and lightly browned.
Meanwhile, make the sauce: In a saucepan over medium heat, combine cranberry sauce, honey, soy sauce, lemon juice, garlic powder, and pepper. Simmer 5–7 minutes until slightly thickened.
Transfer baked meatballs to the sauce and toss gently to coat. Simmer together for 2–3 minutes, then remove from heat and serve warm.
Notes
Use ground turkey or chicken for a lighter version.
Add chili flakes to the sauce for heat.
Incorporate herbs like thyme or coriander into the meat mixture.
Serve with rice, mashed potatoes, or roasted vegetables.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
