Cranberry Sauce Meatballs Recipe

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The Heart of Cranberry Sauce Meatballs Recipe

There’s something so inviting about meatballs bathed in a glossy, tangy-sweet cranberry sauce—it’s that perfect comfort dish that somehow feels both festive and everyday. I love how this Cranberry Sauce Meatballs Recipe comes together effortlessly, yet delivers layers of flavor that make every bite sing. Whether you’re setting out an appetizer at a holiday gathering or craving a cozy dinner, you’ll notice how these tender meatballs soak up the warm spice of spices and the vibrancy of cranberry and chili sauce with ease.

What makes this recipe special is its balance: the silky sauce with whole berry cranberry sauce adds bursts of tartness, while the brown sugar and chili sauce bring a gentle caramelized sweetness paired with a subtle kick. I’ve found myself making this recipe again and again—not just because it’s delicious but because it’s so straightforward to execute, even on busy nights.

By the time the meatballs are simmered through and the sauce thickens just right, you’re greeted with a dish that’s juicy, sticky, and ready to share. Plus, the bonus of using pre-cooked meatballs means less fuss and more time to savor the kitchen aromas as it all comes together.

Ingredient Breakdown

• Fully cooked meatballs: Choose beef, turkey, or plant-based—each adds its own character. Swap with homemade or frozen meatballs as long as they’re fully cooked and thawed.
• Whole berry cranberry sauce: Gives fruity texture and tart brightness. You can substitute with jellied cranberry sauce if you prefer a smoother finish.
• Chili sauce: Adds tangy sweetness and just the right mild heat. Sriracha or other hot sauces can be swapped if you want extra spice, adjusting quantity to taste.
• Brown sugar: Enhances caramel notes and balances tartness. Maple syrup or honey can work as liquid sweeteners in a pinch.
• Garlic & onion powders: Build savory depth without overpowering the fruitiness. Fresh minced garlic can be used, but add it earlier in cooking for mellow flavor.
• Salt: Simple but important to bring all flavors together. Taste and adjust as you go.
• Fresh parsley (optional): Brightens the finished dish with a fresh herbal note and pretty color.

Before You Begin

Start by gathering all your ingredients—this simple mise en place pays off by keeping the cooking flow smooth. If your meatballs are frozen, make sure they’re fully thawed and cooked before you begin; this prevents dry outs and ensures even reheating. You won’t need to preheat the oven since this recipe comes together on your stovetop or in a slow cooker.

How to Make Cranberry Sauce Meatballs Recipe

1. Combine the sauce ingredients: In a large saucepan or slow cooker, stir together whole berry cranberry sauce, chili sauce, brown sugar, garlic powder, onion powder, and a pinch of salt. You’ll notice a chunkier texture from the berries that adds a rustic charm.
2. Simmer until bubbly: Set your heat to medium and gently warm the sauce until it just begins to bubble around the edges, releasing a warm spice and tangy aroma. Let it simmer 3–5 minutes to meld flavors and thicken slightly.
3. Add the meatballs: Drop the fully cooked meatballs into the sauce and stir gently to coat each one evenly. The sauce should cling nicely, enveloping them in a silky, tangy glaze.
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Pro-Level Pointers

For the most luscious texture, use a non-stick pan to prevent any sauce from sticking and burning. Keep the heat low once meatballs are added to avoid drying them out. Stir occasionally but gently to keep the coating smooth and avoid breaking the meatballs apart. If your sauce feels too thick, a splash of water or broth can help loosen it without losing flavor.

4. Simmer gently: Reduce heat to low and let the meatballs heat through for about 10–15 minutes. You’ll see the sauce thicken into a glossy finish that coats each meatball beautifully, and the aroma intensifies with every simmer.
5. Garnish and serve: Sprinkle freshly chopped parsley over the top to add a pop of color and fresh herbal brightness. Serve these tender, sauce-glazed meatballs alone, with toothpicks for an appetizer, or alongside your favorite sides.

Creative Variations for Cranberry Sauce Meatballs Recipe



• Add a citrus twist: Stir in a teaspoon of orange zest or a splash of orange juice to brighten the cranberry sauce even more.
• Spice it up: Mix in a pinch of cinnamon or ground cloves for a warm holiday flavor layer that pairs beautifully with the fruitiness.
• Mix in nuts: Toasted pecans or walnuts add a satisfying crunch when sprinkled on top just before serving.
• Flavor boosts: A spoonful of whole-grain mustard or a dash of soy sauce can deepen the savory notes without overpowering the sauce.
• Make it smoky: Swap chili sauce for chipotle sauce to introduce a smoky heat, perfect for a twist on traditional flavor.
• Presentation ideas: Serve over creamy mashed potatoes or spoon into a hoagie roll for a fun meatball sandwich.

Storage, Freezing & Reheating

• Store leftovers in an airtight container in the fridge for up to 4 days—meatballs soak up sauce beautifully over time.
• Freeze in portions for up to 3 months; thaw overnight in the fridge before reheating.
• Reheat gently in a saucepan over low heat or in the microwave covered, stirring occasionally to maintain silky sauce consistency.
• If sauce thickened too much after chilling, stir in a splash of water or broth while reheating.

Cranberry Sauce Meatballs Recipe FAQs

• Can I use homemade meatballs? Absolutely! Just make sure they’re fully cooked before adding to the sauce.
• Is this recipe freezer-friendly? Yes, freeze cooked sauce and meatballs together in airtight containers and thaw before reheating.
• What if I don’t have chili sauce? Substitute with ketchup mixed with a dash of hot sauce or sriracha for a similar tangy-sweet heat.
• Can I make this in a slow cooker? Yes, combine sauce and meatballs in a slow cooker and heat on low for 1–2 hours until warmed through.
• How do I make the sauce less sweet? Adjust the brown sugar down slightly and add a splash of apple cider vinegar to balance sweetness.
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Cranberry Sauce Meatballs Recipe



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4.4 from 55 reviews

Cranberry Sauce Meatballs are a deliciously tangy and sweet appetizer or main dish featuring fully cooked meatballs simmered in a flavorful sauce made from whole berry cranberry sauce, chili sauce, and spices. Perfect for holiday gatherings or easy weeknight meals, these meatballs offer a delightful balance of savory and fruity flavors with minimal prep time.

• Author: Lynn
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: Approximately 24 meatballs, serves 6-8 as appetizer
• Category: Appetizer
• Method: Stovetop
• Cuisine: American

Ingredients

Meatballs

• 1 (24 oz) bag of fully cooked meatballs (beef, turkey, or plant-based)

Sauce

• 1 can (14 oz) whole berry cranberry sauce
• 1 cup chili sauce
• 1/2 cup brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• Pinch of salt

Garnish (Optional)

• Fresh parsley for garnish

Instructions

1. Prepare Meatballs: If using frozen meatballs, ensure they are fully cooked and thoroughly thawed before starting the sauce preparation to ensure even heating.
2. Make the Sauce: In a large saucepan or slow cooker, combine the whole berry cranberry sauce, chili sauce, brown sugar, garlic powder, onion powder, and a pinch of salt. Stir well to mix all the ingredients evenly.
3. Heat the Sauce: Place the saucepan over medium heat and heat the sauce mixture until it begins to bubble, then reduce the heat slightly and let it simmer for 3 to 5 minutes to meld the flavors.
4. Add Meatballs: Add the fully cooked meatballs into the sauce, stirring gently to coat each meatball thoroughly with the sauce.
5. Simmer: Reduce the heat to low and simmer the meatballs in the sauce for 10 to 15 minutes, stirring occasionally. This allows the meatballs to heat through completely and the sauce to thicken to a luscious consistency.
6. Garnish and Serve: Once done, garnish with freshly chopped parsley if desired for added color and flavor, then serve warm as an appetizer or main dish.

Notes

• If you prefer a spicier kick, add a pinch of cayenne pepper or hot sauce to the sauce mixture.
• These meatballs can be prepared in a slow cooker on low for 2 hours if you prefer a hands-off cooking method.
• Leftover meatballs can be refrigerated and reheated gently on the stovetop or microwave.
• For a gluten-free version, ensure the meatballs and chili sauce used are certified gluten-free.