Sweet, tangy, and incredibly tender, these Cranberry Glazed Meatballs are a delightful combination of savory and fruity flavors. Perfect as an appetizer or main dish, they make an excellent addition to any Father’s Day celebration or festive gathering. With a rich cranberry-orange glaze, these meatballs are both elegant and comforting.

Why You’ll Love This Recipe

Perfect Balance of Sweet & Savory – The cranberry glaze adds a delicious tangy sweetness to the juicy meatballs.
Easy to Make – With simple ingredients and straightforward steps, this dish is beginner-friendly.
Versatile Serving Options – Serve as an appetizer, over rice, or with mashed potatoes for a hearty meal.
Great for Gatherings – These meatballs are ideal for holiday parties, potlucks, or special occasions.
Make-Ahead Friendly – Both the meatballs and glaze can be prepared in advance for convenience.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Meatballs:

1 lb ground beef
½ lb ground pork
½ cup breadcrumbs
1 egg
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon smoked paprika
¼ teaspoon ground nutmeg

For the Glaze:

1 cup cranberry sauce
¼ cup orange juice
2 tablespoons honey or maple syrup
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon chili flakes (optional)

Directions

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the Meatballs: In a large bowl, mix ground beef, ground pork, breadcrumbs, egg, minced garlic, salt, black pepper, smoked paprika, and nutmeg. Stir until well combined.
Form the Meatballs: Roll the mixture into small, evenly sized meatballs and place them on the prepared baking sheet.
Bake the Meatballs: Bake for 20-25 minutes, or until they are fully cooked and golden brown.
Make the Glaze: While the meatballs bake, prepare the glaze. In a saucepan over medium heat, whisk together cranberry sauce, orange juice, honey (or maple syrup), Dijon mustard, Worcestershire sauce, and chili flakes. Simmer for 5 minutes until thickened.
Coat the Meatballs: Transfer the baked meatballs to a serving dish and pour the warm cranberry glaze over them. Toss gently to coat.
Garnish and Serve: Garnish with fresh thyme and extra cranberries if desired. Serve warm and enjoy!

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Calories: 180 kcal per serving

Variations

Spicy Kick – Add extra chili flakes or a dash of hot sauce for a spicier version.
Herb-Infused Meatballs – Mix in fresh parsley or thyme for added depth of flavor.
Different Proteins – Substitute ground turkey or chicken for a leaner alternative.
Gluten-Free Option – Use gluten-free breadcrumbs for a gluten-free version.
Sweeter Glaze – Increase the honey or maple syrup if you prefer a sweeter glaze.

Storage/Reheating

Refrigeration: Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze the cooked meatballs (without the glaze) for up to 3 months. When ready to eat, thaw in the fridge and reheat with the glaze.
Reheating:
- Stovetop: Heat in a saucepan over low heat with a splash of orange juice to keep them moist.
- Oven: Reheat in a 300°F (150°C) oven for 10-15 minutes.
- Microwave: Warm in short intervals, stirring occasionally.

FAQs

Can I use only ground beef for this recipe?

Yes, but combining ground pork with beef adds extra juiciness and flavor.

What kind of cranberry sauce should I use?

Either homemade or canned cranberry sauce works well. Opt for whole berry cranberry sauce for added texture.

Can I make the meatballs ahead of time?

Yes! You can shape the meatballs and store them in the fridge for up to 24 hours before baking.

How do I know when the meatballs are fully cooked?

Use a meat thermometer—they should reach an internal temperature of 165°F (74°C).

Can I cook these meatballs in a slow cooker?

Yes! After baking, transfer them to a slow cooker, pour in the glaze, and keep on low for up to 2 hours to stay warm.

What can I serve with cranberry glazed meatballs?

They pair well with mashed potatoes, rice, or roasted vegetables for a complete meal.

Can I use a different fruit glaze?

Absolutely! Try pomegranate, cherry, or apricot preserves for a twist on the glaze.

Are these meatballs suitable for appetizers?

Yes! Serve them with toothpicks for a bite-sized party appetizer.

How can I make the glaze thicker?

Simmer it longer or add a teaspoon of cornstarch mixed with water to thicken.

Can I double the recipe?

Yes, simply double all ingredients and bake in batches as needed.

Conclusion

These Cranberry Glazed Meatballs are a perfect blend of sweet, tangy, and savory flavors, making them an excellent choice for Father’s Day or any special occasion. Easy to prepare, versatile, and packed with delicious flavors, they are sure to be a hit at your table. Whether served as an appetizer or main course, these meatballs are a must-try recipe that will leave everyone coming back for more.

Cranberry Glazed Meatballs

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Author: Mari
Total Time: 40 minutes
Yield: 6 servings 1x

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Description

Sweet, tangy, and perfectly tender, these cranberry-glazed meatballs are an irresistible appetizer or main dish, perfect for Father’s Day celebrations!

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, mix together ground beef, ground pork, breadcrumbs, egg, garlic, salt, black pepper, smoked paprika, and nutmeg until well combined.
Roll the mixture into small meatballs and place them on the prepared baking sheet.
Bake for 20-25 minutes, or until fully cooked and golden brown.
Meanwhile, in a saucepan over medium heat, whisk together cranberry sauce, orange juice, honey (or maple syrup), Dijon mustard, Worcestershire sauce, and chili flakes. Simmer for 5 minutes until thickened.
Transfer the cooked meatballs to a serving dish and pour the warm cranberry glaze over them. Toss gently to coat.