The secret is in the sauce for these juicy, flavorful cranberry meatballs. Sweet and tangy with a touch of heat, this is one of the easiest and most forgiving recipes you’ll make—perfect for parties, game day, or a simple family meal. Whether finished on the stove top or in a slow cooker, cranberry meatballs are reliably delicious.
Here in Missouri, football season brings unpredictable weather—hot and mosquito-filled at the start, and bitterly cold later on. I prefer the colder days: bundled up with hot cocoa, it finally feels like true football weather. I love sports where you can shout and cheer—give me contact sports any day. If you enjoy putting together a spread to watch the big game, these cranberry meatballs make a standout appetizer.
These meatballs are juicy and full of flavor with just a hint of heat. The key is the glaze: jellied cranberry sauce combined with ketchup and a little cayenne creates a tangy-sweet coating that clings to each meatball. Use the jellied cranberry sauce for the smoothest texture; if you prefer, swap in a favorite jelly—grape or pineapple jam both work well. 
One of the best things about this recipe is how adaptable it is. After baking, the meatballs can be refrigerated or frozen for later. For an even easier shortcut, use store-bought frozen meatballs: simply heat them in the glaze. Finish the dish on the stove top by simmering meatballs in a large sauté pan, or keep things hands-off by using a slow cooker.
Sometimes I make the meatballs larger and serve them as the main course with a side like cheddar mashed potatoes. Party foods make excellent comfort dinners—don’t be surprised if guests ask for seconds. 
Cranberry Meatballs
10
50
1
8 -10 servings
Ingredients
Meatballs
- 2 lbs ground beef
- 1 cup breadcrumbs
- 2 eggs
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
Cranberry Glaze
- 1 14 ounce can jellied cranberry sauce
- 3/4 cup ketchup
- 1/2 tsp cayenne pepper
Instructions
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Preheat the oven to 350°F (175°C). In a large bowl, combine ground beef, breadcrumbs, eggs, garlic salt, and black pepper. Shape the mixture into about 40 meatballs and arrange them on a baking sheet. Bake 20 minutes or until browned.
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After baking, drain any excess fat. Refrigerate or freeze the meatballs for later, or continue to the next step to finish them immediately.
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Prepare the glaze by stirring together the jellied cranberry sauce, ketchup, and cayenne pepper until smooth and well combined.
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Stove top method: Place the cooked meatballs in a large sauté pan and pour the glaze over them. Simmer on low heat for about 30 minutes, stirring occasionally, until the sauce is glossy and coats the meatballs.
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Slow cooker method: Put the cooked meatballs in a slow cooker and pour the glaze over them. Cook on low for 4 hours, stirring once or twice to ensure even coating.
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To cook from frozen: Place frozen meatballs in the slow cooker, pour the sauce over them, stir gently to coat, and cook on low for 6–8 hours.
Nutrition
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