Sweet, tangy, and saucy in all the right ways, these cranberry meatballs simmer in cranberry sauce, chili sauce, and a splash of orange juice. They’re the kind of thing that fills the kitchen with cozy, savory-sweet aromas and makes you feel like you’re winning at dinner (or snack table) with embarrassingly little effort.
Whether you’re feeding a crowd or just standing at the stove with a toothpick in hand (no judgment), these cranberry meatballs are a low-lift, high-reward kind of situation. They’re sticky, glossy, just a bit smoky from the chili sauce, and—let’s be honest—kind of impossible to stop eating once you get started. You can slow cook ’em, stovetop ’em, or toss the whole shebang in the oven. They’re great as an appetizer or served over fluffy rice or mash if you’re feeling extra. Either way, this is one of those recipes you’ll want to pin, print, or scribble in that flour-dusted recipe notebook.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Cranberry Meatballs Recipe
These are the kind of meatballs you make once, then a month later find yourself dreaming about. They’re cozy and just quirky enough—spiced cranberry sauce is not the expected choice, and that’s what makes them fun.
- Ridiculously simple to make: You basically open some jars, stir, and heat. Your can opener will do most of the heavy lifting.
- Multiple cooking options: Stovetop, oven, or slow cooker… pick your potion. I love a choose-your-own-adventure situation.
- Perfect balance of sweet and tangy: The cranberry and chili sauce combo is magic. Add orange juice and it’s a party.
- Make-ahead friendly: These actually taste even better after hanging out in the fridge overnight. Total flavor soak.
- Freezer stash worthy: Make a double batch and freeze half. Your future self will be so smug.
- Works for appetizers or dinner: Plop them on toothpicks or serve them with mashed potatoes—they do it all.
Ingredient Notes
This list is small, mighty, and 100% weeknight-friendly. We’re leaning on pantry staples and frozen heroes here.
- Jellied cranberry sauce: Yep, the canned kind. It melts down into a perfect sticky-sweet glaze. Don’t overthink it.
- Chili sauce: Think of it as ketchup with ambition. It adds depth and a little tangy zip without overwhelming heat.
- Orange juice: Just a splash brightens everything. The citrus cuts the sweetness so the sauce’s not too jammy.
- Brown sugar: Optional, but it rounds out the tartness. Start with less, taste, and adjust depending on your cranberry brand.
- Frozen, fully cooked meatballs: The quiet MVP. No need to thaw—just toss ’em in. Beef, turkey, or veggie all work.
- Chopped parsley or green onions: That little green sprinkle on top makes them look less like you just dumped them out of a bag (even if you did).
How To Make This Cranberry Meatballs Recipe
Okay, so you basically melt stuff, stir, simmer, and serve. Yes, it’s that easy. Here’s how to pull it off depending on your gear/mood.
-
Start with the sauce (any method): Mix the cranberry sauce, chili sauce, orange juice, and brown sugar together. On the stove, this happens in a skillet. In a slow cooker, you can mix it right in the insert. For oven, melt the cranberry sauce in the microwave first so everything combines smoothly.
-
Add the frozen meatballs: No need to thaw them! Once your sauce is smooth and glossy, stir in the frozen meatballs so they’re well coated. They’ll start to thaw and soak up flavor as they heat.
-
Let them simmer or bake: On the stovetop, simmer the meatballs on low heat for 15–20 minutes until hot and saucy. In a slow cooker, set to LOW and cook for 4–5 hours. If you prefer the oven, check out this baked version for all the cozy, hands-off vibes.
-
Garnish and serve: Sprinkle on some chopped parsley or green onions for that little extra pop of freshness. Then serve them hot—whether cocktail stick party-style or spooned over fluffy rice is totally your call.
Storage Options
So, let’s say you made a batch (or two) and now have leftovers. First of all, high five. Second, here’s the deal.
Pop the cooled cranberry meatballs into an airtight container and stash them in the fridge for up to 4 days. I find the flavor gets even better after a night chilling—everything kind of mingles and gets cozy.
To reheat, you’ve got choices: microwave them in short bursts, covered, until they’re heated through. Or warm them on the stovetop over low, adding a splash of water if the sauce has thickened too much.
Now for the freezer. Yes, you absolutely can (and should) freeze a batch. Once they’re fully cooked and cooled, portion them into freezer bags or containers. Try to lay them in a single layer to start so they don’t stick in a giant frozen meatball clump. They’ll keep for up to 3 months.
To reheat, thaw overnight in the fridge, then warm them gently on the stove or in the oven. You may need to add just a tiny spoon of water or juice to loosen the sauce again.
Variations and Substitutions
Want to riff a little? These meatballs are shockingly adaptable to tweaks and pantry whatnots. Here’s how to make them your own.
-
Different meatballs: Use turkey, chicken, pork, or plant-based meatballs—whatever fits your vibe or fridge contents. I’ve even used cocktail-sized Italian ones in a pinch.
-
Use whole berry cranberry sauce: If you prefer texture in your sauce or just have a can lying around, go for it. It adds a bit of visual interest and more tart pops.
-
Swap orange juice for pineapple juice: If you’re out of OJ but have pineapple juice or even apple cider hanging around, that fruity sweetness still works great.
-
Add some spice: A dash of cayenne or red pepper flakes gives it a little kick. Or stir in a spoonful of Dijon mustard for subtle heat and zing.
-
Toss in some extras: Bell peppers or sliced onions can go in with the meatballs if you want a more meal-like dish with a veggie boost.
What to Serve with Cranberry Meatballs
These cranberry-sticky beauties are up for anything, from grazing boards to full-blown dinners. Here are a few ways to make them part of a whole meal (or party plan).
-
Over mashed potatoes: The sweet-savory sauce soaks into the mash beautifully. It’s comfort food with a little twist. Add a side of green beans or roasted carrots if you’re feeling fancy.
-
With toothpicks at a party: You know that moment when people swarm the appetizers before dinner’s even served? These are born for that moment. Just keep them warm in a little crockpot, and you’ll be the MVP.
-
Over rice or quinoa: If you’re after something more bowl-like, scoop these on top of grains and drizzle with extra sauce. Maybe a few peas if you’re feeling nutritious.
-
With crusty bread or dinner rolls: Hear me out: the sauce plus some good bread = yes. It’s like a make-your-own meatball sandwich bar, and it’s glorious.
-
Alongside a bright, herby salad: Sometimes a zippy salad (maybe with citrus or shaved fennel?) is just the thing to cut through the richness. That balance is chef’s kiss.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use homemade meatballs instead of frozen?
Totally! Just make sure your homemade meatballs are fully cooked before adding them to the sauce. Since the recipe assumes pre-cooked, frozen meatballs, tossing in raw ones would throw off the cook time and might leave you with some undercooked surprises—not in the fun way. Bake or pan-sear them first, then proceed with the same steps.
Can I make these cranberry meatballs in advance?
Yes, and honestly, they might be even better that way. Cook them fully, let them cool, and store them in the fridge. The next day, the flavor seems deeper and saucier (if that’s a word). Reheat gently on the stove or in the microwave with a splash of liquid if needed.
Is there a low-sugar option?
If you’re watching sugar, you can skip the brown sugar altogether or use a no-sugar-added cranberry sauce if you can find one. Also, using a bit less chili sauce (some brands have more sugar than others) and subbing fresh orange juice might help. Taste as you go and adjust—it’s forgiving that way.
What kind of chili sauce should I use?
The classic is Heinz chili sauce—it’s not spicy, just tangy and a teeny bit sweet. You can also use Thai-style chili sauce if you want more heat and zing, but that changes the vibe a bit. If you’re unsure, start mild and amp things up later with red pepper flakes or a dab of hot sauce.
Easy Cranberry Meatballs
Ingredients
For the Sauce
- 1 can (14 oz) (400 grams) jellied cranberry sauce or whole berry, if preferred
- 1 bottle (12 oz) (340 grams) chili sauce such as Heinz
- 1/4 cup (60 ml) orange juice fresh or bottled
- 2 tablespoons (25 grams) brown sugar optional, to taste
Meatballs
- 2 pounds (900 grams) frozen fully cooked meatballs beef, turkey, chicken, or veggie
For Serving (Optional)
- chopped parsley or green onions for garnish
Equipment
- Large Skillet or Dutch Oven
- Slow cooker (optional)
Instructions
- Make the Sauce: In a large skillet, Dutch oven, or slow cooker insert, combine the cranberry sauce, chili sauce, orange juice, and brown sugar (if using). Stir and heat over medium until smooth and glossy—breaking up the cranberry sauce as it melts.
- Add Meatballs: Stir in frozen meatballs, making sure each is coated well with sauce. No need to thaw in advance.
- Simmer/Bake: For stovetop, bring to a gentle simmer, cover, and cook over low heat for 15–20 minutes, stirring occasionally, until meatballs are heated through and sauce is thick and glossy. For slow cooker, cook on LOW for 4–5 hours. For oven, preheat to 350°F (175°C); bake covered in a large dish for 30–35 minutes, stirring halfway (see linked baked version for detail).
- Garnish & Serve: Sprinkle with chopped parsley or green onion. Serve hot as an appetizer with toothpicks or over rice, mashed potatoes, or crusty bread as a main.
