Easy Cranberry Meatballs
Sweet and tangy cranberry meatballs simmer in a velvety mix of jellied cranberries, chili sauce, orange juice, and a bit of brown sugar. Cozy, saucy, and savory—these meatballs are equally at home as a party snack or weeknight comfort dinner.
8
servings
Ingredients
Meatballs & Sauce
- 1 14-oz can (397 g) jellied cranberry sauce
- 1 12-oz bottle (340 g) chili sauce such as Heinz (not spicy, similar to cocktail sauce)
- 1/3 cup (80 ml) orange juice fresh or bottled
- 2 tbsp (24 g) brown sugar
- 2 lb (900 g) frozen fully-cooked meatballs beef, turkey, or plant-based
For Serving (Optional)
- chopped fresh parsley or green onions for garnish
Equipment
- Large skillet
- Slow cooker
- Oven-safe Baking Dish
Instructions
- For Stovetop: In a large skillet over medium heat, combine the jellied cranberry sauce, chili sauce, orange juice, and brown sugar. Stir often until the sauce is smooth and glossy.
- Add the frozen meatballs and toss to coat. Lower heat and simmer, covered, for 15–20 minutes, stirring occasionally, until the meatballs are heated through and the sauce has thickened.
- For Slow Cooker: Add the cranberry sauce, chili sauce, orange juice, and brown sugar to the slow cooker. Stir until combined. Add frozen meatballs, stir gently, cover, and cook on LOW for 4–5 hours, stirring once or twice.
- For Oven: Preheat oven to 350°F (175°C). Place frozen meatballs in a large baking dish. Melt cranberry sauce in microwave, stir in chili sauce, orange juice, and brown sugar. Pour sauce over the meatballs. Cover with foil and bake 1–1.5 hours, stirring halfway.
- Garnish with chopped parsley or green onions if desired. Serve hot as an appetizer (with toothpicks) or main dish.
Notes
These meatballs can be made ahead, reheated, and even frozen for later. Freeze cooled meatballs in sauce for up to 2 months; thaw overnight in the refrigerator and reheat gently on the stove or in a slow cooker. Add a splash of orange juice if the sauce thickens too much.
For a spicier version, add a dash of sriracha or red pepper flakes. Homemade or plant-based meatballs can also be used if fully cooked.
Nutrition
Calories: 320kcal | Carbohydrates: 34g | Protein: 15g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 530mg | Potassium: 320mg | Fiber: 1g | Sugar: 18g | Vitamin A: 200IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 1.8mg