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+ servings
Cranberry Meatballs in a rectangle white serving dish

Cranberry Meatballs

Warm and wintery, tender and tasty, cranberry meatballs scream holiday dinner party. But.. they’re just too good to limit yourself so serve them anytime!
Course Main Course
Cuisine American
Keyword Cranberry Meatballs, Meatballs
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 -8 person
Calories 362kcal
Author Kathleen



  • 2 Pounds Ground Chuck
  • 2 Large Eggs Lightly Beaten
  • 1/4 Cup Onion Finely Minced
  • 1/3 Cup Soft Bread Crumbs
  • 1 1/2 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Dried Thyme Leaves


  • 1--16 Ounce Can Cranberry Sauce
  • 1--12 Ounce Jar Chili Sauce
  • 1/4 Cup Sweet Orange Marmalade
  • 1/4 Cup Water
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Red Wine Vinegar
  • 1/4 Teaspoon Red Pepper Flakes


  • In a large mixing bowl, combine the meatball ingredients until evenly combined.
  • Shape mixture into 1-inch meatball, you'll have about 54.
  • In a large skillet, brown meatballs in batches, over medium-high heat. Remove browned meatballs to a paper towel-lined plate and set aside. 
  • In a pan (large enough to accommodate and mix the meatballs-later) mix together all the sauce ingredients until combined. Over medium heat, cook the sauce, stirring occasionally, until sauce is smooth, about 5 minutes.
  • Add the meatballs, reducing heat to low and cook, gently stirring, for 15-20 minutes or until the center of meatballs are no longer pink. Serve


Serving: 1/8 of the recipe | Calories: 362kcal | Carbohydrates: 13g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 121mg | Sodium: 868mg | Potassium: 360mg | Fiber: 1g | Sugar: 8g | Vitamin A: 100IU | Vitamin C: 1.7mg | Calcium: 40mg | Iron: 2.7mg