Glazed Cranberry Meatballs
Introduction
I still remember the first winter I made these glazed cranberry meatballs for a small family gathering. I was juggling a tray of hot meatballs and a pot of bubbling cranberry glaze while the kitchen filled with the scent of brown sugar and citrus. That evening, everyone kept returning to the platter, and I realized I had created a tiny tradition. The sweet-tart glaze clings to tender meatballs, and each bite sparks warmth and small surprises of texture and flavor.
What makes these meatballs feel like a holiday hug is their balance of sweet cranberries, aromatic spices, and savory meat. They are the kind of recipe I reach for when I want something comforting yet slightly festive. If you enjoy a subtle fruity kick, you may also like my variation on spicy versions like this one: spicy cranberry meatballs.
What Makes This Recipe Special
This recipe is special because it is both simple and show-stopping. It comes together quickly, is family-approved, and works as a handheld appetizer or a cozy main with rice. The cranberry glaze is bright and glossy, turning ordinary meatballs into something festive. You will love it because it offers comforting meatiness with a lively, fruity finish and can be made ahead for easy entertaining.
Ingredients You’ll Need
For the Meatballs
- 1 pound (450 g) ground beef or a mix of beef and pork (80/20) use freshly ground for best texture
- 1/2 cup (50 g) plain breadcrumbs panko for lighter texture
- 1 large egg, beaten for binding
- 1/4 cup (60 ml) whole milk room temperature keeps meatballs tender
- 1/4 cup (40 g) finely grated onion or 1 small shallot, squeezed of excess moisture
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme or 1 tsp fresh, chopped
- 2 tbsp olive oil for browning (if pan-frying)
For the Cranberry Glaze
- 12 oz (340 g) fresh or frozen cranberries
- 3/4 cup (150 g) granulated sugar adjust for sweetness
- 1/2 cup (120 ml) orange juice, freshly squeezed for best flavor
- 1 tbsp orange zest (optional) for brightness
- 2 tbsp balsamic vinegar or apple cider vinegar to deepen flavor
- 1 tbsp Worcestershire sauce (optional) for umami
- 1 tbsp cornstarch mixed with 2 tbsp cold water to thicken, if needed
- Pinch of salt
Notes on ingredients
- For a leaner option, swap half the ground meat with turkey or chicken.
- If you prefer gluten-free, use gluten-free breadcrumbs or almond flour.
- Fresh cranberries give the brightest flavor, but frozen work well without thawing.
How to make Glazed Cranberry Meatballs
Step 1: Make the meatball mixture (10 minutes)
- In a large bowl, combine ground meat, breadcrumbs, beaten egg, milk, grated onion, garlic, salt, pepper, and thyme. Mix gently until just combined. Overworking makes meatballs dense.
Step 2: Shape the meatballs (5 minutes)
- Use a tablespoon or small cookie scoop to portion the mixture and roll into roughly 1-inch balls. You should get about 24 meatballs. Place on a tray or parchment-lined sheet.
Step 3: Brown the meatballs (10–12 minutes)
- Preheat oven to 400°F (200°C) if baking. For faster hands-off cooking, pan-fry in a large skillet over medium-high heat with 2 tbsp olive oil, turning until browned all over, about 6–8 minutes total. For oven finishing, brown briefly or skip browning and bake for 15–18 minutes until cooked through and juices run clear.
Step 4: Prepare the cranberry glaze (10 minutes)
- In a medium saucepan over medium heat, combine cranberries, sugar, orange juice, and orange zest. Bring to a gentle boil, then reduce to a simmer. The cranberries will burst and soften in about 8 minutes. Stir in vinegar and Worcestershire sauce. Taste and adjust sweetness or acidity.
Step 5: Thicken and finish the glaze (2 minutes)
- If the glaze is too thin, whisk the cornstarch slurry and stir it into the simmering cranberries. Cook 1–2 minutes until the glaze thickens and becomes glossy. The sauce should coat the back of a spoon.
Step 6: Combine and coat (2–3 minutes)
- Add the cooked meatballs to the saucepan and gently toss to coat evenly. The glaze should cling to each meatball and create a shiny finish.
Step 7: Serve hot
- Transfer to a warm platter and garnish with chopped parsley or more orange zest. Visual cues: meatballs are done when they are browned, slightly springy, and the glaze is thick and glossy.
Tips & Recipe Variations
- Use a food scale or cookie scoop for uniform meatballs so they cook evenly.
- Chill the meatball mixture for 15 minutes if it feels too soft; this makes shaping easier.
- For a smoother glaze, pulse the cooked cranberry mixture in a blender and strain if you prefer no seeds.
- Make vegetarian meatballs by swapping meat for a mix of cooked lentils and mashed sweet potato with the same binders.
- To add heat, stir in 1 tsp sriracha or 1/2 tsp red pepper flakes to the glaze.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a saucepan over low heat or in the oven at 325°F (160°C) until warmed through.
- Freezing: Freeze cooked, glazed meatballs in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a covered skillet over low heat.
How to Serve (pairings, presentation)
- Serve as an appetizer with toothpicks and a bowl of extra warm glaze for dipping.
- For a full meal, plate over creamy mashed potatoes, buttery rice, or simple buttered noodles.
- Pair with crisp salads, roasted root vegetables, or a tangy slaw to cut the sweetness.
- Drinks: sparkling wine or a citrusy cocktail balances the glaze, while light beers complement the savory meat.
- Presentation tip: arrange meatballs in a shallow bowl, spoon extra glaze over, and sprinkle with chopped parsley and a few orange zest strands for color.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes. Prepare and cook the meatballs and glaze separately, then combine and reheat 20–30 minutes before serving.
Q: Can I freeze the leftovers?
A: Yes. Freeze cooked, glazed meatballs for up to 3 months. Reheat gently on low heat to avoid breaking the glaze.
Q: What can I use instead of orange juice?
A: Apple juice or pomegranate juice can work. Add a splash of lemon juice for brightness if needed.
Q: How do I prevent the dish from becoming watery?
A: Cook the glaze until it reduces and thickens. Use a cornstarch slurry to reach the desired consistency and avoid adding excess liquid to the meatballs.
Q: Can I make this vegetarian or gluten-free?
A: Yes. Use lentil or mushroom-based meatballs for vegetarian options. For gluten-free, use gluten-free breadcrumbs or almond flour.
Conclusion
These glazed cranberry meatballs are one of my favorite go-to recipes for gatherings because they bring bright flavor and easy preparation together. If you want another take on cranberry-glazed meatballs from a seasoned cook, check out this thoughtful version by David Lebovitz for inspiration: Cranberry-Glazed Meatballs – David Lebovitz (https://www.davidlebovitz.com/cranberry-glazed-meatballs-recipe/). Try the recipe, tweak it to your taste, and share how it turned out.
Review
“A hit at our holiday party. The glaze was glossy and bright, and the meatballs stayed juicy. Everyone asked for the recipe and I could not stop smiling. This is now my holiday staple.”
Glazed Cranberry Meatballs
Ingredients
Method
- In a large bowl, combine ground meat, breadcrumbs, beaten egg, milk, grated onion, garlic, salt, pepper, and thyme. Mix gently until just combined.
- Use a tablespoon or small cookie scoop to portion the mixture and roll into roughly 1-inch balls. You should get about 24 meatballs.
- Preheat oven to 400°F (200°C) if baking. For faster hands-off cooking, pan-fry in a large skillet over medium-high heat with 2 tbsp olive oil, turning until browned all over, about 6–8 minutes total.
- For oven finishing, brown briefly or skip browning and bake for 15–18 minutes until cooked through and juices run clear.
- In a medium saucepan over medium heat, combine cranberries, sugar, orange juice, and optional orange zest. Bring to a gentle boil, then reduce to a simmer, cooking for about 8 minutes until cranberries burst.
- Stir in vinegar and Worcestershire sauce. Taste and adjust sweetness or acidity.
- If the glaze is too thin, whisk the cornstarch slurry and stir it into the simmering cranberries. Cook 1–2 minutes until the glaze thickens and becomes glossy.
- Add the cooked meatballs to the saucepan and gently toss to coat evenly.
- Transfer to a warm platter and garnish with chopped parsley or more orange zest.
Notes
- One-Pot Macaroni Cheeseburger Soup Recipe - January 13, 2026
- Cheesy Beef Rigatoni Bake - January 5, 2026
- Easy Sheet Pan Blueberry Shortcake - January 4, 2026
