Mini Meatballs in Cranberry Sauce
Transform your next dinner or party spread with these irresistible Mini Meatballs in Cranberry Sauce, a perfect harmony of savory and sweet. Tender, bite-sized meatballs made from a flavorful blend of ground beef and pork are seasoned with garlic and onion powders, then lightly browned for a hearty, caramelized crust. The crowning glory is a tangy homemade cranberry sauce enriched with ketchup, Dijon mustard, soy sauce, and a touch of brown sugar for balanced sweetness. Simmered together for a glossy finish, these meatballs are ideal as a holiday appetizer, game day snack, or served over fluffy mashed potatoes or rice for an effortless main course. Ready in just 45 minutes, this recipe is a guaranteed crowd-pleaser that’s bursting with festive flavor. Perfect for those searching for quick holiday party foods or sweet and savory meatball recipes!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Milk
- 1 large Egg
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.75 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 cup Cranberry sauce
- 0.5 cup Ketchup
- 1 tbsp Soy sauce
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tbsp Brown sugar
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, garlic powder, onion powder, salt, and black pepper. Mix until just combined, being careful not to overwork the mixture.
Roll the mixture into small meatballs, about 1 inch in diameter, and place them on a plate or tray.
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Brown the meatballs on all sides, about 5-7 minutes. They do not need to be fully cooked at this stage. Remove the browned meatballs and set them aside.
In the same skillet, lower the heat to medium-low. Whisk together the cranberry sauce, ketchup, soy sauce, Dijon mustard, Worcestershire sauce, and brown sugar. Stir until the sauce is smooth and begins to simmer.
Add the meatballs back into the skillet with the sauce, turning them gently to coat.
Cover the skillet and cook on low heat for 10-12 minutes, or until the meatballs are fully cooked through and the sauce is thickened.
Serve the mini meatballs warm, either on their own as an appetizer or over rice or mashed potatoes for a main dish.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 606 mg | 26% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 24.4 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 326 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
