Easy Cranberry Meatballs
Sweet-tangy cranberry meatballs in a glossy sauce, ready in about 30 minutes. Great for parties or an easy dinner.
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Servings:
Ingredients
Main Ingredients
- 2 lb frozen fully cooked meatballs homestyle or Italian
- 14.5 oz whole-berry cranberry sauce canned
- 12.5 oz chili sauce
- 0.5 cup barbecue sauce or ketchup for a milder glaze
- 0.25 cup light brown sugar packed
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp black pepper freshly ground
- 0.125 tsp kosher salt
- 1 tsp finely grated orange zest optional but tasty
- 1 tbsp chopped fresh parsley for garnish
Instructions
Preparation Steps
- Whisk cranberry, chili, and barbecue sauces in a large pot over medium heat until smooth.
- Stir in brown sugar, Worcestershire, vinegar, garlic powder, onion powder, pepper, salt, and orange zest.
- Bring the sauce to a gentle simmer, stirring occasionally, for 3 to 4 minutes.
- Add frozen meatballs and toss to coat evenly in the sauce.
- Cover and cook, stirring twice, until meatballs are heated through, 15 to 18 minutes.
- Uncover and simmer 5 minutes to thicken. Sprinkle with parsley and serve.
Notes
Slow cooker option: Stir the sauce ingredients in the crock, add meatballs, and cook on High 2–3 hours. Keep on Warm for serving. For heat, add a pinch of red pepper flakes. Leftovers keep up to 4 days; reheat gently with a splash of water.
This recipe is an original creation inspired by classic Easy Cranberry Meatballs flavors. All ingredient ratios and instructions are independently developed.