These Easy Cranberry Sauce Meatballs are sweet, savory, buttery, and made for holidays, parties, or that awkward week between Christmas and New Year’s when no one knows what day it is.
They start with my homestyle meatballs, then get tossed in a glossy cranberry garlic butter glaze made with my homemade cranberry sauce. It’s tangy, bright, and makes the whole thing taste like you planned ahead.
If you love cozy, no-stress holiday food, this one earns a permanent spot.
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This recipe exists because I always have extra cranberry sauce after the holidays… and Costco ground beef comes in those perfect 1-pound vacuum-sealed logs.
Instead of reinventing the wheel, I make one batch of meatballs and turn them into something totally different with a quick stovetop glaze. No slow cooker. No mystery sauces. Just real food that disappears fast.
They’ve shown up on my table next to Filipino embutido, chicken roulade, and holiday ham - and somehow they still get eaten first.
Jump to:
- What Are Cranberry Sauce Meatballs?
- Why You’ll Love These Easy Cranberry Sauce Meatballs
- 🛒Costco Shopping List
- Ingredients You’ll Need
- Quick Tips Before You Start
- How to Make Easy Cranberry Sauce Meatballs
- Variations & Serving Ideas
- Recipe Tips & Troubleshooting
- Recipe FAQs
- More Ground Meat Dinners
- Easy Cranberry Sauce Meatballs
What Are Cranberry Sauce Meatballs?
Cranberry sauce meatballs are a sweet-and-savory appetizer (or dinner) where cooked meatballs are coated in a cranberry-based sauce.
They’re glossy, balanced, and not overly sweet.
Why You’ll Love These Easy Cranberry Sauce Meatballs
- Built from 1 lb Costco ground beef
- Uses leftover homemade cranberry sauce
- No slow cooker required
- Sweet, savory, buttery balance
- Perfect for parties or dinner
- Easy to double for a crowd
🛒Costco Shopping List
- Ground beef (1-pound log): Costco’s vacuum-sealed 1 lb ground beef packages are exactly what this recipe is built for.
Ingredients You’ll Need
For the Meatballs
- Ground beef (1 pound)
- Egg
- Breadcrumbs
- Parmesan cheese
- Onion
- Garlic
- Salt & pepper
- Parsley
(Use my Easy Homestyle Beef Meatballs recipe for full details.)
For the Cranberry Garlic Butter Glaze
- Butter
- Garlic
- Chili flakes
- Cranberry sauce (homemade works best)
- Soy sauce
- Oyster sauce
- Cold butter (for finishing)
Quick Tips Before You Start
- Use hot meatballs so the glaze sticks better
- Go light on salt . Soy and oyster sauce already bring plenty.
- Start mild with chili flakes; you can always add more
- Cold butter at the end = glossy, restaurant-style sauce
How to Make Easy Cranberry Sauce Meatballs
- Make the meatballs. Prepare and cook a batch of Easy Homestyle Beef Meatballs. Keep them warm.
- Cook the aromatics. In a pan over medium heat, melt butter.
Add garlic and chili flakes.
- Add cranberry and sauces: If the sauce is very thick, add 2–3 tablespoons water to loosen. Let the sauce bubble gently for 2–3 minutes, stirring, until smooth and combined. Taste and adjust.
- Finish with butter: Turn heat to low or off. Stir in 2–4 tablespoons cold butter, a little at a time, until glossy.
- Glaze the meatballs: Add the hot meatballs and toss until fully coated. Serve warm.
Variations & Serving Ideas
- Holiday appetizer: Toothpicks + platter = gone in minutes
- Dinner idea: Serve over rice or mashed potatoes
- Seattle dog-style: Meatballs in hoagie rolls with cream cheese, grilled onions, and provolone
- Extra festive: Sprinkle with chopped parsley or green onions
Recipe Tips & Troubleshooting
- Sauce too thick? Add a splash of water and rewarm gently
- Too sweet? Add a touch more soy or oyster sauce
- Too salty? Add more cranberry sauce or butter
- Reheating: Warm slowly on the stove; don’t microwave on high
Recipe FAQs
Yes — and it’s better. Homemade cranberry sauce has brighter flavor and less gelatinous sweetness, which keeps the glaze balanced instead of cloying.
No. These are made entirely on the stovetop, which gives you better control over texture and flavor.
Yes. Make the meatballs and sauce separately, then reheat and glaze right before serving.
Smooth or lightly chunky works best. Very chunky sauces may need extra simmering or a splash of water.
You can freeze the cooked meatballs, but for best texture, make the glaze fresh when serving.
More Ground Meat Dinners
Looking for other recipes like this? Try these:
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Easy Cranberry Sauce Meatballs
Equipment
- 1 large skillet
Ingredients
Meatballs
- 1 lb ground beef
- 1 egg
- ½ cup breadcrumbs
- ¼ cup parmesan
- ¼ cup onion
- 2 teaspoon garlic
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon parsley
Cranberry Glaze
- 2 tablespoon butter
- 2 cloves garlic minced
- ¼ teaspoon chili flakes
- 1 cup cranberry sauce
- 2 teaspoon soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoon cold butter
Instructions
- Cook meatballs and keep warm.1 lb ground beef, 1 egg, ½ cup breadcrumbs, ¼ cup parmesan, ¼ cup onion, 2 teaspoon garlic, ¾ teaspoon salt, ¼ teaspoon pepper, 2 tablespoon parsley
- Melt butter and cook garlic and chili flakes until fragrant.2 tablespoon butter, 2 cloves garlic, ¼ teaspoon chili flakes
- Add cranberry sauce, soy, and oyster sauce; simmer 2–3 minutes.1 cup cranberry sauce, 2 teaspoon soy sauce, 1 tablespoon oyster sauce
- Turn off heat and whisk in cold butter until glossy.2 tablespoon cold butter
- Toss meatballs in sauce and serve warm.
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Notes
- Don’t overmix meatballs
- Use 80/20 beef for juiciness
- Cold butter creates a glossy sauce
- Freeze cooked meatballs up to 3 months
