Cranberry Meatballs Recipe
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Cranberry Meatballs Recipe

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4.5 23 29
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Meet the Cook: Since we raise hogs, pork's plentiful at our place. If my husband's able to identify cranberries in a dish, however, he won't eat it. So, the first time I made these meatballs, I was thrilled when he raved about them. Our children - 5 and 2 - also consider them a favorite. And I've had many people request the recipe. But I really knew I had a "winner" when my grandmother asked me for it! -Tammy Neubauer, Ida Grove, Iowa
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:60 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 60 servings


  • 2 eggs, lightly beaten
  • 1 cup cornflake crumbs
  • 1/3 cup ketchup
  • 2 tablespoons dried minced onion
  • 2 tablespoons soy sauce
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds ground pork
  • SAUCE:
  • 1 can (14 ounces) jellied cranberry sauce
  • 1 cup ketchup
  • 3 tablespoons brown sugar
  • 1 tablespoon lemon juice

Nutritional Facts

1 meatball: 58 calories, 2g fat (1g saturated fat), 16mg cholesterol, 142mg sodium, 6g carbohydrate (4g sugars, 0 fiber), 3g protein.


  1. Preheat oven to 350°. Mix first eight ingredients. Add pork; mix lightly but thoroughly. Shape into 1-in. meatballs. Place on a greased rack in a 15x10x1-in. pan. Bake until a thermometer reads 160°, 20-25 minutes. Drain meatballs on paper towels.
  2. In a large skillet, cook and stir sauce ingredients over medium heat until blended. Stir in meatballs; heat through. Yield: 6 dozen.
Originally published as Cranberry Meatballs in Country Woman September/October 1992, p31

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Lin1234 User ID: 7117377 232700
Reviewed Sep. 12, 2015

"We were not fans of these meatballs. The sauce was OK, but nothing we enjoyed where I would make it again. Seeing all the rave reviews, my family must just like a different taste than most. The sauce is the main issue. There are much better sauces out there to me, but that is just my opinion!"

poppadude User ID: 8368591 231047
Reviewed Aug. 10, 2015

"EX!!!!!.... This will be my go to recipe for meatballs.... made with no changes ..Thank you for this great recipe...."

heathdave User ID: 1591284 8363
Reviewed Jan. 2, 2014

"These are just delicious! Thank you for sharing the recipe. Because of my guests' preferences, I substituted turkey for the pork, and to make things even easier, I used a seasoning mixture in place of the parsley, onion, and salt. (I used Penzey's excellent Fox Point seasoning, and boy did they smell good cooking! I believe I used 2 tablespoons of it.) I made these the day before my party and refrigerated them in the tasty sauce. At first, I was worried that the sauce was too ketchupy, but by the time I reheated the dish in microwave, the flavors had melded and it was perfect. My meatballs did get a bit tough while standing on the buffet heater, but that doesn't have anything to do with the quality of the recipe--next time I would keep them warm over hot water. My guests--young and old--loved them!"

jackson99559 User ID: 7499284 10566
Reviewed Nov. 21, 2013

"I just made this last night! It was fast, easy, and VERY VERY VERY Delicious!!! I used Turnkey instead of pork and OMG! I will be making this regularly! Love love love! My boyfriend called me a gourmet chef!"

Danielleccl User ID: 1215236 35744
Reviewed Aug. 19, 2013

"My whole family really liked these meatballs. I did make a few changes to suit our tastes. For the meatballs, I replaced the corn flake crumbs with panko and I used ground beef instead of pork. For the sauce, I replaced the 1 cup of ketchup with 1/2 cup of bottled plum sauce and 1/2 a cup of ketchup. I also used apple cider vinegar since I didn't have lemon juice on hand. I didn't heat the sauce before putting it on the meatballs and cooked them for 25 minutes at 425. They were so delicious!"

Santa O'Neill User ID: 4406277 24493
Reviewed Dec. 28, 2012

"Great recipe. Made it with frozen meatballs and it was still the best ever."

pinksuitcases User ID: 630663 32818
Reviewed Apr. 18, 2012

"I think I was a little heavy-handed with the ketchup, so these sweet little meatballs gave me awful heartburn....but they were so good, I'll make them again! Easy too...with ingredients I already had on hand in the pantry. Love that!"

parksville User ID: 1598935 35792
Reviewed Nov. 11, 2011

"I cheated and used 2 lbs frozen Rosini Italian meatballs from Walmart. Cooked in the crockpot for 4-1/2 hours on low. The sauce is terrific and I'll definitely make them again. Any leftovers reheat well in the microwave and are very, very tasty!"

Schmiedt User ID: 3889802 5107
Reviewed Oct. 10, 2011

"Definite crowd pleaser!"

slm500 User ID: 4379059 16652
Reviewed Apr. 24, 2011

"This recipe is to die for. Everyone liked it and it knocked my sisters sweet and sour recipe out of the favorites"

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