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Cranberry Meatballs Recipe
Cranberry Meatballs Recipe photo by Taste of Home

Cranberry Meatballs Recipe

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4.5 23
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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:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 12 servings


  • 2 eggs, lightly beaten
  • 1 cup cornflake crumbs
  • 1/3 cup ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon dried parsley flakes
  • 2 tablespoons dried minced onion
  • 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 serving (6 each) equals 297 calories, 12 g fat (4 g saturated fat), 86 mg cholesterol, 681 mg sodium, 31 g carbohydrate, 1 g fiber, 16 g protein.


  1. In a large bowl, combine meatball ingredients. Shape into 72 meatballs (1 in. each).
  2. Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 20-25 minutes or until a thermometer reads 160°. Remove from the oven; drain on paper towels.
  3. In a large saucepan, combine sauce ingredients. Cook, stirring frequently, until the cranberry sauce is melted. Add the meatballs and heat through. Yield: 12 main-dish or 24 appetizer servings.
Originally published as Cranberry Meatballs in Country Woman September/October 1992, p31

Nutritional Facts

1 serving (6 each) equals 297 calories, 12 g fat (4 g saturated fat), 86 mg cholesterol, 681 mg sodium, 31 g carbohydrate, 1 g fiber, 16 g protein.

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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!"

Reviewed Aug. 10, 2015

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

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!"

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!"

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!"

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