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Favorite Cranberry Meatballs Recipe
Favorite Cranberry Meatballs Recipe photo by Taste of Home

Favorite Cranberry Meatballs Recipe

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Although this recipe is perfect for the holiday season, plan to use it all year-round—cranberries add "zing" to menus anytime. And, if you're looking for an appetizer idea, shape the meatballs smaller and serve with party picks.
TOTAL TIME: Prep: 30 min. Cook: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Cook: 10 min.
MAKES: 4 servings


  • 1 pound lean ground beef (90% lean)
  • 1 egg, lightly beaten
  • 1/2 cup crushed saltines
  • 1/2 small onion, diced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • Cooked rice or noodles

Nutritional Facts

1 serving (1 cup) equals 458 calories, 12 g fat (4 g saturated fat), 112 mg cholesterol, 1423 mg sodium, 63 g carbohydrate, 3 g fiber, 26 g protein.


  1. In a bowl, combine first six ingredients. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 20 minutes.
  2. Meanwhile, combine cranberry sauce and tomato soup. Heat through. Add meatballs and simmer 10 minutes. Serve with rice or noodles. May also be used as an appetizer. Yield: 4 main-dish servings.
If Cooking for Two: Freeze half the cooked meatballs for another meal.
Originally published as Cranberry Meatballs in Reminisce November/December 1991, p35

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Reviewed Nov. 23, 2012

"i didn't like the sauce - something about the tomato soup/ cranberry sauce combination was off."

Reviewed Apr. 4, 2011

"This is a great recipe! My whole family loves it. Even my grandchildren. The tangy sauce really adds a lot of flavor to the meatballs. It is so easy to fix. Will fix this again and keep the recipe handy. Thanks for the recipe."

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