Cranberry Meatballs Recipe

4.5 23 29
Cranberry Meatballs Recipe
Cranberry Meatballs Recipe photo by Taste of Home
Publisher Photo

Cranberry Meatballs Recipe

Read Reviews
4.5 23 29
Publisher Photo
Lots of people have asked me for this recipe, but I knew I had a real winner when my grandmother asked me for it! —Tammy Neubauer, Ida Grove, Iowa
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 2 large 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

Directions

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.
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

Nutritional Facts

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

  • 2 large 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
  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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Reviews forCranberry Meatballs

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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!"

MY REVIEW
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...."

MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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!"

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

"Definite crowd pleaser!"

MY REVIEW
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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