- 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
- 1 can (14 ounces) jellied cranberry sauce
- 1 cup ketchup
- 3 tablespoons brown sugar
- 1 tablespoon lemon juice
- 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.
Reviews forCranberry Meatballs
"I have been making cranberry meatballs for years,you can use any combination of mixing of the meatballs,but my family likes it spicy and easy to make sauce.one can cranberry sauce,sriracha sauce and chili powder.I can never make enough of these,I always run out,even if I make more each year,if you like spicy you will enjoy this recipe."
"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!"
"EX!!!!!.... This will be my go to recipe for meatballs.... made with no changes ..Thank you for this great recipe...."
"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 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!"
"Great recipe. Made it with frozen meatballs and it was still the best ever."
"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!"
"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!"
"Definite crowd pleaser!"