Sweet and Tangy Cranberry Meatballs for Easy Dinner

Sweet and Tangy Cranberry Meatballs are the ultimate holiday dinner savior. After making this recipe dozens of times, I’ve discovered the trick to keeping them moist and full of flavor. The tangy cranberry sauce creates a golden, sticky glaze that makes these meatballs irresistible. Serve them with my Easy Balsamic Roasted Garlic Mushrooms for a complete meal. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy Balsamic Roasted Garlic Mushrooms and Easy Sticky Char Siu Chicken Recipe for Dinner.

What You'll Need for Sweet and Tangy Cranberry Meatballs for Easy Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup minced onion
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 cup cranberry sauce
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Optional: Fresh parsley, chopped
• Optional: Green onions, sliced

How to Make Sweet and Tangy Cranberry Meatballs for Easy Dinner

1. Step 1: Preheat oven to 400°F (200°C). In a bowl, combine ground turkey, breadcrumbs, egg, onion, garlic, salt, and pepper. Mix well.
2. Step 2: Form mixture into 1-inch meatballs and place on a baking sheet lined with parchment paper. Bake for 15 minutes or until cooked through.
3. Step 3: In a saucepan, combine cranberry sauce, brown sugar, apple cider vinegar, Dijon mustard, salt, and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.
4. Step 4: Add meatballs to the saucepan and coat evenly. Simmer for another 5 minutes. Garnish with fresh parsley and green onions. Serve hot.

Storing & Reheating Sweet and Tangy Cranberry Meatballs for Easy Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Meatballs can be made ahead and stored in the fridge for up to 24 hours before cooking.

Freezing Sweet and Tangy Cranberry Meatballs for Easy Dinner

Freeze cooked meatballs for up to 2 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.

Recipe Notes

• Chef tip: For a spicy kick, add a pinch of red pepper flakes to the sauce.
• Best substitution: Substitute ground chicken or beef for the turkey.
• Make-ahead: Meatballs can be made ahead and stored in the fridge for up to 24 hours before cooking.
• Scaling: This recipe can easily be doubled or tripled for larger crowds.
• Troubleshooting: If the sauce is too thick, thin it out with a little water or chicken broth.

Sweet and Tangy Cranberry Meatballs for Easy Dinner

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup minced onion
• 2 cloves garlic, minced
• Salt and pepper to taste

Seasonings

• 1 cup cranberry sauce
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Optional Toppings

• Fresh parsley, chopped
• Green onions, sliced

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a bowl, combine ground turkey, breadcrumbs, egg, onion, garlic, salt, and pepper. Mix well.
2. Step 2: Form mixture into 1-inch meatballs and place on a baking sheet lined with parchment paper. Bake for 15 minutes or until cooked through.
3. Step 3: In a saucepan, combine cranberry sauce, brown sugar, apple cider vinegar, Dijon mustard, salt, and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.
4. Step 4: Add meatballs to the saucepan and coat evenly. Simmer for another 5 minutes. Garnish with fresh parsley and green onions. Serve hot.

Notes

• Chef tip: For a spicy kick, add a pinch of red pepper flakes to the sauce.
• Best substitution: Substitute ground chicken or beef for the turkey.
• Make-ahead: Meatballs can be made ahead and stored in the fridge for up to 24 hours before cooking.
• Scaling: This recipe can easily be doubled or tripled for larger crowds.
• Troubleshooting: If the sauce is too thick, thin it out with a little water or chicken broth.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked meatballs for up to 2 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes.
• Make ahead: Meatballs can be made ahead and stored in the fridge for up to 24 hours before cooking.

Nutrition Per Serving

• Calories: 350
• Protein: 25g
• Fat: 12g
• Carbs: 35g
• Fiber: 1g
• Sugar: 22g
• Sodium: 600mg
• Cholesterol: 100mg
• Sat. Fat: 3g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Sweet and Tangy Cranberry Meatballs for Easy Dinner FAQs

A Warm Final Note

I can’t wait for you to try Sweet and Tangy Cranberry Meatballs for Easy Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!