Cranberry-Sauced Meatballs


A popular stop at your appetizer buffet will be the slow cooker keeping these morsels warm.

Cranberry-Sauced Meatballs
Photo: Scott Little
Prep Time:
30 mins
Bake Time:
15 mins
Total Time:
45 mins
30 meatballs


  • 1 beaten egg

  • ¾ cup soft bread crumbs

  • ¼ cup finely chopped toasted almonds

  • 2 tablespoon snipped dried cranberries or snipped golden raisins

  • 2 tablespoon finely chopped onions

  • teaspoon ground cloves or allspice

  • ½ pound ground raw chicken or turkey

  • ½ pound ground pork

  • Nonstick cooking spray

  • ¾ cup catsup

  • 1 8 ounce can jellied cranberry sauce

  • 1 tablespoon vinegar

  • ¼ teaspoon dry mustard


  1. For meatballs, in a large bowl combine egg, bread crumbs, almonds, cranberries or raisins, onion, and cloves or allspice. Add ground chicken or turkey and pork; mix well. Shape into 30 meatballs.

  2. Lightly coat a 15x10x1-inch baking pan with cooking spray. Place meatballs in pan. Bake in a 350 degree F oven for 15 to 18 minutes or until done (165 degrees F).

  3. Meanwhile, in a 10-inch skillet stir together catsup, cranberry sauce, vinegar, and dry mustard. Add baked meatballs; stir gently to coat. Heat through. Transfer to a 1-quart crockery cooker. Cover and keep warm on low-heat setting up to 2 hours. Makes 30 meatballs (30 servings).


Up to 1 day ahead, make and shape meatballs. Place on the baking sheet and refrigerate. Two hours before serving, bake meatballs and continue as directed.

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