Sweet and Tangy Cranberry Meatballs for Easy Dinner

Craving a quick and easy dinner with a burst of flavor? These Sweet and Tangy Cranberry Meatballs deliver! After making this recipe dozens of times, I’ve discovered the trick to perfectly balanced sweet and tangy meatballs every time. The crispy edges and juicy centers will make your family beg for more. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Chicken Caesar Wrap Recipe for Quick Dinner or Lunch and Easy Sausage Gravy Enchiladas for a Cozy 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 onion, finely chopped
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cranberry sauce
• 2 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp ground ginger
• Optional: Fresh parsley, chopped
• Optional: Green onions, sliced

How to Make Sweet and Tangy Cranberry Meatballs for Easy Dinner

1. Prepare meatball mixture: In a large bowl, combine ground turkey, breadcrumbs, egg, onion, garlic, salt, and pepper. Mix until well combined.
2. Form meatballs: Using your hands, form the mixture into 1-inch meatballs. You should have about 20 meatballs.
3. Cook meatballs: Heat a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned and cooked through, about 10-12 minutes. Remove meatballs from skillet and set aside.
4. Make cranberry glaze: In the same skillet, combine cranberry sauce, brown sugar, apple cider vinegar, Dijon mustard, and ground ginger. Stir until well combined. Bring to a simmer and cook for 2-3 minutes, until the sauce has thickened.
5. Coat meatballs in glaze: Add meatballs back to the skillet and coat in the glaze. Cook for an additional 2-3 minutes, until the meatballs are heated through and the glaze has thickened.
6. Serve: Transfer meatballs to a serving platter. Garnish with fresh parsley and green onions. Serve immediately and enjoy!

Storing & Reheating Sweet and Tangy Cranberry Meatballs for Easy Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Make-ahead tip: Meatballs can be made ahead and reheated in the oven or microwave.

Freezing Sweet and Tangy Cranberry Meatballs for Easy Dinner

Freeze uncooked meatballs for up to 3 months. Thaw overnight in the refrigerator before cooking.

How to Reheat Without Drying It Out

Oven: Reheat meatballs in a 350°F (175°C) oven for 10-15 minutes, until heated through. Microwave: Reheat meatballs in the microwave for 1-2 minutes, until heated through. Add a little water to the skillet to loosen the glaze if needed.

Recipe Notes

• Chef tip: For a spicier glaze, add a pinch of red pepper flakes to the sauce.
• Best substitution: Substitute ground turkey for ground chicken or a mix of ground meats.
• Make-ahead: Cook meatballs and prepare glaze separately. Store in the refrigerator for up to 3 days. Reheat in the skillet over medium heat, adding a little water if needed to loosen the glaze.
• Scaling: This recipe can be easily doubled or tripled to feed a crowd.
• Troubleshooting: If your meatballs are sticking to the skillet, try adding a little oil to the pan before cooking. If your glaze is too thick, thin it out with a little water or broth.

Sweet and Tangy Cranberry Meatballs for Easy Dinner

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup onion, finely chopped
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Seasonings

• 1 cup cranberry sauce
• 2 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp ground ginger

Optional Toppings

• Fresh parsley, chopped
• Green onions, sliced

Instructions

1. Prepare meatball mixture: In a large bowl, combine ground turkey, breadcrumbs, egg, onion, garlic, salt, and pepper. Mix until well combined.
2. Form meatballs: Using your hands, form the mixture into 1-inch meatballs. You should have about 20 meatballs.
3. Cook meatballs: Heat a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned and cooked through, about 10-12 minutes. Remove meatballs from skillet and set aside.
4. Make cranberry glaze: In the same skillet, combine cranberry sauce, brown sugar, apple cider vinegar, Dijon mustard, and ground ginger. Stir until well combined. Bring to a simmer and cook for 2-3 minutes, until the sauce has thickened.
5. Coat meatballs in glaze: Add meatballs back to the skillet and coat in the glaze. Cook for an additional 2-3 minutes, until the meatballs are heated through and the glaze has thickened.
6. Serve: Transfer meatballs to a serving platter. Garnish with fresh parsley and green onions. Serve immediately and enjoy!

Notes

• Chef tip: For a spicier glaze, add a pinch of red pepper flakes to the sauce.
• Best substitution: Substitute ground turkey for ground chicken or a mix of ground meats.
• Make-ahead: Cook meatballs and prepare glaze separately. Store in the refrigerator for up to 3 days. Reheat in the skillet over medium heat, adding a little water if needed to loosen the glaze.
• Scaling: This recipe can be easily doubled or tripled to feed a crowd.
• Troubleshooting: If your meatballs are sticking to the skillet, try adding a little oil to the pan before cooking. If your glaze is too thick, thin it out with a little water or broth.

Storage

• Fridge: Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze uncooked meatballs for up to 3 months. Thaw overnight in the refrigerator before cooking.
• Oven reheat: Reheat meatballs in a 350°F (175°C) oven for 10-15 minutes, until heated through.
• Microwave reheat: Reheat meatballs in the microwave for 1-2 minutes, until heated through. Add a little water to the skillet to loosen the glaze if needed.
• Make ahead: Meatballs can be made ahead and reheated in the oven or microwave.

Nutrition Per Serving

• Calories: 220
• Protein: 22g
• Fat: 6g
• Carbs: 20g
• Fiber: 1g
• Sugar: 14g
• Sodium: 500mg
• Cholesterol: 80mg
• Sat. Fat: 2g

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!