Cranberry Orange Glazed Meatballs (Printable)

Juicy meatballs glazed with a tangy cranberry orange sauce, perfect for sharing or festive dining.

# What You'll Need:

→ Meatballs

01 - 1 lb ground beef (or half beef, half pork)
02 - 1/3 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 tablespoons whole milk
06 - 2 cloves garlic, minced
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1 tablespoon fresh parsley, chopped (optional)

→ Cranberry Orange Glaze

10 - 1 cup cranberry sauce (preferably whole berry)
11 - 1/2 cup fresh orange juice
12 - 2 tablespoons honey or brown sugar
13 - 1 tablespoon soy sauce
14 - Zest of 1 orange
15 - 1 teaspoon Dijon mustard
16 - Pinch of cayenne pepper (optional)

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine ground beef, breadcrumbs, Parmesan, egg, milk, garlic, salt, pepper, and parsley in a large bowl; mix gently until just combined without overmixing.
03 - Shape mixture into 1-inch diameter meatballs and arrange on prepared baking sheet.
04 - Bake for 15 to 18 minutes until browned and cooked through.
05 - While meatballs bake, combine cranberry sauce, orange juice, honey, soy sauce, orange zest, Dijon mustard, and cayenne pepper (if using) in a saucepan; simmer over medium heat for 5 to 7 minutes until slightly thickened.
06 - Add baked meatballs to the glaze and gently toss to coat; simmer for an additional 2 to 3 minutes to meld flavors.
07 - Serve meatballs warm, garnished with extra parsley or orange zest if desired.

# Expert Suggestions:

01 -
  • The glossy cranberry-orange glaze creates that restaurant-quality appearance that makes your guests think you spent hours in the kitchen when you really didn't
  • These meatballs work equally well as a party appetizer on toothpicks or served over rice as a complete main dish, giving you flexibility depending on what the moment calls for
  • The flavor profile feels sophisticated and seasonal without requiring any fancy techniques or hard-to-find ingredients
02 -
  • Don't overmix your meatball mixture or you'll end up with dense, tough meatballs instead of tender ones that practically melt in your mouth
  • Using whole berry cranberry sauce instead of the jellied kind makes a real difference in both texture and flavor, creating a glaze that coats rather than gloops
  • Fresh orange juice really does taste different from bottled, and in a recipe this simple, that difference matters and will be noticeable
  • These freeze beautifully before you add the glaze, so you can make the meatballs ahead and finish the dish when you need it
03 -
  • If you're making these ahead for a party, bake the meatballs completely, then refrigerate or freeze them separately from the glaze and bring them together on the day of serving for the most vibrant flavors
  • For a lighter version without sacrificing flavor, ground turkey or chicken work beautifully in place of beef, you just might want to add a tiny bit more milk since poultry leans drier
  • The glaze thickens as it cools, so if you're serving at a party, keep it in a slow cooker rather than letting it sit at room temperature where it will solidify

Return