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Sweet and Spicy Cranberry Orange Meatballs

These sweet and spicy cranberry orange meatballs are the perfect crowd-pleaser, balancing sweet cranberry and zesty orange flavors with a hint of heat. Ideal as an appetizer or main dish for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef or turkey (lean-to-80/20 ratio works well)
  • 1/2 cup breadcrumbs (plain or panko for lighter texture)
  • 1/4 cup chopped onion (yellow or sweet)
  • 1 clove garlic, minced
  • 1 large egg
  • to taste Salt and pepper
For the Sauce
  • 1 cup cranberry sauce (whole-berry gives texture; jellied is smoother)
  • 1 tablespoon orange zest (about 1 small orange)
  • 1 tablespoon soy sauce (use low-sodium if preferred)
  • 1 teaspoon chili flakes (optional; adjust for heat)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil it.
  2. In a large bowl, combine the ground meat, breadcrumbs, chopped onion, minced garlic, egg, and a pinch of salt and pepper. Mix gently to avoid dense meatballs.
  3. Shape the mixture into small, even meatballs (about 1 to 1 1/4 inches) and place them on the prepared baking sheet, leaving space between each.
Baking
  1. Bake for 20–25 minutes until the internal temperature reaches 160°F (71°C) for beef or 165°F (74°C) for turkey, and the exterior is lightly browned.
Making the sauce
  1. While meatballs bake, prepare the sauce: in a small saucepan, combine cranberry sauce, orange zest, soy sauce, and chili flakes. Warm over medium heat, stirring occasionally, until softened and slightly glossy (3–5 minutes). If too thick, add 1 tablespoon of water or orange juice.
Tossing and Serving
  1. Transfer baked meatballs to the saucepan with the sauce and gently toss to coat. Serve warm.

Notes

For a gluten-free option, use gluten-free breadcrumbs. Adjust chili flakes to make it kid-friendly. Make sure to keep leftover meatballs in an airtight container for up to 3–4 days.