Cranberry Orange Glazed Meatballs

These sweet and savory cranberry orange glazed meatballs come together quickly and always steal the show at potlucks or holiday gatherings. The sticky fruit glaze tastes both comforting and bright, making each bite feel special enough for a celebration yet simple enough for weeknight bites.

I have served these meatballs for everything from neighborhood football parties to snug winter dinners with my family. The cranberry orange glaze is now a constant request whenever people spot meatballs on my menu.

Ingredients

• Ground beef: Choose fresh ground beef with an 80-20 fat ratio for juicy texture
• Panko breadcrumbs: These give the meatballs a lighter bite Use unseasoned panko for best results
• Egg: Ensures the mixture binds together smoothly
• Finely chopped onion: Adds moisture and gentle sweetness Look for firm onions without blemishes
• Dried oregano: Brings earthy herbal depth to the blend
• Garlic powder: Gives a mild sharpness that mellows when cooked
• Salt and black pepper: Enhances and balances all the flavors Taste before shaping the meatballs
• Whole berry cranberry sauce: Provides the signature rich ruby color and texture Go for whole berry not jellied
• Orange juice: Fresh squeezed gives a fragrant tang Use oranges that feel heavy for their size
• Brown sugar: Balances tart cranberries and deepens caramel notes Check for soft evenly colored sugar
• Worcestershire sauce: Lends umami and a savory finish A little goes a long way

Step-by-Step Instructions

Mix the Meatball Base:

Combine ground beef panko egg onion oregano garlic powder salt and pepper in a large bowl Use your hands to gently fold everything together until combined Stop mixing once the ingredients are just incorporated to keep the meatballs tender

Shape the Meatballs:

With damp hands roll the mixture into one inch balls Try to keep the meatballs uniform for even cooking This batch usually yields about twenty meatballs

Brown the Meatballs:

Heat a large skillet over medium high and add a thin layer of oil When hot add the meatballs in batches Sear each side until nicely browned but not cooked through Remove to a plate and repeat until all are browned

Prepare the Glaze:

In a small saucepan combine the whole berry cranberry sauce orange juice brown sugar and Worcestershire sauce Whisk together and bring just to a gentle simmer Stir until the sauce looks smooth and glossy

Simmer and Glaze:

Gently add the browned meatballs into the simmering glaze Turn to coat each one Cover and let everything cook on low for ten to fifteen minutes The sauce will thicken and the meatballs will cook through

Save

My favorite part is watching the glaze bubble and get glossy—the kitchen always smells like the holidays While testing this recipe last year I caught my youngest daughter sneaking extra sauce from the pot when she thought no one was looking

Storage Tips

Allow leftovers to cool then store in an airtight container in the refrigerator for up to three days The flavors tend to deepen overnight making them even better Reheat gently on the stovetop with a splash of water to loosen the glaze Avoid microwaving too long so they stay moist

Ingredient Substitutions

Swap ground turkey or chicken for beef if you prefer a lighter option Gluten free panko works just as well as regular If you are short on cranberry sauce try using a mix of diced dried cranberries and a little orange marmalade for a similar effect

Serving Suggestions

Stick toothpicks in each meatball for easy cocktails or party platters Serve over fluffy rice or creamy mashed potatoes for a comforting dinner I love to garnish with extra orange zest or a handful of chopped green onions for a pop of color

Save

The Story Behind the Dish

Cranberry and orange together are classic winter flavors in my family We always had both on the table at Thanksgiving My grandmother started making her cranberry glaze in the seventies and it quickly became our favorite topping for many savory dishes These meatballs are my twist on her legacy and bring a taste of nostalgia to any meal

Recipe FAQs

→ Can I prepare these meatballs in advance?

Yes, you can fully cook the meatballs and prepare the glaze ahead of time. Reheat gently in the glaze before serving.

→ What can I use instead of ground beef?

Ground turkey or chicken are good alternatives. Adjust seasoning if needed for a different protein.

→ Is store-bought cranberry sauce suitable?

Yes, whole berry cranberry sauce from the store works well and provides the desired texture and flavor.

→ How can I make the glaze less sweet?

Reduce the brown sugar in the glaze or add a splash of vinegar to balance sweetness.

→ What sides pair well with these meatballs?

They go well with mashed potatoes, rice pilaf, roasted vegetables, or as part of appetizer platters.