These Cherry-Coded Cranberry BBQ Meatballs turn classic savory meatballs into a sweet-tangy showstopper that works as an appetizer or weeknight dinner. I first made this combo by swapping some of the usual ketchup for cherry preserves and a spoonful of cranberry sauce — the result was bright, sticky, and addictive. If you like cranberry-glazed meatballs, you’ll see why this twist stands out: it’s bold, balanced, and easy to scale for a crowd.
Check out a similar holiday idea here: Christmas Cranberry Meatballs.
Why Make This Recipe
- Big flavor payoff: the cherry and cranberry pairing adds layered sweetness and bright acidity that contrasts beautifully with savory meat.
- Versatile for occasions: serve as party bites, game-day snacks, or spooned over rice for a weeknight meal.
- Reasonably healthy tweaks: you can make them lean or richer depending on your meat choice and still keep great texture.
- Make-ahead convenience: meatballs can be frozen or refrigerated and reheated with the glaze without losing quality.
I love this recipe because the cherry preserves act like a secret ingredient — they deepen flavor without extra fuss; for another festive spin try this cranberry-glazed turkey meatballs.
Recipe Overview
- Prep time: 20 minutes (plus 15 minutes chilling if you like)
- Cook time: 25 minutes (sear 4–6 minutes, bake 12–15 minutes, finish in sauce 3–4 minutes)
- Total time: about 45 minutes
- Servings: 6 (about 24 meatballs; 4 per person as a main is generous)
- Difficulty: Easy — basic mixing, searing, and simmering
- Method: Pan-sear meatballs for color, finish in oven for even cooking, toss in a reduced cherry-cranberry BBQ glaze.
For a different protein base, see this cranberry-orange chicken meatballs for inspiration.
My Experience Making This Recipe
When I tested this, I adjusted the meat ratio and binder amount to keep the meatballs tender but stable when glazed. I found chilling the formed meatballs for 15 minutes cut down on breakage during searing. A final short simmer in the sauce keeps them glossy and fully flavored.
How to Make Cherry-Coded Cranberry BBQ Meatballs
Start by combining 1.5 lb ground beef (80/20) with 1/2 cup ground pork or an extra 1/2 lb beef for a single-meat version, 1/2 cup dried cranberries (finely chopped), 1/3 cup cherry preserves, 1/2 cup plain breadcrumbs, 1 large egg, 1 small minced onion, 2 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Form into 1–1.25 inch meatballs (about 24). Sear in a skillet with 1–2 tbsp oil until browned on two sides, about 3–4 minutes total. Transfer to a 375°F (190°C) oven and bake on a wire rack over a sheet pan for 12–15 minutes until internal temp reaches 160°F (71°C). Meanwhile, make the glaze: simmer 1 cup cranberry sauce (or fresh cranberries cooked down), 1/2 cup cherry preserves, 1/4 cup ketchup or BBQ sauce, 2 tbsp brown sugar, 2 tbsp apple cider vinegar, 1 tsp Dijon, and a pinch of cayenne; cook until slightly thickened. Toss baked meatballs in the warm glaze and serve.
Equipment tip: use a rimmed baking sheet with a wire rack so meatballs cook evenly and any excess fat drips away.
Expert Tips for Success
- Measure by weight for consistent results: 1.5 lb meat yields about 24 medium meatballs; use a 1-tablespoon cookie scoop for uniformity.
- Don’t overwork the mixture; mix until just combined to avoid tough meatballs from overdeveloped proteins.
- Chill before searing: 15 minutes in the fridge firms the balls and reduces falling apart during handling.
- Sear before baking for Maillard flavor, then finish in the oven to an internal temperature of 160°F (71°C). Use an instant-read thermometer for accuracy.
- Balance the glaze: if it’s too sweet, add 1 tablespoon apple cider vinegar; if too tart, a teaspoon of honey smooths it out. For a complete menu pairing, try a fresh side like this apple-cranberry-pecan salad.
How to Serve Cherry-Coded Cranberry BBQ Meatballs
- Appetizer: serve on a platter with toothpicks and garnish of chopped parsley and orange zest.
- Main course: pile over steamed rice, mashed potatoes, or buttered noodles for a comforting plate.
- Party dip: place meatballs in a slow cooker on low with extra glaze for a buffet-style serving.
- For an elegant holiday spread, pair them with baked brie and cranberry sauce; a lovely complement is this baked brie with cranberry sauce.
Storage and Reheating Guide
Refrigerate cooked meatballs in an airtight container for up to 3–4 days. To freeze, arrange cooled meatballs on a baking sheet in a single layer, freeze until solid (1–2 hours), then transfer to a labeled freezer bag for up to 3 months. Reheat refrigerated meatballs in a 325°F (160°C) oven covered with foil for 10–15 minutes until hot, or microwave single portions for 1–2 minutes, stirring halfway through. For frozen meatballs, thaw overnight in the fridge then reheat as above, or simmer gently in sauce from frozen, covered, for 20–25 minutes until heated through.
Recipe Variations
- Gluten-free: substitute 1/2 cup gluten-free breadcrumbs or almond flour and confirm Worcestershire is GF.
- Dairy-free: this recipe is naturally dairy-free unless you add cheese; use oil instead of butter for searing.
- Lean protein: use ground turkey or chicken (increase fat slightly with 1–2 tbsp olive oil or mix with some pork for juiciness).
- Vegetarian/vegan: use firm mashed beans or plant-based ground, replace egg with flax egg (1 tbsp flaxseed meal + 3 tbsp water) and adjust binders.
Nutritional Highlights
- Protein-rich: each serving (about 4–6 meatballs) provides a substantial protein boost from the meat.
- Antioxidants: cranberries and cherries add vitamin C and polyphenols, though preserves increase sugar.
Allergens: contains egg and gluten (unless modified). Watch for soy in Worcestershire or BBQ sauce. For portion guidance, plan 3–4 meatballs per person as an appetizer and 6–8 as a main with sides.
Troubleshooting Common Issues
- Meatballs fall apart while searing: solution — add a little more binder (1–2 tbsp breadcrumbs or one more egg) and chill for 15–30 minutes before cooking.
- Meatballs are dry: use fattier meat (80/20) or add 2–3 tbsp olive oil or 1/2 cup grated onion to increase moisture and reduce bake time slightly.
- Sauce too thin or runny: simmer longer to reduce, or whisk in 1 tsp cornstarch dissolved in 1 tbsp cold water and simmer 1–2 minutes until thickened.
Frequently Asked Questions
Q: Can I use fresh cranberries instead of canned cranberry sauce?
A: Yes. Simmer 1½ cups fresh cranberries with 1/4 cup water and 1/3 cup sugar until they pop and soften (8–10 minutes), then mash or pulse for a chunky sauce. Adjust sweetness and continue the recipe as written.
Q: Can I make these ahead for a party?
A: Absolutely. Cook and glaze the meatballs, cool, and refrigerate up to 3 days. Reheat in a 300°F oven covered for 10–15 minutes, stirring once and adding a splash of water or extra glaze if they look dry.
Q: What internal temperature should I cook the meatballs to?
A: For mixed beef/pork, target 160°F (71°C). For poultry-based meatballs, cook to 165°F (74°C). Use an instant-read thermometer inserted into the center for safety and best texture.
Q: Can I bake without searing first?
A: Yes — you can skip searing for one-pan simplicity. Arrange on a greased sheet pan and bake at 400°F (200°C) for 15–18 minutes, but expect less surface browning and slightly different flavor depth.
Conclusion
If you enjoy bold fruit-based glazes with savory meat, you might also like this take on gamey bison paired with cranberries and chokecherry BBQ flavors: Cranberry Bison Meatballs with Chokecherry BBQ Glaze.
Print
Cherry-Coded Cranberry BBQ Meatballs
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: None
Description
Savory meatballs coated in a sweet-tangy cherry and cranberry BBQ sauce, perfect for appetizers or weeknight dinners.
Ingredients
- 1.5 lb ground beef (80/20)
- 1/2 cup ground pork or an extra 1/2 lb beef
- 1/2 cup dried cranberries (finely chopped)
- 1/3 cup cherry preserves
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1 small minced onion
- 2 minced garlic cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1–2 tbsp oil (for searing)
- 1 cup cranberry sauce (or fresh cranberries cooked down)
- 1/2 cup cherry preserves (for glaze)
- 1/4 cup ketchup or BBQ sauce
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- A pinch of cayenne pepper
Instructions
- Combine ground beef, ground pork, dried cranberries, cherry preserves, breadcrumbs, egg, onion, garlic, salt, pepper, and smoked paprika in a bowl.
- Form the mixture into 1–1.25 inch meatballs (about 24 total).
- Chill the formed meatballs for 15 minutes.
- Heat oil in a skillet and sear meatballs until browned on both sides, about 3–4 minutes total.
- Transfer to a 375°F (190°C) oven and bake on a wire rack over a sheet pan for 12–15 minutes until the internal temperature reaches 160°F (71°C).
- Meanwhile, prepare the glaze by simmering cranberry sauce, cherry preserves, ketchup, brown sugar, apple cider vinegar, Dijon mustard, and cayenne pepper in a saucepan until thickened.
- Toss the baked meatballs in the warm glaze and serve.
Notes
Chill meatballs before searing to reduce breakage. Substitutions include gluten-free breadcrumbs and plant-based meat for vegetarian options.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Searing and Baking
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs
- Calories: 300
- Sugar: 15g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg