Cranberry Glazed Meatballs

Total Time
Prep 10 mins
Cook 25 mins

Johnston's Cranberry Marsh

Ingredients Nutrition


  1. Meatballs: Combine ingredients, shape into meatballs, bake at 400°F 10 to 12 minutes, turning once.
  2. Sauce: Heat sauce ingredients.
  3. Put meatballs in casserole. Pour sauce over meatballs. Bake at 350°F for 15 – 20 minutes.
Most Helpful

These are delicious! The sauce was hit and miss with my family: 2 loved it, two hated it. lol The men wanted to know why they weren't bbq, italian, etc. Since they didn't like the sauce, I gave it 4 stars. But for the basic meatball it would get 5. No complaints. Even if you make these with a different sauce I can vouch that everyone loved the meatballs! Minus the ginger, this will be my basic recipe from now on. Thanks!

Lisanne :) April 30, 2009

Steph, these glazed meatballs were sooo good!! When adding the ground pork, I used pork sausage that our family makes, (which already has salt, pepper, garlic, sage, and onion in it) but I still added the 1/2 tsp of salt, and the 1/4 tsp of pepper to the recipe. When it came to baking the meatballs, I first sprayed one Teflon baking sheet with a no-stick cooking spray, and baked the meatballs for 15 minutes in a 350 degree oven, but next time I may just bake them for about 10-12 minutes, as I made all the meatballs 1-inch in size. Also, just before baking the meatballs in the oven, I mixed the sauce ingredients ahead of time, w/a potato masher, and while the meatballs were baking in the oven, I then heated the cranberry sauce. I baked the meatballs uncovered (in the cranberry sauce) for 20 minutes in a 325 degree oven, instead of a 350 degree oven. One other thing I forgot to add... I did add 1/4 teaspoon of the Tabasco to the sauce (instead of just the 1 drop). I served the meatballs with mashed potatoes and corn on the side. What a great dish this was!! Thank you Steph for posting this wonderful recipe.

Domestic Goddess February 23, 2009

We loved these meatballs! They are moist and the sauce is sweet and tangy. I used all ground pork instead of a beef/pork mixture. These are good for a meal or for appetizers. Thanx for the recipe. We'll have these again.

*Parsley* March 22, 2006