Holiday Party? Potluck? Game Day? You’ll be delighted with 30 Minute Cranberry Ginger Meatballs.
Warning: Cranberry Ginger Meatballs are extremely delicious and addicting; I’ve already made three batches in the last two weeks! They are so simple and come together in 30 minutes with ingredients you already have in your pantry. Whether serving these to your guests or family, they will disappear in a second! You may want to double the recipe so you get some before they’re gone :0)
How to make Cranberry Ginger Meatballs
Combine one can of jellied cranberry sauce in a deep sided skillet with a few spoonfuls of dark brown sugar, a squeeze of lemon juice, a cup of ketchup, and a spoonful of ginger paste. I like using ginger paste because it’s much easier to work with than actual ginger root and still gives you that tangy fresh ginger taste! If you have some, throw in a handful of fresh cranberries too. Cook the ingredients over medium heat until the sauce just comes to a boil.
Stir in a bag of frozen homestyle meatballs, completely coating all of them in the sauce, then cover and cook on medium for about 30 minutes, lifting the lid to stir about every 10 minutes. The sauce will thicken up and cook into the meatballs for some of the best meatballs in your life!
I like to sprinkle in a handful more fresh cranberries as a pretty garnish with a pop of color, but this is totally optional.
This recipe can also be prepared in a slow cooker by cooking up the sauce on the stovetop first, then stirring it and the meatballs together in a slow cooker and setting it to low for about 3 hours, stirring occasionally as well.
These Cranberry Ginger Meatballs are going to be a knock your socks off hit wherever you serve them. You’ll get your 5 minutes of fame :0) Just be sure to tell them the recipe is from The Goldilocks Kitchen! Enjoy and please rate and review this recipe to be helpful for other readers. Thanks!Print