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Cranberry Ginger Meatballs

  • Author: Emily
  • Total Time: 25 minutes
  • Yield: 8-16 servings 1x


This hit recipe for Cranberry Ginger Meatballs comes together in minutes thanks to pre-cooked store-bought meatballs and canned cranberry sauce. Cranberry Ginger Meatballs are great at potlucks (serve with toothpicks) or on a plate as the main course for a quick weeknight dinner.


  • 1 (14 ounce) can cranberry sauce
  • 1 cup ketchup
  • 3 tablespoons dark brown sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon freshly grated ginger
  • 1 cup fresh cranberries, divided (optional)
  • 1 (32 ounce) bag frozen homestyle meatballs


  1. Combine cranberry sauce, ketchup, brown sugar, lemon juice and ginger in a 12 inch deep-sided skillet over medium high heat. Mix and stir until thoroughly combined and sauce just barely starts to boil. If you have fresh cranberries, stir 1/2 cup fresh berries into the sauce.
  2. Add frozen meatballs and stir to coat in the sauce. Cover and turn the heat to medium. Cook for about 20 minutes, stirring every 5 minutes, until the meatballs are heated through and the sauce is thick and bubbly. Remove from heat and stir in remaining fresh cranberries. Allow 5 minutes to cool and serve.


This recipe also works great in a slow cooker, just stir together all the ingredients for the sauce before adding the sauce and meatballs into the slow cooker. Cook until meatballs are heated through and serve.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Cuisine: American


  • Serving Size: 6 meatballs
  • Calories: 357
  • Sugar: 24.3 g
  • Sodium: 766 mg
  • Fat: 21.2 g
  • Saturated Fat: 8 g
  • Carbohydrates: 30 g
  • Fiber: 2.8 g
  • Protein: 12.5 g
  • Cholesterol: 45 mg