Description

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.

Ingredients

Scale

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

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Instructions

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.
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.

Notes

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

Nutrition

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