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Appetizers Recipes

Cranberry-Glazed Meatballs

Canned cranberry sauce comes together with orange juice and Dijon to create the glaze on these spicy-sweet bites.

Serving Size:


Active Time:

35 min.

Total Time:

3 hrs., 35 min.


  • 12 oz. ground beef
  • 12 oz. ground pork
  • 2 eggs, lightly beaten
  • ½ cup Italian-style dry breadcrumbs
  • 2 cloves garlic, minced
  • 1 tsp. cayenne pepper sauce
  • ½ tsp. dried oregano
  • ½ tsp. ground cumin
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1½ cups whole-berry cranberry sauce
  • 2 Tbs. orange juice
  • 1 Tbs. Dijon mustard
  • Toasted pine nuts and watercress (optional)


  1. Coat 4-qt. slow cooker with cooking spray. In large bowl, mix beef, pork, eggs, breadcrumbs, garlic, pepper sauce, oregano, cumin, salt and pepper. Divide into 24 portions; roll each portion into ball.
  2. Coat nonstick skillet with cooking spray; heat over medium heat. In 2 batches, cook meatballs, rotating, until browned, 4–5 min. per batch. Transfer to slow cooker. In bowl, mix cranberry sauce, juice and mustard. Reserve ½ cup. Spoon remaining mixture over meatballs. Cover; cook on low 3 hrs.
  3. Heat broiler. Transfer meatballs to 2-qt. baking dish. Brush with reserved cranberry mixture. Broil 2–3 min. If desired, garnish with nuts and watercress.

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