Ingredients

1 pound ground beef or turkey

1 cup breadcrumbs

1/2 cup grated Parmesan cheese

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped fresh thyme

1/4 cup finely chopped onion

2 cloves garlic, minced

1 large egg

1 teaspoon salt

1/2 teaspoon black pepper

1 cup cranberry sauce (preferably homemade or low-sugar)

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1 tablespoon olive oil

Optional: fresh herbs for garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2: In a large mixing bowl, combine the ground beef or turkey, breadcrumbs, Parmesan cheese, chopped parsley, chopped thyme, chopped onion, minced garlic, egg, salt, and black pepper. Mix gently with your hands until just combined, being careful not to over-mix.

Step 3: Shape the mixture into meatballs about 1 to 1.5 inches in diameter and arrange them evenly on the prepared baking sheet.

Step 4: In a separate bowl, whisk together the cranberry sauce, soy sauce, Worcestershire sauce, Dijon mustard, and olive oil to make the glaze.

Step 5: Brush or spoon half of the cranberry glaze generously over the meatballs.

Step 6: Bake the meatballs for 20-25 minutes until cooked through and browned on the outside.

Step 7: Remove the meatballs from the oven, brush with the remaining glaze, then return to the oven for an additional 5 minutes to set the glaze.

Step 8: Allow the meatballs to rest briefly after baking, then garnish with fresh herbs if desired before serving.

Tips & Variations

For a lighter option, use ground turkey or chicken instead of beef, but add extra herbs to boost flavor.

Try adding a pinch of red pepper flakes to the glaze for a subtle spicy kick.

Use gluten-free breadcrumbs if you need a gluten-free version.

Homemade cranberry sauce can enhance the freshness and control sweetness in the glaze.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. They also freeze well—freeze cooked meatballs in a single layer, then transfer to a freezer bag for up to 2 months. Reheat thoroughly before serving.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and glaze ahead of time and store them separately in the refrigerator. Assemble and bake just before serving for best texture and flavor.

Can I use frozen cranberry sauce?

Frozen cranberry sauce works fine as long as it’s fully thawed before mixing into the glaze. Homemade or low-sugar varieties are preferred for better taste.