Meatballs In Tangy Cranberry Sauce Recipe

Total: 30 mins


  • 1 c. leftover cranberry sauce
  • 1/4 c. rive wine vinegar
  • 2 tbsp. low-sodium soy sauce
  • 2 tbsp. ketchup
  • 2 tsp. Worcestershire sauce
  • 1 tsp. brown sugar
  • 1/4 c. water
  • 2 lb. frozen precooked cocktail-size meatballs


  1. In a large saucepan, combine cranberry sauce, vinegar, low-sodium soy sauce, ketchup, Worcestershire sauce, sugar, and water.
  2. Cook on medium-low, stirring until smooth. If desired, strain through a medium-mesh strainer, then return to the pan.
  3. Add meatballs and cook, covered, stirring occasionally, until heated through, 12 to 15 minutes.

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Moroccan Meatballs – Moroccan Meatballs Recipe – Moroccan Meatballs With Couscous

  • Serves 4
  • 15 mins to prepare and 35 mins to cook
  • 740 calories / serving


  • 2-3 tbsp olive oil
  • 2 red onions, finely chopped
  • 4 cloves garlic, crushed
  • 1tsp cumin seeds, toasted and ground
  • 1tsp coriander seed, toasted and ground
  • 1 x 14 ounce can tomatoes
  • 2 tsp sugar
  • 1 x 1 ounce fresh coriander, finely chopped
  • 1 ounce fresh mint, finely chopped
  • 1 egg, lightly whisked
  • 17 ounces beef mince
  • 1.5 ounces fresh breadcrumbs
  • couscous, to serve
  • plain yogurt, to serve
  • pitta bread warmed, to serve


  1. First make the sauce. Heat a dash of oil in a pan and soften the onions, garlic and spices for a few minutes. Put half of the mixture in a bowl to cool for the meatballs. Add the tomatoes and sugar to the remaining onions in the pan, season and simmer for about 15 mins until reduced.
  2. Add the herbs, egg, beef mince and the breadcrumbs to the cooled onions, then season and mix everything well with your hands. Shape into walnut-sized balls.
  3. Heat the rest of the oil and fry the meatballs until golden. Add the meatballs to the sauce and simmer for a few minutes until they’re cooked through.
  4. Serve with couscous, a spoonful of yogurt and some pitta bread that’s been warmed through.


  • In order to enjoy optimum flavor and quality, frozen items are best used within 3 months of their freezing date.
  • Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.
  • This recipe is perfect for making in large batches and freezing to use at a later date.

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