Name: Cranberry Meatballs with Sour Cream Herb Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground beef; 1/2 cup breadcrumbs; 1 egg; 1/4 cup milk; 1/4 cup finely chopped onion; 1/2 tsp salt; 1/4 tsp black pepper; 1 (14 oz) can jellied cranberry sauce; 3/4 cup chili sauce; 1 tbsp brown sugar; 1 tbsp lemon juice; 1 cup sour cream; 2 tbsp mayonnaise; 1 tsp dried parsley; 1/2 tsp dried dill; 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt and pepper to taste

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Cranberry Meatballs with Sour Cream Herb Dip a juicy, tender meatballs coated in a tangy-sweet cranberry chili sauce, paired with a creamy herb-infused sour cream dip—this recipe is my go-to for festive gatherings, game days, or any time I want a crowd-pleasing appetizer that’s full of bold flavor.

Cranberry Meatballs with Sour Cream Herb Dip

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cranberry Meatballs:

1 lb ground beef

½ cup breadcrumbs

1 egg

¼ cup milk

¼ cup finely chopped onion

½ teaspoon salt

¼ teaspoon black pepper

1 (14 oz) can jellied cranberry sauce

¾ cup chili sauce

1 tablespoon brown sugar

1 tablespoon lemon juice

For the Sour Cream Herb Dip:

1 cup sour cream

2 tablespoon mayonnaise

1 teaspoon dried parsley

½ teaspoon dried dill

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

Directions

I start by preheating the oven to 400°F (200°C).

In a large bowl, I combine ground beef, breadcrumbs, egg, milk, onion, salt, and pepper. I mix everything gently until just combined—overmixing can make the meatballs tough.

I shape the mixture into 1-inch meatballs and place them on a greased baking sheet.

Then I bake the meatballs for 15–18 minutes, until they’re browned and fully cooked.

While the meatballs are in the oven, I stir together cranberry sauce, chili sauce, brown sugar, and lemon juice in a large saucepan. I heat it over medium until it’s smooth and starting to bubble.

Once the meatballs are ready, I add them to the sauce and let them simmer for about 10 minutes to soak up all that flavor.

For the dip, I whisk together sour cream, mayonnaise, parsley, dill, garlic powder, onion powder, salt, and pepper in a small bowl until it’s smooth and creamy.

I serve the warm meatballs with the chilled sour cream herb dip on the side.

Servings and timing

This recipe makes 6 servings.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: Approximately 290 kcal per serving

Variations

I like switching things up depending on the occasion or what I have on hand:

I sometimes swap the ground beef for ground turkey or chicken for a lighter version.

For a spicier kick, I stir a bit of sriracha or hot sauce into the chili-cranberry glaze.

I’ve also added a pinch of smoked paprika to the meatballs for an extra depth of flavor.

When I want a fresher dip, I add finely chopped fresh parsley or dill instead of dried herbs.

Storage/Reheating

If I have leftovers, I store the meatballs and dip separately in airtight containers in the fridge. The meatballs keep well for up to 4 days.
To reheat, I warm the meatballs gently on the stovetop or in the microwave until hot, adding a splash of water if the sauce thickens too much. The dip should be served cold, so I just give it a quick stir before serving.

FAQs

How can I make these meatballs ahead of time?

I often bake the meatballs and store them in the fridge a day ahead. When I’m ready to serve, I reheat them in the sauce on the stovetop and prepare the dip fresh.

Can I freeze cranberry meatballs?

Yes, I freeze the baked meatballs (without sauce) in an airtight container. When I’m ready to use them, I thaw them in the fridge, heat them in the sauce, and serve.

Can I use fresh cranberries instead of jellied cranberry sauce?

Jellied cranberry sauce gives the glaze its smooth, sweet texture, but if I only have fresh cranberries, I cook them down with sugar and water until thick, then blend and strain for a similar base.

Is the sour cream dip necessary?

The dip adds a cool, herby balance to the sweet and savory meatballs, but if I’m in a hurry or out of ingredients, I sometimes serve the meatballs solo—they’re still delicious.

What’s the best way to keep the meatballs warm for a party?

I like using a slow cooker on the “warm” setting. I keep the meatballs in the sauce inside the slow cooker so they stay warm and juicy for hours.

Conclusion

These cranberry meatballs with sour cream herb dip are one of my favorite appetizers to make when I want something flavorful, easy, and festive. The sweet-tangy glaze pairs beautifully with the creamy dip, making every bite addictive. Whether it’s a holiday spread or a casual get-together, this dish never fails to impress.

📖 Recipe:

Cranberry Meatballs with Sour Cream Herb Dip

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Author: Cheryl
Total Time: 45 minutes
Yield: 6 servings
Diet: Halal

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Description

Juicy baked meatballs coated in a tangy-sweet cranberry chili sauce, served with a creamy sour cream herb dip. Perfect for festive gatherings or game day appetizers.

Instructions

Preheat oven to 400°F (200°C).
In a large bowl, combine ground beef, breadcrumbs, egg, milk, onion, salt, and pepper. Mix gently until just combined.
Shape into 1-inch meatballs and place on a greased baking sheet.
Bake for 15–18 minutes until browned and fully cooked.
Meanwhile, in a large saucepan, stir together cranberry sauce, chili sauce, brown sugar, and lemon juice. Heat over medium until smooth and bubbling.
Add the baked meatballs to the sauce and simmer for about 10 minutes.
In a small bowl, whisk together sour cream, mayonnaise, parsley, dill, garlic powder, onion powder, salt, and pepper until smooth.
Serve warm meatballs with chilled sour cream herb dip.