Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Cranberry-Glazed Meatballs

Makes: 8-10 servings

Juicy meatballs glazed with a sweet and tangy cranberry sauce.


  • 3 pounds ground local/antibiotic-free beef (or wild game)
  • 1 ½ cup bread crumbs
  • 3 eggs
  • 3 tbsp parsley flakes
  • ⅓ cup onion, finely minced
  • 3-4 cloves garlic, finely minced
  • ½ cup ketchup
  • 3 tbsp soy sauce
  • ¼ tsp pepper
  • Cranberry Glaze:
  • 2 cups white granulated sugar
  • 3 cups water
  • 2 x 11-oz bags cranberries, frozen or fresh
  • ½ cup vinegar
  • ¼ cup brown sugar
  • ¼ cup prepared mustard
  • 1 tbsp Worcestershire sauce (optional)
  • dash of Tabasco or chili sauce (optional)


  • Preheat oven to 350°F.
  • In a large bowl, combine ground meat, bread crumbs, eggs, parsley, onion, garlic, ketchup, soy sauce, and pepper. Blend ingredients well and form into small balls, about 3/4-inch in diameter. Place in a casserole or baking pan.
  • In a large saucepan, dissolve the sugar in the water. Bring to a boil. Add the cranberries and return to a boil. Reduce heat. Continue to boil gently until the cranberry skins break (about 10 minutes). Cool slightly.
  • Add the vinegar, brown sugar, prepared mustard, Worcestershire sauce (optional) and chili sauce (optional) to the cranberries. Mix the ingredients well.
  • Evenly distribute the cranberry sauce over the meatballs. Bake for 30-40 minutes until the meatballs are heated through and nicely glazed. Stir every 10 minutes.
Taken from: "Select Nova Scotia" at