“These delicious meatballs are made with ground beef, and ground pork sausage, which they are then cooked in a tangy cranberry-tomato sauce. The sauce is made of 2 kinds of canned jellied cranberries, (cranberry and cran-raspberry) along with tomato soup and a bit of water. This is a good way to use up those leftover canned cranberries, after the holidays are over. Update about this recipe: I have noticed that the grocery stores, (at least where I live) no longer sale the jellied cran-raspberries, so I'm sure these meatballs will taste just as good using the regular jellied canned cranberry sauce.”

Ingredients Nutrition

  • Meatballs
  • 1 34 lbs ground beef
  • 8 ounces pork sausage (*See note)
  • 1 medium onion, finely chopped
  • 2 eggs, beaten
  • 2 -3 teaspoons garlic, minced
  • 3 -5 dashes salt & pepper
  • 1 cup Italian style breadcrumbs
  • Tangy Cranberry Sauce
  • 1 (16 ounce) canjelled ocean spray cranraspberry sauce
  • 8 ounces jelled ocean spray cranberry sauce
  • 1 (10 3/4 ounce) can tomato soup
  • 34 cup water


  1. In a large bowl, mix all the meatball ingredients together.
  2. Shape into 34 (1 1/2-inch meatballs).
  3. Place on a greased (15 1/4 x 10 1/4 x 3/4-inch) baking sheet.
  4. Bake 20 minutes in a 350 degree oven.
  5. In the meantime, add both cranberry sauces and the can of tomato soup, in a Dutch Oven; mix together thoroughly.
  6. (I mix mine with a potato masher).
  7. Add water; stir until all is combined.
  8. When meatballs are done, add to the cranberry mixture.
  9. Cook over low heat (covered) for 20-25 minutes.
  10. We enjoy these with hot-cooked mashed potatoes.
  11. Note: For this recipe, I use seasoned ground pork sausage, which already has garlic, sage, salt, pepper, and onion in the sausage.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a