Cranberry Meatballs

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1 egg

1 lb. ground lamb

1/2 cup bread crumbs (fresh are best)

1/2 teaspoon crushed thyme 

Salt and pepper 

Cranberry mixture

1 cup cranberry sauce

1/4 cup apple or orange juice

1/4 cup cider or red wine vinegar

2 tablespoons brown sugar

2 teaspoons Dijon mustard


  1. Mix together first five ingredients. Shape into small balls (< 1 inch) and bake on cookie sheet at 350 for 20 - 25 minutes or until no longer pink inside.
  2. In saucepan combine all ingredients for the Cranberry Mixture. Cook over medium heat, stirring occasionally, for 10-15 minutes or until it starts to thicken. Add meatballs and simmer for 5 minutes.
  3. Serve piping hot with cocktail picks.

A family favourite at the holiday games night, and an often requested appetizer for weddings and seasonal gatherings at Historic Markerville's Fensala Hall. A great make-ahead for the holidays—just reheat gently in the oven—or double the recipe and serve as a main dish with rice and green beans.

Recipe courtesy of Kathleen Raines, Starkroft Rideau Arcotts / Fensala Hall Food Service

Ground Oven/Slow-Cooker

Alberta Lamb
Agriculture Centre
97 East Lake Ramp NE
Airdrie, AB, T4A 0C3

(403) 948-1522