Why You’ll Love This Cranberry Meatballs and Sour Cream & Herb Dip Recipe

Okay, so why are *these* cranberry meatballs going to be your new go-to party trick? Seriously, they are! Forget fussy appetizers that take hours and leave your kitchen looking like a disaster zone. These little bites of happiness are:

**Ridiculously Easy:** We’re talking minimal effort for maximum flavor. You can totally whip these up even if you’re short on time (or just feeling a bit lazy, no judgment here!).
**Sweet, Tangy, and Savory Heaven:** That cranberry glaze? Oh my goodness. It hits all the right notes – a little sweet, a little tart, and perfectly complements the savory meatballs.
**The Dip is a Game Changer:** Honestly, that creamy sour cream and herb dip just elevates everything. It’s cool, fresh, and the perfect contrast to the warm, glazed meatballs.
**Total Crowd Pleasers:** I have *never* made these and had leftovers. People absolutely devour them! They’re perfect for holidays, game nights, or just a fun snack.

Trust me, once you try this recipe, you’ll understand the hype. It’s simple, delicious, and always a hit!

Essential Ingredients for Cranberry Meatballs and Sour Cream & Herb Dip Recipe

Alright, let’s talk ingredients! You don’t need anything fancy or hard to find for these cranberry meatballs and that dreamy dip. Just simple stuff you probably already have or can easily grab at the grocery store. Here’s your shopping list:

For the Meatballs:

1 pound ground beef (I usually go for 80/20, but use what you like!)
1/2 cup dry bread crumbs (plain is fine!)
1/4 cup minced onion (finely chopped, you don’t want big chunks)
1 large egg (the binder!)
1/4 teaspoon salt (just a little to season the meat)
1/8 teaspoon pepper (freshly ground is always best, but use what you have)

For the Cranberry Glaze:

1 can (14 ounces) whole berry cranberry sauce (yep, the stuff from the can is perfect here!)
1/2 cup chili sauce (don’t skip this, it adds a little kick!)
1 tablespoon lemon juice (brightens everything up)

For the Sour Cream & Herb Dip:

1 cup sour cream (full fat is my go-to for creaminess!)
1 tablespoon chopped fresh chives (adds a lovely oniony bite)
1 tablespoon chopped fresh parsley (for freshness and color)
1/4 teaspoon garlic powder (a little goes a long way)
1/4 teaspoon salt (season the dip too!)

See? Nothing crazy! Just good, honest ingredients that come together to make something really special.

Equipment You’ll Need for Cranberry Meatballs and Sour Cream & Herb Dip Recipe

Okay, you’ve got your ingredients ready to go, that’s awesome! Now let’s talk tools. The good news is you don’t need any fancy gadgets for these cranberry meatballs and dip. Just your basic kitchen essentials will do the trick. Here’s what you’ll want to have handy:

**A good-sized bowl:** You’ll need one for mixing up the meatball mixture. Make sure it’s big enough so you’re not trying to mix everything in a tiny little bowl – nobody likes a messy kitchen floor!
**A baking dish:** This is where your little meatball buddies will get nice and cooked in the oven. A standard 9×13 inch dish works perfectly.
**A small saucepan:** This is for warming up that delicious cranberry glaze. Just a little one will do.
**Another small bowl:** You’ll use this one specifically for mixing up that creamy, herby dip.
**Measuring cups and spoons:** Gotta be precise, even if you’re feeling a bit wild in the kitchen!
**A spoon or your hands:** For mixing the meatballs. Honestly, sometimes getting your hands in there is the easiest way to get everything combined properly.
**A whisk or fork:** For mixing the dip.

See? Totally doable! Just gather these up and you’re ready to start making some magic happen.

How to Prepare Cranberry Meatballs and Sour Cream & Herb Dip Recipe

Alright, let’s get cooking! This is where the fun really begins. Making these cranberry meatballs and that amazing dip is super straightforward. Just follow these steps, and you’ll be snacking in no time!

**Get those meatballs ready for their oven spa:** First things first, preheat your oven to 350°F (that’s 175°C). While it’s warming up, grab your big bowl and toss in the ground beef, bread crumbs, minced onion, that egg (it’s the glue!), the first bit of salt, and the pepper. Now, get your hands in there (or use a spoon, but hands are more fun!) and mix everything until it’s just combined. Don’t overmix, or your meatballs will be tough.
**Roll ’em up:** Now for the fun part – shaping the meatballs! Roll the mixture into little 1-inch balls. They don’t have to be perfectly round, embrace the rustic look! Place them in a single layer in your ungreased baking dish. You want them to have a little space so they cook evenly.
**Give ’em a bake:** Pop that baking dish into your preheated oven. Let them bake for about 20-25 minutes. You’re looking for them to be cooked through, so no pink left inside.
**Whip up the glorious glaze:** While your meatballs are baking, grab your small saucepan. Pour in the whole berry cranberry sauce, the chili sauce, and the lemon juice. Put it over medium heat and stir it occasionally. You just want it to warm up and blend together nicely. It should be nice and glossy!
**Glaze and bake again!** Once the meatballs are done with their first bake, take them out of the oven. Pour that warm cranberry glaze all over them, making sure each little ball gets coated in that sweet and tangy goodness. Give the dish a gentle shake to really coat them. Pop them back in the oven for another 10 minutes. This lets the glaze get nice and sticky and really soak into the meatballs.
**Make that dreamy dip:** While the glazed meatballs are finishing up, grab your other small bowl. Spoon in the sour cream. Then, add the chopped fresh chives and parsley, the garlic powder, and the last bit of salt. Give it a good stir until everything is combined and looks smooth and creamy.
**Time to serve!** Take the glazed cranberry meatballs out of the oven. They’ll be hot and smell amazing! Serve them right away, with that cool, herby sour cream dip on the side for dipping.

See? Easy peasy! Now go enjoy your delicious creation!

Tips for Perfect Cranberry Meatballs and Sour Cream & Herb Dip Recipe

Okay, so you’ve got the basic steps down, which is fantastic! But sometimes, a few little tricks can take your cranberry meatballs and dip from good to absolutely *amazing*. Here are some of my go-to tips to make sure yours turn out perfectly every single time:

**Don’t overmix the meat!** This is a classic meatball mistake. When you’re combining the ground beef with the other ingredients, mix it just until everything is incorporated. Overworking the meat can make your meatballs tough and dense, and we want them tender and juicy!
**Size matters (for cooking):** Try to make your meatballs roughly the same size, around 1 inch. This helps them cook evenly. No one wants some perfectly cooked meatballs next to some that are still a little pink in the middle!
**Give them space in the pan:** When you put your meatballs in the baking dish, make sure they’re in a single layer and not crowded together. If they’re too close, they’ll steam instead of bake, and you won’t get that nice little bit of browning.
**Taste the glaze!** Before you pour that cranberry glaze over the meatballs, give it a little taste. You can adjust the sweetness or tanginess if you like. A tiny pinch of red pepper flakes can add a little heat if that’s your jam!
**Fresh herbs make a difference:** For the dip, using fresh chives and parsley really adds a pop of brightness that you won’t get from dried herbs. If you can, definitely go fresh!
**Chill the dip (if you have time):** While the dip is good right away, letting it chill in the fridge for 15-20 minutes allows the flavors to meld together. It makes it even more delicious!

Follow these little tips, and I promise your cranberry meatballs and dip will be the star of the show!

Serving Suggestions for Cranberry Meatballs and Sour Cream & Herb Dip Recipe

Okay, you’ve made the meatballs, you’ve whipped up the dip, and honestly, they smell *incredible*. Now comes the fun part – serving them up! These cranberry meatballs and that creamy dip are super versatile and perfect for so many occasions. Here are a few ways I love to serve them:

**Classic Appetizer Style:** The easiest way, and usually the biggest hit! Just arrange the glazed meatballs on a platter and put the bowl of dip right next to them. Make sure you have plenty of toothpicks handy – these disappear fast!
**With Crusty Bread or Crackers:** Want to make it a little more substantial? Serve the meatballs and dip alongside some sliced crusty bread, pita bread, or your favorite crackers. People can load up their own little bites.
**Mini Meatball Sliders:** This is a fun one for parties! Grab some small slider buns, pop a glazed meatball (maybe two if they’re small!) inside, and add a dollop of that sour cream and herb dip. Instant mini-sandwiches!
**Over Rice or Noodles:** Believe it or not, these can totally work as a light meal too! Serve the glazed meatballs over a bed of fluffy rice or even some egg noodles. It makes for a really comforting and flavorful dinner.
**For Game Day or Holidays:** These are a guaranteed win for any gathering. The bright cranberry color makes them perfect for the holidays, and they’re easy to munch on while watching the game.

However you serve them, just be prepared for compliments! They’re that good.

Frequently Asked Questions About Cranberry Meatballs and Sour Cream & Herb Dip Recipe

Okay, I know you might have a few questions buzzing around after reading through this recipe. Don’t worry, I’ve got you covered! Here are some things people often ask about these cranberry meatballs and dip:

Q1. Can I make the meatballs ahead of time?
Absolutely! This is one of the best things about this cranberry meatballs recipe. You can make the meatballs and bake them completely, let them cool, and then store them in an airtight container in the fridge for a day or two. When you’re ready to serve, just make the glaze, add the cooked meatballs, and heat everything through in the saucepan or pop them back in a baking dish in the oven until warmed and glazed. Easy peasy for party prep!

Q2. What can I substitute for ground beef?
You’ve got options! This cranberry meatballs recipe works great with ground turkey or ground chicken too. Just make sure they are cooked through before adding the glaze. The cooking time might be slightly different depending on the meat, so just keep an eye on them.

Q3. Can I use dried herbs instead of fresh in the dip?
You *can*, but I really, really recommend using fresh herbs for the dip if at all possible. Fresh chives and parsley just give it such a vibrant, fresh flavor that dried herbs can’t quite replicate. If you must use dried, use about 1/3 the amount of fresh and taste as you go.

Q4. How should I store leftovers?
If you actually *have* leftovers (which is rare in my house!), store the glazed cranberry meatballs in an airtight container in the fridge for up to 3-4 days. The dip should also be stored separately in the fridge and is usually good for 3-4 days as well. Reheat the meatballs gently in the microwave or a small saucepan.

Q5. Can I make the dip ahead of time?
Yes, definitely! The sour cream and herb dip is actually even better if you make it a few hours or even a day ahead of time. This gives all those lovely flavors a chance to really get to know each other. Just keep it covered in the fridge until you’re ready to serve.

Nutritional Information

Okay, so while we’re definitely focusing on deliciousness here, it’s always good to have an idea of what you’re getting, right? Just a heads-up, these are estimates, and they can vary depending on the specific brands of ingredients you use (like how much fat is in your ground beef or the exact sour cream). But here’s a general look at the nutritional breakdown per serving of these cranberry meatballs with the sour cream & herb dip:

**Serving Size:** About 6 meatballs with dip
**Calories:** Around 350
**Sugar:** Approximately 25g (a lot of that comes from the cranberry sauce and chili sauce in the glaze!)
**Sodium:** About 650mg
**Fat:** Roughly 20g
**Saturated Fat:** Around 8g
**Unsaturated Fat:** Close to 10g
**Trans Fat:** 0g (yay!)
**Carbohydrates:** About 28g
**Fiber:** Around 2g
**Protein:** Approximately 18g
**Cholesterol:** About 70mg

Remember, these are just estimates! If you’re tracking macros or have specific dietary needs, you might want to calculate the values based on the exact products you use. But hey, sometimes you just gotta enjoy a delicious appetizer, and these cranberry meatballs with that amazing dip are totally worth it!

Share Your Experience

Okay, now it’s YOUR turn! You’ve read all about my love for these cranberry meatballs and that killer sour cream and herb dip. You’ve got the recipe, the tips, and you’re ready to go. So, tell me about it!

Did you make them? How did they turn out? Did everyone love them? Did you make any fun tweaks or additions? I absolutely LOVE hearing from you and seeing your creations! It seriously makes my day.

So, please, please, please:

**Leave a comment below** and tell me all about your experience! Ask questions, share your triumphs, or just say hi!
**Give the recipe a rating!** It helps other folks know how awesome these are.
**Share a photo!** If you snap a pic of your beautiful cranberry meatballs (and dip!), tag me on social media. I’d love to see them!

Happy cooking, and happy sharing! Can’t wait to hear from you!

Share Your Experience

Did you make them? How did they turn out? Did everyone love them? Did you make any fun tweaks or additions? I absolutely LOVE hearing from you and seeing your creations! It seriously makes my day.

So, please, please, please:

**Leave a comment below** and tell me all about your experience! Ask questions, share your triumphs, or just say hi!
**Give the recipe a rating!** It helps other folks know how awesome these are.
**Share a photo!** If you snap a pic of your beautiful cranberry meatballs (and dip!), tag me on social media. I’d love to see them!

Happy cooking, and happy sharing! Can’t wait to hear from you!

Cranberry Meatballs and Sour Cream & Herb Dip Recipe So Easy

Author: goforecipes.com
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Halal

Print Recipe

Description

Savory meatballs coated in a sweet and tangy cranberry glaze, served with a creamy sour cream and herb dip.

Ingredients

Scale

1 pound ground beef
1/2 cup dry bread crumbs
1/4 cup minced onion
1 egg
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14 ounces) whole berry cranberry sauce
1/2 cup chili sauce
1 tablespoon lemon juice
1 cup sour cream
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1/4 teaspoon garlic powder
1/4 teaspoon salt

Instructions

Heat oven to 350°F (175°C).
In a large bowl, mix together ground beef, bread crumbs, onion, egg, 1/4 teaspoon salt, and pepper. Shape into 1-inch meatballs.
Place meatballs in a single layer in an ungreased baking dish.
Bake for 20-25 minutes, or until cooked through.
In a small saucepan, combine cranberry sauce, chili sauce, and lemon juice. Heat over medium heat, stirring occasionally, until warm.
Pour cranberry mixture over baked meatballs. Return to oven and bake for an additional 10 minutes, or until glazed.
In a small bowl, mix together sour cream, chives, parsley, garlic powder, and 1/4 teaspoon salt.
Serve meatballs hot with sour cream and herb dip.

Notes

You can substitute ground turkey or chicken for ground beef.
Fresh herbs provide the best flavor for the dip.
Meatballs can be made ahead of time and reheated in the cranberry glaze.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Appetizer
Method: Baked
Cuisine: American

Nutrition

Serving Size: 6 meatballs with dip
Calories: 350
Sugar: 25g
Sodium: 650mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 18g
Cholesterol: 70mg

Keywords: meatballs, cranberry, appetizer, party food, dip, sour cream, herb