These delicious keto cranberry meatballs are perfect for using leftover sugar-free cranberry sauce. They are savory-sweet bites that are packed with flavor and low in carbs.
With ground beef and a tangy cranberry glaze, these meatballs make a fantastic appetizer or main dish. They will impress, whether for a holiday gathering or a cozy dinner!
Low-carb cranberry meatballs are a fantastic dish for anyone following a low-carb, gluten-free lifestyle.
Combining the savory goodness of lean ground beef and the tangy sweetness of cranberry sauce, this dish offers a unique flavor that will tantalize your taste buds.
Packed with the rich taste of ground meat and the tangy sweetness of cranberry sauce, these meatballs are a perfect for the end of year holidays.
Be sure to visit our keto pastrami meatballs and our keto bbq meatballs for delicious options. And if you are a fan of ground beef, check out out our collection of keto ground beef recipes.
Keto Cranberry Meatballs
This easy recipe for low carb meatballs is one the whole family will love. Juicy meatballs covered in cranberry sauce make the perfect appetizer or main meal, and it’s a recipe I have loved making for years this time of year.
To get started, it’s important to have your sugar-free cranberry sauce ready. You can either make it ahead of time or use leftover sauce to keep things easy.
It’s a festive dish that takes advantage of fresh cranberries in their peak season.
This ensures the sauce is ready to mix with the baked meatballs right away.
Simple Ingredients Needed For Low-Carb Cranberry Meatballs
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The following are the main ingredients you’ll need. Note that the full printable recipe card is at the bottom of the page along with nutrition info.
- Lean ground beef or ground turkey for those who prefer having keto turkey meatballs
- Garlic cloves, minced
- Eggs, room temperature
- Water
- Salt
- Ground black pepper
- Onion powder
- Garlic powder
- Red pepper flakes
- Italian seasoning
- 1 cup of sugar-free cranberry sauce
Sugar-Free Cranberry Sauce
- Fresh or frozen raw cranberries
- Granulated sugar substitute
- Water
- Fresh lemon juice
- Orange extract
- Fresh orange zest
Tools You’ll Need
- Large mixing bowl
- Spatula
- Baking tray or baking sheet
How To Make Keto Cranberry Meatballs
Begin by making our keto cranberry sauce ahead of time. It’s also included in the recipe card. You will only be using one cup for this recipe.
After preparing the cranberry sauce, I preheat the oven to 375°F and lining two baking sheets with parchment paper.
Mixing the Meatball Ingredients
Next, combine the meatball ingredients in a large mixing bowl. Start with the ground beef, then add the minced garlic, eggs, water, salt, black pepper, onion powder, garlic powder, red pepper flakes, and Italian seasoning.
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Use your hands or a sturdy spoon to mix everything until well combined. This helps the spices distribute evenly throughout the meat, making every bite flavorful. Ensure the mixture is thoroughly combined.
Shape the meat mixture into meatballs roughly 1 1/2 inches in diameter.
Preheat your oven to 375°F. Line two baking sheets with parchment paper and add them to the pan.
Baking the Meatballs
Bake for 30-35 minutes or until lightly golden brown and fully cooked. You can check for doneness by cutting into one meatball; the internal temperature should reach 165°F.
Once the meatballs are ready, I carefully transfer them into a large bowl. I then pour the sugar-free cranberry sauce over the meatballs, making sure each one is evenly coated.
Mix gently to avoid breaking the meatballs. The goal is to have every meatball covered with that delicious, tangy sauce.
Serving Suggestions
- Serve warm: These meatballs are best enjoyed warm.
- Pair with sides: Consider pairing them with cauliflower rice, zoodles (zucchini noodles), or a simple green salad for a complete meal.
- Appetizer option: You can also put toothpicks in the meatballs and serve them as appetizers for a party or gathering.
Storing and Reheating
- Refrigerate: Store any leftovers in an airtight container and keep in the fridge for up to 3 days.
- Freeze: If you want to freeze them, allow the meatballs to cool completely, then place them in a freezer-safe container with the sauce. They can be frozen for up to 3 weeks.
To reheat, simply place them in the oven at 350°F until they are heated through, or use a microwave-safe dish and heat on medium power.
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Keto Cranberry Meatballs, Baked (Gluten-Free)
These delicious keto cranberry meatballs are perfect for using leftover sugar-free cranberry sauce. They are savory-sweet bites that are packed with flavor and low in carbs. With ground beef and a tangy cranberry glaze, they make a fantastic appetizer or main dish. These meatballs will impress, whether for a holiday gathering or a cozy dinner!
Ingredients
- 2 pounds of lean ground beef or ground turkey
- 4 garlic cloves, minced
- 2 eggs, room temperature
- 1/4 cup of water
- 2 teaspoons of salt
- 1 teaspoon of ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon of garlic powder
- 1/2 teaspoon of red pepper flakes
- 1/2 teaspoon of Italian seasoning
- 4 minced garlic cloves
- 1/2 teaspoon of onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon of red pepper flakes
- 1/4 teaspoon of black pepper
- 1/2 teaspoon of salt
Sugar-Free Cranberry Sauce
Instructions
- Make our sugar-free cranberry sauce or use leftover sauce.
- Next, preheat the oven to 375°F and line two baking sheets with parchment paper.
- Then, in a large mixing bowl, combine the ground beef, minced garlic, eggs, water, salt, Italian spices, red pepper flakes, onion powder, garlic powder and black pepper.
- Mix all the ingredients until well combined.
- Form the mixture into meatballs that are about 1 1/2 inches in diameter.
- Place the meatballs on the two baking sheets lined with parchment paper, leaving some space between them so they do not touch and can cook evenly.
- Bake the meatballs in the oven for 30-35 minutes or until they are lightly brown and fully cooked.
- Transfer the cooked meatballs into a large bowl and toss in the cranberry sauce.
- Store leftovers in the refrigerator for up to 3 days or freeze them for up to 3 weeks.
Notes
Sugar-Free Cranberry Sauce
- 12 oz package of fresh or frozen raw cranberries
- 1 cup granulated sugar-substitute
- 1 cup of water
- 1 tablespoons of fresh lemon juice
- 1 teaspoon of orange extract
- Fresh orange zest (3 teaspoons)
Instructions
- Add the cranberries, water, lemon juice, orange zest, orange extract, and sugar substitute to a medium-sized pot and bring to a boil over medium-high heat.
- Cook the cranberry sauce for 10-15 minutes. Stir the sauce periodically as it cooks.
- You'll know the sauce is ready when the cranberries pop and the sauce thickens. The sauce will thicken more as it cools.
- Serve warm or cold. Store the leftovers in the refrigerator for up to 5 days.
Meatballs
The recipe makes 50 meatballs, and each one has only .6 net carbs, which allows you to decide based on your personal macros how many to enjoy!
This recipe can be halved easily and made ahead of time by flash-freezing the meatballs.
Flash-Freezing Meatballs
To flash-freeze meatballs, you can follow these simple steps:
- Prepare a baking sheet or tray by lining it with wax paper or parchment paper.
- Place the meatballs onto the prepared baking sheet, ensuring they are not touching each other.
- Place the baking sheet with the meatballs into the freezer, ensuring it is level and flat.
- Allow the meatballs to freeze for about 1-2 hours or until completely frozen.
- Once the meatballs are frozen, remove them from the baking sheet and transfer them into a freezer-safe container or plastic bag.
- Label the container or bag with the date and contents, and place it back into the freezer.
- Then, remove it from the freezer bag and bake frozen according to the recipe instructions. Note that you will need to bake about 5 minutes longer to account for the fact that they are frozen.
By flash-freezing the meatballs, you can prevent them from sticking together and ensure that they retain their shape and texture during storage. This method is also helpful if you need to freeze a large batch of meatballs quickly.
Nutrition Information:
Yield: 50 Serving Size: 1Amount Per Serving: Calories: 39Total Fat: 1.3gSaturated Fat: 0.5gCholesterol: 23mgSodium: 40mgCarbohydrates: 0.7gNet Carbohydrates: 0.6gFiber: 0.1gSugar: 0.1gProtein: 5.8g