Cranberry-Teriyaki Meatballs


Cranberry Teriyaki Meatballs

Cranberry-Teriyaki Meatballs

These homemade meatballs are absolutely delicious. The cranberry-teriyaki sauce provides a little sweet combined with a bit of tartness. This is the perfect appetizer for any cookout or game day get together. Give these delicious gems a try.
Prep Time 35 mins
Cook Time 3 hrs
Total Time 3 hrs 35 mins
Course Appetizer
Cuisine Fusion
Servings 10 People


  • 2 1/2-3 pounds ground beef
  • 1/2 cup bread crumbs
  • 1/4 cup corn meal
  • 1 egg
  • 1/4 cup whole milk
  • 3 green onions, finely chopped
  • 1 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon granulated garlic
  • For sauce:
  • 1 jar cranberry jam or preserved
  • 1 bottle teriyaki sauce
  • 1 cup coke
  • 2 teaspoons sriracha sauce
  • for garnish:
  • 2 tablespoons chopped green onion
  • 1 tablespoon toasted sesame seeds


  • Preheat oven for 350 degrees F.
  • Combine meat with bread crumbs, corn meal, egg, milk, green onion (reserve about 2 tablespoons for garnish), Worcestershire sauce, salt, ginger, and black pepper. Form into 1 1/2 inch meatballs. Place onto a large lined cookie sheet (you might need two) and bake for 18-20 minutes, or until they reach and internal temperature of 165 degrees F.
  • While meatballs are cooking, combine sauce ingredients in a saucepan. Let sauce simmer over medium heat until well combined and melted through. About 2-3 minutes.
  • Set slow cooker for high heat.
  • Remove meatballs from oven and spoon into slow cooker. Pour sauce over top and gently combine with meatballs. Secure lid, turn dial to low and let meatballs heat through for 3-4 hours before serving.
  • Open slow cooker, stir, top with reserved green onion and sesame seeds, and serve.
  • Store leftovers in an air tight container in the refrigerator for up to 3 days after initial preparation.


Photo by Sabrina Baksh