Tangy Cranberry Glazed Beef Meatballs with Creamy Mashed Potatoes and Roasted Asparagus

These juicy beef meatballs are packed with flavor from Vidalia onion and garlic, then finished with a glossy cranberry glaze that strikes the perfect balance between sweet and savory. Served alongside creamy sour cream mashed potatoes and tender roasted asparagus and carrots, this is a hearty, satisfying meal that feels special but comes together easily.

Perfect for a weeknight dinner or a cozy weekend meal, this recipe uses simple ingredients to create a dish that’s both comforting and impressive. The meatballs are pan-seared for a golden crust, then simmered in a quick cranberry sauce that doubles as a glaze. Pair it all with velvety mashed potatoes and colorful roasted vegetables for a plate that’s as beautiful as it is delicious.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Cranberry JamView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. While carrots roast, dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and mash with sour cream and 1 tablespoon butter until smooth and creamy, adding splashes of reserved cooking liquid as needed. Season with salt and pepper to taste. Keep covered off heat.
3. In a large bowl, gently combine ground beef, panko, garlic powder, Vidalia onion paste and ½ teaspoon salt. Form into 10-12 meatballs (about 1½ inches each).
4. Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over and mostly cooked through, 4-6 minutes. If there’s excess grease, carefully pour it out.
5. In a small bowl, whisk together cranberry jam, chicken stock concentrate and ¼ cup water. Pour mixture into pan with meatballs. Bring to a simmer, then reduce heat to low. Cover and cook until meatballs are coated and cooked through, about 5 minutes. If glaze seems too thick, add a splash of water.
6. Divide mashed potatoes, roasted carrots and meatballs between plates. Spoon any remaining sauce from pan over meatballs and mashed potatoes. Serve.

Recipe Tips

FAQ

Can I use frozen meatballs?

Yes, you can use frozen pre-cooked meatballs. Skip the browning step and simmer them in the glaze until heated through.

Can I substitute the cranberry jam?

You can use whole berry cranberry sauce or even raspberry jam for a different flavor.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.