Cranberry Chilli Glazed Lamb Meatballs

For a quick, easy weeknight meal make up a big batch of sweet and sour Cranberry Chilli Glazed Lamb Meatballs

Cranberry Chilli Glazed Lamb Meatballs from The Girl In The Little Red Kitchen

A few weeks ago I was invited to an event hosted by Ballymaloe Gourmet Irish Ketchup for a tasting of their condiments and modern Irish food.  It was a fantastic event and a wonderful chance to discover a new line of all-natural and sustainable product.  

I’ve been taking more time to really think about what I’m eating these days and what extra non-essential ingredients are added into the products that I buy.  Ketchup should taste like tomatoes not sugar.  Cranberry sauce should be tart with just a touch of sweet so your cheeks don’t instantly pucker. 

This isn’t to say that junk food doesn’t find it’s way into my hands every now and then but there is a sluggish feeling I associate after eating something that isn’t completely real. 

Cranberry Chilli Glazed Lamb Meatballs from The Girl In The Little Red Kitchen


Ballymaloe generously sent us home with their entire product line that evening and two items spotted in the bag instantly sparked an idea to update a family favorite recipe.   A few times a year my mom would make what I would identify as “Swedish meatballs” little did I know that her meatballs weren’t the real Swedish ones.  They were simply sweet and sour meatballs, made from a sauce of currant or grape jelly and chilli sauce. 

It was delicious and I ate it up.   It also became my signature dish during college. 

I thought it might be time for a little upgrade switching out beef for lamb, that grape jelly for cranberry sauce and a nice glaze instead of cooking directly in a big pot of sauce.    

Cranberry Chilli Glazed Lamb Meatballs
Save Recipe


    For the meatballs:
  • 1lb ground lamb
  • 1 small onion, finely diced
  • 1 large egg
  • 1/2 cup unseasoned breadcrumbs
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • For the glaze:
  • 1/2 cup chilli sauce (such as Ballymaloe Gourmet Irish Ketchup with Chilli)
  • 1/3 cup cranberry sauce (such as Ballymaloe Cranberry)
  • 1/4 cup water


  1. Heat your oven to 400 degrees. Line a baking sheet with parchment paper.
  2. In a medium bowl combine the ground lamb, onion, egg, breadcrumbs, salt and pepper. Mix well.
  3. Form into 10 ping pong ball sized meatballs and place on the baking sheet.
  4. Bake for 15 minutes and remove from the oven.
  5. In a small saucepan over medium heat, combine the chilli sauce, cranberry sauce and water.
  6. Bring to a boil and reduce to a simmer. Let cook for 5 minutes, stirring frequently until the cranberry has broken down and a nice glaze has been formed.
  7. Brush half the sauce on top of the meatballs and return to the oven for 5 minutes.
  8. Remove, flip, brush the remaining sauce and cook for an additional 5 minutes.
  9. Serve immediately.
  10. For a full meal, serve over a bowl of jasmine or brown rice.
Recipe Type: Main

Cranberry Chilli Glazed Lamb Meatballs from The Girl In The Little Red Kitchen


I was provided with samples of Ballymaloe Gourmet Irish Ketchup.  No additional compensation was provide and always all opinions stated are my own. 

Little Red Kitchen Bake Shop

12 thoughts on “Cranberry Chilli Glazed Lamb Meatballs

Leave a Reply

Your email address will not be published. Required fields are marked *