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Cran-Beery Meatballs

Tested at the Craft Beer Celebration at the Royal York in Toronto, our beer adds a smooth malty kick to this already crowd-pleasing recipe.

Ellen McKinney's Aunt Imogene, from New Brunswick, brings these meatballs to family gatherings. Her daughter, and Ellen's cousin, Susan, is a diplomat in South Africa. "This is Susan's favourite comfort food. Susan is coming home for a visit this year, so when I get to the east coast, I plan on surprising her with a Steam Whistle-infused version of the dish."


In a large bowl, mix the ground beef, bread crumbs, tomato juice, Steam Whistle Pilsner, salt and pepper. In a small bowl, blend the egg, Worchestershire sauce and parsley. Add the egg mixture to the beef mixture and blend until well combined. Roll the beef into meat balls about 1" in diameter. (Smaller sized meatballs will cook more quickly; larger ones will take longer.) In a pan, melt the butter or margarine over medium high heat. Saute the meat balls in the pan until nicely browned on the outside, about 3-5 minutes. Meanwhile, stir the cranberry sauce, lemon juice and brown sugar in a bowl until well blended. Add the cranberry mixture to the pan and simmer, stirring from time to time, for around 30 minutes.

Perfect at potlucks, informal gatherings and family functions, these go well with wild rice pilaf or roasted baby potatoes.


  • 1 pound of ground beef (I use lean or extra lean)
  • 1/4 cup tomato juice
  • 1/4 cup Steam Whistle Pilsner
  • 2 slices of bread, torn into crumb-like pieces (stale bread is fine!)
  • 1/2 tsp of both salt and pepper
  • 2 Tbsp Worchestershire sauce
  • 1 Tbsp parsley
  • 1 egg
  • 1 can whole cranberry sauce
  • 1/3 cup brown sugar
  • 2 Tbsp lemon juice
  • 1 Tbsp margarine or butter