When the holidays roll around and your kitchen smells like cinnamon, pine, and something bubbling sweet on the stove… that’s when these Christmas Cranberry Meatballs come in. They’re sweet, tangy, savory, and just the right amount of festive. Perfect for your next holiday party or a cozy winter dinner!
Table of Contents
Why You’ll Love These Christmas Cranberry Meatballs
- That glaze! It’s a sweet and tangy hug for your meatballs.
- Minimal ingredients most are pantry staples!
- Double duty: appetizer or main course
- Great to make ahead and freeze
Ingredients You’ll Need
For the Meatballs
- 1 lb ground beef or beef/pork mix
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup finely chopped onion
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Cranberry Glaze
- 1 can (14 oz) cranberry sauce (whole or jellied)
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Pinch of cayenne (optional)
How to Make Christmas Cranberry Meatballs
Step 1 Make the Meatballs
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
- Mix all meatball ingredients in a bowl until just combined don’t overwork it!
- Shape into small balls (about 1 tablespoon each) and place on the baking sheet.
- Bake for 15 18 minutes, until cooked through.
Step 2 Cook the Glaze
- While meatballs bake, add all glaze ingredients to a saucepan.
- Simmer on low heat, stirring until smooth and glossy about 8 minutes.
Step 3 Glaze and Bake Again
- Toss the baked meatballs gently in the warm glaze.
- Return them to the oven for 5 more minutes to let the sauce stick and caramelize just a bit.
Make-Ahead & Freezer Tips
- Prep and shape meatballs up to 2 days ahead keep chilled.
- Freeze unbaked or baked meatballs (without glaze) for up to 3 months.
- To serve, reheat and toss with fresh glaze!
Easy Variations to Try
- Use ground turkey or chicken for a lighter bite
- Spice things up with a pinch of smoked paprika or red pepper flakes
- Make mini meatballs for cocktail toothpicks
- Garnish with chopped pistachios or fresh parsley
What to Serve With These Meatballs
- Try these Quick Cranberry Meatballs for a weeknight version!
- Pair it with this festive Christmas Morning Punch.
- Serve alongside this cozy Broccoli Cheese Casserole.
Tips for Juicy, Flavorful Results
- Don’t overmix the meat just enough to combine
- Keep meatballs the same size for even cooking
- Taste your glaze and adjust sweetness or tang as needed
- Broil at the end for an extra sticky finish
FAQ Christmas Cranberry Meatballs
Can I use frozen meatballs?
Yep! Just bake them first, then toss in the glaze and bake again for that sticky finish.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave.
Can I make them less sweet?
Sure! Use half the cranberry sauce or add a splash of vinegar to balance the flavor.
Final Thoughts
These cranberry meatballs are like holiday joy in every bite warm, sweet, tangy, and super comforting. Whether you serve them at your next party or cozy up with a bowl on the couch, they’re a guaranteed hit. Try it, pin it, and share the love!
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Christmas Cranberry Meatballs
These Christmas Cranberry Meatballs are the ultimate holiday appetizer juicy, tender meatballs coated in a glossy cranberry glaze that’s sweet, tangy, and full of festive flavor. Perfect for parties, potlucks, or a cozy family dinner, they’re ready in just 30 minutes and guaranteed to be the star of your holiday table.
Equipment
- Oven Preheated to 400°F (200°C)
- baking sheet Lined with parchment paper or greased
- Mixing bowl For combining ingredients
- Saucepan For cooking the cranberry glaze
- Whisk or spoon To stir the glaze
Ingredients
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cranberry sauce (homemade or store-bought)
- 1/4 cup brown sugar
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- pinch of salt and pepper
- fresh parsley or whole cranberries for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- In a large bowl, mix together ground beef, breadcrumbs, onion, egg, garlic powder, salt, and pepper until just combined — do not overwork the meat. Shape into 1 to 1½-inch balls and place on the prepared baking sheet.
- Bake for 15–20 minutes, or until golden brown and fully cooked. For more flavor, sear the meatballs in a skillet before baking.
- While the meatballs bake, combine cranberry sauce, brown sugar, ketchup, Worcestershire sauce, Dijon mustard, salt, and pepper in a saucepan. Simmer over medium heat, stirring until smooth, glossy, and slightly thickened.
- Toss the cooked meatballs in the warm cranberry glaze until evenly coated. Return to the oven for 5–10 minutes to set the glaze. Garnish with fresh parsley or cranberries before serving.
Notes
To make these meatballs ahead, bake them up to 3 days in advance and store them in the fridge. Reheat at 350°F for 10–15 minutes, then glaze before serving. Freeze cooked, unglazed meatballs for up to 3 months. Add a splash of orange juice or a pinch of cinnamon to the glaze for an extra holiday twist.