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.