Christmas Cranberry Meatballs

These Christmas Cranberry Meatballs are the perfect mix of sweet, tangy, and savory—tiny bites of holiday magic that disappear faster than you can set them down. Tender meatballs coated in a glossy cranberry sauce glaze are exactly the kind of comforting yet festive food everyone loves during the holidays.

What makes this dish so special is how beautifully it balances flavors. The cranberry sauce brings that tart, fruity punch, while the meatballs stay juicy and flavorful underneath the sticky glaze. Each bite tastes like it’s been dipped in the spirit of the season—warm, cozy, and just a little indulgent.

Whether you’re hosting a holiday dinner or putting together a spread of Christmas appetizers, these cranberry meatballs fit right in. They’re simple to make, can be kept warm in a slow cooker, and pair beautifully with everything from cocktail picks to toothpicks for easy serving. Plus, they make the ultimate conversation starter—everyone will ask for the recipe!

I love adding these to my list of Christmas party finger food ideas because they always deliver. You can make them ahead, serve them as part of your Christmas snacks table, or even bring them to a potluck as a stress-free contribution. Their festive color and rich, tangy flavor make them one of the best cranberry sauce meatballs recipes to share during the holidays.

This cranberry meatballs recipe is also a great way to elevate traditional party food without extra effort. It’s just the right balance of homestyle comfort and festive flair, perfect for any gathering—from an elegant Christmas dinner to a casual holiday get-together. If you’re planning your menu of Xmas food or looking for crowd-pleasing holiday appetizers, you’ll definitely want these on the list.

They’re delicious, simple, and irresistibly festive—everything a Christmas party food should be.

Why You’ll Love It

• Festive and flavorful – The sweet-tart cranberry glaze adds that unmistakable holiday sparkle to each bite, making these meatballs a true standout on any Christmas table.
• Perfect for parties – Whether you’re hosting a cozy gathering or a full-blown Christmas party, these little bites fit right in among your other holiday appetizers and Christmas snacks.
• Make-ahead friendly – You can prep the meatballs and sauce in advance, then warm everything together before serving. Less stress, more cheer!
• Crowd-pleasing combo – Even picky eaters love the rich, savory meat paired with the tangy cranberry sauce—it’s the ultimate win-win flavor.
• Beautiful presentation – The glossy red glaze gives these cranberry meatballs a festive look that instantly brightens your Xmas food spread.

Ingredient List

For the Meatballs

• 1 lb ground beef
• ½ lb ground pork
• 1 cup breadcrumbs
• 1 large egg
• ¼ cup milk
• 1 small onion, finely grated
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika

For the Cranberry Sauce Glaze

• 1 can (14 oz) jellied cranberry sauce
• ¾ cup chili sauce
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp lemon juice

Ingredient Notes

• Ground beef + pork – The combo keeps the meatballs juicy and flavorful. I always use half pork—it adds richness you won’t get from beef alone.
• Breadcrumbs – Helps bind the meatballs and gives them a tender texture. Panko or plain breadcrumbs both work great.
• Cranberry sauce – Use jellied cranberry sauce for that smooth, glossy finish. It melts perfectly into the glaze.
• Chili sauce – Don’t worry, it’s not spicy! It adds tangy depth to the cranberry glaze (I love using Heinz brand for this).
• Brown sugar – Adds just the right touch of sweetness that balances out the tart cranberry flavor.
• Worcestershire sauce – Gives a subtle savory kick that rounds out all the sweetness—don’t skip it!
• Lemon juice – A small splash brightens the whole sauce and keeps it from being too heavy.

Kitchen Equipment Needed

• Large mixing bowl – For combining the meatball mixture easily without making a mess.
• Baking sheet + parchment paper – Keeps the meatballs from sticking and makes cleanup simple.
• Small saucepan – To simmer and blend the cranberry sauce glaze until it’s smooth and glossy.
• Wooden spoon or spatula – Perfect for stirring the sauce and coating the meatballs evenly.
• Tongs – Handy for tossing the meatballs in the glaze without breaking them apart.
• Slow cooker (optional) – My favorite for keeping the cranberry meatballs warm during parties—it makes serving effortless and keeps them tender.

Instructions

Step 1 — Prep the meatball mixture

1. Place the ground beef and ground pork in a large mixing bowl.
2. Add the breadcrumbs, grated onion, minced garlic, egg, milk, salt, pepper, and paprika.
3. Gently combine everything with your hands or a fork until just mixed — stop as soon as the ingredients are uniform.
   • Pro tip: Don’t overwork the meat — overmixing makes meatballs dense. Light, quick folds yield tender meatballs.
4. Cover the bowl and refrigerate for 15–20 minutes. Chilling firms up the mixture and makes shaping easier.

Step 2 — Shape the meatballs

1. Line a baking sheet with parchment paper.
2. Scoop about 1½ tablespoons of meat mixture (roughly golf-ball size) and roll it gently between your palms into a round ball. Place on the sheet.
3. Repeat until all the mixture is used, leaving a little space between each ball.
   • Pro tip: Use a small cookie scoop for uniform sizes — they cook more evenly and look prettier on the platter.

Step 3 — Cook the meatballs (oven or stovetop)

Oven method (bakes hands-off):

1. Preheat oven to 400°F (200°C).
2. Bake meatballs on the prepared sheet for 12–15 minutes, flipping once halfway, until browned and an instant-read thermometer reads 160°F (71°C).

Stovetop method (faster, crisp edges):

1. Heat 2 tbsp oil in a large skillet over medium heat.
2. Add meatballs in a single layer, not overcrowding the pan. Brown on all sides, turning carefully with tongs — about 8–10 minutes total.
3. Reduce heat and cook for another 2–3 minutes if needed until cooked through (160°F / 71°C).
   • Pro tip (for both methods): Check temperature with an instant-read thermometer for juiciest results — it removes the guesswork.

Step 4 — Make the cranberry sauce glaze

1. In a small saucepan over medium-low heat, combine the jellied cranberry sauce, chili sauce, brown sugar, Worcestershire sauce, and lemon juice.
2. Whisk gently to combine, then bring the mixture to a low simmer.
   • Pro tip: Whisk continuously for the first minute so the jellied sauce melts smoothly and the glaze becomes glossy without lumps.
3. Simmer for 4–6 minutes, stirring occasionally, until slightly thickened and pourable. Remove from heat.

Step 5 — Combine meatballs and glaze

1. Transfer the cooked meatballs into a large skillet or the saucepan with the glaze (if it’s wide enough).
2. Gently toss the meatballs in the glaze until each one is fully coated — use tongs or a spoon to avoid breaking them.
3. Return to low heat and simmer together for 2–4 minutes so the flavors marry and the glaze clings to the meatballs.
   • Pro tip: If the glaze gets too thick, add 1–2 tablespoons of water to loosen it and keep that glossy finish.

Step 6 — Keep warm and serve

1. For parties: transfer the glazed meatballs to a slow cooker set to low to keep warm and saucy for up to 3 hours. Stir occasionally to prevent sticking.
2. For plated service: spoon meatballs into a warmed serving dish, garnish (optional) with chopped parsley or a few whole cranberries for color, and provide toothpicks or cocktail forks.
3. Serve alongside other Christmas appetizers or as part of your Christmas party food spread.

Final serving tip

• For easy grazing at holiday parties, place a small bowl of extra glaze beside the meatball platter so guests can spoon more on if they like.

Tips and Tricks for Success

• Chill before rolling – A quick 15–20 minutes in the fridge makes the meat mixture easier to handle and helps the meatballs hold their shape while cooking.
• Use a cookie scoop – Keeps every meatball uniform, so they cook evenly and look neat on your serving tray.
• Brown for flavor – Even if you’re baking, let the meatballs develop a little golden crust—it deepens the flavor and texture.
• Simmer, don’t boil the glaze – A gentle simmer thickens the cranberry sauce glaze without burning the sugars or making it too sticky.
• Keep them warm in a slow cooker – If serving at a Christmas party, this keeps them tender and saucy all evening long.
• Taste as you go – Before mixing all the meatballs, cook a small test one to check seasoning—then adjust salt or spices if needed.

Ingredient Substitutions and Variations

• Ground turkey or chicken – A leaner option that still pairs beautifully with the cranberry glaze. Add a splash of milk for moisture.
• Homemade cranberry sauce – If you prefer fresh flavor, use your own sauce instead of canned jellied cranberry—it adds extra texture and brightness.
• Barbecue twist – Swap chili sauce for BBQ sauce for a smoky, sweet flavor that’s a little less tangy.
• Spiced-up version – Add a pinch of cayenne or crushed red pepper flakes for a subtle holiday heat.
• Mini cocktail meatballs – Roll smaller (1-inch) balls for easy, bite-sized Christmas appetizers that fit perfectly on toothpicks.
• Vegetarian option – Use plant-based “meat” or veggie meatballs with the same cranberry glaze for a festive, meat-free version of this Christmas snack.

Serving Suggestions

• As a festive appetizer platter – Arrange the cranberry meatballs on a pretty serving dish with cocktail picks and a sprinkle of fresh parsley—it’s an instant hit at any Christmas party.
• With mashed potatoes – I love serving these saucy meatballs over creamy mashed potatoes for a cozy, stick-to-your-ribs holiday meal.
• In a slow cooker buffet – Keep them warm alongside other Christmas appetizers like cheesy dips or sausage rolls for easy, self-serve party food.
• Over rice or noodles – A simple way to turn this into a hearty dinner after the holidays—those sweet and tangy flavors pair beautifully with grains.
• As Christmas snacks – Serve them on mini skewers or toothpicks for bite-sized holiday appetizers that disappear in minutes!

Storage and Reheating Instructions

• Refrigerate leftovers – Store cooled meatballs and sauce together in an airtight container for up to 4 days.
• Freeze for later – Place meatballs (with or without sauce) in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat on the stove – Warm gently in a saucepan over medium-low heat until hot, stirring occasionally to keep the sauce from sticking.
• Microwave option – Reheat in a microwave-safe dish in 30-second bursts, stirring in between, until heated through.
• Add a splash of liquid – If the glaze thickens too much after storing, stir in a tablespoon of water or broth to bring back that silky finish.

Frequently Asked Questions

Can I make the meatballs ahead of time?

Yes! You can roll and bake the meatballs up to a day ahead. Store them in the fridge, then reheat and toss with the cranberry glaze right before serving. They taste just as fresh!

Can I use frozen meatballs instead of homemade?

Absolutely. If you’re short on time, use store-bought frozen meatballs. Just cook them according to package directions, then coat them with the cranberry sauce glaze for a quick holiday shortcut.

How can I keep them warm during a party?

A slow cooker is your best friend! Set it to “warm” and stir occasionally to keep the meatballs coated in that delicious sauce without drying out.

What can I serve alongside cranberry meatballs?

They pair beautifully with mashed potatoes, roasted veggies, or simple sides like garlic bread or rice. For parties, I like to serve them with other Christmas appetizers and a festive drink.

Can I double the recipe?

Yes, and it’s a great idea for larger gatherings. Just double all ingredients and use a bigger pot or slow cooker to make sure the meatballs are evenly coated in the glaze.

Can I make these gluten-free?

Definitely! Swap regular breadcrumbs for a gluten-free version, and make sure your chili sauce and Worcestershire sauce are labeled gluten-free too.

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Did you try this recipe? Let me know in the comments how it turned out—I’d love to hear how you served your Christmas cranberry meatballs at your holiday party!