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.
Equipment
- Large mixing bowl
- Baking sheet & parchment paper
- Small saucepan
- Wooden spoon or spatula
- Tongs
- Slow cooker (optional)
Ingredients
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
Instructions
Step 1 — Prep the meatball mixture
- Place the ground beef and ground pork in a large mixing bowl.
- Add the breadcrumbs, grated onion, minced garlic, egg, milk, salt, pepper, and paprika.
- 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.
- Cover the bowl and refrigerate for 15–20 minutes. Chilling firms up the mixture and makes shaping easier.
Step 2 — Shape the meatballs
- Line a baking sheet with parchment paper.
- 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.
- 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):
- Preheat oven to 400°F (200°C).
- 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):
- Heat 2 tbsp oil in a large skillet over medium heat.
- Add meatballs in a single layer, not overcrowding the pan. Brown on all sides, turning carefully with tongs — about 8–10 minutes total.
- 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
- In a small saucepan over medium-low heat, combine the jellied cranberry sauce, chili sauce, brown sugar, Worcestershire sauce, and lemon juice.
- 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.
- Simmer for 4–6 minutes, stirring occasionally, until slightly thickened and pourable. Remove from heat.
Step 5 — Combine meatballs and glaze
- Transfer the cooked meatballs into a large skillet or the saucepan with the glaze (if it’s wide enough).
- Gently toss the meatballs in the glaze until each one is fully coated — use tongs or a spoon to avoid breaking them.
- 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
- 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.
- 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.
- 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.
Notes
Nutritional Value (per serving, approx.)
- Calories: 310
- Protein: 18g
- Carbohydrates: 22g
- Fat: 16g
- Saturated Fat: 6g
- Cholesterol: 85mg
- Sodium: 560mg
- Fiber: 1g
- Sugars: 12g
- Vitamin C: 4mg
- Iron: 2mg