There’s something about holiday flavors that instantly transports you to memories of family dinners, laughter by candlelight, and the soft glow of twinkling lights. These Easy Cranberry Meatballs bring together that cozy nostalgia with a touch of festive sweetness. They’re simple to make, full of flavor, and perfect for the Christmas table — whether you serve them as an appetizer or as a special side/main dish. Let’s bake (or simmer) some holiday magic together.
Recipe Info
| Field | Info |
|---|---|
| Category | Dinner / Holiday / Appetizer |
| Prep Time | 20 minutes |
| Cook Time | 60 minutes (simmer or bake) |
| Servings | 8 servings |
| Calories | ~ 450 kcal per serving |
Ingredients You’ll Need
- For the meatballs:
– 2 lbs (≈ 900 g) lean ground meat (beef, turkey, or a mix)
– 1 cup breadcrumbs
– 2 large eggs, beaten
– ⅓ cup ketchup
– 2 tablespoons soy sauce
– ½ teaspoon garlic powder
– ¼ teaspoon black pepper
– (Optional) 1 small onion, finely chopped - For the cranberry glaze:
– 1 (16 oz / ~450 g) can jellied cranberry sauce
– 1 (18 oz / ~510 g) bottle BBQ sauce
– 2 tablespoons brown sugar (adjust to taste)
– 1 tablespoon fresh lemon juice
– (Optional) zest of ½ orange - For finishing / garnish:
– Fresh parsley, chopped
– (Optional) extra whole or dried cranberries
Step-By-Step Instructions
- Preheat & prepare the meatballs
a. Preheat your oven to 350 °F (175 °C).
b. In a large bowl, combine ground meat, breadcrumbs, beaten eggs, ketchup, soy sauce, garlic powder, pepper, and (if using) the chopped onion. Mix gently until just combined — don’t overmix or the meatballs get tough.
c. Shape into small meatballs, about 1 to 1¼ inch in diameter, and set them on a nonstick baking sheet or lightly greased baking dish. - Bake the meatballs
a. Bake in the preheated oven for ~25–30 minutes, turning once about halfway through, until they are browned and nearly cooked through.
b. Meanwhile, prepare the glaze. - Make the cranberry glaze
a. In a medium saucepan over low to medium heat, whisk together the jellied cranberry sauce, BBQ sauce, brown sugar, and lemon juice (and orange zest if using).
b. Stir gently until the mixture is smooth and warmed. Don’t let it boil vigorously — you want it to simmer gently.
c. Taste and adjust sweetness or tanginess (add more lemon or sugar as needed). - Combine meatballs & glaze
a. Once meatballs are baked and nearly done, transfer them (gently) into a large pot or deep skillet.
b. Pour the warm cranberry glaze over the meatballs, stirring or spooning so each meatball is coated.
c. Reduce heat, cover, and simmer for about 20–30 minutes, stirring occasionally. This allows the meatballs to absorb the glaze and for it to thicken.
d. If the sauce is too thin, simmer uncovered for a few more minutes (or whisk a small slurry of cornstarch + water and stir in). - Finish & garnish
a. Once the meatballs are well coated and the glaze has thickened to your liking, remove from heat.
b. Transfer to a serving dish and sprinkle with chopped fresh parsley and (if desired) a few whole or dried cranberries for a festive touch.
Helpful Notes & Tips
- Meat choice: beef good flavor and moistness, but turkey works well if you want something lighter.
- Don’t overbind: Mix meatball ingredients just until combined. Overmixing makes the meatballs tough.
- Glaze balance: Taste early. If it’s too sweet, add a splash more lemon juice or a pinch of salt. If too tangy, a bit more brown sugar.
- Thickening sauce: If after simmering the glaze is still runny, whisk 1 teaspoon cornstarch with 2 teaspoons cold water and stir into the sauce, simmering until thickened.
- Make-ahead: You can bake meatballs ahead of time, then just reheat in glaze before serving.
- Leftovers: Store in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop (add a splash of water or extra sauce if it’s too thick).
- Freezing: Freeze cooked meatballs with sauce in freezer-safe containers for up to 2–3 months. Thaw overnight in fridge and reheat gently.
Recipe Variations
- Sweet & spicy twist: Add ½ teaspoon red pepper flakes or 1 teaspoon hot sauce to the glaze for a kick.
- Fruit boost: Stir in a handful of dried cranberries or chopped fresh apples before simmering for extra texture.
- Sauce alternative: Use a tangy mustard-BBQ blend or even swap part of the BBQ sauce for hoisin sauce or chili sauce for a different flavor profile.
- Mini meatballs: Make bite-sized meatballs (½ inch diameter) for appetizer-style portions — reduce bake & simmer times accordingly.
- Vegetarian/plant-based option: Use plant-based “meat” crumbles or vegan meatball substitutes, following same glaze method.
Serving Suggestions
- Serve these cranberry meatballs over mashed potatoes, creamy polenta, fluffy rice, or buttered egg noodles.
- Add steamed green vegetables (Brussels sprouts, green beans, roasted broccoli) to balance sweetness.
- Offer crusty bread or dinner rolls on the side to mop up extra sauce.
- For a buffet or party, display them in a slow cooker or chafing dish to keep warm, with toothpicks for easy serving.
- Garnish with fresh parsley, extra cranberries, or a sprinkle of finely chopped nuts (like pecans) for contrast.
Conclusion
I hope these Easy Cranberry Meatballs for Christmas Dinner become one of your holiday favorites — a recipe you reach for when you want something festive, comforting, and satisfying without fuss. They offer that cozy combination of sweet, tangy, and savory flavors that make you lean back in your chair and smile. Whip them up for family, friends, or just yourself, serve them warm, and enjoy every bite and memory they bring. Merry cooking and happy holidays!