Christmas wouldn’t be complete without a plate piled high with warm, savory, and sweet bites like these Best Christmas Cranberry Meatballs. I stumbled across this recipe years ago, and it quickly became my go-to party hit every holiday season. The sweet tartness of cranberries with the juicy richness of meatballs just works like magic, making your snack table feel instantly festive and cozy.
What I love most about these meatballs is how simple they are to throw together but still manage to impress guests every time. Whether you’re hosting a big family gathering or a laid-back friend get-together, they add the perfect touch of holiday spirit. Plus, I’ll share tips based on my experience to help you make them just right—no guesswork needed.
You’ll find this recipe easy enough for beginners but flavorful enough to satisfy seasoned cooks. Let’s get started with the ingredients and how to bring this festive appetizer to life!
Ingredients for Best Christmas Cranberry Meatballs
To get these meatballs tasting just like mine, grab the following items. It’s crucial to use the right measurements and prep to get that perfect balance of flavors:
- 1 pound ground beef (80% lean for moist meatballs)
- 1/2 cup Italian-style breadcrumbs (packed, not loose)
- 1/4 cup finely diced onion (small enough to blend in but add texture)
- 2 cloves garlic, minced
- 1 large egg, beaten
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 1 cup cranberry sauce (preferably whole berry style for texture)
- 1/4 cup packed brown sugar (light or dark, your preference)
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- Fresh rosemary sprigs or dried rosemary (for garnish, optional)
Make sure your onion is finely diced but still visible. The egg should be beaten thoroughly to coat the meat mixture evenly. The brown sugar should be packed to get an accurate sweet balance when combined with tart cranberries. Using fresh garlic over powder gives more flavor punch.
How to Prepare Best Christmas Cranberry Meatballs: Step-by-Step Instructions
Follow these steps carefully to get your meatballs tender, juicy, and coated in the perfect cranberry glaze.
- Preheat your oven to 375°F (190°C). This timing lets you move quickly once meatballs are shaped.
- Mix the meatball base: In a large bowl, combine the ground beef, breadcrumbs, diced onion, minced garlic, beaten egg, Parmesan cheese, salt, and pepper. Use your hands to gently mix everything until just combined. Don’t overwork the meat or the meatballs will be tough.
- Shape the meatballs: Roll the mixture into roughly 1-inch balls. You should get about 20–24 meatballs. Place them evenly spaced on a baking sheet lined with parchment paper or a lightly greased rack.
- Bake the meatballs: Pop them in the oven for 20–25 minutes. Halfway through, carefully flip them so they brown evenly on all sides.
- Make the cranberry sauce glaze: While meatballs bake, combine the cranberry sauce, packed brown sugar, Dijon mustard, and apple cider vinegar in a saucepan. Heat over medium heat, stirring occasionally, until the brown sugar dissolves and the glaze thickens slightly—about 5 minutes.
- Coat the meatballs: Once baked, transfer the meatballs into a large bowl or skillet and pour the hot cranberry glaze over them. Toss gently to coat every meatball well. The heat from the sauce will bring out the flavors.
- Serve warm: Garnish with fresh rosemary sprigs if desired. These meatballs are best served right away or kept warm in a slow cooker during your holiday party.
Quick tip: Don’t skip flipping the meatballs during baking. It seals them nicely and keeps them juicy inside. Also, if you prefer a little kick, a pinch of cayenne pepper in the glaze adds a subtle heat that balances the sweetness.
Why You’ll Love This Best Christmas Cranberry Meatballs Recipe
- Easy to make with simple pantry ingredients
- Perfect balance of sweet and savory flavors
- Great as an appetizer or part of your holiday buffet
- Can be prepared ahead and warmed just before serving
- Delicious with natural cranberry texture from whole berry sauce
Ingredient Notes and Substitutions for Best Christmas Cranberry Meatballs
If you want to tweak this recipe a little, here are some things I’ve tried or recommend:
- Ground Meat: 80% lean ground beef works best. You can swap half the beef for ground pork or turkey if you want a softer or lighter meatball.
- Cranberry Sauce: Use store-bought whole berry or homemade. Avoid jellied sauce as it lacks texture and looks less appealing.
- Breadcrumbs: Plain Italian style adds herby flavor but plain breadcrumbs are fine. You can also try gluten-free breadcrumbs if you need.
- Brown Sugar: Either light or dark works. Dark brown sugar adds a deeper molasses flavor, which pairs nicely with cranberries.
- Dijon Mustard: Adds sharpness to balance the sweet glaze. Yellow mustard works but has a milder taste.
Remember, precise chopping and packing of ingredients ensure the right texture each time.
Storage & Reheating Instructions for Best Christmas Cranberry Meatballs
Got leftovers? Great! These meatballs store and reheat beautifully.
- Refrigerate: Put cooled meatballs and sauce in an airtight container. Use within 3 days.
- Reheat: Heat gently in a skillet over medium-low heat until warmed through, stirring occasionally. You can also microwave in a covered dish for 1-2 minutes but watch closely to avoid drying out.
- Freeze: Freeze meatballs and sauce separately in freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Nutritional Information Disclaimer
The nutritional content of Best Christmas Cranberry Meatballs depends on the exact brands and measurements you use, so I’m not providing precise calorie or macro counts. Factors like fat content in meat or the type of cranberry sauce can vary. For the most accurate results, I recommend using your preferred nutrition calculator based on ingredients you select.
Frequently Asked Questions About Best Christmas Cranberry Meatballs
Can I make these meatballs ahead of time?
Yes, you can prep the meatballs a day ahead and store them in the fridge unbaked. Just keep them covered and shape them fresh before baking. You can also bake them fully, cool, and reheat with cranberry glaze later.
What kind of cranberry sauce should I use for the best flavor?
I prefer whole berry cranberry sauce because it adds texture and tang, balancing the meat’s richness. Homemade cranberry sauce works well too if you want to control sweetness and tartness.
Can I use frozen meatballs and just add the cranberry glaze?
Frozen cooked meatballs can be warmed and tossed with the cranberry glaze, but fresh baked tastes best. If using frozen, thaw first and warm slowly with the sauce for even heating.
Is there a vegetarian alternative for this recipe?
You can try substituting with plant-based meatballs and use the same cranberry glaze. The sauce adds great flavor but the texture will depend on the meat substitute you choose.
What can I serve with these meatballs during a holiday party?
They go well with simple sides like crusty bread, cheese platters, or fresh salad. I like pairing them with roasted vegetables or mashed potatoes for a heartier meal.
Christmas Cranberry Meatballs
Best Christmas Cranberry Meatballs ready in 5 minutes to warm your heart and table with festive flavors everyone will love
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 20-24 meatballs
- Category: Appetizer
- Cuisine: American
Ingredients
- 1 pound ground beef (80% lean for moist meatballs)
- 1/2 cup Italian-style breadcrumbs (packed, not loose)
- 1/4 cup finely diced onion
- 2 cloves garlic, minced
- 1 large egg, beaten
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 1 cup cranberry sauce (preferably whole berry style)
- 1/4 cup packed brown sugar (light or dark)
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- Fresh rosemary sprigs or dried rosemary (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Mix the meatball base: In a large bowl, combine the ground beef, breadcrumbs, diced onion, minced garlic, beaten egg, Parmesan cheese, salt, and pepper. Use your hands to gently mix until just combined without overworking.
- Shape the meatballs by rolling the mixture into roughly 1-inch balls. You should get about 20–24 meatballs. Place evenly spaced on a baking sheet lined with parchment paper or a lightly greased rack.
- Bake the meatballs for 20–25 minutes. Halfway through, carefully flip them to brown evenly on all sides.
- Make the cranberry sauce glaze: Combine cranberry sauce, packed brown sugar, Dijon mustard, and apple cider vinegar in a saucepan. Heat over medium heat, stirring occasionally, until sugar dissolves and glaze thickens slightly, about 5 minutes.
- Coat the meatballs: Transfer baked meatballs to a large bowl or skillet and pour hot cranberry glaze over them. Toss gently to coat well.
- Serve warm, garnished with fresh rosemary sprigs if desired.
