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
Scale
- 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.
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