Christmas Cranberry Meatballs

Christmas Cranberry Meatballs are the ultimate holiday appetizer sweet, tangy, and savory in every bite. Juicy homemade meatballs simmer in a glossy cranberry-ketchup sauce that’s full of festive flavor. Whether served as a party bite or a cozy family dinner over rice or mashed potatoes, these meatballs are always a hit.

This recipe combines tender beef with fragrant herbs and pantry staples, then coats everything in a vibrant cranberry glaze that tastes like pure holiday cheer. Easy to make ahead and perfect for potlucks, these meatballs will quickly become a seasonal tradition in your kitchen.

Why You’ll Love This Cranberry Meatballs

Christmas Cranberry Meatballs capture everything you love about the holidays rich, hearty flavors, warm spices, and a touch of sweetness. The tangy cranberry glaze makes these meatballs stand out, while their simplicity makes them perfect for both festive entertaining and everyday comfort food.

It’s a dish that delivers joy and flavor, bringing a burst of holiday spirit to your table in every bite. Whether served as a centerpiece or shared at parties, this crowd-pleasing recipe is sure to become a cherished seasonal favorite.

Ingredients

For the Meatballs

• 1 small onion, grated or finely diced

• 1½ pounds very lean ground beef

• 1 cup breadcrumbs

• 2 large eggs

• ⅓ cup tomato ketchup

• 2 tablespoons Worcestershire sauce

• ¼ cup chopped fresh parsley

• ½ teaspoon salt (or to taste)

• ½ teaspoon black pepper (or to taste)

For the Sauce

• 2 cups cranberry sauce (homemade or packaged)

• 1 cup tomato ketchup

• 3 tablespoons packed brown sugar

• 1 tablespoon freshly squeezed lemon juice

Step-by-Step Method

Step 1: Prepare the meatball mixture

In a large bowl, combine grated onion, ground beef, breadcrumbs, eggs, tomato ketchup, Worcestershire sauce, parsley, salt, and black pepper. Using clean hands or a spoon, mix just until everything is evenly combined avoid overmixing to keep the meatballs tender.

Step 2: Form the meatballs

Use your hands or a small scoop to roll the mixture into even 1-inch balls. You should end up with about 30–35 meatballs, depending on size. Place them on a parchment-lined baking sheet or plate.

Step 3: Cook the meatballs

Heat a little oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes. Transfer to a plate and repeat with remaining meatballs.

Step 4: Make the Christmas cranberry sauce

In a large skillet or saucepan, whisk together cranberry sauce, ketchup, brown sugar, and lemon juice over medium heat. Stir until the sauce is smooth and begins to bubble gently.

Taste and adjust sweetness or tang by adding a touch more sugar or lemon juice as desired.

Step 5: Combine and simmer

Add the cooked meatballs to the skillet with the sauce. Gently toss or spoon the sauce over them until coated evenly. Simmer for 5–10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 6: Serve

Serve warm as an appetizer with cocktail sticks or as a main course over white rice, mashed potatoes, or egg noodles. Garnish with fresh parsley or a sprinkle of crushed cranberries for a festive finish.

Expert Tips for Success

• Use lean beef: Fatty meat can make the sauce greasy; 90% lean beef gives perfect texture and flavor.

• Grate the onion finely: It keeps the mixture moist and blends seamlessly into the meatballs.

• Make ahead: Prepare the meatballs a day in advance and refrigerate; cook and assemble with sauce just before serving.

• Crockpot version: Mix sauce in your slow cooker, add cooked or frozen meatballs, and cook on low for 2–3 hours.

• Perfect texture: Use light hands when mixing and forming don’t pack the meat too tightly.

Tasty Variations to Try

• Turkey or chicken version: Swap the beef for lean ground turkey or chicken for a lighter twist.

• Spicy kick: Add ½ teaspoon chili flakes or hot sauce to the sauce for gentle heat.

• BBQ style: Mix barbecue sauce with cranberry sauce for smoky-sweet depth.

• Glazed party bites: Coat pre-cooked or frozen meatballs with the cranberry sauce as an easy crowd-pleaser appetizer.

• Extra festive: Stir in orange zest or a splash of orange juice to the sauce for a citrusy holiday lift.

Serving Ideas

• Holiday appetizer: Arrange warm meatballs on a platter with festive toothpicks for easy serving.

• Weeknight dinner: Serve over rice, couscous, or mashed potatoes for a cozy main course.

• Party favorite: Keep warm in a slow cooker during a holiday buffet.

• Meal prep: Store in portions for freezer-friendly lunches or dinners.

• Sweet-savory contrast: Pair with roasted vegetables or a green salad to balance the richness.

Frequently Asked Questions

Can I make the sauce ahead of time?

Yes! The cranberry sauce can be prepared up to 2 days ahead. Store it covered in the fridge, then reheat gently before adding meatballs.

Can I freeze these meatballs?

Absolutely. Freeze cooked meatballs (with or without sauce) in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat on the stove or slow cooker until hot.

Can I use store-bought meatballs?

Yes this recipe is perfect with frozen meatballs for a shortcut. Simply thaw and simmer them in the sauce until heated through.

How long do leftovers last?

Refrigerate leftovers in a sealed container for up to 4 days. Reheat on the stove, adding a splash of water if the sauce thickens too much.

Can I double the recipe for crowds?

Definitely. This recipe scales easily just use a larger pot or slow cooker for serving.

Christmas Cranberry Meatballs

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• Author: Emma Hart
• Total Time: 40
• Yield: 30–35 meatballs 1x

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Description

Tender homemade meatballs simmered in a glossy cranberry-ketchup sauce that’s sweet, tangy, and savory. Perfect as a festive appetizer or cozy main course when served over rice or mashed potatoes.

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Ingredients

Scale 1x2x3x

Meatballs
1 small onion, grated or finely diced

1½ lbs lean ground beef

1 cup breadcrumbs

2 large eggs

⅓ cup tomato ketchup

2 tbsp Worcestershire sauce

¼ cup chopped fresh parsley

½ tsp salt

½ tsp black pepper

Sauce
2 cups cranberry sauce (homemade or canned)

1 cup tomato ketchup

3 tbsp brown sugar, packed

1 tbsp fresh lemon juice

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Instructions

1. Mix onion, ground beef, breadcrumbs, eggs, ketchup, Worcestershire, parsley, salt, and pepper gently until combined.
2. Roll mixture into 1-inch meatballs (30–35). Place on parchment-lined baking sheet.
3. Cook meatballs either by:
   • Baking: Preheat oven to 400°F (200°C); bake 15–18 minutes until browned and cooked through (165°F / 74°C).
   • Pan-frying: Cook in skillet with oil 8–10 minutes, turning to brown and cook through.
4. Prepare sauce: Combine cranberry sauce, ketchup, brown sugar, and lemon juice in skillet. Heat over medium until smooth and bubbling. Adjust sweetness or tang to taste.
5. Add cooked meatballs to sauce. Toss gently and simmer 5–10 minutes until sauce thickens and flavors meld.
6. Garnish with parsley. Serve warm as appetizers or over rice, mashed potatoes, or noodles.

Notes

Use 90% lean beef for balanced flavor and tenderness.

Grate onion finely to keep meatballs moist.

Prepare meatballs ahead and refrigerate till cooking.

For slow cooker, combine sauce and cooked meatballs; heat on low 2–3 hours.

Store leftovers up to 4 days refrigerated or freeze 2 months.

• Prep Time: 20
• Cook Time: 20
• Category: Appetizer, Main Dish
• Method: Baking / Stovetop
• Cuisine: American

Nutrition

• Serving Size: 4 meatballs
• Calories: 290
• Sugar: 14g
• Sodium: 520mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 21g
• Cholesterol: 115mg

Keywords: christmas cranberry meatballs, holiday appetizer, sweet and tangy meatballs, festive party food, cranberry beef recipe