These festive meatballs are sweet, tangy, and perfectly saucy, just right for holiday gatherings. They come together easily with pantry staples and a glossy cranberry glaze that keeps everyone reaching for one more. Serve them as party bites or pile them over fluffy mashed potatoes for a cozy meal.
Christmas Cranberry Meatballs
Equipment
- 1 Large Skillet
- 1 Mixing Bowl
- 1 Small cookie scoop (optional)
- 1 Tongs
- 1 Sheet pan (optional, for baking alternative)
- 1 Slow cooker (optional, for keeping warm)
- 1 Microplane zester (optional)
Ingredients
For the meatballs
- 1 lb ground beef 85–90% lean
- 0.5 cup breadcrumbs or panko
- 0.33 cup milk
- 1 large egg
- 0.25 cup onion grated
- 2 cloves garlic minced
- 2 tbsp fresh parsley chopped
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.5 tsp smoked paprika
- 1 tbsp olive oil for browning
For the cranberry glaze
- 14 oz whole berry cranberry sauce
- 1 cup tomato chili sauce or ketchup
- 0.5 cup low-sodium beef or chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp orange zest from 1 orange
- 0.25 cup orange juice
- 2 tbsp brown sugar optional, to taste
- 0.25 tsp red pepper flakes optional
Instructions
Meatballs
- In a bowl, combine breadcrumbs and milk. Let sit 2 minutes to hydrate. Add ground beef, egg, grated onion, garlic, parsley, salt, pepper, and smoked paprika. Mix gently with a fork or your hand until just combined.
- Use a small scoop to portion 1 to 1.5 tablespoon balls. Roll lightly with damp hands. You should get about 30 mini meatballs.
- Heat olive oil in a large skillet over medium heat. Brown meatballs in batches, turning to color all sides, about 5 to 6 minutes total. Transfer to a plate. (Alternatively, bake at 425°F for 12 to 14 minutes on a lined sheet.)
Cranberry Glaze & Finish
- In the same skillet, add cranberry sauce, chili sauce or ketchup, broth, apple cider vinegar, orange zest and juice, brown sugar, and red pepper flakes. Stir over medium heat until glossy and bubbling.
- Return meatballs to the pan, spoon sauce over, and simmer on low 8 to 10 minutes until cooked through and coated. The glaze should cling nicely.
- Taste and adjust with a pinch of salt or a splash of vinegar for brightness. Garnish with extra parsley and orange zest. Serve warm.
Notes
Why You’ll Love This Christmas Cranberry Meatballs
- Party-perfect flavor: a balance of savory meatballs and bright, jammy cranberry glaze.
- Approachable and make-ahead friendly, ideal for potlucks and family dinners.
- Easy to scale up and keep warm in a slow cooker for stress-free hosting.
Christmas Cranberry Meatballs Ingredients & Substitutions
For the meatballs
- Ground beef: 85 to 90 percent lean gives tender, juicy meatballs. Swap with ground turkey or chicken if you like.
- Breadcrumbs or panko: help bind and keep them soft. Use crushed crackers in a pinch.
- Egg: adds structure.
- Milk: moistens the crumbs. Non-dairy milk works too.
- Onion and garlic: grate the onion for even flavor and moisture.
- Fresh parsley: bright, clean finish. Dried parsley works in a pinch.
- Salt, black pepper, smoked paprika: seasoning with a hint of smoky depth.
- Olive oil: for browning.
For the cranberry glaze
- Whole berry cranberry sauce: gives body and tart-sweet flavor.
- Tomato chili sauce or ketchup: classic tangy backbone.
- Low-sodium beef or chicken broth: thins the sauce to a silky glaze.
- Apple cider vinegar: lifts the sweetness. Use a splash of red wine vinegar or grape juice plus vinegar if preferred.
- Orange zest and juice: citrus sparkle.
- Brown sugar: optional, to balance tartness.
- Red pepper flakes: optional gentle heat.
Step-by-Step Instructions to Make Christmas Cranberry Meatballs
1. Mix the meatball base
In a bowl, combine breadcrumbs and milk. Let sit 2 minutes to hydrate. Add ground beef, egg, grated onion, garlic, parsley, salt, pepper, and smoked paprika. Mix gently with a fork or your hand until just combined.
2. Shape the meatballs
Use a small scoop to portion 1 to 1.5 tablespoon balls. Roll lightly with damp hands. You should get about 30 mini meatballs.
3. Brown for flavor
Heat olive oil in a large skillet over medium heat. Brown meatballs in batches, turning to color all sides, about 5 to 6 minutes total. Transfer to a plate. (Alternatively, bake at 425°F for 12 to 14 minutes on a lined sheet.)
4. Make the cranberry glaze
In the same skillet, add cranberry sauce, chili sauce or ketchup, broth, apple cider vinegar, orange zest and juice, brown sugar, and red pepper flakes. Stir over medium heat until glossy and bubbling.
5. Simmer to coat
Return meatballs to the pan, spoon sauce over, and simmer on low 8 to 10 minutes until cooked through and coated. The glaze should cling nicely.
6. Finish and serve
Taste and adjust with a pinch of salt or a splash of vinegar for brightness. Garnish with extra parsley and orange zest. Serve warm.
Tips for Success
- Grate the onion so it melts into the mixture and keeps meatballs tender.
- Do not overmix; stop as soon as everything looks evenly combined.
- Chill the shaped meatballs 10 minutes for neater browning.
- Balance the glaze: add a teaspoon of brown sugar if too tart, or a teaspoon of vinegar if too sweet.
- Keep warm on Low in a slow cooker, stirring occasionally to coat.
Variations of Christmas Cranberry Meatballs
- Turkey version: swap ground beef for ground turkey and use chicken broth.
- Spicy-sweet: stir in a teaspoon of sriracha or a pinch of cayenne.
- Herby citrus: add thyme or rosemary and extra orange zest.
- Smoky BBQ twist: replace half the chili sauce with your favorite barbecue sauce.
Serving Suggestions: What to Pair with Christmas Cranberry Meatballs
- Appetizer: toothpicks, a sprinkle of parsley, and orange zest.
- Main dish: spoon over mashed potatoes, buttered egg noodles, or steamed rice.
- Sides: roasted green beans, honey-glazed carrots, or a crisp winter salad.
Storage & Reheating Instructions
- Fridge: store in an airtight container up to 4 days.
- Freezer: cool completely, then freeze up to 3 months. Thaw overnight in the fridge.
- Reheat: warm on the stovetop over low heat with a splash of broth, or microwave in short bursts, stirring to re-glaze.
Memories Made Around the Table
Every December, a big skillet of these meatballs sits next to the twinkling lights, and somehow the plate is always empty before the carols end. They taste like togetherness and laughter, and that is my favorite part of the season.
FAQs
Can I make the meatballs ahead? Yes. Brown them and refrigerate up to 24 hours, then simmer in the glaze before serving. You can also freeze the browned meatballs and finish in sauce later.
Can I bake instead of pan-fry? Absolutely. Bake at 425°F for 12 to 14 minutes until cooked through, then simmer briefly in the glaze to coat.
Can I use store-bought frozen meatballs? You can. Warm them in the cranberry glaze until heated through and the sauce clings.
How do I keep them warm for a party? Transfer to a slow cooker on Warm or Low, stir occasionally, and add a splash of broth if the glaze thickens.
Final Thoughts
Christmas Cranberry Meatballs bring sparkling holiday flavor with very little fuss. Make a batch, set them out warm, and watch them disappear.