These saucy, sweet-tart Christmas Cranberry Meatballs are the party bite everyone reaches for. They come together quickly on the stove and stay glossy and warm in a slow cooker, so you can mingle while the flavors cozy up.
Christmas Cranberry Meatballs
Equipment
- 1 Large Skillet
- 1 Mixing Bowl
- 1 Baking Sheet for oven option
- 1 Parchment Paper (optional), for lining
- 1 Slow cooker for cooking/serving
- 1 Meat thermometer (optional)
Ingredients
For the Meatballs
- 1 lb ground beef or turkey
- 0.5 cup breadcrumbs panko or regular
- 1 egg large
- 0.25 cup milk
- 2 cloves garlic minced
- 0.25 cup onion finely grated
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried Italian seasoning or chopped parsley
- 1 tablespoon olive oil for browning
For the Cranberry Glaze
- 1 can whole berry cranberry sauce 14 ounces
- 0.5 cup chili sauce or ketchup
- 2 tablespoons apple cider vinegar
- 2 tablespoons orange juice
- 2 tablespoons brown sugar or honey
- 0.25 cup low sodium beef broth or chicken broth
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon garlic powder
- 1 pinch red pepper flakes to taste
Instructions
- In a bowl, combine ground meat, breadcrumbs, egg, milk, garlic, grated onion, salt, pepper, and seasoning. Mix gently with a fork or your hands just until combined.
- Roll into 1 to 1 1/4 inch balls. Lightly oil your hands if the mixture is sticky.
- Warm oil in a large skillet over medium heat. Brown meatballs in batches, turning to color all sides, 5 to 7 minutes. Transfer to a plate. They will finish cooking in the sauce.
- In the same skillet, add cranberry sauce, chili sauce, vinegar, orange juice, brown sugar, broth, Worcestershire, garlic powder, and red pepper flakes. Stir and bring to a gentle simmer.
- Return meatballs to the skillet and spoon sauce over the top. Simmer 8 to 10 minutes, stirring occasionally, until the sauce is glossy and the meatballs are cooked through. Aim for 160 b0F for beef or 165 b0F for turkey or chicken.
- Add browned or baked meatballs and sauce to a slow cooker. Cook on Low for 2 to 3 hours, then switch to Warm for serving.
- Bake shaped meatballs on a lined sheet at 400 b0F for 12 to 15 minutes. Simmer the glaze on the stove, then toss baked meatballs in the sauce.
Notes
Why You’ll Love This Christmas Cranberry Meatballs
- Sweet and tangy glaze that clings to every bite.
- Quick to make with pantry staples.
- Great for potlucks, family gatherings, and holiday movie nights.
- Easy stovetop, oven, or slow cooker options.
Christmas Cranberry Meatballs Ingredients & Substitutions
For the Meatballs
- 1 lb ground beef or turkey
- 1/2 cup breadcrumbs (panko or regular)
- 1 large egg
- 1/4 cup milk
- 2 cloves garlic, minced
- 1/4 cup finely grated onion
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian seasoning or chopped parsley
- 1 tablespoon olive oil for browning
For the Cranberry Glaze
- 1 can (14 ounces) whole berry cranberry sauce
- 1/2 cup chili sauce or ketchup
- 2 tablespoons apple cider vinegar
- 2 tablespoons orange juice
- 2 tablespoons brown sugar or honey
- 1/4 cup low sodium beef or chicken broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- Pinch red pepper flakes, to taste
Substitutions
- Use ground chicken if you prefer lighter meatballs.
- Swap breadcrumbs with crushed crackers or gluten free crumbs.
- Orange marmalade can replace some of the brown sugar and orange juice.
- Vegetable broth works if you are out of beef or chicken broth.
- If you only have jellied cranberry sauce, use it and add a splash more vinegar for tang.
Step-by-Step Instructions to Make Christmas Cranberry Meatballs
1. Mix the meatballs
In a bowl, combine ground meat, breadcrumbs, egg, milk, garlic, grated onion, salt, pepper, and seasoning. Mix gently with a fork or your hands just until combined.
2. Shape
Roll into 1 to 1 1/4 inch balls. Lightly oil your hands if the mixture is sticky.
3. Brown
Warm oil in a large skillet over medium heat. Brown meatballs in batches, turning to color all sides, 5 to 7 minutes. Transfer to a plate. They will finish cooking in the sauce.
4. Simmer the glaze
In the same skillet, add cranberry sauce, chili sauce, vinegar, orange juice, brown sugar, broth, Worcestershire, garlic powder, and red pepper flakes. Stir and bring to a gentle simmer.
5. Coat and cook through
Return meatballs to the skillet and spoon sauce over the top. Simmer 8 to 10 minutes, stirring occasionally, until the sauce is glossy and the meatballs are cooked through. Aim for 160°F for beef or 165°F for turkey or chicken.
6. Slow cooker option
Add browned or baked meatballs and sauce to a slow cooker. Cook on Low for 2 to 3 hours, then switch to Warm for serving.
Oven option
Bake shaped meatballs on a lined sheet at 400°F for 12 to 15 minutes. Simmer the glaze on the stove, then toss baked meatballs in the sauce.
Tips for Success
- Do not overmix the meat. Gentle mixing keeps meatballs tender.
- Grating onion adds moisture without big chunks.
- Wet hands help you roll smooth meatballs.
- Simmer low and slow so the glaze thickens without burning.
- Keep warm in a slow cooker with the lid slightly ajar if the sauce is very loose.
Variations of Christmas Cranberry Meatballs
- Spiced orange: Add 1/2 teaspoon ground ginger and extra orange zest.
- Smoky kick: Stir in 1/2 teaspoon smoked paprika.
- Herby: Finish with fresh thyme or rosemary.
- Sweet heat: Add more red pepper flakes or a dash of hot sauce.
- Make it mini: Roll small 3/4 inch meatballs for toothpick bites.
Serving Suggestions: What to Pair with Christmas Cranberry Meatballs
- Set out with toothpicks for appetizers.
- Spoon over buttered rice, mashed potatoes, or egg noodles for a cozy meal.
- Load into slider buns with a slice of cheddar or provolone.
- Brighten the plate with roasted green beans or a crisp salad.
Storage & Reheating Instructions
- Refrigerate in an airtight container up to 4 days.
- Freeze up to 3 months. Thaw overnight in the fridge.
- Reheat gently on the stove over low heat, adding a splash of broth if the sauce has thickened. Microwave in short bursts, stirring between rounds.
- For parties, keep warm in a slow cooker on Warm.
Memories Made Around the Table
I love setting these out while the tree lights twinkle and carols play softly. It is the little glaze-smeared smiles that make this recipe a tradition.
FAQs
Can I use frozen meatballs?
Yes. Warm the sauce first, then add fully cooked frozen meatballs and simmer until heated through, or place everything in a slow cooker on Low for 3 to 4 hours.
How do I keep meatballs from falling apart?
Use the egg and breadcrumbs as binders and mix gently. Chilling the shaped meatballs for 10 minutes before cooking also helps.
Can I make them ahead?
Yes. Cook meatballs and sauce up to 2 days ahead. Reheat together on the stove over low heat, adding a splash of broth as needed.
What size should I make the meatballs?
About 1 to 1 1/4 inches is ideal for appetizers. Smaller meatballs cook faster and are perfect for toothpicks.
Final Thoughts
Christmas Cranberry Meatballs bring easy comfort and bright flavor to every gathering. Make a batch, keep them warm, and enjoy the happy chorus of seconds, please.