Christmas Cranberry Meatballs

Warm, tangy cranberry sauce meets savory beef in these festive meatballs that are easy to make and perfect for holiday gatherings. They bake right in the oven and finish with a glossy cranberry-soy glaze that’s sweet, salty, and slightly tangy. If you love simple party bites, these meatballs pair well with other seasonal treats like frosted Christmas brownies.

Why You’ll Love This Recipe

These cranberry meatballs are quick to mix and bake, with just one bowl for the meat and a simple cranberry glaze. They balance sweet and savory for a crowd-pleasing appetizer or holiday main. Leftovers reheat well and make a great sandwich or party snack.

Recipe Card

1 pound ground beef mixed with 1/2 cup breadcrumbs, 1/4 cup chopped onion, 1 egg, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Shape into small meatballs and arrange on a baking sheet. Mix 1 cup cranberry sauce with 1 tablespoon soy sauce, 1 tablespoon brown sugar, and 1 tablespoon Dijon mustard, then pour over meatballs. Bake at 375°F (190°C) for 25–30 minutes until cooked through. Serve warm with extra cranberry sauce if desired.

How To Make This Recipe

Ingredients :
1 pound ground beef, 1/2 cup breadcrumbs, 1/4 cup chopped onion, 1 egg, 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 cup cranberry sauce, 1 tablespoon soy sauce, 1 tablespoon brown sugar, 1 tablespoon Dijon mustard

What Type Of Ingredients Should I Use

Use fresh ground beef with a bit of fat (80/20) for moist meatballs. Choose plain or lightly seasoned breadcrumbs. Fresh onion adds crisp flavor; if using frozen, thaw and drain. Use full-flavor cranberry sauce for texture, not just cranberry jelly. Measure the soy sauce and brown sugar for balanced glaze.

Directions :

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix together the ground beef, breadcrumbs, chopped onion, egg, garlic powder, salt, and pepper until well combined.
3. Shape the mixture into small meatballs and place them on a baking sheet.
4. In a separate bowl, combine the cranberry sauce, soy sauce, brown sugar, and Dijon mustard to create the sauce.
5. Pour the sauce over the meatballs, making sure they are well-coated.
6. Bake in the preheated oven for 25-30 minutes, or until the meatballs are cooked through.
7. Serve warm, garnished with additional cranberry sauce if desired.
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How To Serve This Recipe

Serve these meatballs warm on a platter with toothpicks for parties or over mashed potatoes or rice for a cozy meal. They also make a great slider filling with a little extra sauce. For a dessert pairing, try a sweet treat like frosted Christmas brownies on the side for a festive spread.

How To Store This Recipe

Cool meatballs to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through, or microwave in short bursts. Freeze cooked meatballs in sauce for up to 3 months; thaw overnight in the fridge before reheating.

Helpful Tips For This Recipe

Mix gently to avoid dense meatballs; overworking makes them tough. Make uniform meatballs so they cook evenly—use a small cookie scoop if you have one. If sauce seems thick, stir in a tablespoon of water to loosen before baking. Check internal temperature to ensure beef reaches 160°F (71°C).

Variations (simple alternatives related to the dish)

• Turkey or pork: Substitute ground turkey or pork for a lighter or different flavor.
• Spicy glaze: Add 1/4 teaspoon cayenne or a splash of hot sauce to the cranberry sauce.
• Herb boost: Stir in 1 tablespoon chopped fresh parsley or thyme to the meat mixture.

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FAQs

Q: Can I make these ahead for a party?
A: Yes. Bake them, cool, and refrigerate for up to 2 days. Reheat in the oven and add extra sauce before serving.

Q: Can I use cranberry jelly instead of sauce?
A: You can, but cranberry sauce with chunks gives better texture. If using jelly, you may need to thin it with a splash of water.

Q: How do I keep meatballs from sticking to the pan?
A: Line the baking sheet with parchment paper or a lightly greased foil to prevent sticking and make cleanup easier.

Q: Are these freezer-friendly?
A: Yes. Freeze cooked meatballs in sauce in a sealed container for up to 3 months. Thaw overnight before reheating.

Conclusion

For a slow-cooker twist on this flavor, check out Cranberry Meatballs (Slow Cooker) – Dinner at the Zoo. For another festive take, try the recipe at Cranberry Meatballs.

Cranberry Meatballs

Warm, tangy cranberry sauce meets savory beef in these festive meatballs, perfect for holiday gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Appetizer, Main Course

Cuisine: American, Holiday

Calories: 280

Ingredients Method Notes

Ingredients

  

Meatball Ingredients

• 1 pound ground beef Use fresh ground beef with a bit of fat (80/20) for moist meatballs.
• 1/2 cup breadcrumbs Choose plain or lightly seasoned breadcrumbs.
• 1/4 cup chopped onion Fresh onion adds crisp flavor; if using frozen, thaw and drain.
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Cranberry Glaze Ingredients

• 1 cup cranberry sauce Use full-flavor cranberry sauce for texture.
• 1 tablespoon soy sauce Measure for balanced glaze.
• 1 tablespoon brown sugar
• 1 tablespoon Dijon mustard

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix together the ground beef, breadcrumbs, chopped onion, egg, garlic powder, salt, and pepper until well combined.
3. Shape the mixture into small meatballs and place them on a baking sheet.
4. In a separate bowl, combine the cranberry sauce, soy sauce, brown sugar, and Dijon mustard to create the sauce.
5. Pour the sauce over the meatballs, making sure they are well-coated.

Cooking

1. Bake in the preheated oven for 25-30 minutes, or until the meatballs are cooked through.
2. Serve warm, garnished with additional cranberry sauce if desired.

Notes

Cool meatballs to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven. Freeze cooked meatballs in sauce for up to 3 months; thaw overnight in the fridge before reheating.