Description
These Easy Christmas Cranberry Meatballs are tender, juicy, and coated in a sweet-tangy cranberry glaze that’s absolutely irresistible! Perfect for holiday parties, family gatherings, or a quick weeknight dinner. Ready in just 25 minutes with simple ingredients you probably already have. A guaranteed crowd-pleaser that disappears fast!
Ingredients
1 lb lean ground beef or chicken
1 egg (for binding)
½ cup breadcrumbs
1 tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
1 can (14 oz) whole cranberry sauce
½ cup chili sauce
2 tbsp honey
1 tbsp soy sauce
Olive oil for greasing hands
Parchment paper for baking
Instructions
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, gently combine ground beef or chicken, egg, breadcrumbs, garlic powder, onion powder, salt, and pepper. Mix just until combined don’t overwork the meat.
3. Lightly oil your hands with olive oil. Roll the meat mixture into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
4. Bake for 15-18 minutes until golden brown and cooked through (165°F for poultry, 160°F for beef).
5. While meatballs bake, combine cranberry sauce, chili sauce, honey, and soy sauce in a small saucepan over medium heat. Stir frequently and simmer for 5 minutes until thickened and glossy.
6. Remove meatballs from oven and let rest for 3 minutes on the baking sheet.
7. Transfer meatballs to a serving dish or slow cooker. Pour the warm cranberry glaze over the meatballs and gently toss until evenly coated.
8. Let sit for 2-3 minutes to allow glaze to set slightly. Serve warm with toothpicks for appetizers or over mashed potatoes for a main course.
Notes
Don’t overwork the meat mixture gentle mixing keeps meatballs tender.
Use a 1-tablespoon cookie scoop for perfectly uniform meatballs that cook evenly.
Meatballs can be made ahead: form and refrigerate up to 24 hours before baking, or freeze cooked (unglazed) meatballs for up to 3 months.
For a spicy twist, add diced jalapeños or a splash of sriracha to the glaze.
Keto option: Replace breadcrumbs with almond flour and use sugar-free cranberry sauce.
Keep warm in a slow cooker set to low for parties add a splash of water if glaze thickens too much.
Leftovers improve overnight! Store in an airtight container in the fridge for up to 4 days.
- Prep Time: 10
- Cook Time: 15
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American, Holiday
Nutrition
- Serving Size: 4 meatballs
- Calories: 185
- Sugar: 14g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 55mg
Keywords: easy christmas cranberry meatballs, holiday meatballs, cranberry meatballs, christmas appetizer, party meatballs, glazed meatballs, make ahead appetizer, holiday recipe, festive meatballs, christmas dinner