Ingredients
For the Meatballs:
- 1 pound ground beef (80/20 blend works great!)
- 1/2 cup breadcrumbs (plain or Italian seasoned)
- 1/4 cup milk
- 1 large egg, lightly beaten
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cranberry Sauce:
- 1 (12 ounce) bag fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/2 cup orange juice
- 1/4 cup water
- 1 tablespoon orange zest
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Optional Garnish:
- Fresh rosemary sprigs
- Orange slices
Making Meatball Magic: Assembling Your Festive Bites
Step-by-Step Instructions
Get Started with the Meatballs:
- Combine the Ingredients: In a large bowl, gently combine the ground beef, breadcrumbs, milk, egg, onion, garlic, Italian seasoning, salt, and pepper. Don’t overmix! Overmixing can lead to tough meatballs.
- Shape the Meatballs: Using your hands (or a small cookie scoop for uniform size!), roll the mixture into 1-inch meatballs. This recipe should yield about 30-40 meatballs.
- Brown the Meatballs: Heat a tablespoon of olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning frequently, until browned on all sides. They don’t need to be cooked all the way through at this point, just nicely browned. This step adds tons of flavor! If you are looking for a leaner option, you should try my Parmesan Turkey Meatballs.
- Drain Excess Fat: Remove the meatballs from the skillet and place them on a plate lined with paper towels to drain any excess fat.
Whipping Up the Cranberry Sauce:
- Combine the Ingredients: In a medium saucepan, combine the cranberries, sugar, orange juice, water, orange zest, cinnamon, and cloves.
- Simmer and Thicken: Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened slightly. Stir occasionally to prevent sticking. The sauce will thicken more as it cools.
- Taste and Adjust: Taste the sauce and adjust the sweetness or spices as needed. If you prefer a tangier sauce, add a squeeze of lemon juice.
Bringing It All Together: The Grand Finale
- Combine Meatballs and Sauce: Gently add the browned meatballs to the saucepan with the cranberry sauce. Stir to coat them evenly.
- Simmer and Infuse: Reduce the heat to low, cover the saucepan, and simmer for another 15-20 minutes, or until the meatballs are cooked through and heated completely. This allows the meatballs to absorb the delicious cranberry flavor.
- Serve and Garnish: Transfer the Christmas Cranberry Meatballs to a serving dish. Garnish with fresh rosemary sprigs and orange slices, if desired. Serve warm, and watch them disappear!
Tips and Tricks for Meatball Mastery
Let’s make sure your Christmas Cranberry Meatballs are absolutely perfect. Here are some tips and tricks I’ve learned over the years:- Don’t Overmix the Meatball Mixture: I can’t stress this enough! Overmixing makes the meatballs tough. Gently combine the ingredients until just mixed.
- Use a Cookie Scoop: A small cookie scoop ensures that your meatballs are uniform in size, which means they’ll cook evenly.
- Browning is Key: Don’t skip the browning step! It adds so much flavor and texture to the meatballs.
- Fresh or Frozen Cranberries: Both fresh and frozen cranberries work well in this recipe. No need to thaw frozen cranberries before using them.
- Make Ahead: You can make the meatballs and cranberry sauce separately ahead of time. Store them in the refrigerator, and then combine and simmer them together before serving.
- Slow Cooker Option: For an even easier method, combine the browned meatballs and cranberry sauce in a slow cooker. Cook on low for 2-3 hours, or until the meatballs are heated through.
- Spice it Up: Add a pinch of red pepper flakes to the cranberry sauce for a little kick!
- Leftover Love: If you have any leftover Cranberry Saucee, this is a perfect recipe to use it!
Serving Suggestions: Beyond the Appetizer Plate
Christmas Cranberry Meatballs are fantastic as an appetizer, but don’t limit them to just that! Here are a few other ways to enjoy them:- Meatball Subs: Serve them on toasted hoagie rolls with a dollop of extra cranberry sauce.
- Over Rice or Pasta: Spoon them over cooked rice or pasta for a quick and easy dinner.
- Stuffing Addition: Mix them into your holiday stuffing for a savory and sweet twist.
- With Mashed Potatoes: They pair beautifully with creamy mashed potatoes.
Make it a Christmas Feast!
Imagine serving these Christmas Cranberry Meatballs alongside a festive Christmas Margarita for the adults. You could start with a warm bowl of Cozy Chicken Soup. Want another meatball recipe? Try my Peach Bourbon Meatball. Your friends and family will rave about the spread!Storage and Reheating: Keeping the Flavor Alive
Got leftovers? No problem! Store the Christmas Cranberry Meatballs in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave them until heated through, or warm them up in a saucepan over low heat. You can also reheat them in the oven at 350°F (175°C) until warmed through.Why These Meatballs Will Be Your New Holiday Tradition
Christmas Cranberry Meatballs are more than just an appetizer; they’re a symbol of holiday cheer and deliciousness. The combination of savory meatballs and sweet-tart cranberry sauce is simply irresistible. Plus, they’re so easy to make and can be prepped ahead of time, making them perfect for busy holiday gatherings. So, grab your ingredients, put on some festive music, and get ready to create some Christmas magic in your kitchen! You’ve got this, my friend! I know you’ll make the best Christmas Cranberry Meatballs ever!Can I use frozen cranberries instead of fresh ones for the cranberry sauce?
Yes, both fresh and frozen cranberries work well in this recipe. There’s no need to thaw frozen cranberries before using them.
Can I make the Christmas Cranberry Meatballs ahead of time?
Yes! You can make the meatballs and cranberry sauce separately ahead of time. Store them in the refrigerator, and then combine and simmer them together before serving.
What’s the best way to prevent the meatballs from becoming tough?
Don’t overmix the meatball mixture. Gently combine the ingredients until just mixed.
Besides an appetizer, what are other ways to serve these meatballs?
You can serve them on toasted hoagie rolls as meatball subs, over rice or pasta for a quick dinner, mixed into holiday stuffing, or with mashed potatoes.
Perfect Christmas Cranberry Meatballs
These Christmas Cranberry Meatballs are the perfect holiday appetizer, combining savory meatballs with a sweet and tangy cranberry sauce. They are easy to make, can be prepped ahead of time, and are guaranteed to be a crowd-pleaser at any holiday gathering.
Ingredients
Equipment
Method
- In a large bowl, gently combine the ground beef, breadcrumbs, milk, egg, onion, garlic, Italian seasoning, salt, and pepper. Do not overmix.
- Using your hands or a small cookie scoop, roll the mixture into 1-inch meatballs.
- Heat a tablespoon of olive oil in a large skillet over medium heat.
- Brown the meatballs in batches, turning frequently, until browned on all sides. They don’t need to be cooked all the way through at this point.
- Remove the meatballs from the skillet and place them on a plate lined with paper towels to drain any excess fat.
- In a medium saucepan, combine the cranberries, sugar, orange juice, water, orange zest, cinnamon, and cloves.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened slightly. Stir occasionally to prevent sticking.
- Taste the sauce and adjust the sweetness or spices as needed. If you prefer a tangier sauce, add a squeeze of lemon juice.
- Gently add the browned meatballs to the saucepan with the cranberry sauce. Stir to coat them evenly.
- Reduce the heat to low, cover the saucepan, and simmer for another 15-20 minutes, or until the meatballs are cooked through and heated completely.
- Transfer the Christmas Cranberry Meatballs to a serving dish.
- Garnish with fresh rosemary sprigs and orange slices, if desired. Serve warm.
Notes
Don’t overmix the meatball mixture. Use a cookie scoop for uniform size. Browning the meatballs is key for flavor. Both fresh and frozen cranberries work well. The meatballs and sauce can be made ahead of time and stored separately in the refrigerator. A slow cooker can be used for an even easier method, cooking on low for 2-3 hours. Add a pinch of red pepper flakes to the cranberry sauce for a little kick. Leftover cranberry sauce can be used in this recipe. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave, saucepan, or oven.
