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Christmas Cranberry Meatballs are displayed as a festive featured image, showcasing their delightful holiday appeal.
Lady Maria

Perfect Christmas Cranberry Meatballs

These cranberry meatballs are the perfect balance of savory and sweet, making them an irresistible appetizer for any holiday gathering. The combination of tender meatballs, tangy cranberry sauce, and a flavorful glaze creates a dish that's sure to impress your guests. Get ready to enjoy a festive and delicious treat!
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 blend
  • 1/2 pound ground pork
  • 1 cup panko breadcrumbs
  • 1/2 cup finely grated Parmesan cheese
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup orange juice
  • 3/4 cup granulated sugar
  • 1/4 cup water
  • 1 tablespoon orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup cranberry sauce from above
  • 1/4 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon olive oil if cooking in skillet

Equipment

  • Large bowl
  • measuring cups and spoons
  • Mixing spoons
  • baking sheet
  • parchment paper
  • large skillet
  • medium saucepan
  • small bowl
  • whisk

Method
 

  1. Prepare the Meatballs: In a large bowl, combine ground beef, ground pork, panko breadcrumbs, Parmesan cheese, chopped onion, minced garlic, beaten egg, Worcestershire sauce, Italian herbs, salt, and pepper. Gently mix until just combined. Do not overmix.
  2. Shape the Meatballs: Roll the mixture into 1-inch meatballs.
  3. Cook the Meatballs: Choose one of the following options:
  4. Oven: Preheat oven to 400°F (200°C). Place meatballs on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until cooked through.
  5. Skillet: Heat a tablespoon of olive oil in a large skillet over medium heat. Brown the meatballs on all sides, then reduce heat to low, cover, and cook for 15-20 minutes, or until cooked through.
  6. Make the Cranberry Sauce: In a medium saucepan, combine cranberries, orange juice, sugar, water, orange zest, and cinnamon. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10-15 minutes, or until cranberries have burst and the sauce has thickened.
  7. Prepare the Glaze: In a small bowl, whisk together cranberry sauce, ketchup, apple cider vinegar, brown sugar, and Dijon mustard.
  8. Combine and Glaze: Add the cooked meatballs to the saucepan with the cranberry sauce. Gently stir to coat the meatballs evenly with the glaze. Simmer for another 5-10 minutes, stirring occasionally, until the glaze has thickened and the meatballs are heated through.
  9. Serve: Serve hot, garnished with fresh rosemary or orange zest, if desired.

Notes

Don't overmix the meatball mixture to avoid tough meatballs. Use panko breadcrumbs for a lighter, more tender meatball. Adjust the sugar in the cranberry sauce to your liking. Simmer the meatballs in the glaze to allow the flavors to meld. Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a saucepan over low heat. For a spicier kick, add a pinch of red pepper flakes to the glaze.