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Christmas Cranberry Meatballs are displayed as a featured image, showcasing their festive red sauce and appetizing appearance.
Lady Maria

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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 30
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 blend
  • 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
  • 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
  • Fresh rosemary sprigs optional garnish
  • Orange slices optional garnish
  • 1 tablespoon olive oil

Equipment

  • Large bowl
  • Small cookie scoop (optional)
  • large skillet
  • Plate
  • paper towels
  • medium saucepan
  • Stirring spoon
  • serving dish

Method
 

  1. In a large bowl, gently combine the ground beef, breadcrumbs, milk, egg, onion, garlic, Italian seasoning, salt, and pepper. Do not overmix.
  2. Using your hands or a small cookie scoop, roll the mixture into 1-inch meatballs.
  3. Heat a tablespoon of olive oil in a large skillet over medium heat.
  4. 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.
  5. Remove the meatballs from the skillet and place them on a plate lined with paper towels to drain any excess fat.
  6. In a medium saucepan, combine the cranberries, sugar, orange juice, water, orange zest, cinnamon, and cloves.
  7. 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.
  8. Taste the sauce and adjust the sweetness or spices as needed. If you prefer a tangier sauce, add a squeeze of lemon juice.
  9. Gently add the browned meatballs to the saucepan with the cranberry sauce. Stir to coat them evenly.
  10. 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.
  11. Transfer the Christmas Cranberry Meatballs to a serving dish.
  12. 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.