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Best Christmas Cranberry Meatballs

Best Christmas Cranberry Meatballs (Sweet & Savory Appetizer)

These sweet and savory Cranberry Meatballs are the perfect festive holiday appetizer, featuring juicy baked beef and pork meatballs simmered in a tangy, spiced whole berry cranberry glaze.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 appetizer servings
Course: Appetizer, Holiday
Cuisine: American, Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

I. For the Meatballs
  • 1 pound lean ground beef 85/15 recommended
  • 1/2 pound ground pork or Italian sausage Mild
  • 1/2 cup yellow onion finely minced
  • 2 cloves garlic minced
  • 1/2 cup panko breadcrumbs or regular dry breadcrumbs
  • 1/4 cup milk whole or 2%
  • 1 large egg lightly beaten
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 tablespoon Worcestershire sauce
II. For the Cranberry Glaze
  • 1 14-ounce can whole berry cranberry sauce
  • 1 cup bottled chili sauce such as Heinz or Sriracha chili sauce
  • 1/2 cup light brown sugar packed
  • 1/4 cup apple cider vinegar
  • 1 teaspoon orange zest
  • 1/2 teaspoon ground ginger
  • Pinch red pepper flakes optional, for heat

Equipment

  • Mixing bowl
  • Large Baking Sheet
  • Medium saucepan

Method
 

I. Preparing and Baking the Meatballs
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large mixing bowl, gently combine the egg, milk, minced onion, minced garlic, parsley, Worcestershire sauce, salt, pepper, and thyme. Whisk these wet ingredients together until just combined.
  3. Pour the panko breadcrumbs into the mixture and let them soak for about two minutes. Add the ground beef and ground pork/sausage to the bowl. Using your hands or a rubber spatula, gently mix the ingredients until they are just combined. Do not overmix, as this will result in tough meatballs.
  4. Roll the mixture into uniform balls, approximately 1 to 1.5 inches in diameter (about 40-45 meatballs). Place them onto the prepared baking sheet, ensuring there is space between each one.
  5. Bake the meatballs for 18 to 22 minutes, or until they are fully cooked through and have reached an internal temperature of 165°F (74°C). Remove them from the oven and set aside.
II. Making the Cranberry Glaze
  1. While the meatballs are baking, prepare the glaze. In a medium saucepan, combine the whole berry cranberry sauce, chili sauce, brown sugar, apple cider vinegar, orange zest, ground ginger, and red pepper flakes (if using).
  2. Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring frequently to dissolve the brown sugar.
  3. Once simmering, reduce the heat to low and allow the sauce to thicken slightly for 5 to 8 minutes. The sauce should be able to coat the back of a spoon lightly.
III. Finishing and Serving
  1. Carefully add the fully cooked meatballs directly into the saucepan containing the cranberry glaze. Stir gently to coat all the meatballs evenly.
  2. Continue to simmer the meatballs in the sauce over low heat for an additional 10 to 15 minutes, allowing them to absorb the festive flavors. Stir occasionally.
  3. Transfer the Cranberry Meatballs to a serving dish, or keep them warm in a slow cooker set to the “Keep Warm” setting. Garnish with a sprinkle of fresh parsley or orange zest, and serve immediately with toothpicks.

Notes

For holiday potlucks, these meatballs hold beautifully in a slow cooker on the 'Keep Warm' setting for up to 3 hours. If the sauce becomes too thick while holding, add a splash of water or orange juice to thin it out. These meatballs can be prepared 1 day ahead, refrigerated, and reheated in the slow cooker with the glaze.