Christmas Cranberry Meatballs

There’s something intoxicating about the first whiff of cranberry and browned beef mingling on a winter evening — a bright, tart lift against a warm, savory backbone. These Christmas Cranberry Meatballs deliver that contrast in a single bite: a caramelized exterior that gives way to juicy, tender meat, finished with a glossy, jewel-toned sauce that balances sweet, tangy, and a touch of cozy spice. Imagine the pop of cranberry, the soft crumb of the meatball, the slight crunch on the edges — it’s a festive memory in the making.

This recipe is perfect for holiday gatherings, cocktail parties, or a cheerful weeknight when you want something effortless but celebratory. They work as an appetizer on a crowded buffet, a saucy side for mashed potatoes, or a savory snack to pair with mulled wine. If you love cranberry-forward hors d’oeuvres, you might also enjoy these Festive Cranberry Roll-Ups for another seasonal bite.

Dish Snapshot

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 6 (about 6–8 meatballs per person as an appetizer)
Difficulty Level: Easy — great for cooks of any skill level

Nutrition Highlights

Nutrition estimates are based on standard ingredient profiles from USDA FoodData Central and typical canned cranberry sauce nutrition; individual values will vary depending on the exact products you use (lean vs. regular ground beef, homemade vs. canned cranberry sauce, etc.). These figures are intended as a reasonable guide.

Estimated nutrition per serving (recipe yields 6 servings):

Calories: ~338 kcal
Protein: ~22 g
Carbohydrates: ~31 g
- Sugars: ~20 g (largely from cranberry sauce and brown sugar)
- Fiber: <1 g
Fat: ~17 g
- Saturated fat: ~7 g (varies with beef fat content)
Cholesterol: ~90–110 mg (from egg and beef)
Sodium: ~400–600 mg (depends on added salt and cranberry sauce sodium content)

For precise nutrition tailored to your brands and substitutions, consult USDA FoodData Central or your preferred nutrition calculator. If you’re monitoring sodium or sugar for health reasons, choose low-sodium cranberry sauce or reduce added brown sugar.

Perfect For…

Holiday parties and family gatherings — these meatballs bring a festive look and festive flavor that feels seasonal.
Make-ahead entertaining — you can bake and reheat with the glaze, so you can spend more time with guests.
Busy weeknights — quick to assemble and bake, they’re a satisfying dinner with minimal fuss.
Comfort-with-a-twist — a classic savory comfort food upgraded with bright cranberry notes that evoke holiday nostalgia.

Step-by-Step Instructions

Ingredients

1 pound (454 g) ground beef (80/20 works well for juiciness; use 90/10 for lower fat)
1/2 cup breadcrumbs (about 60 g)
1/4 cup finely chopped onion (about 40 g)
1/4 cup milk (60 mL)
1 large egg
1 cup cranberry sauce (canned or homemade; ~240–260 g)
1/4 cup brown sugar (about 50 g)
Salt and freshly ground black pepper, to taste (start with 3/4 tsp salt)
Optional: chopped parsley for garnish

Optional ingredients and substitutions

Swap ground turkey or chicken for beef to reduce saturated fat. If using turkey, add 1–2 teaspoons olive oil for moisture.
For gluten-free: use gluten-free breadcrumbs or almond flour (use slightly less almond flour).
For lower sugar: use reduced-sugar cranberry sauce or replace half the brown sugar with a natural sweetener (erythritol/monk fruit blend) to taste.
Add a pinch of cinnamon or 1/4 teaspoon ground allspice to the glaze for a warm holiday note.

Step-by-step

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the ground beef, breadcrumbs, chopped onion, milk, egg, salt, and pepper. Mix gently until just combined — avoid overmixing to keep meatballs tender.
Form the mixture into small meatballs, about 1 inch (2.5 cm) in diameter. Aim for uniform size so they cook evenly.
Place the meatballs on the prepared baking sheet with a little space between each.
In a separate bowl, mix together the cranberry sauce and brown sugar until smooth. Taste and adjust sweetness — if your cranberry sauce is already very sweet, reduce brown sugar to 2 tablespoons.
Pour the cranberry mixture over the meatballs, spooning it so they are well coated. A light glaze will caramelize and a thicker coating will bubble — both are delicious.
Bake in the preheated oven for 25–30 minutes, or until the meatballs reach an internal temperature of 160°F (71°C) when checked with a meat thermometer (USDA recommendation for ground beef). If you prefer a deeper glaze, broil for 1–2 minutes at the end, watching closely.
Remove from the oven and let cool slightly before serving to allow the glaze to set.
Optional: garnish with chopped parsley before serving. Enjoy your festive appetizer!

Practical tips embedded above: avoid overmixing, use a thermometer for safe doneness, and watch closely if broiling to caramelize the glaze.

Also, if you want to expand this cranberry theme into other appetizers, you can pair these bites with other seasonal snacks like Festive Cranberry Roll-Ups for variety on a holiday platter.

Serving Suggestions

On a platter with toothpicks: classic party presentation — garnish with parsley and orange zest for brightness.
Over creamy mashed potatoes or buttered egg noodles: transform these into a comforting main.
Slider style: place one meatball in a small dinner roll with extra glaze for mini sandwiches.
With cheeses and charcuterie: pair alongside sharp cheddar or brie — the tart cranberry cuts beautifully through rich cheese.
As a snack: serve warm with hot tea or mulled cider; they also make a cozy brunch addition.

Shelf Life & Storage

Room temperature: do not leave cooked meatballs out for more than 2 hours (1 hour if room is above 90°F) — per standard food safety guidance.
Refrigeration: store in an airtight container for 3–4 days. Reheat gently in a 325°F (160°C) oven or microwave until steaming.
Freezer: freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tip: store sauce and meatballs separately for longer-lasting texture; combine and warm before serving.

Pro Tips & Tricks

Meat texture: gently mix — aggressive mixing makes dense meatballs. Use a fork or your hands with a light touch.
Uniform sizing: use a small cookie scoop or teaspoon to portion meatballs evenly for consistent cooking.
Temperature check: the safest and most reliable doneness cue is an internal temperature of 160°F (71°C) for ground beef.
Browning: for crispier edges, brown meatballs briefly in a skillet with a little oil before finishing in the oven — then add glaze and roast 10–15 minutes.
Glaze balance: taste the cranberry sauce before adding brown sugar; some canned varieties are already sweet enough. Add a squeeze of orange juice or a splash of balsamic vinegar to deepen flavor if the glaze tastes one-dimensional.

Creative Twists

Gluten-Free & Herby: use almond flour and add 1 tablespoon chopped fresh rosemary and 1 teaspoon Dijon mustard to the meat mixture for a fragrant, gluten-free version.
Vegan Option: make lentil-walnut “meatballs” (cooked lentils, toasted walnuts, flax “egg,” oats) and use a maple-agave cranberry glaze instead of brown sugar for a plant-based crowd-pleaser.
Spicy Holiday: stir 1–2 teaspoons sriracha or 1/2 teaspoon crushed red pepper into the cranberry glaze for a sweet-heat profile that pairs beautifully with savory beef.
Slow-Cooker Variation: assemble meatballs and pour glaze over them in a slow cooker; cook on low 2–3 hours until heated through — perfect for hands-off entertaining. (This is also a great make-ahead method if you prefer set-it-and-forget-it hosting.)

All Your Questions Answered

Q: Can I make these ahead of time?
A: Yes — bake, cool, and store in the refrigerator for up to 3 days. Reheat in a low oven and add a splash of water or extra glaze if the sauce thickened too much.

Q: Can I use ground turkey or chicken?
A: Absolutely. Use 90/10 or add a tablespoon of olive oil to keep them moist; cook to an internal temperature of 165°F (74°C) for poultry.

Q: How do I stop the meatballs from falling apart?
A: Don’t overwork the mixture and be sure to include an egg and breadcrumbs as binders. If they’re loose, chill the formed meatballs for 15–20 minutes before baking.

Q: How can I reduce sugar in the glaze?
A: Use reduced-sugar cranberry sauce or cut the brown sugar in half and add a splash of orange juice to maintain balance.

Q: Can I freeze the meatballs after cooking?
A: Yes — freeze cooked meatballs for up to 3 months. Thaw overnight and reheat thoroughly before serving.

Conclusion

Make this recipe your holiday go-to when you want something that looks curated but is effortless to prepare. The bright cranberry glaze gives familiar meatballs a festive personality — perfect for creating memories around the table or adding sparkle to a buffet. If you’d like a slow-cooker take on the idea or more festive inspirations to mix and match, check out this slow-cooker version and another merry meatball dinner idea for extra holiday options: Slow-cooker cranberry meatballs and Merry Meals Festive Meatball Dinner.

If you make these, please share photos and tag the recipe in the comments — I love seeing how readers customize flavors and pairings. Happy cooking and happy holidays!