Christmas Cranberry Meatballs
Christmas Cranberry Meatballs combine tender, perfectly seasoned meatballs with a sweet-tart cranberry glaze that’s festively colored and irresistibly flavorful. This holiday crowd-pleaser balances savory and sweet elements in a dish that’s both elegant and comforting.
Ingredients
For the Meatballs
- 1 pound ground beef 80/20 lean-to-fat ratio
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup finely minced onion
- 2 cloves garlic minced
- 1 large egg beaten
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Cranberry Sauce
- 1 14 oz can whole cranberry sauce
- 1/2 cup orange juice
- 1/4 cup brown sugar packed
- 2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cinnamon
- Pinch of ground cloves
- 2 tablespoons cornstarch mixed with 2 tablespoons water for thickening
- Fresh rosemary sprigs for garnish optional
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or aluminum foil. Lightly spray with cooking spray.
- In a large bowl, combine all meatball ingredients (ground beef, ground pork, breadcrumbs, minced onion, garlic, egg, Worcestershire sauce, and seasonings). Mix gently with your hands until just combined – overmixing will make tough meatballs!
- Form the mixture into 1-inch balls, using about 1 tablespoon of mixture per meatball. Place them evenly spaced on the prepared baking sheet.
- Bake the meatballs for 15-20 minutes until browned and cooked through (internal temperature should reach 165°F/74°C).
- While meatballs are baking, prepare the sauce. In a medium saucepan, combine cranberry sauce, orange juice, brown sugar, apple cider vinegar, soy sauce, garlic powder, cinnamon, and cloves.
- Bring the sauce mixture to a simmer over medium heat, stirring occasionally, until sugar is dissolved and ingredients are well combined.
- Slowly stir in the cornstarch mixture and continue to simmer, stirring frequently until the sauce thickens, about 3-5 minutes.
- Transfer the cooked meatballs to the saucepan with the cranberry sauce (or to a slow cooker if serving later) and gently toss to coat.
- Let the meatballs simmer in the sauce for 5-10 minutes to absorb the flavors. If using a slow cooker, keep on the warm setting for up to 2 hours.
- Transfer to a serving dish, garnish with fresh rosemary sprigs if desired, and serve warm with toothpicks or small forks.
Notes
- These meatballs can be made 1-2 days ahead and reheated when needed – the flavor actually improves!
- For a quicker version, use 2 pounds of frozen meatballs, thawed.
- The sauce can be prepared separately and stored in the refrigerator for up to 3 days.
- For a spicier kick, add 1/4 teaspoon of cayenne pepper to the sauce.
- You can transfer the finished meatballs to a slow cooker set on warm for buffet-style serving.
- The sauce works beautifully with turkey meatballs for a lighter option.