Best Christmas Cranberry Meatballs

You know those Christmas parties where everyone’s nibbling on dry crackers and weird cheese balls? Yeah, let’s not do that this year.

Enter these Christmas Cranberry Meatballs—sweet, tangy, savory little flavor bombs that make you look like you’ve been slaving away in the kitchen (spoiler: you haven’t). They’re the ultimate holiday “crowd-pleaser” that also happens to be ridiculously easy. Bonus: they make your kitchen smell like festive magic.

Why This Recipe is Awesome

First off, it’s stupidly simple. You toss a few ingredients together, let the sauce work its sweet-tart magic, and suddenly you’re a culinary genius.

This is also a one-pan situation, which means fewer dishes (a.k.a. more time for mulled wine). And because it’s made with cranberry sauce, it basically screams “I’m festive and classy!” without you having to wear an ugly Christmas sweater.

Another win? These meatballs are perfect for prepping ahead. You can make them the day before, store them in the fridge, and reheat them right before serving. So yeah, you can still binge-watch holiday rom-coms while pretending you’re busy in the kitchen.

Ingredients You’ll Need

Here’s the shopping list (with my brutally honest commentary):

• Ground meat – 1 lb. (Beef, pork, turkey, or chicken—whatever you’ve got. Turkey makes it feel extra Christmassy.)
• Breadcrumbs – ½ cup (a.k.a. the glue holding everything together; panko works great)
• Egg – 1 (because your meatballs need a little structure in their lives)
• Onion – ½ cup finely chopped (optional, but adds a nice flavor kick)
• Salt & Pepper – To taste (be generous; bland meatballs are sad meatballs)
• Garlic Powder – 1 tsp (because garlic makes everything better, duh)

For the Sauce:

• Cranberry Sauce – 1 can (the jiggly kind or homemade; no one’s judging)
• Chili Sauce or Ketchup – 1 cup (adds a tangy-sweet base)
• Brown Sugar – 2 tbsp (because sweet-and-savory is a power couple)
• Worcestershire Sauce – 1 tbsp (for that subtle umami mic-drop)

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). Yes, preheat it. Don’t be that person who throws meatballs into a cold oven.
2. Mix the meatball ingredients in a large bowl: ground meat, breadcrumbs, egg, onion, garlic powder, salt, and pepper. Use your hands (clean ones, please)—it’s faster and kind of therapeutic.
3. Shape the meatballs into 1-inch balls. Place them on a lined baking sheet. Pro tip: a cookie scoop makes this easy and keeps them all the same size.
4. Bake for 15–18 minutes or until they’re golden and cooked through. (If you’re feeling fancy, you can pan-sear them first for extra browning.)
5. While the meatballs are baking, make the sauce. In a saucepan over medium heat, combine cranberry sauce, chili sauce (or ketchup), brown sugar, and Worcestershire sauce. Stir until smooth and bubbly.
6. Add the baked meatballs to the sauce and let them simmer for 5–10 minutes so they soak up all that sweet-tangy goodness.
7. Serve hot, garnish with fresh parsley if you’re feeling Martha Stewart-ish, and watch them disappear.

Nutritional Facts

Nutrient (per serving, ~4 meatballs)	Amount
Calories	290 kcal
Protein	18 g
Carbohydrates	24 g
Fat	14 g
Fiber	1 g
Sugars	14 g
Sodium	480 mg

Why you care: These meatballs give you a good hit of protein to balance out all that Christmas cookie sugar. They’re also lower in fat if you opt for turkey or chicken. Yes, the sauce is a little sweet, but it’s the holidays—let’s not pretend we’re kale-juicing right now. Personally, I love that you can make them “lighter” without losing flavor.

Common Mistakes to Avoid

• Skipping the preheat – Rookie mistake. Cold ovens = uneven cooking.
• Overmixing the meat – You’re making meatballs, not Play-Doh sculptures. Overworking the mix = tough meatballs.
• Forgetting to taste the sauce – Always taste and adjust; some cranberry sauces are sweeter than others.
• Crowding the pan – Give your meatballs breathing room so they brown, not steam.
• Serving them plain – A sprinkle of parsley or a toothpick goes a long way for presentation.

Alternatives & Substitutions

Not a fan of ground beef? Use ground turkey or chicken for a lighter option. Don’t have cranberry sauce? Grape jelly or even apricot preserves works (your grandma might faint, but it’s delicious). For more heat, swap chili sauce with sriracha or hot honey.

My personal favorite tweak? Add a splash of orange juice to the sauce—super festive, super tasty.

FAQ (Frequently Asked Questions)

Q1: Can I make these meatballs ahead of time?
Absolutely. Cook them, cool them, then store in the fridge for up to 3 days. Reheat in sauce before serving.

Q2: Can I freeze them?
Yes! Freeze the cooked meatballs (sauce separate) in a zip bag. They’ll last up to 2 months.

Q3: Do I have to use breadcrumbs?
Technically no, but they help with texture. Crushed crackers or oats can work in a pinch.

Q4: Can I cook them in a slow cooker?
Heck yes. Bake or sear first, then toss into your slow cooker with the sauce on low for 2–3 hours.

Q5: Can I skip the egg?
You can, but the meatballs may fall apart like my New Year’s resolutions.

Q6: Can I use fresh cranberries instead of sauce?
Sure—just cook them down with sugar and a splash of water first. Instant homemade sauce.

Q7: How spicy is the sauce?
It’s more sweet-tangy than spicy. Add red pepper flakes or hot sauce if you want to bring the heat.

Final Thoughts

There you have it—Best Christmas Cranberry Meatballs that are easy, festive, and borderline addictive. Make them for a party, a potluck, or just because you’re craving something cozy. They’re simple enough for weeknight cooking yet fancy enough to wow your friends.

Now go impress someone—or yourself—with your new holiday meatball prowess. You’ve earned it!