Quick Cranberry Meatballs Recipe: A Perfect Holiday Delight

Jump to Recipe

The holiday season is filled with delicious foods, and what better way to enjoy the festivities than with a plate of Quick Cranberry Meatballs? These flavorful meatballs bring together the rich taste of cranberry with the savory goodness of meatballs, making them the perfect appetizer for any holiday gathering. Whether you’re hosting a large family dinner or attending a holiday party, this recipe promises to be a crowd-pleaser that’s easy to make and full of flavor.

Why You’ll Love These Quick Cranberry Meatballs

These Quick Cranberry Meatballs are everything you need for a stress-free holiday appetizer. Not only are they easy to prepare, but they also pack a punch in flavor with a delightful balance of sweet and savory. Here’s why you’ll love making them for your next holiday gathering:

Fast and Convenient: Ready in just 35-45 minutes, these meatballs take minimal time to prepare—perfect for busy holiday schedules.

Perfect for Parties: These bite-sized meatballs are a great way to satisfy guests while they mingle. You can also make them the centerpiece of your holiday meal.
Make-Ahead Friendly: You can prepare the meatballs and sauce in advance, which will make hosting so much easier when you’re entertaining.
Delicious Sweet and Savory Flavor: The combination of cranberry sauce and meatballs gives this dish a festive touch that everyone loves during the holiday season.

Ingredients for Quick Cranberry Meatballs

These Quick Cranberry Meatballs are simple to prepare and feature everyday ingredients that are easy to find. Here’s what you’ll need:

Eggs: Acts as a binder to hold the meatballs together.
Tomato Ketchup: Adds a subtle sweetness and tang to the meatballs.

Black Pepper: Adds a bit of heat and flavor to balance the sweetness of the sauce.
Onion: Provides a savory foundation and depth to the meatballs.
Fresh Parsley: Adds freshness and a pop of color.
Salt: Enhances the flavors and balances the sweetness of the sauce.

Worcestershire Sauce: Adds a bit of umami and richness.
Lean Ground Pork: The main ingredient for juicy, tender meatballs.
Breadcrumbs: Helps to bind the meatballs while adding texture.

For the sauce:

Brown Sugar: Sweetens the cranberry sauce and balances the acidity.
Cranberry Sauce: The star of the dish, giving it that holiday flavor.

Lemon Juice: Adds a tangy kick to balance the sweetness.
Tomato Ketchup: Adds depth and richness to the sauce.

Alternative Ingredient Suggestions

If you’re looking to customize the recipe, here are a few easy swaps for the Quick Cranberry Meatballs:

Ground Pork: You can substitute ground turkey, chicken, or beef. For turkey or chicken, add 2 tablespoons of olive oil to keep the meatballs moist.

Breadcrumbs: Regular breadcrumbs, gluten-free breadcrumbs, or even crushed crackers work well in place of panko.
Cranberry Sauce: If you don’t have cranberry sauce, substitute it with grape jelly or raspberry jam mixed with a tablespoon of vinegar.
Parsley: Use dried parsley, or fresh cilantro for a new twist.

Lemon Juice: Apple cider vinegar or lime juice can also be used for a similar tangy flavor.

Step-by-Step Instructions for Quick Cranberry Meatballs

Making Quick Cranberry Meatballs is easy and fun! Follow these simple steps:

Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Prepare the Meatball Mixture: In a large bowl, mix the eggs, ketchup, black pepper, onion, parsley, salt, Worcestershire sauce, ground pork, and breadcrumbs. Stir until well combined.
Form the Meatballs: Wet your hands to prevent sticking and form the mixture into medium-sized meatballs. Aim for about 32 meatballs. For uniformity, consider using an ice cream scoop.
Bake the Meatballs: Place the meatballs on the prepared baking sheet and bake for 20-25 minutes, or until they reach an internal temperature of 160°F (71°C).

Prepare the Cranberry Sauce: While the meatballs are baking, combine the cranberry sauce, brown sugar, lemon juice, and ketchup in a large skillet. Stir and cook over medium heat until the sauce begins to bubble.
Simmer Meatballs in Sauce: Once the meatballs are baked, add them to the cranberry sauce. Stir gently and cook until the meatballs are fully coated in the sauce and heated through.
Serve: Garnish the meatballs with freshly chopped parsley, if desired, and serve warm.

Tips & Tricks for Perfect Quick Cranberry Meatballs

To ensure your Quick Cranberry Meatballs turn out perfectly, keep these tips in mind:

Don’t Overmix the Meatball Mixture: Overmixing can lead to dense meatballs. Stir just until everything is combined.
Check Meatball Doneness: Use a meat thermometer to ensure the meatballs reach an internal temperature of 160°F (71°C) for safety.

Adjust the Sauce: If you prefer a thicker sauce, simmer it longer. For a thinner sauce, add a splash of water or chicken broth.
Flavor Enhancements: If you love a bit of spice, add a dash of cayenne pepper to the meatball mixture for an extra kick.

Pairing Ideas and Variations for Quick Cranberry Meatballs

These Quick Cranberry Meatballs can easily be adapted to fit your party needs:

Side Dishes: Serve them over rice, buttery egg noodles, or mashed potatoes for a hearty meal.
Party Idea: Set them up in a slow cooker for a fuss-free way to serve them at a party. Add small rolls for easy slider sandwiches, or insert toothpicks for easy grab-and-go bites.
Variations: For a gluten-free version, swap the breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. For a spicier option, add some chili flakes to the cranberry sauce.

Make-Ahead and Storage Tips

These Quick Cranberry Meatballs are not only quick but also make-ahead friendly:

Store in the Fridge: These meatballs will last in an airtight container in the fridge for up to 3 days. The flavors actually improve after sitting for a day!
Freezing: You can freeze the meatballs with the sauce for up to 3 months. When ready to reheat, thaw in the fridge overnight and reheat on the stove or in the microwave.

Make Ahead: Prepare the meatballs and sauce up to 2 days in advance and store them in the fridge until you’re ready to reheat.

These Quick Cranberry Meatballs are the perfect solution for your holiday celebrations. Whether you’re hosting a large gathering or looking for a delicious appetizer to share, these meatballs are sure to impress!

Conclusion

In conclusion, Quick Cranberry Meatballs offer a delicious and convenient way to celebrate the holiday season with ease. Whether you’re preparing them for a large family dinner or as an appetizer for a festive gathering, these meatballs are sure to impress. Their perfect balance of sweet and savory flavors, combined with a simple preparation process, makes them an ideal choice for anyone looking to serve something special without spending hours in the kitchen. Plus, they’re make-ahead friendly and can be customized to fit any dietary preferences, making them a versatile option for every occasion. Give them a try, and watch them become a holiday favorite at your table!

Frequently Asked Questions

Can I use ground turkey instead of ground pork for the meatballs?

Yes, you can substitute ground turkey for ground pork. If using turkey, it’s recommended to add 2 tablespoons of olive oil to ensure the meatballs stay moist and flavorful. This is a great option for a lighter version of the dish.

Can I make these meatballs ahead of time?

Absolutely! You can prepare the meatballs and sauce up to 2 days in advance. Store them in the fridge, and simply reheat them when ready to serve. The flavors actually improve when stored overnight, making them an excellent option for meal prep during the busy holiday season.

How do I store leftover cranberry meatballs?

Store leftover Quick Cranberry Meatballs in an airtight container in the fridge for up to 3 days. They also freeze well—just place them in a freezer-safe container with the sauce and they’ll last for up to 3 months. To reheat, simply warm them on the stove or in the microwave, adding a splash of water or broth if the sauce thickens.

More Relevant Recipes

Quick Cranberry Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Anna
Total Time: 35-45 minutes
Yield: 32 meatballs 1x
Diet: Low Fat

Print Recipe

Description

Quick Cranberry Meatballs combine the festive flavor of cranberry sauce with savory meatballs, making them the perfect appetizer for any holiday gathering. Ready in less than an hour, these sweet and savory bites are a crowd favorite that’s sure to please your guests at Christmas parties or family dinners.

Ingredients

Scale

2 large eggs
1/3 cup tomato ketchup
1/2 tsp black pepper
1 small onion, grated or finely diced
1/4 cup fresh parsley, finely chopped
1/2 tsp salt
2 tbsp Worcestershire sauce
1 ½ lbs lean ground pork
1 cup breadcrumbs (Panko recommended)
3 tbsp packed brown sugar
2 cups cranberry sauce
1 tbsp lemon juice (freshly squeezed)
1 cup tomato ketchup (Heinz recommended)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine all meatball ingredients (eggs, ketchup, black pepper, onion, parsley, salt, Worcestershire sauce, ground pork, and breadcrumbs) and mix well until fully incorporated.
Wet your hands to prevent sticking and form the mixture into medium-sized meatballs (about 32 meatballs). For uniformity, use an ice cream scoop.

Place the formed meatballs onto the prepared baking sheet and bake for 20-25 minutes, or until they reach an internal temperature of 160°F (71°C).
While the meatballs bake, combine the brown sugar, cranberry sauce, lemon juice, and ketchup in a large skillet. Stir over medium heat until the sauce begins to boil.
Reduce the heat and gently stir in the baked meatballs, allowing them to simmer and absorb the sauce for 5-10 minutes.

Garnish with freshly chopped parsley and serve warm.

Notes

For a lighter version, substitute ground turkey or chicken, adding 2 tablespoons of olive oil for moisture.
For gluten-free meatballs, use gluten-free breadcrumbs instead of regular breadcrumbs.
If you can’t find cranberry sauce, substitute with grape jelly or raspberry jam mixed with a tablespoon of vinegar.

These meatballs can be made ahead and stored in the fridge for up to 2 days, or frozen for up to 3 months.
For an extra spicy kick, add a pinch of cayenne pepper to the meatball mixture.

Prep Time: 15-20 minutes
Cook Time: 20-25 minutes
Category: Appetizer
Method: Baking, Simmering
Cuisine: American