Ingredients
For the Meatballs:
- 1 lb Ground Beef (or a mix of beef and pork)
- 1/2 cup Breadcrumbs
- 1/4 cup Milk
- 1 Egg, beaten
- 1/4 cup Onion, finely chopped
- 1 clove Garlic, minced
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
For the Cranberry Sauce:
- 1 (14 ounce) can Whole Berry Cranberry Sauce
- 1/2 cup Chili Sauce
- 1/4 cup Brown Sugar, packed
- 1 tablespoon Dijon Mustard
- 1 tablespoon Worcestershire Sauce
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves (optional)
Let’s Talk Meatball Magic: Choosing Your Ingredients
Okay, friend, let’s get real about the ingredients. These Christmas Cranberry Meatballs are super forgiving, but a few smart choices will take them from “meh” to “OMG.”
- Ground Meat: I usually go for a blend of ground beef and ground pork. The pork adds a little extra richness and keeps things moist. But if you’re a beef purist, that’s totally fine too! Just aim for something with a little fat (80/20 is good) so your meatballs don’t dry out.
- Breadcrumbs: Plain breadcrumbs are perfect, but if you have Italian seasoned breadcrumbs on hand, go for it! It just adds another layer of flavor. Panko breadcrumbs will give the meatballs a slightly coarser texture, which some people love. Experiment and see what *you* prefer!
- Cranberry Sauce: Whole berry cranberry sauce is the way to go here. The little bursts of cranberry are just divine. But if you only have jellied cranberry sauce, you can totally use that too. Just mash it up a bit before adding it to the sauce.
Step-by-Step Instructions: From Prep to Party
Okay, here’s the lowdown on making these delectable Christmas Cranberry Meatballs. Don’t worry; it’s way easier than wrapping presents (and less stressful, if you ask me!).Making the Meatballs:
- Get Your Hands Dirty (in a good way!): In a large bowl, combine the ground meat, breadcrumbs, milk, egg, onion, garlic, Italian seasoning, salt, and pepper. Gently mix everything together with your hands until *just* combined. Don’t overmix, or your meatballs will be tough.
- Shape the Magic: Roll the mixture into 1-inch meatballs. I like to use a small cookie scoop to make sure they’re all the same size. It’s okay if they aren’t perfect!
- Brown ‘Em Up: Heat a tablespoon of olive oil in a large skillet over medium heat. Brown the meatballs on all sides. You don’t need to cook them all the way through at this point; just get a nice sear on them. This adds tons of flavor. Work in batches so you don’t overcrowd the pan.
- Drain the Fat (Optional but Recommended): Transfer the browned meatballs to a plate lined with paper towels to drain off any excess fat.
Making the Cranberry Sauce:
- Sauce It Up: In a saucepan, combine the cranberry sauce, chili sauce, brown sugar, Dijon mustard, Worcestershire sauce, cinnamon, and cloves (if using).
- Simmer and Stir: Bring the sauce to a simmer over medium heat, stirring occasionally, until the brown sugar is dissolved and the sauce is smooth.
- Meatballs Meet Sauce: Gently add the browned meatballs to the cranberry sauce.
- Simmer to Perfection: Reduce the heat to low, cover, and simmer for at least 20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly. Stir occasionally to prevent sticking.
Slow Cooker Option: Set It and Forget It!
Want to make things even *easier*? These Christmas Cranberry Meatballs are fantastic in the slow cooker!- Skip the Skillet: You can skip the browning step if you’re using a slow cooker, but browning definitely adds flavor. If you skip browning, just add the raw meatballs directly to the slow cooker.
- Slow Cook to Deliciousness: Pour the cranberry sauce mixture over the meatballs in the slow cooker. Cook on low for 3-4 hours, or on high for 1-2 hours, or until the meatballs are cooked through and the sauce has thickened.
Serving Suggestions: More Than Just an Appetizer
Okay, these Christmas Cranberry Meatballs are amazing as an appetizer, served with toothpicks. But don’t stop there!- Over Rice or Noodles: Serve them over rice or noodles for a festive and easy dinner.
- Meatball Subs: Imagine these sweet and savory meatballs in a toasted bun with some melted provolone cheese. Similar to Cheesy Meatball Subs, but with a Christmas twist!
- Party Platter: Arrange them on a platter with other holiday appetizers, like cheese and crackers, olives, and veggies.
Flavor Variations: Let’s Get Creative!
Want to put your own spin on these Christmas Cranberry Meatballs? Here are a few ideas:- Spice It Up: Add a pinch of red pepper flakes to the cranberry sauce for a little kick.
- Add Some Orange Zest: A teaspoon of orange zest to the sauce will brighten up the flavor.
- Use Different Meat: Try using ground turkey or chicken instead of beef or pork.
- Add Some Herbs: A sprig of fresh rosemary or thyme added to the sauce while it simmers will add a lovely herbal note. Consider the flavors of Slow Cooker Salisbury Steak Meatballs but with a Christmas twist.
Troubleshooting Tips: Because Things Happen!
- Meatballs Too Dry? Add a little more milk to the meatball mixture.
- Sauce Too Thick? Add a splash of water or chicken broth.
- Sauce Too Thin? Simmer it for longer, uncovered, to allow it to reduce.
- Meatballs Falling Apart? Make sure you’re not overmixing the meatball mixture. Also, make sure the skillet isn’t too hot.
Make-Ahead Tips: Be a Holiday Hero
The holidays are busy! Here’s how to get ahead of the game:- Meatballs: You can make the meatballs ahead of time and store them in the refrigerator for up to 24 hours before cooking.
- Cranberry Sauce: The cranberry sauce can also be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezing: Cooked Christmas Cranberry Meatballs can be frozen for up to 2 months. Thaw them in the refrigerator overnight and reheat them in a saucepan or slow cooker. You could even portion it into servings like in Creamy Italian Meatball Soup to have throughout the holidays.
Other Meatball Recipes You’ll Love
If you’re a meatball fanatic like me, be sure to check out these other delicious meatball recipes:- French Onion Meatballs: These are perfect for a cozy night in.
- Sweet Chili Meatballs: A crowd-pleasing appetizer with a sweet and spicy kick.
- Crockpot Meatball Perfection: Peachy perfection in a meatball!
Final Thoughts: Your Christmas Cranberry Meatball Triumph
There you have it – your guide to making the most amazing Christmas Cranberry Meatballs! They’re easy, festive, and guaranteed to be a hit at any holiday gathering. So go ahead, grab your ingredients, and get cooking! You’ve got this!Can I use jellied cranberry sauce if I don’t have whole berry cranberry sauce?
Yes, you can use jellied cranberry sauce. Just mash it up a bit before adding it to the sauce.
What kind of ground meat is best for these meatballs?
A blend of ground beef and ground pork is recommended for extra richness and moisture. If you prefer beef, aim for something with a little fat (80/20) so the meatballs don’t dry out. Ground turkey or chicken can also be substituted.
How can I make these meatballs ahead of time?
You can make the meatballs and/or the cranberry sauce ahead of time and store them in the refrigerator. Cooked meatballs can also be frozen for up to 2 months.
What are some other ways to serve these meatballs besides as an appetizer?
Besides serving them as an appetizer, you can serve them over rice or noodles for a meal, or in toasted buns with provolone cheese as meatball subs.
Quick Christmas Cranberry Meatballs
These Christmas Cranberry Meatballs are a holiday favorite, perfect as an appetizer or main course. Savory meatballs are coated in a sweet and tangy cranberry sauce, making them both festive and easy to prepare.
Equipment
- Large bowl
- Small cookie scoop (optional)
- Large skillet
- Paper towels
- saucepan
- Spoon
- Slow cooker (optional)
- Toothpicks (for serving as appetizer)
Ingredients
- 1 lb Ground Beef or a mix of beef and pork
- ½ cup Breadcrumbs
- ¼ cup Milk
- 1 Egg, beaten
- ¼ cup Onion, finely chopped
- 1 clove Garlic, minced
- 1 teaspoon Italian Seasoning
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ cup Chili Sauce
- ¼ cup Brown Sugar, packed
- 1 tablespoon Dijon Mustard
- 1 tablespoon Worcestershire Sauce
- ¼ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Cloves optional
- 1 tablespoon Olive Oil
Instructions
- In a large bowl, combine the ground meat, breadcrumbs, milk, egg, onion, garlic, Italian seasoning, salt, and pepper. Gently mix everything together with your hands until just combined. Don’t overmix.
- Roll the mixture into 1-inch meatballs. Use a small cookie scoop to make sure they’re all the same size (optional).
- Heat a tablespoon of olive oil in a large skillet over medium heat. Brown the meatballs on all sides. You don’t need to cook them all the way through at this point; just get a nice sear on them. Work in batches so you don’t overcrowd the pan.
- Transfer the browned meatballs to a plate lined with paper towels to drain off any excess fat (optional).
- In a saucepan, combine the cranberry sauce, chili sauce, brown sugar, Dijon mustard, Worcestershire sauce, cinnamon, and cloves (if using).
- Bring the sauce to a simmer over medium heat, stirring occasionally, until the brown sugar is dissolved and the sauce is smooth.
- Gently add the browned meatballs to the cranberry sauce.
- Reduce the heat to low, cover, and simmer for at least 20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly. Stir occasionally to prevent sticking.
- Alternatively, for the slow cooker option: skip the browning step and add raw meatballs directly to the slow cooker. Pour the cranberry sauce mixture over the meatballs. Cook on low for 3-4 hours, or on high for 1-2 hours, or until the meatballs are cooked through and the sauce has thickened.
Notes
For a spicier kick, add a pinch of red pepper flakes to the cranberry sauce. A teaspoon of orange zest can brighten the flavor. Ground turkey or chicken can be used instead of beef or pork. Add a sprig of fresh rosemary or thyme to the sauce while it simmers for a herbal note. To prevent meatballs from being too dry, add a little more milk to the meatball mixture. If the sauce is too thick, add a splash of water or chicken broth. If the sauce is too thin, simmer it for longer, uncovered, to allow it to reduce. The meatballs can be made ahead of time and stored in the refrigerator for up to 24 hours before cooking. The cranberry sauce can also be made ahead of time and stored in the refrigerator for up to 3 days. Cooked meatballs can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat in a saucepan or slow cooker.
