Holiday Cranberry Orange Meatballs – Easy Festive Party Favorite
These festive Holiday Cranberry Orange Meatballs are sweet, tangy, and made for holiday parties. Whether served as an appetizer or main dish, they’re easy to make using frozen meatballs and a quick homemade cranberry-orange sauce.
Equipment
- Medium saucepan For making sauce (stovetop method)
- Large skillet or Dutch oven To heat meatballs
- Slow cooker Alternative prep method
- Measuring cups and spoons
- Wooden spoon or spatula
- Citrus zester Optional garnish tool
Ingredients
- 1 can whole cranberry sauce (14 oz)
- 1 cup orange juice (pulp-free preferred)
- ½ cup brown sugar, packed
- 1 tbsp soy sauce (low sodium preferred)
- 2 lbs fully cooked beef meatballs (cocktail size, frozen or refrigerated)
- **Optional Garnishes:**
- Fresh orange zest
- Sliced green onions or chives
- Chopped parsley
- Red pepper flakes (for heat)
Instructions
- In a medium saucepan, combine cranberry sauce, orange juice, brown sugar, and soy sauce. Stir over medium heat for 5–7 minutes until smooth and glossy. Simmer 3–5 minutes to thicken slightly.
- Add fully cooked meatballs to a large skillet or Dutch oven. Pour hot cranberry orange sauce over meatballs and stir to coat. Cover and simmer on medium-low for 10–15 minutes, stirring occasionally.
- Place meatballs in the slow cooker. In a bowl, whisk together cranberry sauce, orange juice, brown sugar, and soy sauce. Pour over meatballs. Cover and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours, stirring once or twice. Switch to 'warm' for serving.
- Top meatballs with orange zest, green onions, or parsley. Serve warm with toothpicks as an appetizer or over rice/potatoes for dinner.