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.