Cranberry Meatballs: the quintessential holiday appetizer that disappears faster than you can say “second helping!” I’ve been making these sweet and savory delights for years, and they are always the star of the show. There’s just something irresistible about the combination of juicy meatballs glazed in a tangy cranberry sauce that keeps everyone coming back for more.
While the exact origins of cranberry meatballs are a bit murky, the concept of pairing fruit with meat dates back centuries. Think of classic dishes like duck à l’orange or pork with applesauce. The tartness of the fruit cuts through the richness of the meat, creating a balanced and delightful flavor profile. In America, cranberries have long been associated with Thanksgiving and Christmas, making them a natural addition to holiday appetizers.
What makes these Cranberry Meatballs so beloved? It’s the perfect marriage of flavors and textures. The savory meatballs, whether homemade or store-bought, are incredibly tender. Then, the cranberry sauce adds a burst of sweetness and tartness, creating a symphony of flavors in your mouth. Plus, they are incredibly easy to make, perfect for busy holiday gatherings. You can even prepare them ahead of time and simply reheat them before serving. So, get ready to impress your guests with this crowd-pleasing appetizer that’s sure to become a new holiday tradition!
Ingredients:
- 1 pound ground beef
- 1 pound ground pork
- 1 cup bread crumbs (plain or seasoned)
- 1 large egg, lightly beaten
- 1/2 cup milk
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 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 cup water (or more, as needed)
- Optional garnish: chopped fresh parsley or green onions
Preparing the Meatballs:
Alright, let’s get started with the meatball mixture. This is where the magic begins! We want to make sure everything is nicely combined so we get tender, flavorful meatballs.
- In a large bowl, combine the ground beef and ground pork. I like to use a combination of both for the best flavor and texture. The pork adds a little richness that the beef alone just can’t achieve.
- Add the bread crumbs, egg, milk, onion, garlic, Italian seasoning, salt, and pepper to the bowl. Now, here’s a little tip: don’t overmix! Overmixing can lead to tough meatballs. Gently combine all the ingredients until they are just incorporated. I usually use my hands for this, but you can use a wooden spoon if you prefer.
- Once the mixture is combined, it’s time to form the meatballs. I like to use a cookie scoop to ensure they are all the same size. This helps them cook evenly. Roll each scoop of meat mixture into a ball, about 1 to 1 1/2 inches in diameter. Place the meatballs on a baking sheet lined with parchment paper. This prevents them from sticking and makes cleanup a breeze.
- Preheat your oven to 375°F (190°C). While the oven is heating up, you can move on to making the cranberry sauce.
Baking the Meatballs:
Now that our meatballs are formed, it’s time to bake them. Baking them first helps them hold their shape and prevents them from falling apart in the sauce later on.
- Place the baking sheet with the meatballs in the preheated oven. Bake for 20-25 minutes, or until the meatballs are cooked through and lightly browned. The internal temperature should reach 160°F (71°C). You can use a meat thermometer to check.
- While the meatballs are baking, you can prepare the cranberry sauce. This ensures that the sauce is ready to go as soon as the meatballs come out of the oven.
Preparing the Cranberry Sauce:
This cranberry sauce is what really makes these meatballs special. It’s sweet, tangy, and a little bit spicy – the perfect complement to the savory meatballs.
- In a medium saucepan, combine the cranberry sauce, chili sauce, brown sugar, Dijon mustard, and Worcestershire sauce. Stir well to combine.
- Add the water to the saucepan. This helps to thin out the sauce a bit and prevents it from becoming too thick.
- Bring the sauce to a simmer over medium heat. Once it’s simmering, reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded together.
- Taste the sauce and adjust the seasonings as needed. If you prefer a sweeter sauce, add a little more brown sugar. If you want a bit more tang, add a splash of vinegar or lemon juice.
Combining Meatballs and Sauce:
This is the final step! We’re almost there. Get ready to enjoy these delicious cranberry meatballs.
- Once the meatballs are cooked through, remove them from the oven and carefully transfer them to the saucepan with the cranberry sauce.
- Gently stir the meatballs into the sauce, making sure they are all coated evenly.
- Continue to simmer the meatballs in the sauce for another 10-15 minutes, stirring occasionally, to allow the flavors to meld together even further. This also helps the sauce to thicken up a bit more. If the sauce becomes too thick, you can add a little more water to thin it out.
Serving Suggestions:
These cranberry meatballs are incredibly versatile and can be served in a variety of ways. Here are a few of my favorite serving suggestions:
- As an appetizer: Serve the meatballs in a chafing dish or slow cooker to keep them warm. Provide toothpicks or small skewers for easy serving.
- Over rice or pasta: Serve the meatballs and sauce over cooked rice or pasta for a complete meal.
- In sliders: Place a few meatballs in slider buns for a fun and easy appetizer or snack.
- With mashed potatoes: Serve the meatballs and sauce alongside mashed potatoes for a comforting and satisfying meal.
No matter how you choose to serve them, these cranberry meatballs are sure to be a hit! Enjoy!
Tips and Tricks for Perfect Cranberry Meatballs:
Here are a few extra tips and tricks to ensure your cranberry meatballs turn out perfectly every time:
- Don’t overmix the meatball mixture: Overmixing can lead to tough meatballs. Gently combine the ingredients until they are just incorporated.
- Use a cookie scoop for uniform meatballs: This helps them cook evenly.
- Bake the meatballs before adding them to the sauce: This helps them hold their shape and prevents them from falling apart.
- Simmer the meatballs in the sauce for at least 10 minutes: This allows the flavors to meld together and the sauce to thicken.
- Adjust the seasonings to your liking: Don’t be afraid to experiment with different spices and flavors.
- Use fresh or frozen cranberries for a homemade cranberry sauce: If you’re feeling ambitious, you can make your own cranberry sauce from scratch.
- Add a pinch of red pepper flakes for a little heat: If you like a little spice, add a pinch of red pepper flakes to the sauce.
- Garnish with fresh parsley or green onions: This adds a pop of color and freshness.
Make-Ahead Instructions:
These cranberry meatballs are also great for making ahead of time. Here’s how:
- Prepare the meatballs and sauce separately: Follow the recipe instructions for preparing the meatballs and sauce.
- Store separately in the refrigerator: Store the cooked meatballs and sauce in separate airtight containers in the refrigerator for up to 3 days.
- Reheat and combine: When ready to serve, reheat the sauce in a saucepan over medium heat. Add the meatballs to the sauce and simmer for 10-15 minutes, or until heated through.
Freezing Instructions:
You can also freeze these cranberry meatballs for longer storage. Here’s how:
- Cool completely: Allow the cooked meatballs and sauce to cool completely.
- Freeze separately or together: You can freeze the meatballs and sauce separately in airtight containers or freezer bags, or you can freeze them together in a single container.
- Freeze for up to 2-3 months: Properly stored, the meatballs will keep in the freezer for up to 2-3 months.
- Thaw and reheat: Thaw the meatballs and sauce in the refrigerator overnight. Reheat in a saucepan over medium heat until heated through.
Variations:
Want to mix things up a bit? Here are a few variations you can try:
- Spicy Cranberry Meatballs: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a little heat.
- Garlic Parmesan Cranberry Meatballs: Add grated Parmesan cheese and extra garlic to the meatball mixture.
- Cranberry Orange Meatballs: Add orange zest and orange juice to the sauce for a citrusy twist.
- Cranberry Apple Meatballs: Add diced apples to the sauce for a sweet and tart flavor.
- Turkey Cranberry Meatballs: Substitute ground turkey for the ground beef and pork.
Nutritional Information (Approximate):
Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.
- Serving Size: Approximately 4 meatballs
- Calories: 300-350
- Fat: 15-20g
- Saturated Fat: 7-10g
- Cholesterol
Conclusion:
This isn’t just another meatball recipe; it’s a flavor explosion waiting to happen! The sweet and tangy cranberry sauce perfectly complements the savory meatballs, creating a dish that’s both comforting and exciting. Trust me, once you try these Cranberry Meatballs, they’ll become a staple in your appetizer rotation. They are incredibly easy to make, require minimal effort, and deliver maximum impact. What more could you ask for?
But the best part? The versatility! These meatballs are fantastic served as a party appetizer, skewered on toothpicks for easy grabbing. Imagine them glistening on a platter at your next holiday gathering – they’re always a crowd-pleaser. Or, for a more substantial meal, try serving them over creamy mashed potatoes or fluffy rice. The cranberry sauce acts as a delicious gravy, adding a burst of flavor to every bite.
And don’t be afraid to experiment! Want to add a little heat? A pinch of red pepper flakes to the meatball mixture or a dash of hot sauce to the cranberry sauce will do the trick. Looking for a richer flavor? Try using ground beef and ground pork in equal parts. For a vegetarian option, substitute the meat with a plant-based ground meat alternative – the cranberry sauce works beautifully with those too! You could even add some chopped walnuts or pecans to the meatball mixture for a delightful textural contrast.
Another fantastic variation is to use different types of cranberries. While the classic cranberry sauce is delicious, you could try using a homemade cranberry relish with orange zest for a brighter, more citrusy flavor. Or, if you’re feeling adventurous, try adding a splash of balsamic vinegar to the cranberry sauce for a deeper, more complex flavor profile. The possibilities are truly endless!
These Cranberry Meatballs are also perfect for meal prepping. You can easily make a big batch on the weekend and enjoy them throughout the week. They reheat beautifully in the microwave or on the stovetop. Pack them in a lunchbox with some rice or quinoa for a satisfying and flavorful midday meal.
I’m so confident that you’ll love this recipe, and I can’t wait to hear what you think! So, gather your ingredients, preheat your oven, and get ready to experience the magic of Cranberry Meatballs. They are truly a must-try!
Once you’ve given them a try, please, please, please come back and share your experience in the comments below. Did you make any variations? What did you serve them with? What did your family and friends think? I’m always eager to hear your feedback and learn from your culinary adventures. Your comments not only help me improve my recipes but also inspire other readers to try them out. So, don’t be shy – let me know what you think! Happy cooking! I hope you enjoy these as much as I do.
Cranberry Meatballs: A Delicious & Easy Holiday Appetizer
Sweet and savory cranberry meatballs made with ground beef and pork, baked to perfection, and simmered in a tangy cranberry chili sauce. Perfect as an appetizer or served over rice or pasta!
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 cup bread crumbs (plain or seasoned)
- 1 large egg, lightly beaten
- 1/2 cup milk
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 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 cup water (or more, as needed)
- Optional garnish: chopped fresh parsley or green onions
Instructions
- In a large bowl, combine the ground beef and ground pork.
- Add the bread crumbs, egg, milk, onion, garlic, Italian seasoning, salt, and pepper to the bowl. Gently combine until just incorporated.
- Use a cookie scoop to form meatballs about 1 to 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
- Preheat oven to 375°F (190°C).
- Place the baking sheet with the meatballs in the preheated oven.
- Bake for 20-25 minutes, or until the meatballs are cooked through and lightly browned. The internal temperature should reach 160°F (71°C).
- In a medium saucepan, combine the cranberry sauce, chili sauce, brown sugar, Dijon mustard, and Worcestershire sauce. Stir well.
- Add the water to the saucepan.
- Bring the sauce to a simmer over medium heat. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
- Taste and adjust seasonings as needed.
- Once the meatballs are cooked, remove them from the oven and carefully transfer them to the saucepan with the cranberry sauce.
- Gently stir the meatballs into the sauce, making sure they are all coated evenly.
- Continue to simmer the meatballs in the sauce for another 10-15 minutes, stirring occasionally, to allow the flavors to meld together even further. If the sauce becomes too thick, you can add a little more water to thin it out.
Notes
- Don’t overmix the meatball mixture for tender meatballs.
- Use a cookie scoop for uniform meatballs.
- Baking the meatballs first helps them hold their shape.
- Simmer the meatballs in the sauce for at least 10 minutes to meld flavors.
- Adjust seasonings to your liking.
- For a spicier kick, add a pinch of red pepper flakes to the sauce.
- Garnish with fresh parsley or green onions for a pop of color.
