Print

Quick Christmas Cranberry Beef Meatballs

Close-up of cranberry-glazed beef meatballs topped with fresh dill, served in a white bowl—perfectly browned and coated in a rich, glossy sauce.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Perfect holiday appetizer combining sweet cranberry sauce with savory beef meatballs. Ready in just 45 minutes and always a crowd favorite at parties.

Ingredients

Scale
  • 1 small onion, grated or finely diced
  • 1½ pounds ground beef (80/20 or 85/15 lean-to-fat ratio)
  • 1 cup breadcrumbs (like panko)
  • 2 large eggs
  • ⅓ cup tomato ketchup
  • 2 tablespoons Worcestershire sauce
  • ¼ cup chopped fresh parsley
  • ½ teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper (adjust to taste)
  • 2 cups cranberry sauce (homemade or packaged)
  • 1 cup tomato ketchup (for sauce)
  • 3 tablespoons packed brown sugar
  • 1 tablespoon freshly squeezed lemon juice

Instructions

  1. Preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, combine all meatball ingredients and mix gently until fully incorporated. Don’t overmix to avoid tough meatballs.
  3. Wet hands with cold water to prevent sticking and form mixture into 32 medium-sized meatballs. Use a small ice cream scoop for uniform sizing if desired.
  4. Transfer formed meatballs onto prepared baking sheet, spacing about 1 inch apart. Bake for 20-25 minutes until meat thermometer reads 160°F in center.
  5. While meatballs bake, combine cranberry sauce, ketchup, brown sugar, and lemon juice in a large skillet. Cook over medium heat until mixture begins to boil, about 5-7 minutes.
  6. Reduce heat to low and gently stir baked meatballs into the cranberry sauce. Cook until meatballs are heated through and flavors meld together, about 3-4 minutes.
  7. Garnish with freshly chopped parsley if desired and serve warm as an appetizer with toothpicks or as a main dish over rice.

Notes

  • Use 80/20 or 85/15 ground beef for best results and juiciness. Can substitute ground turkey or chicken (add 2 tablespoons olive oil if using leaner meats).
  • Wet hands when forming meatballs to prevent sticking. Use ice cream scoop for uniform size and even cooking.
  • Can be made ahead for better flavor development. Keep warm in crockpot on low for parties.
  • Store leftovers in refrigerator for up to 3 days or freeze for up to 3 months in smaller portions.

Nutrition

Find it online: https://www.benefitiany.com/quick-christmas-cranberry-beef-meatballs/