Christmas Cranberry Meatballs Recipe – A Sweet-Tart Holiday Crowd-Pleaser

Introduction

The kitchen smells like cinnamon and roasting meat, and somehow that warm, joyful scent always takes me right back to holiday evenings. Right away I think of these Christmas Cranberry Meatballs — a little sweet, a little tangy, and perfectly cozy — and I can hear the laughter around the table. If you love bites that balance savory and fruity, then this recipe will feel like a hug. Also, if you want a holiday baking partner, try a batch of chewy cranberry orange cookies while the meatballs bake: Chewy Cranberry-Orange Cookies.

Why You’ll Love It

• Quick and easy to make, so you’ll get delicious bites on the table fast.
• Comforting homemade flavor with a bright cranberry twist.
• Made with simple ingredients you probably already have.
• Great for any occasion, from a cozy weeknight to a holiday party.
• Always a crowd-pleaser — guests will go back for seconds, and then thirds.

Also, these meatballs pair beautifully with a slice of warm Christmas bread for mopping up sauce: Christmas Bread.

Ingredients You’ll Need

• 1 pound ground meat (beef, pork, or turkey) — choose what you love; turkey makes them lighter.
• 1 cup breadcrumbs — plain or seasoned, depending on how much flavor you want up front.
• 1/2 cup grated Parmesan cheese — adds a salty, savory depth.
• 1/4 cup chopped fresh parsley — brightens the whole dish.
• 1 egg — binds everything together.
• 1 teaspoon garlic powder — fresh garlic works too for a sharper hit.
• 1 teaspoon onion powder — or a little finely minced onion if you prefer texture.
• 1 cup cranberry sauce — whole-berry sauce gives lovely bursts, and jellied sauce makes a smoother glaze.
• 1/4 cup BBQ sauce — smoky and sweet; pick your favorite brand.
• Salt and pepper to taste — I usually start with 3/4 teaspoon salt and a few grinds of black pepper.

For another cozy pairing, try serving with a bright, tangy cranberry-orange quick bread: Cranberry-Orange Quick Bread.

How to Make It

1. Preheat your oven to 375°F (190°C). While it warms, the whole kitchen fills with that holiday warmth and you’ll feel ready to start.
2. In a bowl, mix the ground meat, breadcrumbs, Parmesan, parsley, egg, garlic powder, onion powder, salt, and pepper until well combined. Use your hands because you’ll feel the mixture come together — moist but firm.
3. Form the mixture into small meatballs and place them on a baking sheet. Make them bite-sized so they’re easy to pop in your mouth later.
4. Bake in the preheated oven for 20–25 minutes or until cooked through. Then you’ll notice golden edges and a savory smell that makes you want to taste one immediately.
5. In a saucepan, combine the cranberry sauce and BBQ sauce over medium heat until heated through. Stir gently so the sugar from the cranberries melts into a glossy glaze.
6. Toss the cooked meatballs in the cranberry sauce mixture before serving, coating each one in that shiny, tangy sauce. You’ll see the sauce cling and sparkle.
7. Serve warm as appetizers and watch them disappear. If you want, spoon extra sauce over them right before serving for a saucier bite.

For a different take on textures and spice, check out a similar meatball idea with an Asian twist: Chinese Pearl Meatballs.

Kitchen Tips

• Time-saver: Make the meatballs a day ahead and refrigerate them on a sheet tray. Then bake and glaze right before guests arrive.
• Fix for dry meatballs: If they dry out, stir a spoonful of broth into the cranberry-BBQ sauce and simmer for a minute; then toss the meatballs to rehydrate.
• Flavor twist: Add a teaspoon of orange zest to the sauce for a citrusy lift that complements the cranberries beautifully. For holiday flair, sprinkle chopped pistachios on top before serving. Also try pairing the leftovers with a creamy custard for dessert vibes: Cinnamon-Vanilla Custard Pie inspiration.

Serving Ideas

Serve these warm meatballs at your next family dinner, Sunday brunch, cozy night in, or right on the holiday table. For a full spread, place them on a platter with toothpicks, scatter fresh parsley over the top, and add a bowl of extra sauce for dipping. Also offer small sides like roasted potatoes, a simple green salad, or crusty bread to soak up every last drop. Garnish with orange zest or chopped herbs for color and a fresh scent.

Storing & Leftovers

• Fridge: Store cooled meatballs in an airtight container for up to 4 days.
• Freezer: Freeze in a single layer on a tray, then transfer to a zip bag for up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm gently in a saucepan with a splash of water or broth so the sauce loosens and the meatballs stay tender.
• Leftover idea: Serve leftover meatballs in a toasted roll with arugula and a smear of cream cheese for a sweet-savory sandwich.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day because the flavors meld. Just reheat gently and add a splash of water if the sauce thickened too much.

Q: Can I swap any ingredients?
A: Of course! Use what you have — swap the Parmesan for a sharp cheddar or use panko instead of breadcrumbs. This recipe is forgiving and welcoming.

Q: What’s the best way to serve it?
A: Fresh from the pan while it’s still warm and aromatic. Serve with extra sauce and fresh herbs for the best presentation.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell — and make sure the internal temperature hits about 160°F for beef/pork or 165°F for turkey.

I find that these Christmas Cranberry Meatballs are a tiny taste of holiday magic that you can make any night of the year.

Final Thoughts

This recipe lives in my kitchen because it brings together two holiday flavors that make people smile: savory meat and bright cranberry. Moreover, it’s simple enough to make often and special enough for big gatherings. So when I want a cozy appetizer that’s both familiar and fun, I reach for this one. Try it, tweak it, and make these Christmas Cranberry Meatballs your own — they’ll steal the show.

Conclusion

For more ideas and variations on cranberry-glazed meatballs, check out this slow-cooker version at Cranberry Meatballs (Slow Cooker) – Dinner at the Zoo. Also, if you’d like another festive meatball take, see this holiday-friendly recipe at Cranberry Meatballs.

Christmas Cranberry Meatballs

These Christmas Cranberry Meatballs are a sweet-tart, comforting appetizer perfect for holiday gatherings, offering a delightful balance of savory and fruity flavors.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Appetizer, Main Course

Cuisine: American, Holiday

Calories: 150

Ingredients Method Notes

Ingredients

  

Meatball Mixture

• 1 pound ground meat (beef, pork, or turkey) Choose your preferred meat; turkey makes them lighter.
• 1 cup breadcrumbs Plain or seasoned, depending on desired flavor.
• 1/2 cup grated Parmesan cheese Adds salty, savory depth.
• 1/4 cup chopped fresh parsley Brightens the whole dish.
• 1 large egg Binds the mixture together.
• 1 teaspoon garlic powder Fresh garlic can be used for a sharper taste.
• 1 teaspoon onion powder Or a bit of finely minced onion for texture.
• Salt and pepper to taste salt and pepper Start with about 3/4 teaspoon salt and a few grinds of black pepper.

Sauce

• 1 cup cranberry sauce Whole-berry sauce gives bursts, while jellied sauce creates a smoother glaze.
• 1/4 cup BBQ sauce Pick your favorite brand; adds smoky sweetness.

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the ground meat, breadcrumbs, Parmesan, parsley, egg, garlic powder, onion powder, salt, and pepper until well combined.
3. Form the mixture into small meatballs and place them on a baking sheet.

Cooking

1. Bake the meatballs in the preheated oven for 20–25 minutes or until cooked through and golden.
2. In a saucepan, combine the cranberry sauce and BBQ sauce over medium heat until heated through.
3. Toss the cooked meatballs in the cranberry sauce mixture before serving.

Serving

1. Serve warm as appetizers, optionally with extra sauce for dipping.

Notes

Make the meatballs a day ahead and refrigerate. Reheat gently before serving. For added flavor, try adding orange zest to the sauce.