This Quick Christmas Cranberry Meatballs recipe is festive, fast, and full of sweet-tangy flavor. The glossy cranberry-BBQ sauce coats tender, juicy meatballs for a bright holiday appetizer or weeknight family favorite. They smell warm and fruity as they bake and look cheerful on a platter with a sprinkle of fresh herbs. If you like bite-sized party foods, you might also enjoy these Baked Cranberry Brie Bites for a complementary holiday tray.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 12 (about 12 meatballs)
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 195 kcal (approximate)
- Protein: 8 g
- Carbohydrates: 22 g
- Fat: 9 g
- Fiber: 1 g
- Sugar: 13 g
- Sodium: 500 mg (approximate)
Why Make This Quick Christmas Cranberry Meatballs
These meatballs are quick to pull together and bring classic holiday flavors without fuss. The cranberry sauce adds bright sweetness and the BBQ sauce gives depth and a little smoke. They are juicy inside with a sticky, shiny glaze. They warm easily and keep well, making them perfect for parties, potlucks, or a cozy family dinner. The aroma is inviting and the red color pops on any holiday platter.
How to Make Quick Christmas Cranberry Meatballs
This recipe is straightforward. Mix the meatball base, shape small rounds, heat the sauce, coat them, and bake. The method keeps the meatballs tender and ensures the cranberry-BBQ glaze clings to each bite.
Ingredients:
- 1 pound ground beef
- 1 cup breadcrumbs
- 1 egg
- 1/2 cup finely chopped onion
- 1/4 cup milk
- 1 cup cranberry sauce
- 1 cup BBQ sauce
- Salt and pepper to taste
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper so the meatballs won’t stick and cleanup stays easy. Chop the onion finely so it blends into the meat and doesn’t make large bits.
Step 2: Mixing
In a large bowl, combine the ground beef, breadcrumbs, egg, onion, milk, salt, and pepper. Use your hands or a spoon and mix gently until just combined. Overmixing makes meatballs dense; stop when ingredients are evenly distributed. Form the mixture into 12 even meatballs, about 1 1/2 inches each.
Step 3: Cooking
Place the meatballs on the prepared baking sheet, leaving a bit of space between each. In a small saucepan, mix the cranberry sauce and BBQ sauce over medium heat until they warm through and meld — about 3–5 minutes. The sauce should be glossy and pourable. Pour or spoon the cranberry mixture over the meatballs so they are well coated.
Step 4: Finishing
Bake in the preheated oven for 25–30 minutes or until the meatballs are cooked through (internal temperature 160°F/71°C for ground beef). The sauce will thicken and glaze the meatballs. Let them rest 3–5 minutes before serving so the glaze sets slightly.
How to Serve Quick Christmas Cranberry Meatballs
Serve warm as an appetizer with toothpicks or over a bed of steamed rice for a casual meal. They pair well with mashed potatoes, roasted vegetables, or a simple green salad to cut the sweetness. Garnish with chopped parsley or green onions for color and a fresh note. For a party, set out extra cranberry sauce on the side for dipping.
How to Store Quick Christmas Cranberry Meatballs
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Freeze: Freeze in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently in a 350°F oven for 10–15 minutes or on the stovetop in a covered skillet over low heat until heated through. You can add a splash of water to loosen the sauce if it thickened.
Expert Tips for Perfect Quick Christmas Cranberry Meatballs
- Don’t overwork the meat: Mix lightly to keep meatballs tender and juicy.
- Size matters: Make meatballs uniformly sized so they cook evenly.
- Sauce consistency: Warm the cranberry-BBQ sauce until it is shiny and pourable. If it’s too thick, add a tablespoon or two of water.
- Test-cook one: Bake one meatball first to check seasoning and doneness before shaping all of them.
- Make ahead: Prepare and freeze shaped raw meatballs on a tray. Transfer frozen meatballs to a bag and bake from frozen; add a few extra minutes to the baking time.
- Swap-ins: Use ground turkey or chicken for a leaner option (watch cooking time); replace breadcrumbs with oats for a gluten-free-ish texture if needed; use egg substitute or flax egg to bind if avoiding eggs.
Delicious Variations
- Slow-cooker version: Brown the meatballs lightly, then add sauce and cook on low 2–3 hours for an even saucier result.
- Spicy cranberry: Stir 1–2 teaspoons of sriracha or chipotle chili into the sauce for heat.
- Tangy orange: Add 1 tablespoon orange zest and 1 tablespoon orange juice to the sauce for a citrus lift.
- Sweet-maple: Mix 1–2 tablespoons maple syrup into the cranberry-BBQ sauce for deeper sweetness and a caramel note.
- Herb-infused: Add chopped fresh rosemary or thyme to the meat mixture for an herb-forward holiday flavor.
Frequently Asked Questions
Q: Can I use ground turkey instead of beef?
A: Yes. Ground turkey works well. It’s leaner, so add a tablespoon of olive oil or a little extra milk to keep meatballs moist. Check doneness; turkey should reach 165°F.
Q: How do I stop the meatballs from falling apart?
A: Use an egg and breadcrumbs as binders and mix gently. Chill shaped meatballs in the fridge for 10–15 minutes before baking to help them hold shape.
Q: Can I make these gluten-free?
A: Yes. Replace breadcrumbs with gluten-free breadcrumbs or finely ground oats. Ensure your BBQ sauce is labeled gluten-free.
Q: Can I make these ahead for a party?
A: Absolutely. Make the meatballs and sauce a day ahead. Store separately or combine and reheat. For large batches, keep warm in a slow cooker on low.
Q: How can I thicken the sauce if it’s too runny?
A: Simmer the sauce a few minutes uncovered until it reduces and thickens. You can also whisk in a small slurry of cornstarch and water (1 tsp cornstarch + 1 tsp water), then cook 1–2 minutes until glossy.
Q: Are there vegetarian versions of this idea?
A: Yes. Use store-bought plant-based ground meat or make small lentil or chickpea balls and glaze them with the cranberry-BBQ sauce. Bake or pan-fry until firm.
Conclusion
These Quick Christmas Cranberry Meatballs are a cheerful, easy crowd-pleaser with juicy texture and a bright, sticky glaze. They come together fast, reheat well, and adapt to many tastes and diets. For another cranberry-meatball take that cooks slowly and yields an even saucier finish, check out this slow-cooker version: Cranberry Meatballs (Slow Cooker) – Dinner at the Zoo. Give these a try at your next holiday gathering — they’re simple, tasty, and sure to get compliments.
Print
Quick Christmas Cranberry Meatballs
- Total Time: 45 minutes
- Yield: 12 meatballs 1x
- Diet: None
Description
Festive and fast meatballs coated in a sweet-tangy cranberry-BBQ sauce, perfect for holiday appetizers or family meals.
Ingredients
- 1 pound ground beef
- 1 cup breadcrumbs
- 1 egg
- 1/2 cup finely chopped onion
- 1/4 cup milk
- 1 cup cranberry sauce
- 1 cup BBQ sauce
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, breadcrumbs, egg, onion, milk, salt, and pepper, mixing gently until just combined. Form into 12 meatballs.
- Place meatballs on the prepared baking sheet with space between them. In a small saucepan, warm the cranberry and BBQ sauce together until glossy and pourable.
- Pour the sauce over the meatballs and bake for 25–30 minutes until cooked through.
- Let them rest for 3–5 minutes before serving.
Notes
Avoid overmixing meat to keep meatballs tender. Chill shaped meatballs before baking to help retain shape.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 meatball
- Calories: 195
- Sugar: 13g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg
