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BEST CHRISTMAS CRANBERRY MEATBALLS

These festive meatballs feature a blend of savory ground beef and pork, coated in a rich, tangy, and sweet holiday cranberry glaze. Perfect as an impressive appetizer or a hearty main course.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: American, Holiday
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 ½ pounds lean ground beef 80/20 mix recommended
  • ½ pound ground pork optional, or substitute with more ground beef
  • 1 cup panko breadcrumbs
  • ½ cup whole milk
  • 1 large egg lightly beaten
  • ¼ cup finely minced yellow onion
  • 2 cloves garlic minced
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Pinch ground nutmeg
For the Cranberry Glaze
  • 1 (14-ounce) can whole berry cranberry sauce
  • 1 cup beef broth low sodium
  • ½ cup light brown sugar packed
  • ¼ cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dry mustard powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

Equipment

  • Large Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Large Saucepan or Slow Cooker

Method
 

I. Prepare and Bake the Meatballs
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, combine the panko breadcrumbs and whole milk. Allow the mixture to sit for 5 minutes until the breadcrumbs have fully softened and absorbed the liquid.
  3. In a large mixing bowl, combine the ground beef, ground pork (if using), the soaked breadcrumb mixture, beaten egg, minced onion, minced garlic, parsley, salt, pepper, and nutmeg.
  4. Gently mix the ingredients using your hands until just combined. Be careful not to overmix, as this can result in tough meatballs.
  5. Roll the mixture into 1 to 1 ½ inch balls and place them on the prepared baking sheet, ensuring they are not touching. This recipe yields approximately 36 to 40 meatballs.
  6. Bake for 18 to 22 minutes, or until the meatballs are browned and cooked through. The internal temperature should reach 160°F (71°C). Remove the meatballs from the oven and set them aside.
II. Prepare the Cranberry Glaze
  1. In a large saucepan or a medium slow cooker insert, combine the whole berry cranberry sauce, beef broth, brown sugar, apple cider vinegar, Worcestershire sauce, dry mustard, cinnamon, and cloves.
  2. If using a saucepan, bring the mixture to a gentle simmer over medium heat, stirring occasionally until the brown sugar is fully dissolved and the cranberry sauce has broken down. Reduce the heat to low and allow the sauce to simmer for 5 to 7 minutes.
  3. If a thicker glaze is desired, slowly whisk in the cornstarch and cold water mixture (slurry) and allow the sauce to simmer until it thickens slightly (about 1 minute).
III. Combine and Finish
  1. Carefully add the cooked meatballs to the simmering cranberry glaze, ensuring they are fully coated in the sauce.
  2. If using the saucepan method, continue to simmer the meatballs in the sauce over low heat for 10 to 15 minutes, stirring occasionally, allowing the flavors to meld.
  3. If using a slow cooker, transfer the coated meatballs and sauce to the slow cooker insert, cover, and cook on LOW for 2 to 3 hours, or on HIGH for 1 hour. This extended cooking time helps the sauce fully coat the meatballs for serving.
  4. Serve warm directly from the slow cooker or transfer to a serving platter and secure with festive toothpicks.

Notes

These meatballs can be made ahead of time. Bake the meatballs completely and store them in the refrigerator. When ready to serve, prepare the glaze and simmer the chilled meatballs in the sauce for about 20 minutes (or use the slow cooker method) until heated through.