Quick Cranberry Meatballs (Christmas Recipe) Recipe

Introduction

Quick Cranberry Meatballs offer a festive twist on a classic favorite, blending savory pork with a tangy cranberry sauce. Perfect for holiday gatherings or cozy dinners, these meatballs are easy to prepare and full of vibrant flavor.

Ingredients

• 1 small onion (grated or finely diced)
• 1 ½ pounds very lean ground beef
• 1 cup breadcrumbs (like panko)
• 2 large eggs
• 1/3 cup tomato ketchup
• 2 tablespoons Worcestershire sauce
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper (adjust to taste)
• 2 cups cranberry sauce (homemade or packaged)
• 1 cup tomato ketchup
• 3 tablespoons packed brown sugar
• 1 tablespoon freshly squeezed lemon juice

Instructions

1. Step 1: Preheat your oven to 350℉ (175℃). Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
2. Step 2: In a large bowl, combine the onion, ground beef, breadcrumbs, eggs, ketchup, Worcestershire sauce, parsley, salt, and pepper. Mix thoroughly until incorporated.
3. Step 3: Wet your hands to prevent sticking and shape the mixture into about 32 medium-sized meatballs. Using a small ice cream scoop can help keep them uniform.
4. Step 4: Arrange the meatballs on the prepared baking sheet. Bake for 20 to 25 minutes, or until a meat thermometer inserted into the center reads 160℉.
5. Step 5: While the meatballs bake, combine cranberry sauce, ketchup, brown sugar, and lemon juice in a large skillet over medium heat. Stir and cook until it begins to boil.
6. Step 6: Reduce heat and gently add the baked meatballs into the sauce. Cook until the meatballs are heated through and flavors blend, about 5 minutes.
7. Step 7: Garnish with freshly chopped parsley if desired and serve warm for best flavor.

Tips & Variations

• Use homemade cranberry sauce for a fresher taste or adjust the sweetness by varying the brown sugar amount.
• Substitute ground beef with a mix of pork and beef for a richer flavor.
• For a gluten-free option, replace breadcrumbs with gluten-free crumbs or ground oats.
• Adding a pinch of cinnamon or allspice to the sauce can enhance the holiday flavor profile.

Storage

Store leftover meatballs and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove over low heat until warmed through, stirring occasionally to prevent sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and shape the meatballs in advance and refrigerate them for up to 24 hours before baking. Just cover and keep them chilled until ready to cook.

Can I freeze the meatballs?

Absolutely. Freeze cooked and sauced meatballs in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.

Quick Cranberry Meatballs (Christmas Recipe) Recipe

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★★★★★

4.5 from 85 reviews

These Quick Cranberry Meatballs combine lean ground bee with a flavorful cranberry and ketchup sauce, perfect for a festive Christmas appetizer or a savory snack. Baked to juicy perfection and simmered in a sweet-tart sauce, they are easy to prepare and sure to delight your guests with their vibrant flavors.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: About 32 meatballs 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meatballs

• 1 small onion (grated or finely diced)
• 1 ½ pounds very lean ground beef
• 1 cup breadcrumbs (like panko)
• 2 large eggs
• 1/3 cup tomato ketchup
• 2 tablespoons Worcestershire sauce
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper (adjust to taste)

Sauce

• 2 cups cranberry sauce (homemade or packaged)
• 1 cup tomato ketchup
• 3 tablespoons packed brown sugar
• 1 tablespoon freshly squeezed lemon juice

Instructions

1. Prepare for Baking: Preheat your oven to 350℉ (175℃). Line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
2. Mix and Form Meatballs: In a large bowl, combine the grated onion, ground beef, breadcrumbs, eggs, ketchup, Worcestershire sauce, chopped parsley, salt, and black pepper. Mix well until all ingredients are fully incorporated. Wet your hands and form the mixture into approximately 32 medium-sized meatballs, using a small ice cream scoop for uniformity, if desired.
3. Bake the Meatballs: Place the formed meatballs on the prepared baking sheet. Bake in the preheated oven for 20 to 25 minutes, or until a meat thermometer inserted into the center reads 160℉, ensuring they are safely cooked through.
4. Prepare the Sauce: While the meatballs bake, combine the cranberry sauce, tomato ketchup, brown sugar, and freshly squeezed lemon juice in a large skillet. Cook over medium heat, stirring occasionally until the mixture starts to boil.
5. Simmer Meatballs in Sauce: Reduce the heat to low and gently add the baked meatballs to the skillet. Stir carefully to coat each meatball with the sauce and cook until the meatballs are heated through and flavors meld, about 5 minutes.
6. Garnish and Serve: Garnish the meatballs with additional chopped fresh parsley for color and freshness. Serve warm as a festive appetizer or party snack.

Notes

• Use very lean ground beef to keep the meatballs light and juicy.
• Adjust salt and pepper according to your taste preference.
• For an even quicker prep, use store-bought cranberry sauce.
• If you prefer smaller meatballs, you can make up to 40, adjusting the baking time slightly.
• Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet with sauce to maintain moisture.

Keywords: cranberry meatballs, Christmas appetizer, holiday party recipe, baked meatballs, quick meatballs, festive appetizer