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These quick Christmas cranberry meatballs have saved more than one holiday party at my house They come together fast use only a few common ingredients and deliver that sweet tangy festive pop every host wants on their appetizer table
I whipped up a batch of these on a snowy December night for surprise guests and not a single meatball was left within the hour
Gather Your Ingredients
- Jellied cranberry sauce: Adds a glossy sweet note Use whole berry for more texture if you like and look for cans with just cranberries and sugar
- Chili sauce: The tangy backbone for the glaze Avoid brands that are overly sweet for best results
- Brown sugar: Balances the zing with molasses richness Light brown works best but dark is good in a pinch
- Garlic powder: Gives gentle savory depth Check the freshness for best flavor
- Black pepper: Lifts all the flavors and keeps things vibrant Freshly cracked gives a brighter edge
- Frozen pre-cooked meatballs: The star of the show Beef or turkey both work Choose ones with minimal fillers for a meatier bite
How to Make It
- Make the Glaze:
- Add cranberry sauce chili sauce brown sugar garlic powder and black pepper to a large skillet or saucepan Stir together over medium heat for five minutes until everything melts together into a smooth glossy glaze and is steaming hot
- Coat the Meatballs:
- Add the frozen pre-cooked meatballs directly to the hot glaze Use a large spoon to turn them so each meatball gets an even coating with the sauce
- Simmer and Warm Through:
- Lower the heat to medium-low Cover the pan with a lid and let the meatballs simmer gently for fifteen to twenty minutes Stir every five or seven minutes for even heating and to keep the glaze from sticking The meatballs should be hot in the center and glazed all over
- Serve and Enjoy:
- Transfer the glazed meatballs and sauce to a serving bowl or keep them warm in your slow cooker for parties They shine brightest while warm topped with a sprinkle of parsley or fresh cranberries if you have them
My favorite part has always been the way the cranberry and chili come together for that nostalgic tang Every year these are the first thing my dad grabs when he walks in for our Christmas Eve get-together
Flavor Boosters
Add orange zest to the glaze for an extra festive boost in December For a spiced variation stir in a pinch of cinnamon or a splash of apple cider around fall
Serving Suggestions
Serve with cocktail picks as a traditional party appetizer Try spooned over creamy mashed potatoes or soft polenta for a cozy dinner plate Stir leftovers into pasta or pile on slider buns for an after-party treat
Creative Twists
You can use homemade meatballs if you prefer or try chicken meatballs for a lighter version If you do not have chili sauce use a mix of ketchup with a splash of vinegar and dash of hot sauce for tang You can swap jellied cranberry with whole cranberry sauce but the texture will be a bit chunkier
These meatballs have become a true holiday tradition and there are never leftovers at any party Serve them warm and watch them disappear
Common Questions About This Recipe
- → Can I use homemade meatballs instead of frozen?
Yes, you can substitute homemade cooked meatballs. Simply prepare them in advance, then add to the cranberry sauce mixture and heat as directed.
- → Is this dish suitable for turkey meatballs?
Absolutely. Both beef and turkey meatballs work well, allowing for a lighter option without sacrificing flavor.
- → Can I make the cranberry sauce less sweet?
Reduce the amount of brown sugar or use less of the cranberry sauce. Taste and adjust sugar levels to balance the sweet and tangy profile.
- → How long can I keep leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently before serving.
- → Can this appetizer be kept warm during a party?
Yes, keep meatballs warm in a slow cooker set to low or on the stove over the lowest heat, stirring occasionally to prevent sticking.