Quick Cranberry Meatballs (Christmas Recipe) | Sweet & Savory
I made these cranberry-glazed meatballs recently for a holiday gathering, and let me tell you they disappeared in no time. I loved how the sweet-tangy cranberry sauce paired with the savory meatballs; it felt festive and comforting.
I’m excited to share the version I landed on quick, flavorful, and perfect for Christmas. Whether you want an appetizer or a main dish centerpiece, this recipe is versatile. Come along with me as I walk you through each step.
Ingredients
Here’s what you’ll need to make a batch of juicy cranberry meatballs (about 30 small meatballs).
(Note: several servings — this makes enough for a party appetizer or side dish.)
For the meatballs:
- 2 lb ground beef (or substitute with ground turkey for a leaner option) — beef gives richer flavor
- salt and pepper, to taste — adjust to your preference
- 4 garlic cloves, minced — fresh garlic gives sharper aroma than powdered
- 2 eggs, lightly beaten — helps bind the meatballs
- ¾ cup beef broth — for moisture; you can use chicken broth instead
- 1 cup diced onion — finely diced so it blends well
- 1½ tsp chili powder — adds a subtle warmth
- 7 tbsp breadcrumbs — use fresh or panko for lighter texture (gluten-free if needed)
- 1 tsp Better Than Bouillon (or your favorite broth base) — intensifies savory flavor
- ¾ cup water — helps in cooking and steaming
For the cranberry sweet chili glaze:
- 1¼ cup sweet chili sauce — forms the base of the glaze
- 1 can (14 oz) jellied cranberry sauce (or homemade cranberry sauce) — gives festive color and sweetness
- 4 tsp rice vinegar — adds a gentle tang
- 6 tbsp brown sugar — to balance the tartness
- ¼ cup fresh cranberries (optional but recommended) — they burst and give little pops of flavor
Variations
- Dairy-free / egg-free option: Substitute the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and omit any dairy.
- Sugar-free or lower-sugar glaze: Use a sugar substitute or reduce the brown sugar; you can also choose a low-sugar cranberry sauce.
- Flavor enhancers: Add a pinch of red pepper flakes, a splash of orange zest, or a teaspoon of Dijon mustard to the glaze for extra depth.
- Meat swap: Use ground pork, lamb, or a mix (beef + pork) for richer flavor.
- Gluten-free: Use gluten-free breadcrumbs and ensure your broth base and sweet chili sauce are labeled gluten-free.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: about 20 minutes (Instant Pot) or 30 minutesÂ
- Total Time: 30 minutes (Instant Pot route) / 40 minutes
Equipment you need
- Mixing bowl — to combine meatball ingredients
- Measuring cups and spoons — for accurate ingredient portions
- Knife & cutting board — to dice onion and mince garlic
- Large sauté pan (high-sided) — for browning and simmering meatballs
- Instant Pot or pressure cooker (optional) — a faster, hands-off method
- Cooking spoon or spatula — to stir glaze and toss meatballs
How to Make Quick Cranberry Meatballs?
Prepare the meatball mixture
In a bowl, I combine ground meat, garlic, eggs, onion, chili powder, breadcrumbs, broth, broth base, salt, and pepper. I mix gently — overmixing makes them dense.
Shape the meatballs
I fashion the mixture into uniformly sized meatballs (about 30) — you can pat into a rectangle and cut, or roll by hand. Consistency helps them cook evenly.
Cook the meatballs
Instant Pot method: I add ¾ cup water to the pot, place meatballs inside (stack if needed), lock the lid, and pressure cook for 8 minutes. Then I let nature release for 10 minutes before opening.
Stovetop method: I heat oil in the pan, brown meatballs on all sides (about 2 minutes per face), then remove them before making the sauce.
Make the cranberry glaze
In the same pot or pan, I stir together cranberry sauce, sweet chili sauce, rice vinegar, brown sugar, and fresh cranberries. I simmer and mash some cranberries until the sauce thickens.
Combine and simmer
I return the cooked meatballs into the glaze, toss gently to coat evenly, and let them simmer in the sauce for several minutes to soak in all that flavor.
Additional Tips for Making This Recipe Better
From my experience, here are a few tweaks I love:
- Always use freshly minced garlic — it gives a brighter flavor than jarred garlic.
- Let the meatball mixture rest for 10 minutes before shaping — it helps the flavors meld.
- After browning, drain excess fat to keep the glaze from becoming greasy.
- Taste the sauce and adjust sugar or vinegar to your liking — I often add a splash more vinegar for brightness.
- Use a nonstick pan or spray to prevent sticking when browning.
How to Serve Quick Cranberry Meatballs?
These meatballs look gorgeous when served on a festive platter, garnished with fresh cranberries and sprigs of rosemary or parsley. You can serve them over mashed potatoes, rice, or even on slider buns as mini meatball sandwiches. Arrange them in a shallow dish so the sauce pools around them, and sprinkle some zest or chopped herbs on top for contrast.
Nutritional Information
Here’s roughly what you’ll get per serving (about 5 servings):
- Calories: ~ 310 kcal
- Protein: ~ 23 g
- Carbohydrates: ~ 14 g
- Fat: ~ 20 g
Make Ahead and Storage
Storage (refrigerator)
Once the meatballs and glaze have cooled, I store them in an airtight container in the fridge. They stay good for about 3 to 4 days.
Freezing
I let the cooked meatballs cool fully, then freeze them in a freezer-safe container for up to 3 months. You can also freeze sauce and meatballs separately for flexibility.
Reheating
To reheat, I thaw overnight (if frozen), then warm gently on the stovetop or in an Instant Pot, stirring occasionally until heated through.
Why You’ll Love This Recipe?
Here are some compelling reasons to make it this holiday:
- It’s fast and convenient — from start to finish in under 40 minutes (or 30 with the Instant Pot).
- Versatile serving options — works as appetizer, main dish, or buffet item.
- Customizable — you can make it sugar-free, gluten-free, dairy-free, or add bold flavors.
- Holiday flair — the vibrant cranberry glaze makes it festive and inviting.
- Crowd-pleaser — the sweet-savory balance appeals to many taste buds.
Quick Cranberry Meatballs (Christmas Recipe)
Ingredients
Method
- In a bowl, I combine ground meat, garlic, eggs, onion, chili powder, breadcrumbs, broth, broth base, salt, and pepper. I mix gently — overmixing makes them dense.
- I fashion the mixture into uniformly sized meatballs (about 30) — you can pat into a rectangle and cut, or roll by hand. Consistency helps them cook evenly.
- Instant Pot method: I add ¾ cup water to the pot, place meatballs inside (stack if needed), lock the lid, and pressure cook for 8 minutes. Then I let nature release for 10 minutes before opening.
- Stovetop method: I heat oil in the pan, brown meatballs on all sides (about 2 minutes per face), then remove them before making the sauce.
- In the same pot or pan, I stir together cranberry sauce, sweet chili sauce, rice vinegar, brown sugar, and fresh cranberries. I simmer and mash some cranberries until the sauce thickens.
- I return the cooked meatballs into the glaze, toss gently to coat evenly, and let them simmer in the sauce for several minutes to soak in all that flavor.
Notes
- Always use freshly minced garlic — it gives a brighter flavor than jarred garlic.
- Let the meatball mixture rest for 10 minutes before shaping — it helps the flavors meld.
- After browning, drain excess fat to keep the glaze from becoming greasy.
- Taste the sauce and adjust sugar or vinegar to your liking — I often add a splash more vinegar for brightness.
- Use a nonstick pan or spray to prevent sticking when browning.
