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Quick Cranberry Meatballs (Christmas Recipe)
Ash Tyrrell

Quick Cranberry Meatballs (Christmas Recipe)

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.