Dinner

Christmas Cranberry Meatballs Recipe

ByRafael Mansero December 11, 2025December 11, 2025

Introduction

These Christmas Cranberry Meatballs are a festive twist on a classic favorite, combining savory meat with a tangy cranberry glaze. Perfect as a holiday appetizer or party snack, they bring a burst of flavor that’s both sweet and savory.

A white bowl filled with about a dozen round meatballs covered in a thick, shiny, dark red sauce, each meatball showing a golden brown texture under the sauce. Small pieces of bright green chopped herbs are sprinkled on top of the meatballs and sauce, giving a fresh contrast. The bowl sits on a white marbled surface, and in the soft background, small yellow and white bokeh lights appear with hints of green pine and red decorations, suggesting a festive setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef or turkey
1 cup breadcrumbs
1 egg
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup cranberry sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 tablespoon brown sugar

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large bowl, combine the ground beef or turkey, breadcrumbs, egg, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Step 3: Roll the mixture into meatballs about 1 inch in diameter and place them on a baking sheet.
Step 4: In a small bowl, mix together the cranberry sauce, soy sauce, Dijon mustard, and brown sugar.
Step 5: Pour the cranberry sauce mixture evenly over the meatballs on the baking sheet.
Step 6: Bake for 20-25 minutes, or until the meatballs are cooked through.
Step 7: Serve warm as an appetizer.

Tips & Variations

For a lighter option, use ground turkey instead of beef.
Add a pinch of crushed red pepper flakes to the sauce for a spicy kick.
Use fresh breadcrumbs made from day-old bread for better texture.
Serve with toothpicks for easy snacking at parties.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. These meatballs can also be frozen for up to 2 months; thaw in the fridge before reheating.

How to Serve

A white bowl filled with about a dozen small round meatballs, each covered in a shiny, thick dark red sauce that looks like cranberry or barbecue glaze. The meatballs are evenly coated, with some sauce pooling at the bottom of the bowl. Small chopped green herbs are sprinkled on top, adding contrast to the deep red color. The bowl sits on a white marbled surface, with blurred holiday decorations in the soft background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and sauce separately, then bake them fresh before serving or reheat fully cooked meatballs in the sauce.

Can I use fresh cranberries instead of cranberry sauce?

You can, but you’ll need to cook the cranberries with sugar and a little water until they break down into a sauce consistency before mixing with the other sauce ingredients.