Christmas Cranberry Meatballs

Name: Christmas Cranberry Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb ground beef; 1/2 cup breadcrumbs; 1 egg; 1/4 cup milk; 1 tsp salt; 1/2 tsp black pepper; 1 can (14 oz) whole berry cranberry sauce; 1/2 cup ketchup; 2 tbsp brown sugar; 1 tbsp lemon juice

Author: Tessa

Published: July 2, 2025

Jump to Recipe·Print Recipe

There’s something magical about the holidays, isn’t there? For me, it’s the smell of *these* Best Christmas Cranberry Meatballs simmering on the stove—sweet, tangy, and just a little bit festive. They’re the kind of dish that disappears faster than you can say “Happy Holidays!” Every year, my family insists I make these for our Christmas Eve gathering, and honestly, I don’t mind. They’re so easy to throw together, but they taste like you’ve spent hours in the kitchen. The juicy meatballs coated in that glossy cranberry glaze? Absolute perfection. Whether you’re hosting a big party or just need a cozy appetizer, these meatballs are your new holiday MVP. Trust me, they’ll become a tradition in your home too.

Why You’ll Love These Best Christmas Cranberry Meatballs

Oh, where do I even start? These meatballs are basically holiday magic in bite-sized form. Here’s why they’re my go-to every December:

Quick prep: You can mix, shape, and bake these in under 30 minutes—perfect when you’re juggling a million holiday tasks.
Crowd-pleasing flavor: That sweet-tangy glaze? It’s like Christmas in your mouth. Even my picky nephew inhales them.
Party superstar: They stay warm in a slow cooker for hours, leaving you free to actually enjoy your own gathering.
Make-ahead lifesaver: Bake the meatballs ahead and just glaze before serving—no last-minute panic.
Gluten-free friendly: Swap regular breadcrumbs for GF ones, and boom—everyone can enjoy them.

Seriously, these meatballs check all the boxes. You’ll see!

Best Christmas Cranberry Meatballs - detail 1

Ingredients for Best Christmas Cranberry Meatballs

Here’s what you’ll need to make these holiday showstoppers. I’ve grouped everything into two parts—the meatballs themselves and that irresistible glaze. Trust me, every ingredient plays a special role!

For the Meatballs:

1 lb ground beef (80/20 blend recommended—that bit of fat keeps them juicy)
½ cup plain breadcrumbs (or gluten-free panko if needed)
1 large egg, lightly beaten (room temp blends better)
¼ cup whole milk (or whatever you have on hand)
1 tsp kosher salt
½ tsp black pepper (freshly cracked if you’re feeling fancy)

For the Glaze:

1 can (14 oz) whole berry cranberry sauce (not the jellied kind—we want those luscious berries!)
½ cup ketchup (yes, really—it adds the perfect tang)
2 tbsp brown sugar (light or dark, both work)
1 tbsp lemon juice (fresh squeezed makes the flavors pop)

Ingredient Substitutions & Notes

No stress if you need to swap things! Ground turkey works great (just add an extra tbsp of oil to the pan). Dairy-free? Any milk alternative will do. For the glaze, homemade cranberry sauce is fabulous if you’ve got it—just simmer 12 oz fresh cranberries with ¾ cup sugar and ½ cup water until burst. And hey, if you’re out of brown sugar, regular white sugar plus ½ tsp molasses does the trick in a pinch!

How to Make Best Christmas Cranberry Meatballs

Okay, let’s get these holiday gems rolling—literally! Here’s my foolproof method for meatball magic:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper—trust me, cleanup will be a breeze.
Mix the meatball ingredients gently in a large bowl. Use your hands (yes, get messy!) just until combined. Overmixing makes tough meatballs, and nobody wants that.
Shape into 1-inch balls—about the size of a walnut. I roll them between my palms quickly; damp hands prevent sticking.
Bake for 20 minutes until beautifully browned. No peeking! They’ll finish cooking in the glaze later.
Meanwhile, make the glaze: Simmer cranberry sauce, ketchup, brown sugar, and lemon juice in a saucepan over medium-low heat for 5 minutes. Stir occasionally—it’ll thicken slightly and smell amazing.
Toss the warm meatballs in the glaze right after baking. The heat helps the sauce cling perfectly. Serve immediately or keep warm in a slow cooker on “low.”

Pro Tips for Perfect Meatballs

My secret weapons? An ice cream scoop for uniform sizing (no giant meatballs hogging all the glaze). Always bake on parchment—no sticking disasters. And glaze while the meatballs are piping hot—that’s when they soak up flavor best. Oh, and sneak one straight from the pan… chef’s privilege!

Best Christmas Cranberry Meatballs - detail 2

Serving Suggestions for Best Christmas Cranberry Meatballs

Now for the fun part—how to serve these little holiday gems! For parties, I pile them high in a pretty bowl with toothpicks sticking out (bonus points if you find those cute mini candy cane ones). If you’re making them a main dish, try pairing with creamy mashed potatoes—that tangy glaze makes the perfect gravy alternative. A simple green salad with walnuts and apple slices balances the richness beautifully. And here’s my favorite trick: set up a “meatball bar” with extra glaze, chopped herbs, and crispy fried onions for topping. Watch them disappear faster than Santa’s cookies!

Storage & Reheating

Here’s the beautiful thing about these meatballs—they actually get better after sitting in that glorious glaze overnight! Just pop them in an airtight container (I swear by my glass Pyrex) and they’ll keep for 3 days in the fridge. To reheat, spread them on a baking sheet at 300°F for about 15 minutes—this keeps that perfect texture. Need to keep them warm for a party? Toss them in your slow cooker on the “warm” setting with an extra splash of water to prevent drying out. Pro tip: Never microwave unless you want sad, rubbery meatballs—trust me on this one!

Nutrition Information

Now, I’m no nutritionist, but here’s the scoop on what’s in these tasty little bundles of joy! Keep in mind these numbers can change depending on your exact ingredients—like if you use turkey instead of beef or a sugar-free cranberry sauce. But generally speaking, per serving (that’s about 3 meatballs), you’re looking at:

Calories: 210
Fat: 9g
Carbohydrates: 20g
Protein: 12g

Not too shabby for something that tastes like a holiday party in every bite, right? And hey—it’s Christmas! If you’re gonna indulge, make it count with these beauties. Just don’t tell Santa I said that.

Frequently Asked Questions

I get asked about these meatballs all the time—here are the answers to the questions that pop up most often:

Can I freeze these? Absolutely! But here’s the trick—freeze the baked meatballs before adding the glaze. Pop them in a freezer bag for up to 3 months. When you’re ready, thaw overnight in the fridge, warm them up, then toss with freshly made glaze.
Can I use frozen cranberries? Oh honey, no. The sauce needs that thick, jammy texture from canned or homemade cranberry sauce. Frozen berries will make it watery, and we can’t have that!
How to make ahead? My favorite trick! Make everything up to 2 days ahead—just keep the glazed meatballs refrigerated in an airtight container. Reheat gently in the oven or slow cooker before serving. They actually taste better the next day!

See? Nothing to stress about—these meatballs are as flexible as they are delicious!

Final Thoughts

There you have it—my family’s favorite holiday meatballs that never fail to impress. I’d love to hear how yours turn out! Snap a pic, tag me, and don’t forget to rate the recipe. Happy holidays and happy cooking!