Christmas Cranberry Meatballs Quick Easy Festive Appetizer
Table of Contents
This speedy recipe turns simple ground beef into a bright, festive appetizer in under 30 minutes of hands-on time. It uses pantry staples plus fresh or frozen cranberries for a tart pop that pairs perfectly with a glossy sauce. Busy hosts will appreciate how easy these meatballs are to shape, bake, and serve warm to a crowd. If you love set-and-forget crowd pleasers, compare textures with our crockpot BBQ meatballs for another fast entertaining idea.
Why This Recipe Works
This recipe is built for speed and flavor without fuss. Ground beef binds quickly with breadcrumbs and an egg so you do not need long chilling time before baking. Fresh or frozen cranberries add a touch of acidity and texture without extra prep. The simple cranberry sauce and soy sauce glaze gives a shiny finish that doubles as a dipping sauce. Baking rather than frying cuts hands-on time and cleanup while still delivering browned, caramelized exteriors. You can double the batch and keep a warm sheet in a low oven for easy service at parties. For a slow cooker alternative or make-ahead twist, check out the crockpot BBQ meatballs post for ideas you can borrow.
Flavor and Texture
Tangy cranberries bring a fresh zip against savory beef and aromatic onion. Breadcrumbs keep meatballs tender yet firm so they hold their shape through baking and coating. The cranberry-soy glaze balances sweet, salty, and tart notes for crowd-pleasing contrast. Browning in the oven adds a slight caramelized edge for deeper flavor. Overall the result is bite-sized, saucy, and pleasantly textured without being heavy.
Ingredients
– 1 pound ground beef
– 1 cup fresh or frozen cranberries
– 1/2 cup breadcrumbs
– 1/4 cup finely chopped onion
– 1/4 cup chopped parsley
– 1 egg
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup cranberry sauce
– 1 tablespoon soy sauce
– 1 teaspoon garlic powder
Step by Step Instructions
1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, combine ground meat, breadcrumbs, chopped onion, parsley, egg, salt, pepper, and garlic powder. Mix until well combined.
3. Form the mixture into small meatballs and place them on a baking sheet.
4. In a separate bowl, mix cranberry sauce and soy sauce together.
5. Brush or spoon the cranberry mixture over the meatballs.
6. Bake for 20-25 minutes or until meatballs are cooked through and browned.
7. Serve warm as an appetizer.
Quick Tips and Shortcuts
Use frozen cranberries straight from the freezer to save chopping time and keep the tart burst intact. If you are in a real hurry, swap fresh parsley for a teaspoon of dried parsley or a sprinkle of Italian seasoning. Make meatballs consistently sized using a small cookie scoop to ensure even cooking. Prepare the glaze while the meatballs bake so you can brush them right away and get maximum shine. For less cleanup, bake on parchment paper or a silicone mat and serve straight from the sheet.
Storage and Meal Prep
Store cooled meatballs in an airtight container in the refrigerator for up to three days. Reheat gently in a 350°F oven for 8 to 10 minutes or microwave in short bursts to avoid drying. Freeze cooked meatballs on a tray, then transfer to a freezer bag for up to one month; thaw overnight before reheating. Make the glaze ahead and store it separately so meatballs do not become overly sticky in the fridge.
Short Closing Note
These Christmas cranberry meatballs are fast, festive, and flawless for busy hosts who want a bright appetizer with little fuss. They scale easily and keep well, making them perfect for make-ahead party prep.
Conclusion
For another cranberry-meatball take that uses a slow cooker approach and different glazing ideas, see the detailed recipe for Cranberry Meatballs (Slow Cooker) – Dinner at the Zoo.
FAQ
Can this be made in under 30 minutes?
Yes, the recipe is designed to be quick and efficient.
Does it work for meal prep?
Most versions store well for one to three days.
Can I customize the ingredients?
Yes, simple swaps can be made for convenience or dietary needs.
Christmas Cranberry Meatballs
A quick and festive appetizer featuring ground beef and tart cranberries, perfect for holiday gatherings.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound ground beef
- 1 cup fresh or frozen cranberries
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1/4 cup chopped parsley
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cranberry sauce
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine ground meat, breadcrumbs, chopped onion, parsley, egg, salt, pepper, and garlic powder. Mix until well combined.
- Form the mixture into small meatballs and place them on a baking sheet.
- In a separate bowl, mix cranberry sauce and soy sauce together.
- Brush or spoon the cranberry mixture over the meatballs.
- Bake for 20-25 minutes or until meatballs are cooked through and browned.
- Serve warm as an appetizer.
Notes
For faster prep, use frozen cranberries and a cookie scoop for uniform meatballs. Store leftovers in the fridge for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
