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These speedy holiday cranberry meatballs have rescued countless gatherings at my home. They're super quick to make, need just a few basic ingredients, and bring that perfect sweet and tangy holiday flavor that every party host wants on their appetizer spread.
I threw these together one snowy December evening when friends dropped by unexpectedly, and the entire batch vanished within minutes.
Collect Your Ingredients
- Jellied cranberry sauce: Gives a shiny sweetness. Try whole berry version for extra texture if you'd like, and grab cans containing only cranberries and sugar
- Chili sauce: Creates the zesty foundation for your glaze. Pick brands that aren't too sweet for the best flavor balance
- Brown sugar: Adds a rich sweetness with hints of molasses. Light brown sugar works wonderfully but dark brown is fine too
- Garlic powder: Adds subtle savory notes. Make sure it's fresh for maximum flavor
- Black pepper: Enhances all the tastes and adds liveliness. Grind it fresh for the brightest flavor
- Frozen pre-cooked meatballs: The main attraction. Turkey or beef both taste great. Look for ones with minimal additives for better texture
How to Make It
- Create the Glaze:
- Combine cranberry sauce, chili sauce, brown sugar, garlic powder and black pepper in a big skillet or pot. Mix over medium heat for about five minutes until everything blends into a smooth, glossy sauce and starts steaming
- Cover the Meatballs:
- Put the frozen pre-cooked meatballs straight into the hot sauce. Gently stir with a big spoon so each meatball gets completely coated
- Let Them Simmer:
- Turn heat to medium-low. Put a lid on the pan and let meatballs cook gently for fifteen to twenty minutes. Stir every five or seven minutes for even heating and to stop the sauce from burning. Meatballs should be hot all the way through and fully glazed
- Dish Up and Enjoy:
- Move the glazed meatballs and sauce to a serving dish or keep warm in your crockpot for parties. They taste best while warm, maybe topped with some chopped parsley or a few fresh cranberries if you have them
What I love most is how the cranberry and chili blend into that familiar tangy taste. Every holiday season these are the first things my dad grabs when he arrives for our Christmas Eve family gathering.
Flavor Boosters
Mix in some orange zest to the sauce for extra holiday flair in December. For a fall twist, add a bit of cinnamon or a splash of apple cider.
Serving Suggestions
Offer with toothpicks as a classic party starter. Spoon over fluffy mashed potatoes or soft polenta for a comforting dinner. Use leftovers in pasta or on small buns for a next-day snack.
Creative Twists
You can try homemade meatballs if you've got time, or go with chicken meatballs for something lighter. If you're out of chili sauce, mix ketchup with a bit of vinegar and a drop of hot sauce instead. You can replace jellied cranberry with whole berry sauce but your glaze will be a bit more chunky.
These meatballs have become our must-have holiday treat and they always disappear fast at parties. Serve them hot and watch them vanish in minutes.
Common Questions About This Recipe
- → Can I use homemade meatballs instead of frozen?
For sure. You can use your own homemade meatballs if you prefer. Just cook them first, then mix them with the cranberry sauce blend and warm everything up as the recipe says.
- → Is this dish suitable for turkey meatballs?
Turkey meatballs work great in this recipe. They give you a lighter option that's just as tasty as using beef ones.
- → Can I make the cranberry sauce less sweet?
You can cut down on the brown sugar or use a smaller amount of cranberry sauce. Give it a taste and add more or less sugar to get the sweet-tangy balance you like.
- → How long can I keep leftovers?
Put any extras in a container with a tight lid and keep them in the fridge for up to three days. Just warm them up gently before you eat them again.
- → Can this appetizer be kept warm during a party?
They stay warm nicely in a slow cooker on the low setting. You can also keep them on your stove at the lowest heat setting, but don't forget to stir them now and then so they don't stick.