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These speedy holiday cranberry meatballs have rescued countless get-togethers at my place. They're super quick to make, need just a few basic ingredients, and bring that wonderful sweet-tangy festive kick every party host wants for their appetizer spread.
I threw these together one snowy December evening when friends dropped by unexpectedly, and within an hour, the plate was completely empty.
Collect Your Ingredients
- Jellied cranberry sauce: Gives a smooth sweet touch. Try whole berry for extra texture if you want, and grab cans with minimal ingredients.
- Chili sauce: Creates the zesty foundation. Pick brands that aren't too sweet for better flavor balance.
- Brown sugar: Adds a rich sweetness. Light brown is ideal but dark works in a pinch.
- Garlic powder: Adds subtle savory notes. Make sure it's fresh for best taste.
- Black pepper: Perks up all flavors. Grind it fresh for extra pop.
- Frozen pre-cooked meatballs: The main attraction. Both beef or turkey work great. Look for ones with fewer fillers for better texture.
How to Make It
- Make the Glaze:
- Put cranberry sauce, chili sauce, brown sugar, garlic powder and black pepper in a big pot. Mix together over medium heat for about five minutes until everything melts into a smooth, shiny sauce that's nice and hot.
- Coat the Meatballs:
- Drop the frozen pre-cooked meatballs right into the hot sauce. Gently turn them with a big spoon so each one gets totally covered in the glaze.
- Simmer and Warm Through:
- Turn down to medium-low heat. Put the lid on and let everything bubble gently for fifteen to twenty minutes. Stir every few minutes so they heat evenly and the sauce doesn't stick. They're ready when hot all the way through and coated with glaze.
- Serve and Enjoy:
- Put the saucy meatballs in a serving dish or keep them warm in a slow cooker during your party. They taste best warm, maybe topped with some parsley or a few fresh cranberries if you have them.
I've always loved how the cranberry and chili blend for that perfect tangy flavor. Every Christmas, these are the first thing my dad goes for when he arrives for our Christmas Eve family gathering.
Flavor Boosters
Throw in some orange zest for an extra holiday touch during winter months. When autumn comes, try mixing in a bit of cinnamon or a splash of apple cider for seasonal warmth.
Serving Suggestions
Stick toothpicks in them for an easy finger food at parties. Pour them over fluffy mashed potatoes or creamy polenta for a cozy dinner option. Use leftovers mixed with pasta or stuffed in small buns for a tasty next-day meal.
Creative Twists
You can definitely use homemade meatballs if you've got time, or try chicken ones for something lighter. No chili sauce around? Mix ketchup with a bit of vinegar and a drop of hot sauce instead. Whole cranberry sauce works too, though your sauce will be a bit chunkier.
These meatballs have become our must-have holiday treat and they vanish quickly at every gathering. Just serve them warm and watch them disappear.
Common Questions About This Recipe
- → Can I use homemade meatballs instead of frozen?
For sure! You can use your own cooked meatballs. Just make them ahead of time, then pop them into the cranberry mixture and warm them up as the recipe says.
- → Is this dish suitable for turkey meatballs?
You bet. Turkey meatballs taste just as good as beef ones, giving you a lighter choice that's still packed with flavor.
- → Can I make the cranberry sauce less sweet?
Just cut back on the brown sugar or use a smaller amount of cranberry sauce. Give it a taste and tweak the sweetness until you get that perfect sweet-tangy balance.
- → How long can I keep leftovers?
Put any extras in a sealed container and keep them in the fridge for up to three days. Warm them up gently before you serve them again.
- → Can this appetizer be kept warm during a party?
Definitely! Keep your meatballs toasty in a slow cooker on low setting or in a pot on your stove's lowest heat. Just stir them now and then so they don't stick.