Christmas Cranberry Meatballs – Sweet, Tangy & Perfect for Holiday Parties

When holiday guests start trickling in and your appetizer table needs something bold yet effortless, these Christmas Cranberry Meatballs hit every note: tender, savory meatballs coated in a tangy cranberry glaze, perfect for holiday entertaining.

Whether you’re serving a crowded buffet at Christmas Eve, a cozy Friends-Christmas gathering, or prepping ahead for the big day, this recipe offers festive flavor and simple execution. With just the right balance of sweet and tart, and a gorgeous red hue that says “holiday”, you’ll see these meatballs vanish fast so don’t make less than double!

Add a fun veggie starter: Christmas St stuffed Mushrooms

What Is / Why It’s Special

These “Christmas Cranberry Meatballs” are a festive twist on the classic meatball appetizer, designed especially for the holiday season. The concept is simple: juicy meatballs baked or simmered then glazed in a cranberry-based sauce that combines sweetness, tang and a hint of spice. Recipes like Dinner at the Zoo’s show how quick this can be and how ideal for holidays. Expands the technique and texture for a crowd-pleaser. What makes this version particularly special:

• The cranberry sauce gives brilliant red color perfect for Christmas décor.
• The glaze clings to each meatball, giving glossy richness and flavor.
• You can prep ahead or keep warm in a slow cooker for stress-free hosting.
• It pairs beautifully with other Christmas sides like Brussels sprouts, glazed carrots, or even your slider mains.

For colourful roll-ups, try our Christmas Tree Spinach Tortilla Roll-Ups

And don’t miss the sweet-savory pinwheels: Christmas Tree Pinwheels Cranberry and Feta

Ingredients You’ll Need

For the Meatballs

• 1½ lbs (≈700 g) ground pork (or beef/turkey mix)
• 1 large onion, finely grated
• 2 cloves garlic, minced
• 1 cup breadcrumbs (or gluten-free alternative)
• 1 large egg
• 2 Tbsp ketchup
• 1 Tbsp Worcestershire sauce
• Salt & freshly ground black pepper

For the Cranberry Glaze

• 2 cups (≈470 ml) whole-berry cranberry sauce (store-bought or homemade)
• ½ cup chili sauce (or barbecue sauce for smoky variant)
• 2 Tbsp brown sugar
• 1 Tbsp fresh lemon juice or orange juice
• Optional: pinch of red pepper flakes for heat

Festive Garnish & Upgrades

• 2 Tbsp chopped fresh parsley or chives
• ¼ cup chopped toasted pecans or walnuts for crunch
• Fresh orange zest or pomegranate arils for holiday sparkle
• Gluten-free breadcrumbs or meatless version (plant-based meatballs) if needed

Step-by-Step Instructions

Step 1 – Prep the Meatball Mixture

Pre-heat oven to 375 °F (190 °C) and line a baking sheet with parchment. In a large bowl, combine ground meat, grated onion, garlic, breadcrumbs, egg, ketchup, Worcestershire, salt and pepper. Mix gently just until combined (over-mixing makes tough meatballs). Use a cookie scoop to portion ~1½-inch meatballs. Place on baking sheet.

Step 2 – Bake or Brown the Meatballs

Bake meatballs for ~20 minutes or until internal temp reaches 160 °F (71 °C). For a stovetop version, brown meatballs in a skillet then finish in the oven. Browning adds extra texture and flavour.

Step 3 – Make the Glaze

While meatballs bake, in a medium saucepan combine cranberry sauce, chili sauce (or BBQ), brown sugar and citrus juice. Bring to a simmer over medium heat, stir until smooth and slightly thickened (~5 minutes). Adjust for sweetness/tartness to taste.

Step 4 – Coat & Serve

Once meatballs are cooked, transfer them into the glaze and toss to coat thoroughly. If desired, return to oven for 5 more minutes to set glaze. Garnish with chopped pecans, orange zest or pomegranate arils. Serve warm, optionally in a slow cooker set to “warm” for buffet service.

Tips / Variations / Why You’ll Love It

Tips

• Make the glaze ahead and reheat when your meatballs are done.
• Use turkey meatballs for lighter version (Dinner at the Zoo notes this).
• To keep warm for a crowd, use a slow cooker on low, stirring occasionally so glaze doesn’t separate.

Variations

• Smoky-BBQ version: Replace chili sauce with smoky barbecue sauce and add a dash of smoked paprika.
• Spiced cranberry version: Add orange zest, ground cinnamon and nutmeg for true Christmas flavour.
• Veggie-friendly version: Make meatballs with plant-based “beef” and use gluten-free bread crumbs/gluten-free chili sauce.

Why you’ll love it
These meatballs hit holiday sweet-savory notes, deliver crowd appeal, and look gorgeous on your platter. They free up oven space (especially if you slow cook), and they bring a festive red-glazed blast of flavor that pairs wonderfully with your other Christmas sides and mains.

⭐ Plating & Pairing for the Holiday Spread

Presentation can turn a simple appetizer into a holiday show-stopper. Consider arranging your Christmas Cranberry Meatballs on a white marble platter lined with fresh evergreen sprigs or cranberries for extra visual impact. Serve alongside mini forks or decorative toothpicks for ease. For pairing, place a small bowl of a mustard-maple dipping sauce or an herby yogurt dip to give guests a choice. These meatballs also work beautifully next to your stuffed mushrooms, roll-ups or sliders forming a cohesive festive spread.

⭐ Make-Ahead & Freezer Friendly Strategy for Stress-Free Holidays

One of the greatest perks of these meatballs is how well they work for advance prep. You can make the meatballs (and even the glaze) a day ahead; refrigerate separately. On the day, warm meatballs then coat in heated glaze just before serving. For freezing: bake the meatballs, cool completely, freeze in a single layer in a freezer-safe bag, glaze when ready to serve. This strategy lets you cross off one major appetizer before the big rush, freeing you to focus on mains and desserts.

FAQs

Conclusion

These Christmas Cranberry Meatballs bring festive flavour, gorgeous presentation, and hosting ease to your holiday table. They’re sweet, tangy, melty, and irresistibly shareable ideal whether you’re setting up a buffet, welcoming friends, or simply enjoying cozy holiday moments.