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Quick Christmas Cranberry Meatballs

Quick Christmas Cranberry Meatballs

Looking for the perfect festive appetizer that's both easy to make and incredibly delicious? These Quick Christmas Cranberry Meatballs deliver succulent, savory meatballs bathed in a vibrant, sweet, and tangy cranberry sauce. It's the ideal dish for holiday gatherings, guaranteed to be a crowd-pleaser and impress even the pickiest eaters.
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Prep Time 15 minutes
Cook Time 20 minutes
Slow Cooker Cook Time (Low) 3 minutes
Total Time 35 minutes
Servings: 8 servings (approx. 30-35 meatballs)
Course: Appetizer, Main Dish
Cuisine: American, Holiday
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1.5 pounds lean ground beef or a blend of beef and pork
  • 1/2 cup plain breadcrumbs
  • 1/4 cup milk
  • 1 large egg lightly beaten
  • 1/4 cup yellow onion finely diced
  • 2 cloves garlic minced
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Cranberry Sauce
  • 1 can (14-ounce) whole berry cranberry sauce not jellied
  • 1/2 cup chili sauce like Heinz Chili Sauce
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar packed
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon ground ginger
  • Pinch red pepper flakes optional, for extra warmth
For Garnish (Optional)
  • Fresh parsley chopped
  • Orange zest

Equipment

  • Large mixing bowl
  • Large Skillet or Dutch Oven
  • Whisk
  • Spatula
  • Slow Cooker (optional)

Method
 

  1. In a large mixing bowl, combine the ground beef, breadcrumbs, milk, beaten egg, diced onion, minced garlic, dried parsley, salt, and pepper. Gently mix everything together with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
    1.5 pounds lean ground beef, 1/2 cup plain breadcrumbs, 1/4 cup milk, 1 large egg, 1/4 cup yellow onion, 2 cloves garlic, 1 teaspoon dried parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  2. Roll the mixture into 1-inch (2.5 cm) meatballs. You should get approximately 30-35 meatballs from this mixture. Place them on a plate or baking sheet as you form them.
  3. In a large skillet or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown them on all sides for about 5-7 minutes total. They don't need to be cooked through at this stage, just nicely browned externally. Remove the browned meatballs and set aside.
  4. In the same skillet (or a clean one if you prefer), combine the whole berry cranberry sauce, chili sauce, apple cider vinegar, brown sugar, Dijon mustard, ground ginger, and optional red pepper flakes. Whisk until well combined. Bring the mixture to a simmer over medium heat, stirring occasionally.
    1 can (14-ounce) whole berry cranberry sauce, 1/2 cup chili sauce, 1/4 cup apple cider vinegar, 2 tablespoons brown sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon ground ginger, Pinch red pepper flakes
  5. Once the sauce is simmering, gently add the browned meatballs back into the skillet. Stir gently to ensure all meatballs are coated in the sauce. Reduce the heat to low, cover, and let the meatballs simmer for 15-20 minutes, or until they are cooked through and the sauce has thickened slightly. Stir occasionally to prevent sticking.
  6. Transfer the Quick Christmas Cranberry Meatballs to a serving platter or keep them warm in a slow cooker for parties. Garnish with fresh chopped parsley and a sprinkle of orange zest if desired. Serve warm.
    Fresh parsley, Orange zest

Notes

These meatballs are excellent warmed in a slow cooker for parties. If making ahead, store in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.
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