There’s something about a plate of warm, saucy meatballs that just makes a gathering feel right. This recipe for Christmas Meatballs is that perfect, fuss-free party hero you’ve been looking for.
They’re sweet, tangy, and ready in a flash, turning simple ingredients into something guests will genuinely love.
Why These Meatballs Shine
Their magic lies in a clever two-part cranberry attack. You get little bursts of chewy sweetness inside each meatball, thanks to dried cranberries mixed right into the beef.
Then, the whole lot gets draped in a glossy, zesty sauce that clings to every bite. It’s a one-two punch of flavor that feels special without any complicated steps.
Ingredients Needed for the Recipe
- Eggs: They act as the glue, binding all the delicious components together so your meatballs hold their shape.
- Onion Soup Mix: This little packet is a flavor powerhouse, instantly seasoning the meat with savory, oniony depth.
- Seasoned Bread Crumbs: These keep the texture tender and light, while adding their own subtle layer of herbs and spice.
- Dried Cranberries: Chopped up small, they give you surprising pockets of tart sweetness in every meatball.
- Fresh Parsley: A touch of fresh, herbal brightness that cuts through the richness beautifully.
- Lean Ground Beef: The hearty, savory base that makes these meatballs satisfying and substantial.
- Whole-Berry Cranberry Sauce: The star of the sauce, providing a fruity foundation and lovely pops of whole berry texture.
- Ketchup: It brings a familiar tang and a touch of sweetness, building complexity in the sauce.
- Beef Broth: This thins the sauce to the perfect, spoonable consistency and enriches the overall savoriness.
- Brown Sugar: It deepens the sauce’s sweetness and helps create that gorgeous, glossy coating.
- Onion: Finely chopped, it melts into the sauce, offering a gentle aromatic backbone.
- Cider Vinegar: A necessary splash of acidity that wakes up all the other flavors and balances the sweetness.
How to make ?
Step 1 – Mixing the Meat
In a large bowl, combine the beaten eggs, onion soup mix, bread crumbs, chopped dried cranberries, and parsley. Stir that up until it looks like a chunky, fragrant paste.
Now, add your ground beef. Use your hands, gently, just until everything is mixed. Overworking it will make the meatballs tough, so a light touch is key here.
Step 2 – Shaping and Microwaving
Roll the mixture into one-inch balls, about the size of a walnut. Don’t pack them too tightly; a loose roll is perfect.
Place a third of them on a microwave-safe plate, cover with waxed paper, and microwave for 2-3 minutes. Drain them on paper towels and repeat. This batches method ensures they cook evenly without steaming each other.
Step 3 – Creating the Sauce
In a separate microwave-safe dish, stir together the cranberry sauce, ketchup, beef broth, brown sugar, onion, and vinegar. It will look messy, but that’s okay.
Cover it and microwave for 3-4 minutes, giving it a good stir halfway. You’re looking for it to become hot and bubbly, with the sugar fully dissolved.
Step 4 – The Grand Finale
Carefully add all the cooked meatballs to that glorious, hot sauce. Give them a gentle stir to coat every single one.
Cover the dish again and microwave for one final minute, just until everything is piping hot and ready to serve. That’s it, you’re done.
Your Game Plan for Serving
For a party, keep it classic. Transfer everything to a slow cooker set on “warm” or a nice serving bowl with a spoon and a pile of toothpicks nearby.
If you’re turning this into a weeknight dinner, forget the toothpicks. Spoon them over a big bed of fluffy mashed potatoes or buttery egg noodles. The sauce makes an incredible gravy.
Tips
- For uniformly-sized meatballs, use a small cookie scoop or a measuring tablespoon to portion the mixture before rolling.
- If you only have jellied cranberry sauce, use it, but warm it with the beef broth first to thin it out before adding the other sauce ingredients.
- Fresh parsley is wonderful, but in a pinch, one teaspoon of dried parsley works fine in the meatball mix.
- Letting the shaped meatballs rest in the fridge for 15 minutes before cooking helps them hold their shape even better.
Clever Twists on the Classic
Feel free to play with the meat. A mix of half ground beef and half ground pork adds fantastic moisture and flavor. For a lighter take, ground turkey works well too.
The sauce is also your canvas. A tablespoon of soy sauce adds umami depth, a spoonful of Dijon mustard brings sharpness, or a pinch of red pepper flakes introduces a warm, subtle heat.
Storing Your Leftovers
Any leftovers will keep happily in the fridge, sealed in an airtight container, for up to three days. The flavors actually meld and get even better overnight.
Reheating is simple. Just warm them gently in a saucepan on the stove with a splash of water or broth, or microwave them covered until hot. They freeze beautifully, too, for up to three months.
Christmas Meatballs Recipe
Description
The perfect tasty holiday party appetizer that your guests will absolutely gobble up. These cranberry meatballs are served in a zesty, tangy, sweet sauce made with whole-berry cranberry sauce, ketchup, and a hint of cider vinegar. Ready in under 30 minutes and ideal for parties, weeknights, or festive gatherings!
Ingredients
Meatballs
Sauce
Instructions
-
Mix the meatball ingredients
In a large bowl, combine eggs, onion soup mix, seasoned bread crumbs, chopped dried cranberries, and minced parsley. Add ground beef and mix lightly but thoroughly. Shape into 1-inch meatballs. -
Cook the meatballs
Place one-third of the meatballs on a microwave-safe plate. Cover with waxed paper and microwave on high for 2–3 minutes, or until cooked through. Drain on paper towels. Repeat with remaining meatballs in two more batches. -
Make the sauce
In a 2-quart microwave-safe dish, mix cranberry sauce, ketchup, beef broth, brown sugar, chopped onion, and cider vinegar. Cover and microwave on high for 3–4 minutes, stirring halfway through. -
Combine and heat
Gently stir the cooked meatballs into the warm sauce. Cover and microwave on high for 1–2 minutes until everything is heated through.
Nutrition Facts
Servings 36
- Amount Per Serving
- Calories 71kcal
- % Daily Value *
- Total Fat 2g4%
- Saturated Fat 1g5%
- Cholesterol 22mg8%
- Sodium 190mg8%
- Potassium 95mg3%
- Total Carbohydrate 9g3%
- Sugars 6g
- Protein 4g8%
- Calcium 15 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Air Fryer Option: Cook meatballs at 375°F for 20 minutes instead of microwaving.
- Slow Cooker Method: Sear meatballs, then add to slow cooker with sauce. Cook on low 4–6 hours or high 2–3 hours.
- Spicy Twist: Add finely chopped jalapeño (with seeds) to the sauce for heat.
- Storage: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.
