Best Cabbage Fat-Burning Soup
Discover a hearty cabbage soup designed to support weight management with low calories, high fiber, ...
40
total time
4
servings
40 kcal
calories
Introduction
During the holiday season, appetizers set the tone for gatherings, and nothing says festive like a tray of glossy cranberry meatballs. This recipe combines ground meat with aromatics, breadcrumbs, and a hint of herbs, then braises in a bright cranberry sauce that balances sweet, tart, and savory notes. The result is a bite-sized centerpiece that works as an easy starter, a party snack, or a comforting hors d’oeuvre for a snowy family dinner. The trick is to keep the meat mixture tender, not dense, so a gentle mix with just enough binding yields juicy meatballs even after they’re glazed. The cranberry glaze is where the Christmas magic happens: simmered cranberries reduce into a thick, ruby-red sauce that clings to each meatball and stays glossy under heat lights. You can customize the flavor by adding a splash of orange zest for brightness, a pin of chili flakes for warmth, or swapping ground pork for extra richness. Serve these alongside toothpick skewers, mini toasts, or a creamy horseradish dip to set off the fruitiness. The best part is that these meatballs can be made ahead and reheated, letting your oven do most of the work while you greet guests. Whether you’re planning a large holiday party or an intimate family dinner, these Christmas cranberry meatballs bring color, aroma, and comfort to the table.
What makes these Cranberry Meatballs special
These cranberry meatballs stand out because they blend savory warmth with bright, fruity glaze and a tender bite. The base uses ground meat mixed with onion, garlic, and a touch of Worcestershire to deepen savoriness, while breadcrumbs and a lightly beaten egg keep the texture cohesive without toughness. Fresh herbs—parsley or thyme—bring a hint of green and a subtle aroma that makes them feel homemade rather than store-bought. The sauce is what elevates the dish for holiday menus: a reduction of cranberries with a splash of orange juice and a hint of brown sugar, simmered until glossy and thick enough to cling to the meatballs. This balance between sweet and tart mirrors classic festive flavors and pairs well with buttery mashed potatoes, roasted vegetables, or a simple arugula salad. These meatballs are also forgiving: you can bake or pan-sear them first, then finish with glaze in the oven to keep them moist. For guests who avoid pork, ground turkey or chicken can be used, though you may want to add a touch more breadcrumbs or a tiny splash of milk to keep them tender. If you want extra sparkle, grate a little orange zest into the glaze or finish with chopped herbs just before serving. Ultimately, the appeal lies in the universal comfort of meat and cranberry in one savory, festive bite.
Gathering Ingredients
To assemble the best batch, pick a few reliable pantry staples and a handful of fresh holiday touches. Ground beef with a lean-to-fat ratio around 80/20 gives juiciness without greasiness, but you can mix in ground pork for more depth. A modest amount of breadcrumbs helps bind the mixture; soak them briefly in milk to keep the texture soft. A grated onion releases moisture and flavor without overpowering the meat, and garlic adds warmth. An egg acts as a binder so the meatballs stay intact during browning and glazing. Add salt, black pepper, and a pinch of paprika or chili flakes if you like a hint of heat. The cranberry element shines in two forms: a light cranberry sauce for glaze or chopped fresh cranberries folded into the mix for bursts of tart. Fresh herbs—parsley for color and a touch of brightness or thyme for fragrance—tie the flavors together. For the glaze, you’ll want cranberry sauce (the canned variety works fine) or a homemade reduction of fresh cranberries with orange juice. Gather a handful of olive oil for searing, a baking sheet if you’ll finish in the oven, and toothpicks for easy serving. With this lineup, you’ll be ready to shape meatballs that bake up tender and glossy.
Mixing the Meat Mixture
Whisk the flavor into a cohesive mixture: In a large bowl, combine the ground meat with the soaked breadcrumbs, the egg, finely minced onion, minced garlic, and aromatics. The technique matters here: mix with a gentle motion using your hands or a fork until the ingredients are just combined. Overmixing can make the meat dense or dry, so aim for a loose, cohesive mass. If you’re using pork or a mixture, you may want to add a splash of milk or a teaspoon of grated parmesan for extra tenderness. Add salt and pepper gradually; you can always adjust at the end. A teaspoon of Dijon mustard or Worcestershire sauce deepens the savory profile without overt sweetness. If you like a herbaceous note, fold in chopped parsley or dill. The consistency should hold its shape when formed, but still feel light to the touch. Chill the mixture for 15-30 minutes if time allows; chilling helps prevent the meatballs from spreading as they cook. While resting, preheat the oven to 375°F (190°C) or prepare a skillet for browning. This step isn’t mandatory, but it helps with even cooking and a deeper flavor. Once rested, you’re ready to shape the meat into evenly sized balls, about the size of a walnut or a bite-sized ping-pong ball, ensuring uniform cooking and glaze absorption.
Shaping the Meatballs
Portion control matters here for even cooking and a uniform glaze. Use a small cookie scoop or damp hands to prevent sticking, scooping roughly a tablespoon of mixture and then rolling between palms to form smooth spheres. The goal is roughly 1 inch to 1.25 inches in diameter, which yields about 28-34 meatballs depending on size. Roll each portion firmly but not too tight; too much pressure makes the interior dense. If you want a rustic look, freehand rolling works as well. Space the meatballs evenly on a parchment-lined sheet or directly onto a lightly oiled baking tray. If you prefer to pan-sear before finish in the glaze, place them seam-side down first to create a slight crust that helps them hold together. For a uniform browning, turn them halfway through cooking. If you’re baking, you can set them on a wire rack over a sheet pan to allow fat to drain while still glazing; this also helps the bottom stay crisp. A quick alternative is to freeze the formed meatballs on a tray, then transfer to a bag for up to a month; bake them straight from frozen with a few extra minutes of cook time. Whichever method you use, the key is achieving a light, tender interior that beckons with aroma and color.
Cooking Process
Cooking the meatballs involves a two-step approach that locks in moisture and builds flavor. Start by browning the meatballs in a hot skillet or bake them on a sheet pan until the exterior develops a golden crust. If you’re using the pan approach, turn them carefully to prevent breaking, and remove those that are fully browned while others finish. The glaze is what brings Christmas to the plate: a tangy-sweet combination of cranberry sauce, a little orange juice, a pinch of brown sugar, and optionally a splash of balsamic for depth. After browning, transfer the meatballs to the glaze in a skillet or a small baking dish, coating each piece evenly. Simmer gently so the glaze thickens and clings without burning, about 8-12 minutes. If you baked the meatballs, you can pour the glaze over them and return to the oven for a final glaze bloom for about 5-8 minutes. The aroma when the cranberry sugar caramelizes is part of the holiday magic. Consider finishing with a tiny knob of butter stirred into the sauce for shine and a silkier mouthfeel. Serve immediately, hot off the pan, or keep warm in a covered dish until guests arrive. If you’re serving as an appetizer, thread a toothpick through each meatball and arrange on a platter with the glossy glaze spooned over.
Cranberry Glaze
Preparing the glaze is simple but essential. In a saucepan, simmer fresh or frozen cranberries with a splash of orange juice, a dash of brown sugar, and a pinch of salt until the berries pop and the mixture thickens into a glossy sauce. You can tailor sweetness by adjusting sugar levels and adding a splash of apple cider vinegar for brightness. If you prefer a thicker glaze, mash some of the berries with the back of a spoon or pass the sauce through a fine sieve to remove seeds, leaving a smooth glaze that clings to meatballs. For a more complex profile, stir in a teaspoon of Dijon mustard or a pinch of cinnamon to echo winter spices. The glaze should be tart but not sharp, bright enough to cut through the richness of the meat. Once ready, toss the meatballs in the glaze to coat or serve the glaze on the side for dipping. The glaze should glisten, but not be so thick that it glares on the meat. The result is a holiday mouthful that pairs with roasted vegetables, mashed potatoes, or crusty bread. To keep the tie between meat and fruit, reserve a small amount of glaze to swirl over the top just before serving for a professional finish. “ ,no-image-marker? }], } }]}]} }]}]} }]} } }]} } }]} }]} }
Make-Ahead Tips and Variations
When time is tight around the holidays, make-ahead options save you stress. You can prepare the meat mixture a day in advance, store it tightly covered in the fridge, then shape and cook when you’re ready. Alternatively, shape the meatballs and freeze them on a parchment-lined tray before transferring to a freezer bag; bake from frozen, adding a few minutes to the cooking time. The glaze can be prepared in advance and reheated gently before coating the meatballs. For a different twist, swap the meat for ground turkey or chicken for a lighter version, or mix in ground sausage for extra savoriness. Add chopped cranberries to the meat mixture for bursts of tart juice, or fold in finely grated zucchini for moisture. If you’re planning a vegetarian version, consider using plant-based meat substitutes, but the glaze will still need the cranberry tang to balance sweetness. Another variation is to add a pinch of pimentón or smoked paprika to the meat for a hint of smokiness that pairs well with the cranberry glaze. Finally, adjust the texture with breadcrumbs: a finer breadcrumb yields a firmer bite, while coarser crumbs keep the meatloaf-like tenderness. These adjustments allow you to adapt the recipe to different dietary needs while keeping the festive spirit intact.
Final Presentation
Plate the finished meatballs on a warm serving platter or over a bed of creamy mashed potatoes, allowing the cranberry glaze to pool softly around each bite. Garnish with a few fresh herbs, such as thyme or parsley, and scatter a few sugared cranberries or sliced citrus zest for color. The contrast between the deep red glaze and the brown crust of the meatballs makes the dish inviting from across the room. If you’re serving as a canapé, thread each meatball onto a toothpick and arrange in a circular or fan-shaped pattern on a platter; a light drizzle of glaze over the top brings everything together. For a more rustic presentation, arrange meatballs on a sheet of parchment with rosemary sprigs and a small bowl of extra glaze on the side. The dish pairs well with warm sides like roasted root vegetables, sautéed greens, or a savory breadcrumb stuffing. A bright green salad offers balance, while a glass of crisp white wine or sparkling water with a splash of cranberry juice complements the flavors. The goal is to present a holiday dish that looks as good as it tastes, inviting guests to dip, bite, and savor the season. The glow of the glaze, the aroma of the meat, and the festive color come together to create a memorable moment around the table, making these meatballs a staple that families return to year after year.
Best Christmas Cranberry Meatballs
Festive cranberry meatballs with a tangy glaze, perfect for holiday appetizers and Christmas dinners.
total time
40
servings
4
calories
40 kcal
ingredients
- 1 lb ground beef 🥩
- 1/2 lb ground pork 🐖
- 1/2 cup breadcrumbs 🍞
- 1/4 cup finely chopped onion 🧅
- 2 cloves garlic 🧄
- 1 egg 🥚
- 1/2 tsp salt 🧂
- 1/4 tsp black pepper 🌶️
- 1/2 cup cranberry sauce 🍒
- 1/4 cup orange juice 🍊
- 1 tablespoon Worcestershire sauce 🥫
- 1/2 tsp ground cinnamon 🌶️
- Fresh parsley, chopped for garnish 🌿
- Olive oil for greasing the pan 🫒
instructions
- Preheat the oven to 200°C (400°F).
- In a large bowl, mix together the ground beef, ground pork, breadcrumbs, onion, garlic, egg, salt, pepper, and cinnamon until just combined.
- Shape the mixture into 1.5-inch meatballs and place on a parchment-lined baking sheet. Lightly brush with olive oil.
- Bake for 15–20 minutes, until browned and cooked through.
- Meanwhile, in a small saucepan simmer cranberry sauce, orange juice, and Worcestershire sauce until the glaze thickens, about 8–10 minutes.
- Toss the baked meatballs in the glaze until evenly coated. Keep warm.
- Garnish with chopped parsley and serve warm as an appetizer or festive main dish.
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