Description
Tender, juicy meatballs glazed in a sweet-tangy cranberry sauce that takes just 30 minutes from start to finish. Perfect holiday appetizer or easy weeknight dinner that’s make-ahead friendly and guaranteed to please crowds of all ages.
Ingredients
For the Meatballs:
2 pounds ground beef (80/20) or ground turkey
½ cup plain breadcrumbs
1 large egg, lightly beaten
¼ cup onion, finely minced or grated
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper, freshly ground
1 tablespoon Worcestershire sauce
For the Cranberry Sauce:
1 can (14 oz) whole berry cranberry sauce
1 bottle (12 oz) chili sauce
¼ cup brown sugar, packed
2 tablespoons fresh lemon juice
1 teaspoon garlic powder
½ teaspoon ground ginger
Optional: 1 teaspoon orange zest
Instructions
1. In a large bowl, combine ground meat, breadcrumbs, egg, minced onion, garlic, salt, pepper, and Worcestershire sauce. Mix gently with hands until just combined—don’t overmix.
2. Using a 1.5-tablespoon cookie scoop, portion meat mixture and roll gently into balls. You should get 40-45 meatballs. Place on parchment-lined baking sheet.
3. Refrigerate formed meatballs for 15-20 minutes to firm up (optional but recommended).
4. In a large bowl, whisk together cranberry sauce, chili sauce, brown sugar, lemon juice, garlic powder, and ground ginger until smooth.
5. For Slow Cooker Method: Place meatballs in slow cooker, pour cranberry sauce over top. Cook on HIGH for 2-3 hours or LOW for 4-5 hours until meatballs reach 160°F internal temperature. Stir gently halfway through.
6. For Oven Method: Preheat oven to 400°F. Bake meatballs on greased baking sheet for 15-18 minutes until browned and cooked through (160°F for beef, 165°F for poultry).
7. Transfer baked meatballs to large skillet, add cranberry sauce, and simmer on medium-low for 10-15 minutes, stirring occasionally until sauce thickens.
8. Check doneness with instant-read thermometer: 160°F for beef, 165°F for turkey/chicken.
9. Let meatballs rest in sauce for 10-15 minutes off heat to absorb flavors.
10. Garnish with fresh cranberries, chopped parsley, or orange zest. Serve warm with toothpicks for appetizers or over rice for main course.
Notes
Shortcut option: Use 2-3 pounds frozen pre-cooked meatballs. No thawing needed—just place in slow cooker with sauce and cook on HIGH for 2 hours.
Don’t overmix meat mixture—this creates tough, dense meatballs. Mix until just combined.
Chilling formed meatballs before cooking helps prevent them falling apart.
For extra moisture in lean meat, add 2 tablespoons olive oil or soak breadcrumbs in 3 tablespoons milk first.
Sauce too thin? Simmer uncovered for 10-15 minutes or add cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
Make ahead: Refrigerate cooked meatballs in sauce for up to 4 days or freeze for up to 3 months.
Reheat gently in slow cooker on LOW or simmer on stovetop until heated through (165°F).
Instant Pot option: Pressure cook on HIGH for 8 minutes, quick release.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours (slow cooker) or 30 minutes (oven)
- Category: Appetizer, Main Course
- Method: Slow Cooker, Baking
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs
- Calories: 285
- Sugar: 18g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 75mg
Keywords: cranberry meatballs, christmas meatballs, holiday appetizer, slow cooker meatballs, party meatballs, make ahead appetizer