Hey there! Whether you’re planning a cozy holiday get-together or just looking for a crowd-pleasing appetizer that’s a little sweet, a little tangy, and totally irresistible, these Cranberry Meatballs are here to save the day. Inspired by classic party fare with a festive twist, these little flavor bombs come together quickly and—bonus—can be kept warm in the slow cooker for hours. Talk about low-maintenance sparkle!
If you’ve been searching for the ultimate holiday appetizer, this is it. Let’s roll some magic into your menu!
Why You’ll Love This Recipe
- It’s the perfect sweet and savory combo that hits all the right notes.
- Uses pantry staples—nothing too fancy or hard to find.
- A true make-ahead hero! These meatballs can be prepped in advance. Warm them up just before serving.
- Ideal for entertaining, especially during the holidays or game days.
Ingredients Breakdown
Essentials:
- Ground meat: I like a mix of beef and pork for juicy, tender meatballs, but you can stick to one if you prefer.
- Bread crumbs: These bind the meatballs—panko or regular both work great.
- Egg: Keeps everything together with a silky texture.
- Cranberry sauce: Go for whole berry for lovely bursts of flavor in the sauce.
- Chili sauce: This adds a tangy zing that’s a key player in the sauce’s bold flavor.
- Spices: Garlic powder, onion powder, salt, and pepper make the flavor pop.
Pro Tips:
- For a zingier sauce, add a tablespoon of Dijon mustard.
- Don’t over-mix the meatball mixture—keeping it just combined makes for light, tender bites.
- Can’t find chili sauce? Substitute with ketchup and a splash of sriracha for heat.
Step-by-Step Instructions
- Preheat your oven: Set it to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- Make the meatball mixture: In a large bowl, combine ground meat, breadcrumbs, egg, and spices. Mix gently until just combined—over-mixing can make meatballs tough.
- Roll and bake: Scoop out about 1 ½ tablespoons of the mixture for each meatball (a cookie scoop works wonderfully) and roll into balls. Place them evenly spaced on your prepared baking sheet. Bake for 15-20 minutes or until just cooked through.
- Prepare the sauce: While the meatballs bake, whisk together cranberry sauce and chili sauce in a large skillet or saucepan. Heat over medium heat until smooth and bubbling.
- Combine: Add the cooked meatballs to the sauce, stirring gently to coat them evenly. Reduce heat to low and simmer for 5-7 minutes, allowing the flavors to meld beautifully.
Chef’s Tips and Tricks
- If you’re short on time, frozen meatballs work as a quick substitute—just simmer them in the sauce to reheat.
- Double the batch for larger gatherings—you’ll be amazed how quickly they disappear!
- For easy cleanup, use a slow cooker: Transfer the sauce and baked meatballs to the slow cooker on the warm setting. Serve straight from there!
Recipe Variations and Serving Suggestions
- Spicy twist: Add a dash of cayenne pepper or red pepper flakes to the meatball mixture for an extra kick.
- Herby flair: Sprinkle with freshly chopped parsley or cilantro for a pop of color and freshness.
- Pairing options: These meatballs shine on their own as an appetizer but pair beautifully with rice or mashed potatoes for a simple, cozy dinner.
FAQs
- Can I make these ahead of time? Absolutely! You can bake the meatballs and make the sauce separately, then combine and warm them when you’re ready to serve.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Can I freeze them? Yes, these freeze beautifully! Freeze baked meatballs and sauce separately for up to 3 months. Thaw overnight in the fridge and reheat together.
Cranberry Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4-6 (about 20 meatballs)
Ingredients:
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 cup cranberry sauce
- 1/2 cup chili sauce
Instructions:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, pork, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Mix until just combined.
- Roll mixture into 1 ½-inch balls and place on the prepared baking sheet. Bake for 15-20 minutes until cooked through.
- In a skillet, mix cranberry sauce and chili sauce. Heat over medium heat until smooth and bubbly.
- Add baked meatballs to the sauce and stir to coat. Simmer for 5-7 minutes. Serve warm and enjoy!
There you have it—an appetizer that’s as effortless as it is impressive. I can’t wait to hear how these Cranberry Meatballs steal the show at your next gathering! Don’t forget to leave a comment below or tag me on social media with #TheKitchensAid. Let’s keep the festive flavors flowing!
