Cranberry Meatballs (Festive Christmas Dinner Recipe)

Sweet, tangy, and tender — these Cranberry Meatballs bring the holiday cheer straight to your dinner table. Juicy pork meatballs simmered in a glossy cranberry glaze taste just like Christmas in every bite. They’re quick, comforting, and perfect for cozy gatherings or festive potlucks.

Why You’ll Love This Recipe

These cranberry meatballs combine everything you love about comfort food with a cheerful holiday twist. The savory pork pairs beautifully with the sweet-tart cranberry glaze, creating a balance that’s hard to resist. Plus, they come together in under an hour with everyday ingredients you likely already have in your pantry. You can even make them ahead — the flavors deepen overnight, making them perfect for meal prep or stress-free entertaining. Whether served over rice, as sliders, or as bite-sized appetizers, these cranberry meatballs will steal the spotlight at any Christmas dinner.

Key Ingredients You’ll Need

For the Meatballs

The base starts with lean ground pork, which keeps things moist but not greasy. Eggs help bind the mixture, while breadcrumbs (Panko works best) give each bite a light, tender texture. A bit of onion and fresh parsley adds brightness, and Worcestershire sauce brings that savory depth that rounds out the flavor. Don’t forget the salt and black pepper — they’re small but mighty essentials for balance.

For the Cranberry Sauce

The glaze is the star here. It’s made with cranberry sauce, ketchup, brown sugar, and a splash of lemon juice. The ketchup gives body, while the brown sugar caramelizes beautifully, adding warmth to the tangy cranberry. The lemon juice keeps it bright and festive. For an extra flavor boost, try swapping in a bit of Honey Bourbon Cranberry Sauce from Her Cozy Recipes — it adds just the right touch of depth and sweetness.

Step-by-Step Instructions

Step 1 – Prepare for Baking

Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper for easy cleanup and even cooking.

Step 2 – Mix and Shape the Meatballs

In a large bowl, combine the ground pork, eggs, breadcrumbs, onion, parsley, ketchup, Worcestershire sauce, salt, and pepper. Mix gently with your hands until everything is evenly blended. Using wet hands or a small scoop, form about 32 medium-sized meatballs. Keeping your hands damp helps prevent sticking and ensures smooth, round shapes.

Step 3 – Bake Until Perfectly Cooked

Arrange the meatballs on the prepared sheet and bake for 20–25 minutes, or until they reach an internal temperature of 160°F. They should look lightly browned and firm but still juicy inside.

Step 4 – Make the Cranberry Sauce

While the meatballs bake, mix cranberry sauce, ketchup, brown sugar, and lemon juice in a large skillet. Heat over medium until bubbling, then lower to a simmer. Stir often so the sauce thickens without sticking. If it becomes too thick, add a splash of water or broth to loosen it.

Step 5 – Combine and Serve

Once baked, gently transfer the meatballs into the simmering sauce. Stir to coat evenly and cook for a few more minutes until fully heated through. Garnish with chopped parsley for color, then serve warm. The glossy sauce clings perfectly to each bite.

Expert Tips for the Best Cranberry Meatballs

Use lean pork for tender meatballs that stay juicy without being greasy. Avoid overmixing — it makes them dense. Consistent size is key for even baking, so a small ice cream scoop works wonders. If the sauce thickens as it cools, simply warm it gently and stir in a little water. You can make the entire dish a day ahead; it actually tastes better after resting overnight. To reheat, simmer on the stovetop or microwave in short bursts, stirring between rounds.

Ingredient Substitutions and Variations

You can easily switch things up. Try using ground turkey or chicken for a lighter option — just add a drizzle of olive oil to keep them moist. Beef also works for a heartier flavor. For gluten-free needs, substitute Panko with crushed crackers, oats, or certified gluten-free breadcrumbs. If you’re out of cranberry sauce, use grape jelly or raspberry jam mixed with vinegar for a similar sweet-tangy finish. Want more heat? Add a pinch of chili flakes or hot sauce to the glaze for a subtle kick.

Serving Suggestions

These cranberry meatballs shine in so many ways. Serve them over fluffy rice, buttery mashed potatoes, or tender egg noodles for a satisfying main dish. They’re also a hit as cocktail bites — just stick them with toothpicks for easy party snacking. For drinks, pair them with sparkling cider, mulled wine, or a Cranberry Orange Whiskey Sour Cocktail from Her Cozy Recipes. It’s the perfect festive match!

Storage and Reheating

Keep leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the meatballs in their sauce for up to 3 months. When reheating, warm them on the stovetop over low heat or microwave in short intervals, stirring occasionally. Add a splash of water if the sauce thickens. The flavor deepens beautifully after sitting, so they’re great for make-ahead meals or party prep.

Common Questions (FAQ)

Related Recipes to Try

• Cranberry Cream Cheese Crescent Bites
• Cranberry Roll Ups – Quick Holiday Appetizer
• Cranberry Roast Beef Recipe
• Cranberry Bars – Holiday Treat

Conclusion

These cranberry meatballs are a joyful mix of comfort and celebration. Every bite bursts with savory richness and sweet-tart cranberry glaze — the kind that keeps guests asking for more. Whether for a Christmas dinner, potluck, or cozy night in, this recipe promises warmth and ease in every serving. Try it, share it, and make it your new holiday tradition. And for more festive ideas, check out my Pinterest page for endless cozy inspiration.

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