Description

These Holiday Cranberry Meatballs combine savory, tender meatballs with a sweet-tart cranberry glaze for the perfect festive appetizer. The ruby-red sauce creates a beautiful presentation while the blend of ground beef and pork ensures juicy, flavorful results. Perfect for holiday gatherings, potlucks, or as a special family dinner!

Ingredients

Scale

2 pounds ground beef (80/20 blend)
½ pound ground pork
1 cup fresh breadcrumbs (or panko)
½ cup grated Parmesan cheese
¼ cup finely chopped onion
2 cloves garlic, minced
1 large egg, lightly beaten
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
2 tablespoons chopped fresh parsley (plus extra for garnish)
1 (12-ounce) bag fresh or frozen cranberries
½ cup brown sugar, packed
½ cup orange juice (fresh-squeezed if possible)
1 tablespoon Dijon mustard
¼ teaspoon ground cinnamon
Pinch of ground cloves
2 tablespoons water (to thin, if needed)

Instructions

Preheat your oven to 375°F. Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, onion, garlic, egg, salt, pepper, smoked paprika, and parsley. Mix gently with clean hands until just combined, being careful not to overmix.
Scoop out about 2 tablespoons of mixture per meatball and roll into 1½-inch balls. You should end up with around 30–32 meatballs. Place them evenly on the prepared baking sheet.
Bake for 18–20 minutes, until nicely browned and cooked through (internal temperature of 160°F).
While the meatballs bake, prepare the cranberry glaze. In a medium saucepan over medium heat, combine the cranberries, brown sugar, orange juice, Dijon mustard, cinnamon, and cloves.
Bring to a gentle simmer, stirring occasionally. Cook for about 10 minutes, until most cranberries have burst and the sauce thickens. If too thick, add water to reach desired consistency.
Once meatballs are done, carefully transfer them to the saucepan with the cranberry glaze. Gently stir until every meatball is coated.
Arrange the meatballs on a serving platter, sprinkle with additional chopped parsley, and garnish with whole cranberries if desired.

Notes

Make-Ahead: Prepare meatball mixture up to 24 hours in advance and refrigerate. You can also form and bake meatballs up to 2 days ahead, then warm and add to fresh glaze before serving.
Freezing: Raw meatballs can be frozen on a baking sheet, then transferred to freezer bags. Fully cooked meatballs with glaze can be frozen for up to 3 months.
For parties, keep warm in a slow cooker set to the “warm” setting.
If glaze is too tart, add more brown sugar, a tablespoon at a time, until desired sweetness is reached.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 4 meatballs
Calories: 310
Sugar: 12g
Sodium: 390mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 16g
Fiber: 2g
Protein: 20g
Cholesterol: 85mg

Keywords: holiday meatballs, cranberry meatballs, festive appetizers, Christmas appetizers, cranberry glaze, holiday party food, make ahead appetizers, thanksgiving appetizers, winter recipes