Quick Cranberry Meatballs: Easy Christmas Appetizer

WANT TO SAVE THIS RECIPE?

Finding the perfect Christmas appetizer shouldn’t feel like another item on your holiday to-do list. Between wrapping gifts, stringing up lights, and trying not to burn the cookies, nobody wants to fuss over complicated starters. That’s why these Quick Cranberry Meatballs are such a lifesaver, festive, flavorful, and on the table in under 45 minutes.

They’re that perfect mix of sweet-tart cranberry and savory pork, coated in a glossy sauce that tastes like Christmas in a bite. Whether you serve them on toothpicks for a party or over noodles for dinner, they always disappear faster than you expect.

Ingredients

For the Meatballs

• 1 small onion, grated or finely diced
• 1 ½ pounds lean ground pork (90–95% lean)
• 1 cup breadcrumbs (panko or regular)
• 2 large eggs
• 1/3 cup tomato ketchup
• 2 tablespoons Worcestershire sauce
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper

For the Sauce

• 2 cups cranberry sauce (whole-berry preferred, canned or homemade)
• 1 cup tomato ketchup
• 3 tablespoons packed brown sugar
• 1 tablespoon freshly squeezed lemon juice

Pro Tip: If you only have jellied cranberry sauce, that works too — just whisk it well before heating so it blends smoothly.

Instructions

Step 1: Preheat & Prepare

Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep cleanup simple and prevent sticking.

Step 2: Mix & Shape

In a large bowl, combine all the meatball ingredients. Use your hands (yes, the old-fashioned way) to mix until everything is evenly blended. Wet your hands slightly, then shape the mixture into medium-sized meatballs — about 1 inch in diameter. You should get around 32.
(A small ice cream scoop keeps them uniform and neat.)

Step 3: Bake

Arrange the meatballs on your prepared sheet and bake for 20–25 minutes, or until a thermometer inserted into one reads 160°F (71°C). That’s your sweet spot for juicy but fully cooked meatballs.

Step 4: Make the Sauce

While the meatballs bake, stir together cranberry sauce, ketchup, brown sugar, and lemon juice in a large skillet. Warm it over medium heat until it just begins to bubble.

Step 5: Combine & Simmer

Add the baked meatballs into the skillet and toss gently until every piece is coated in that deep ruby glaze. Let them simmer on low for 5–10 minutes so the sauce thickens and clings beautifully.

Step 6: Garnish & Serve

Sprinkle a bit of chopped parsley on top, and serve warm — either straight from the pan or transferred to a slow cooker set on “warm” for parties.

Tips & Tricks for Perfect Cranberry Meatballs

• Keep Them Juicy: Don’t overmix the meat. Gentle hands make tender meatballs.
• Party-Perfect: For buffets, keep them in a crockpot on low with a splash of water or broth to prevent drying out.
• Easy Cleanup: Use parchment or a silicone baking mat — the sugars in the sauce can caramelize and get sticky.
• Flavor Boost: Add a teaspoon of Dijon mustard or a pinch of chili flakes for a more complex glaze

Substitutions & Variations

• Ground Pork Alternatives: Try ground turkey or chicken. Add 2 tablespoons of olive oil to keep them moist.
• Breadcrumbs: No panko? Use crushed crackers, quick oats, or gluten-free crumbs in equal measure.
• Cranberry Sauce: If you’re out, mix grape jelly + a tablespoon of vinegar for a tangy twist.
• Fresh Herbs: No parsley? Use dried parsley or fresh cilantro for a bolder flavor.
• Sweetener Swap: Replace brown sugar with honey or maple syrup for a softer sweetness.

Fun Variation: Turn them into Cranberry Meatball Sliders — just tuck two into a soft roll with a slice of Swiss cheese.

Frequently Asked Questions

Can I use jellied cranberry sauce instead of whole berry?

Absolutely. Just whisk it smooth before heating so it melts evenly into the sauce.

How do I keep them warm at a party?

A slow cooker on the “low” or “warm” setting is perfect. Stir every 30 minutes and keep the lid slightly cracked if the sauce seems too thin.

Can I use frozen meatballs instead of homemade?

Yes! Cook them according to package directions first, then toss into the prepared sauce to heat through.

Can I make these ahead of time?

Definitely. Store cooked meatballs with sauce in the fridge for up to 3 days or freeze up to 3 months. Reheat gently on the stove with a splash of broth.

Nutrition Information (per serving)

• Calories: ~140
• Protein: 11 g
• Fat: 7 g
• Carbohydrates: 12 g
• Sugar: 8 g
  (Values are approximate and vary by ingredients used.)

There’s something special about recipes like this, simple enough for weeknights, festive enough for Christmas Eve. These Quick Cranberry Meatballs bring together that nostalgic sweetness of holiday cranberries and the comforting savor of homemade cooking, without demanding your whole day.

If you make them this season, let’s keep the cozy momentum going: share your version, swap sauce ideas, or tag your photos. After all, every family has its own version of “the best holiday meatballs ever.” This one just might be yours.

WANT TO SAVE THIS RECIPE?