Why I Love This Recipe

The holidays always call for a few recipes that are easy to make, easy to serve, and guaranteed to disappear, and these meatballs check every box. They’re coated in a sweet and tangy cranberry glaze that feels festive without being complicated, making them just as perfect for a holiday appetizer table as they are for Christmas parties, Thanksgiving, or cozy gatherings with family and friends.

Enjoying The Leftovers

If you happen to have leftovers after the party, they’re just as good the next day. Warm them up for an easy lunch, serve them over mashed potatoes or rice, or tuck them into slider rolls for a quick meal.

Storing

Store the meatballs and cranberry glaze together in an airtight container in the refrigerator for up to 4 days. They also freeze well for up to 3 months, making them a great make-ahead holiday appetizer.

Reheating

Reheat gently on the stovetop, in a slow cooker, or in the microwave until warmed through. If the glaze has thickened, stir in a splash of water to loosen it before serving. They’re perfect served warm straight from the slow cooker for holiday parties.

A platter of cranberry meatballs with sauce and fresh thyme on top.
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Mini Cranberry Meatballs With Cranberry Sauce

These Mini Cranberry Meatballs are the perfect holiday appetizer for Thanksgiving, Christmas, and every festive gathering in between. Tender homemade meatballs are coated in a sweet and tangy cranberry glaze that's easy to make, great for feeding a crowd, and perfect for making ahead.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
US M
Servings 10

Ingredients

  • 1 lb ground beef 80/20
  • 3/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shallot, finely chopped
  • 2 cloves garlic, finely minced
  • 1/4 cup canned whole berry cranberry sauce
  • 1 large egg
  • 1 tbsp worcestershire sauce
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Sprinkle of fresh thyme
  • Avocado oil
For the cranberry sauce
  • 2 cups canned whole berry cranberry sauce
  • 1/2 cup ketchup
  • 1 tbsp worcestershire sauce
  • 2 tbsp apple cider vinegar
  • 2 tsp dijon mustard
  • 3 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • Pinch of salt
US – M

Instructions

  • In a large bowl, combine the ground beef, breadcrumbs, parmesan cheese, shallot, garlic, cranberry sauce, egg, Worcestershire sauce, oregano, salt, and black pepper. Mix until just combined, being careful not to overmix.
  • Shape the mixture into mini meatballs, about 1 inch wide, and place them on a large plate or cutting board. You'll end up with about 35 meatballs.
  • Preheat the oven to 350℉. In a skillet over medium-high heat, add avocado oil to the pan. There should be enough oil to create a shallow layer covering the entire pan. Brown the meatballs on all sides for about 1 minute per side, then place them on a parchment-lined baking sheet. Bake for about 7-9 minutes until fully cooked. Remove from the oven and set aside.
  • While the meatballs are in the oven, prep the cranberry sauce. In a saucepan, add the canned cranberry sauce, ketchup, Worcestershire sauce, apple cider vinegar, dijon mustard, brown sugar, garlic powder, onion powder, black pepper, and a pinch of salt. Mix well.
  • Warm the mixture over medium-low heat for about 5-10 minutes, stirring occasionally, until the flavors come together.
  • To serve, transfer the meatballs to a large bowl and pour the cranberry sauce over them. Gently stir until the meatballs are fully covered. Add the meatballs to a large platter and garnish with fresh thyme. The thyme is not necessary, but it makes it look pretty!

Nutrition Per Serving

Calories: 302kcal | Carbohydrates: 41g | Protein: 11g | Fat: 11g | Fiber: 2g