Go Back
–+ servings
Print

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.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 10
Calories 302kcal

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

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