Ingredients
Scale
- 1 pound ground beef (you can substitute with ground turkey or chicken for a lighter option)
- 1/2 cup breadcrumbs (panko works great, but regular is fine too)
- 1/4 cup finely chopped onion
- 1 large egg
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cranberry sauce (store-bought or homemade, your choice)
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar (optional, for extra sweetness)
- 1 tablespoon apple cider vinegar (adds a nice tang)
When I first made these, I used whatever cranberry sauce was lurking in my fridge from Thanksgiving leftovers, and honestly, it was perfect. If you want to go homemade, just simmer fresh cranberries with sugar and a splash of orange juice until they pop and thicken. It’s a nice touch but totally optional.
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it. This helps with easy cleanup—something I’ve learned to appreciate after many messy dinner shifts in my kitchen.
- In a large bowl, combine the ground beef, breadcrumbs, chopped onion, minced garlic, egg, salt, and pepper. Use your hands to gently mix everything until just combined. Over-mixing can make the meatballs tough, so keep it light and loving, just like when my dad showed me how to stir those big pots of lentils.
- Shape the mixture into small, bite-sized meatballs—about 1 to 1.5 inches in diameter. I find making them uniform helps them cook evenly, but don’t worry if they’re a little wonky; homemade is supposed to look a bit imperfect!
- Place the meatballs on the prepared baking sheet, leaving a bit of space between each one. Bake for 18-20 minutes, or until cooked through and lightly browned on the outside. I usually peek at the 15-minute mark to make sure nothing’s overcooking, especially since ovens can be tricky.
- While the meatballs are baking, prepare the cranberry glaze by mixing cranberry sauce, ketchup, Dijon mustard, brown sugar (if using), and apple cider vinegar in a small saucepan over medium heat. Stir occasionally until it’s warm and slightly thickened, about 5-7 minutes.
- Once the meatballs are done, transfer them to a large bowl and pour the warm cranberry glaze over them. Gently toss to coat every meatball in that shiny, tangy sauce—this is where the magic happens. I love to do this step right before serving to keep the glaze fresh and glossy.
- Serve immediately, or keep warm in a slow cooker on low if you’re prepping for a party. These meatballs can sit cozy and ready for hours without drying out, which has saved me on more than one hectic holiday gathering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Quick Christmas Cranberry Meatballs, recipe, cooking, food
