Get ready for the ultimate holiday party appetizer! These Quick Christmas Cranberry Meatballs combine juicy, flavorful pork meatballs with a glossy sweet-and-tangy cranberry sauce that’s absolutely irresistible. Each tender meatball is baked to perfection, then simmered in a gorgeous sauce made from cranberry sauce, ketchup, brown sugar, and a splash of lemon juice. The result? A festive dish that looks stunning, tastes amazing, and disappears within minutes at any gathering. What makes this recipe truly special is how simple it is—while other holiday hosts stress over complicated appetizers, you’ll have these gorgeous cranberry meatballs ready in under 45 minutes. The sweet cranberry sauce with its beautiful ruby-red color screams Christmas, while the savory meatballs keep everyone coming back for more. Perfect for cocktail parties, potlucks, or even as a main dish served over rice, these meatballs are incredibly versatile. Plus, they’re make-ahead friendly, so you can prep them days in advance and simply reheat when guests arrive. Serve them in a slow cooker to keep warm during your party, or present them on a festive platter with toothpicks for easy grabbing.
Table of Contents
Why You’ll Love These Cranberry Meatballs Recipe
- Ready in 45 minutes – perfect when you need a quick but impressive holiday appetizer
- Make-ahead friendly – prepare up to 2 days in advance and reheat before serving
- Perfect party food – easy to eat while mingling, can be served as appetizer or main dish
- Festive and beautiful – bright cranberry sauce creates stunning holiday presentation
- Crowd-pleaser – sweet and savory combination everyone loves
- Versatile serving – works as appetizer, main course, or slider filling
If you love easy holiday appetizers, you’ll also want to try our Garlic Parmesan Cheeseburger Bombs and Jalapeño Popper Chicken Enchiladas.
Quick Christmas Cranberry Meatballs
Equipment
- Large baking sheet
- Parchment paper
- Large mixing bowl
- Large skillet
- Meat thermometer
- Cookie scoop (optional)
Ingredients
For the Meatballs
- 1 small onion grated or finely diced
- 1 1/2 pounds very lean ground pork 90-95% lean
- 1 cup panko breadcrumbs or regular breadcrumbs
- 2 large eggs binds meatballs
- 1/3 cup tomato ketchup adds moisture and tang
- 2 tablespoons Worcestershire sauce savory depth
- 1/4 cup fresh parsley chopped
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper adjust to taste
For the Cranberry Sauce
- 2 cups cranberry sauce homemade or canned (jellied or whole berry)
- 1 cup tomato ketchup balances tartness
- 3 tablespoons packed brown sugar adds sweetness
- 1 tablespoon freshly squeezed lemon juice brightens flavors
Instructions
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine grated onion, ground pork, panko breadcrumbs, eggs, ketchup, Worcestershire sauce, fresh parsley, salt, and black pepper. Mix with hands until just combined. Do not overmix.
- Wet your hands to prevent sticking. Form mixture into approximately 32 medium-sized meatballs (about 1.5 inches each). For uniform size, use a small cookie scoop.
- Place meatballs on prepared baking sheet, spacing about 1 inch apart.
- Bake for 20-25 minutes until golden brown and internal temperature reaches 160°F when checked with a meat thermometer.
- While meatballs bake, prepare sauce: In a large skillet, combine cranberry sauce, ketchup, brown sugar, and lemon juice.
- Cook sauce over medium heat, stirring occasionally, until mixture comes to a boil and sugar dissolves completely.
- Reduce heat to low. Gently add baked meatballs to the sauce, stirring carefully to coat each meatball.
- Simmer for 5 minutes, allowing flavors to meld together.
- Garnish with freshly chopped parsley if desired. Serve warm with toothpicks for appetizers, or over rice as a main dish.
Notes
What You Need for Cranberry Meatballs
For the Meatballs
- 1 small onion, grated or finely diced – adds moisture and flavor
- 1 1/2 pounds very lean ground pork – 90-95% lean keeps meatballs from being greasy
- 1 cup panko breadcrumbs – creates tender texture
- 2 large eggs – binds meatballs together
- 1/3 cup tomato ketchup – adds moisture and subtle tang
- 2 tablespoons Worcestershire sauce – provides savory depth
- 1/4 cup chopped fresh parsley – adds fresh flavor and color
- 1/2 teaspoon salt – adjust to taste
- 1/2 teaspoon black pepper – adjust to taste
For the Cranberry Sauce
- 2 cups cranberry sauce – homemade or canned (jellied or whole berry)
- 1 cup tomato ketchup – balances tartness of cranberries
- 3 tablespoons packed brown sugar – adds caramel sweetness
- 1 tablespoon freshly squeezed lemon juice – brightens all flavors
How to Make Cranberry Meatballs (Step-by-Step)
Step 1: Preparing to Bake
- Preheat oven (5 minutes): Set oven temperature to 350°F (175°C).
- Line baking sheet (1 minute): Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Step 2: Making the Meatballs
- Mix ingredients (5 minutes): In a large bowl, combine grated onion, ground pork, panko breadcrumbs, eggs, ketchup, Worcestershire sauce, fresh parsley, salt, and black pepper. Mix with hands until just combined. (Don’t overmix or meatballs will be tough.)
- Form meatballs (10 minutes): Wet your hands to prevent sticking. Form mixture into approximately 32 medium-sized meatballs (about 1.5 inches each). For uniform size, use a small cookie scoop or ice cream scoop.
- Arrange on sheet: Place meatballs on prepared baking sheet, spacing them about 1 inch apart.
Step 3: Baking the Meatballs
- Bake (20-25 minutes): Transfer baking sheet to preheated oven. Bake for 20-25 minutes until meatballs are golden brown and internal temperature reaches 160°F. (Use a meat thermometer to check doneness.)
- Rest briefly: Remove from oven and let rest while making sauce.
Step 4: Making the Cranberry Sauce
- Combine sauce ingredients (2 minutes): In a large skillet, combine cranberry sauce, ketchup, brown sugar, and lemon juice.
- Heat sauce (5 minutes): Cook over medium heat, stirring occasionally, until mixture comes to a boil and sugar dissolves completely.
- Add meatballs (5 minutes): Reduce heat to low. Gently add baked meatballs to the sauce, stirring carefully to coat. Simmer for 5 minutes, allowing flavors to meld.
Step 5: Serving
- Garnish (1 minute): Garnish with freshly chopped parsley if desired.
- Serve warm: Transfer to serving dish or keep warm in slow cooker for parties.
Expert Tips for the Best Cranberry Meatballs
- Use lean pork – 90-95% lean ground pork prevents greasy meatballs while staying juicy
- Don’t overmix – mix just until combined to keep meatballs tender, not tough
- Uniform sizing – use a cookie scoop for evenly-sized meatballs that cook at the same rate
- Check temperature – internal temp should reach 160°F for food safety
- Make ahead – flavors actually improve when made 1-2 days in advance
How to Store and Serve Cranberry Meatballs
Storage: Store meatballs with sauce in airtight container in refrigerator for up to 3 days. Flavors improve as they sit!
Freezing: Place meatballs with sauce in freezer-safe container and freeze for up to 3 months. Freeze in smaller portions for convenience.
Reheating: Warm in saucepan over medium-low heat until heated through, or microwave in short intervals, stirring occasionally. Add splash of water or broth if sauce is too thick.
Serving suggestions: Keep warm in slow cooker for parties, serve with toothpicks as appetizer, make sliders with small rolls, or serve over rice or egg noodles as main dish. Pair with roasted green beans or steamed broccoli for complete meal.
Cranberry Meatballs Recipe Variations You’ll Love
- Ground meat swap – use ground turkey, chicken, or beef instead of pork (add 2 tablespoons olive oil if using turkey/chicken)
- Gluten-free – substitute gluten-free breadcrumbs or crushed gluten-free crackers
- Spicy version – add 1/4 teaspoon cayenne pepper to meatballs or sauce
- Slow cooker method – cook raw meatballs directly in cranberry sauce in slow cooker on low for 4-6 hours
- Grape jelly version – substitute cranberry sauce with grape jelly mixed with 1 tablespoon vinegar
For more holiday appetizers, check out our Garlic Butter Chicken Bites.
FAQ About Cranberry Meatballs
Can I use frozen meatballs instead of making my own?
Absolutely! Use 32 frozen meatballs (about 2 pounds). Skip the baking step and add frozen meatballs directly to the cranberry sauce in a slow cooker. Cook on low for 3-4 hours until heated through.
Can I use canned cranberry sauce?
Yes! Both jellied cranberry sauce and whole berry cranberry sauce work perfectly. Canned cranberry sauce is actually ideal for this recipe and saves time.
How do I keep these warm at a party?
Transfer meatballs and sauce to a slow cooker set on “warm” or “low” setting. This keeps them at the perfect serving temperature without drying out.
What’s the best way to make these ahead?
Prepare meatballs and sauce completely, then refrigerate in airtight container for up to 2 days. Reheat gently before serving. The flavors actually improve overnight!
Final Thoughts on These Cranberry Meatballs
These Quick Christmas Cranberry Meatballs are the ultimate holiday appetizer that delivers maximum impact with minimal effort. The combination of savory, juicy meatballs with sweet-tangy cranberry sauce creates a flavor profile that’s distinctly festive and universally loved. Whether you’re hosting a casual potluck or an elegant holiday dinner party, these meatballs fit the bill perfectly. The gorgeous ruby-red sauce looks stunning on any holiday table, while the ease of preparation means you can spend less time in the kitchen and more time enjoying your guests. Make them ahead, keep them warm in a slow cooker, and watch them disappear! They’re equally delicious as a crowd-pleasing appetizer or served over rice as a comforting main dish. This recipe has become my go-to for every holiday gathering, and I know it’ll become yours too. Love this recipe? Save it to your Pinterest boards and follow us on Pinterest for more amazing holiday recipes!