Looking for a unique yet easy-to-make dish to brighten up your Christmas celebrations? If so, look no further than the Christmas cranberry meatballs! These juicy, tender meatballs are simmered in a sweet and tangy cranberry sauce, bringing a festive burst of flavor to your holiday dinner table. Perfect for appetizers, a family meal, or even as a delightful addition to your Christmas buffet, these meatballs are a crowd-pleaser!
In this recipe, we’ll show you how to make Christmas cranberry meatballs in two ways: using the Instant Pot or the stovetop. Both methods are simple and yield juicy meatballs with a perfect balance of sweetness and spice from the cranberry sauce. So let’s dive in and make this mouthwatering dish your new holiday favorite!
Why Christmas Cranberry Meatballs?
These meatballs aren’t just delicious; they’re a symbol of a holiday tradition turned festive. The combination of the savory meatballs and the sweet and tangy cranberry glaze is perfect for anyone who loves a good balance of flavors. This dish brings together the essence of Christmas with cranberries, which are synonymous with the season, while adding a fun twist to the usual meatball recipe. Whether you’re looking for an appetizer, party snack, or an addition to your holiday dinner, Christmas cranberry meatballs can do it all!
Ingredients for Christmas Cranberry Meatballs
For a delicious batch of these cranberry meatballs, you’ll need a few simple ingredients. Most of them are common pantry staples, so you can whip these up in no time!
Meatballs
- 2 lbs ground beef (or ground turkey for a leaner option)
- Salt and pepper to taste
- 4 garlic cloves, minced
- 2 eggs, lightly beaten
- ¾ cup beef broth
- 1 cup diced onions
- 1½ tsp chili powder
- 7 tbsp bread crumbs (you can use gluten-free bread crumbs if necessary)
- 1 tsp Better Than Bouillon (or your preferred broth base)
- ¾ cup water
Cranberry Sweet Chili Glaze
- 1¼ cup sweet chili sauce
- 1 can (14 oz) jellied cranberry sauce (or homemade cranberry sauce—see notes below)
- 4 tsp rice vinegar
- 6 tbsp brown sugar
- ¼ cup fresh cranberries (optional for added freshness)
Kitchen Tools
- Instant Pot (optional, for a quicker method)
- Large sauté pan (if cooking on the stovetop)
- Mixing bowl
- Cooking spoon
- Knife and chopping board
With these ingredients, you’ll create flavorful, juicy meatballs bathed in a sweet, tangy sauce. You can also customize the glaze by adjusting the amount of chili sauce and cranberries based on your taste preferences.
How to Make Christmas Cranberry Meatballs
Making these cranberry meatballs is a simple and fun process! Below, I’ll guide you step-by-step for both methods: Instant Pot and stovetop.
Method 1: Instant Pot Cranberry Meatballs
If you’re pressed for time or prefer a set-it-and-forget-it method, the Instant Pot is your best friend. Here’s how to prepare your Christmas cranberry meatballs with ease using the Instant Pot:
- Prepare the Meatballs: In a large mixing bowl, combine the ground beef (or turkey), garlic, eggs, onions, chili powder, breadcrumbs, Better Than Bouillon, beef broth, salt, and pepper. Gently mix until well combined.
- Shape the Meatballs: For a more uniform shape, pat the meat mixture into a rectangular shape and cut it into small squares. Roll each square into a meatball. This should give you around 30 meatballs. If you prefer smaller meatballs, adjust the size accordingly.
- Add water and meatballs to the Instant Pot: Pour ¾ cup of water into the Instant Pot. Then carefully add the meatballs. If you need to stack them, you can layer them, but make sure there’s enough room for steam to circulate. Lock the lid and set the Instant Pot to Pressure Cook for 8 minutes.
- Natural Pressure Release: After the timer goes off, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully turn the valve to release any remaining pressure. Remove the meatballs and set them aside.
- Prepare the Cranberry Sauce: Add the cranberry sauce, fresh cranberries (if using), sweet chili sauce, rice vinegar, and brown sugar to the Instant Pot. Press the sauté button and stir occasionally until the sauce thickens to your desired consistency. You can mash some of the cranberries for extra texture.
- Combine the Meatballs and Sauce: Add the meatballs back into the Instant Pot, tossing them gently in the cranberry sauce to coat. Let the meatballs simmer for a few minutes to absorb the sauce’s flavors.
- Serve and Enjoy: Once the meatballs are fully coated and the sauce has thickened, you’re ready to serve! These meatballs can be enjoyed on their own or with some mashed potatoes, rice, or even over a bed of greens.
Method 2: Stovetop Cranberry Meatballs
If you prefer a more traditional approach to cooking or don’t have an Instant Pot, don’t worry! The stovetop method also delivers fantastic results.
- Prepare the Meatballs: Follow the same instructions as in the Instant Pot method to prepare and shape the meatballs.
- Brown the Meatballs: Heat 2 tablespoons of oil in a large, high-sided pan over medium-high heat. Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan. Brown the meatballs on all sides for about 2 minutes per side, or until they’re golden and crispy. Remove them from the pan and set them aside.
- Prepare the Sauce: In the same pan, discard any excess oil and add the cranberry sauce, fresh cranberries, sweet chili sauce, rice vinegar, and brown sugar. Stir to combine and bring to a simmer. Allow the sauce to cook down and thicken, mashing some cranberries along the way for added texture.
- Simmer the Meatballs: Return the browned meatballs to the pan with the cranberry sauce. Gently toss them in the sauce to coat them fully. Let the meatballs simmer in the sauce for about 10 minutes, allowing them to absorb all the delicious flavors.
- Serve and Enjoy: Once the sauce has thickened and the meatballs are well-coated, your dish is ready to serve. Enjoy the juicy meatballs with your favorite sides!
Now that we’ve covered the two main methods for making Christmas cranberry meatballs, it’s time to dig into the details and tips that will make your dish shine this holiday season.
Tips for Perfect Christmas Cranberry Meatballs
While the recipe is simple, there are a few tips and tricks to ensure that your cranberry meatballs come out perfectly every time. These small adjustments can elevate your dish and guarantee a mouthwatering experience.
1. Choosing the Right Meat
The key to juicy meatballs is the choice of meat. Ground beef is a popular option for this recipe, but you can also substitute it with ground turkey for a leaner version. If you prefer a richer flavor, consider using a combination of beef and pork. For a unique twist, try adding some ground lamb for an extra depth of flavor.
2. Breadcrumbs for Texture
The breadcrumbs in the meatball mixture not only help bind the ingredients together but also add a light, airy texture. You can experiment with different types of breadcrumbs, such as panko or whole wheat breadcrumbs, depending on your preference for texture. If you need a gluten-free option, substitute regular breadcrumbs with gluten-free breadcrumbs.
3. Don’t Overmix the Meat
When mixing the meatball ingredients, be careful not to overwork the meat. Overmixing can lead to tough, dense meatballs. Instead, gently mix until the ingredients are just combined. This will help keep your meatballs light and tender.
4. Add Fresh Cranberries for Extra Flavor
While the jellied cranberry sauce is the base for the glaze, adding fresh cranberries enhances the flavor and texture of the sauce. Fresh cranberries burst when simmered, releasing their tangy juices, which balance out the sweetness of the chili sauce. This addition makes the glaze much more vibrant and flavorful.
5. Adjust the Sweetness and Spice
The sweet chili sauce provides a balance of sweet and spicy notes in the glaze, but you can customize this to suit your taste. If you prefer a spicier kick, add a few dashes of hot sauce or red pepper flakes. For a sweeter sauce, increase the brown sugar or add a touch of honey.
6. Make It Ahead of Time
One of the best things about Christmas cranberry meatballs is that they can be made ahead of time. You can prepare the meatballs and sauce in advance, then store them in the refrigerator for up to two days. Just reheat the meatballs in the sauce before serving. This not only saves time on the big day but also allows the flavors to develop even more.
7. Serving Suggestions
While these cranberry meatballs are perfect as an appetizer, they can also be served as a main course. Pair them with mashed potatoes, rice, or a simple green salad. For a more festive touch, serve the meatballs on a bed of greens with roasted vegetables or alongside some homemade dinner rolls.
How to Store and Reheat Christmas Cranberry Meatballs
Christmas cranberry meatballs make great leftovers, and they store well in both the refrigerator and the freezer.
Storing in the Refrigerator
Once cooked and cooled, store your meatballs in an airtight container in the refrigerator. They will keep for about 3 to 4 days. To reheat, simply place the meatballs and sauce in a pan over low heat, stirring occasionally until heated through.
Freezing
If you want to make your Christmas cranberry meatballs ahead of time, they freeze well too. After cooking, allow the meatballs to cool completely, then transfer them to a freezer-safe container. They will last for up to 3 months in the freezer. To reheat, defrost them in the refrigerator overnight and then reheat them on the stovetop or in the Instant Pot.
Meal Prep Ideas
You can also prepare the meatballs and sauce separately and freeze them. When you’re ready to serve, simply combine the meatballs with the cranberry sauce and heat them up. This is a great time-saver for busy holiday preparations.
FAQs on Christmas Cranberry Meatballs
1. Why is cranberry sauce served at Christmas?
Cranberry sauce has become a traditional side dish during Christmas because of its festive color and balance of sweet and tart flavors. Its deep red color fits beautifully with holiday meals, and its tartness helps cut through the richness of roasted meats like turkey, ham, and pork. Additionally, cranberries are a seasonal fruit that grows in colder climates, making them a natural addition to Christmas meals.
2. Is it better to use milk or water in meatballs?
Both milk and water can be used in meatballs, but they serve different purposes. Milk is typically added to meatballs for moisture, tenderness, and to help bind the ingredients together. It adds a bit of richness to the meatballs. On the other hand, water is used in recipes where you want a lighter texture or when you are adding other liquid ingredients like broth. For Christmas cranberry meatballs, you can use water or broth for the best balance of flavor and moisture.
3. Is cranberry associated with Christmas?
Yes, cranberries are closely associated with Christmas due to their vibrant red color, which is perfect for the festive season. They are commonly used in holiday meals, such as in cranberry sauce, cranberry meatballs, or even in desserts. Their tart flavor also provides a refreshing contrast to the rich and hearty dishes often served during Christmas dinners.
4. What is the difference between cranberry sauce and cranberry jelly?
The main difference between cranberry sauce and cranberry jelly lies in their texture. Cranberry sauce is chunky, with whole cranberries or pieces of cranberries that have been softened and mashed into a thick sauce. It often has a more natural texture and can include other ingredients like orange zest, sugar, and spices. On the other hand, cranberry jelly is smooth and gelatinous, made by straining the sauce to remove the skins and solid bits. It has a firm, spreadable consistency and is typically served in a mold.
5. Can I make Christmas cranberry meatballs ahead of time?
Yes, you can make Christmas cranberry meatballs ahead of time. Prepare the meatballs and cranberry sauce as directed, then store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm the meatballs in the sauce on the stovetop or in the microwave. Making them ahead of time is a great way to save time on Christmas Day while still enjoying a flavorful dish.
Christmas Cranberry Meatballs Recipe Card
Ingredients:
For the Meatballs:
- 2 lbs ground beef (or ground turkey for a leaner option)
- Salt and pepper to taste
- 4 garlic cloves, minced
- 2 eggs, lightly beaten
- ¾ cup beef broth
- 1 cup diced onions
- 1½ tsp chili powder
- 7 tbsp bread crumbs
- 1 tsp Better Than Bouillon (or your preferred broth base)
- ¾ cup water
For the Cranberry Sweet Chili Glaze:
- 1¼ cup sweet chili sauce
- 1 can (14 oz) jellied cranberry sauce (or homemade cranberry sauce)
- 4 tsp rice vinegar
- 6 tbsp brown sugar
- ¼ cup fresh cranberries (optional, but highly recommended)
Instructions:
- Prepare the Meatballs: In a large mixing bowl, combine the ground beef (or turkey), garlic, eggs, onions, chili powder, breadcrumbs, Better Than Bouillon, beef broth, salt, and pepper. Gently mix until well combined.
- Shape the Meatballs: For uniformity, pat the meat mixture into a rectangular shape and cut it into small squares. Roll each square into a meatball. You should end up with about 30 meatballs, but you can adjust the size as needed.
- Cook the Meatballs:
- Instant Pot: Pour ¾ cup of water into the Instant Pot. Add the meatballs, stacking them if necessary. Close the lid and set the Instant Pot to Pressure Cook for 8 minutes. After cooking, let the pressure release naturally for 10 minutes, then release any remaining pressure. Remove the meatballs and set them aside.
- Stovetop: Heat 2 tablespoons of oil in a large pan over medium-high heat. Brown the meatballs on all sides for about 2 minutes each. Once browned, remove and set aside.
- Prepare the Cranberry Glaze: In the Instant Pot or stovetop pan, combine the cranberry sauce, sweet chili sauce, rice vinegar, brown sugar, and fresh cranberries (if using). Stir and simmer until the sauce thickens, about 5-10 minutes.
- Combine Meatballs and Glaze: Add the cooked meatballs back to the pan with the cranberry glaze. Gently toss the meatballs in the sauce, ensuring they’re evenly coated. Let them simmer in the sauce for another 5 minutes to absorb all the flavors.
- Serve: Once the meatballs are well coated and the sauce has thickened to your preference, serve hot as an appetizer, side dish, or main course.
Notes:
- Make Ahead: You can prepare the meatballs and sauce in advance, refrigerate them for up to 3-4 days, and reheat before serving.
- Fresh Cranberries: Using fresh cranberries adds a burst of flavor and a pop of color to the glaze, but canned cranberry sauce will work as well.
- Adjust Sweetness: You can tweak the sweetness of the glaze by adjusting the amount of brown sugar or adding a bit of honey if preferred.
- Freezing: These meatballs freeze well. After cooking, allow them to cool, then store them in a freezer-safe container for up to 3 months. Thaw and reheat before serving.
Nutritional Facts (per serving, approx. 5 servings):
- Calories: 310 kcal
- Protein: 23g
- Fat: 20g
- Carbohydrates: 14g
- Fiber: 2g
- Sugar: 8g
- Sodium: 480mg
