Quick Christmas Cranberry Meatballs Recipe | Easy Holiday Appetizer
Festive, tangy, and irresistibly delicious — these Quick Christmas Cranberry Meatballs are the perfect holiday appetizer. Juicy meatballs simmered in a sweet-tart cranberry glaze make a crowd-pleasing dish that’s ready in minutes.
Equipment
- Large skillet or saucepan
- Mixing bowl
- Wooden spoon or spatula
- Measuring cups & spoons
- Slow cooker (optional for serving)
Ingredients
- 24 meatballs (homemade or frozen; beef, pork, or turkey)
- 1 can (14 oz) whole-berry cranberry sauce
- 1 cup chili sauce
- ½ cup ketchup
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & pepper to taste
- Optional: 1 tbsp Worcestershire sauce, 1 tbsp honey, fresh parsley or rosemary for garnish
Instructions
- Cook meatballs: If frozen, heat according to package directions. For homemade, brown in a skillet until cooked through.
- Prepare sauce: In a large saucepan, combine cranberry sauce, chili sauce, and ketchup. Whisk until smooth. Add garlic powder, onion powder, salt, and pepper.
- Simmer together: Add meatballs to the sauce. Stir gently to coat. Cover and simmer over medium-low heat for 15–20 minutes, stirring occasionally, until meatballs are glossy and infused with flavor.
- Garnish & serve: Transfer to a serving dish and sprinkle with fresh parsley or rosemary.
Notes
- Make-ahead: Prepare sauce a day in advance; refrigerate until ready to use.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently on stovetop or in slow cooker. Avoid microwaving to prevent sauce separation.
- Freezing: Freeze cooked meatballs separately; add fresh sauce when reheating.
- Variations: Add sriracha for spice, maple syrup for sweetness, or herbs like thyme for depth.
- Pairings: Serve with toothpicks as appetizers, or alongside rice, mashed potatoes, or bread rolls.