Ready for a show-stealing appetizer that will have guests circling back for seconds (and thirds)? These Cranberry Glazed Meatballs are the perfect blend of savory and sweet, with a tangy cranberry-chili glaze that turns every bite into a little celebration. Whether you’re planning a holiday party, game night, or simply jazzing up a weeknight, this easy recipe packs big flavor with minimal fuss. Get ready for a platter of juicy, tender meatballs cloaked in a glossy, vibrant glaze—the kind of dish that always disappears first!
Ingredients You’ll Need
With just a handful of pantry and fridge staples, you can create Cranberry Glazed Meatballs that taste like hours of effort. Each ingredient has its own important role—for ultimate flavor, texture, and that irresistible shimmer on the finish.
- Ground beef: The base of your meatballs, bringing rich, hearty flavor and tender texture.
- Breadcrumbs: These absorb moisture, keeping the meatballs super juicy—not dry or tough.
- Finely chopped onion: Adds a pop of sweetness and savory depth; be sure to mince it well for even texture.
- Egg: Acts as a binder, holding everything together so your meatballs stay intact.
- Milk: A splash of milk ensures delicate, melt-in-your-mouth meatballs.
- Salt: The key to bringing out all those hidden flavors—don’t skip it!
- Black pepper: For a gentle heat that balances the sweetness of the glaze.
- Garlic powder: Quick and easy garlicky flavor without the fuss of peeling cloves.
- Jellied cranberry sauce: The star of the glaze, lending sweetness, fruitiness, and holiday color.
- Chili sauce: Offers tang and a gentle touch of spice to cut through the cranberry’s sweetness.
- Brown sugar: Deepens the glaze flavor with a hint of molasses and extra shine.
- Lemon juice: Brightens the whole dish, ensuring it’s never too sweet or heavy.
How to Make Cranberry Glazed Meatballs
Step 1: Mix the Meatball Ingredients
In a roomy bowl, gather your ground beef, breadcrumbs, onion, egg, milk, salt, pepper, and garlic powder. Mix everything together by hand or with a fork until just combined. Don’t overwork the mixture; a gentle touch keeps the meatballs tender and succulent.
Step 2: Shape and Bake the Meatballs
With clean hands (or a small scoop), shape the mixture into 1-inch meatballs, aiming for about 24 pieces. Place them on a parchment-lined baking sheet for easy cleanup. Bake in a preheated 375°F (190°C) oven for 20 minutes, or until they’re cooked through and lightly golden. Baking keeps them moist and lets you make a big batch all at once.
Step 3: Prepare the Cranberry Glaze
While the meatballs are in the oven, combine cranberry sauce, chili sauce, brown sugar, and lemon juice in a medium saucepan over medium heat. Stir as everything melts into a smooth, glossy glaze—the aroma alone will have everyone peeking into the kitchen!
Step 4: Glaze and Simmer
Transfer your hot meatballs into the shimmering glaze. Gently stir to coat all sides, then let them simmer over low heat for 10 minutes. That final simmer makes sure each meatball soaks up loads of cranberry-chili flavor, fusing the sweet, tart, and savory notes together.
Step 5: Serve!
Spoon your Cranberry Glazed Meatballs onto a platter or straight into a serving bowl, nestled in their beautiful sauce. They’re ready to wow your guests or elevate a family dinner—just be warned, they tend to vanish quickly!
How to Serve Cranberry Glazed Meatballs
Garnishes
For extra flair, sprinkle your Cranberry Glazed Meatballs with finely chopped parsley or thinly sliced green onions. A dusting of sesame seeds or even a little cracked black pepper can add a lovely finish. The pop of green against the deep red glaze makes them look as good as they taste!
Side Dishes
These beauties are crowd-pleasers solo, but pairing them with fluffy rice, creamy mashed potatoes, or a crisp salad turns them into a satisfying meal. For parties, serve with toothpicks alongside other appetizers like cheese platters or sliders for a spread that covers all the bases.
Creative Ways to Present
Think beyond the platter! Pile meatballs into a crusty sub roll for a sweet-and-tangy sandwich, or skewer them for easy, portable bites at gatherings. For a holiday vibe, serve in a slow cooker set to warm, letting guests help themselves throughout the night.
Make Ahead and Storage
Storing Leftovers
Cool any leftover Cranberry Glazed Meatballs completely before transferring them to an airtight container. They stay delicious in the fridge for up to four days—just enough time for seconds (or midnight snacks).
Freezing
Cranberry Glazed Meatballs freeze beautifully! Arrange cooked, cooled meatballs (with or without sauce) in a single layer on a baking sheet; once firm, transfer to a freezer bag or container. They’ll keep their flavor and texture for up to three months, making them a great make-ahead party hero.
Reheating
For best results, reheat meatballs gently in a saucepan over low heat until warmed through. If frozen, let them thaw in the fridge overnight first. You can also use the microwave for a quick fix, but cover to prevent sauce splatters (and loss of that glossy finish).
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a fantastic, lean alternative that works perfectly in this recipe. Just follow the same steps, and you’ll still get all the flavor with a lighter feel.
Is it possible to make these Cranberry Glazed Meatballs gluten-free?
Yes—you can easily substitute gluten-free breadcrumbs and ensure that your sauces are certified gluten-free. The end result is just as delicious, so everyone can enjoy!
Can I make the meatballs ahead and freeze them?
Definitely! Bake the meatballs, cool them, and freeze before glazing. When ready, thaw, simmer in cranberry glaze, and they’ll taste freshly made.
How can I keep the meatballs warm for a party?
Transfer the cooked, glazed meatballs to a slow cooker set to “warm.” Stir occasionally and keep covered—this way, your Cranberry Glazed Meatballs stay perfect for hours.
What can I use instead of chili sauce?
If you don’t have chili sauce handy, ketchup with a splash of hot sauce or a bit of sriracha makes an excellent substitute, keeping the glaze zingy and satisfying.
Final Thoughts
If you’re looking for a dish that’s guaranteed to gather rave reviews and empty plates, you’ll love making (and eating) Cranberry Glazed Meatballs. Grab your ingredients, invite some friends, and let these little flavor bombs steal the show at your next get-together!
Print
Cranberry Glazed Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 meatballs
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Cranberry Glazed Meatballs are a perfect blend of sweet and savory flavors, making them a crowd-pleasing appetizer or main dish. Tender meatballs are coated in a tangy cranberry glaze that is sure to impress your guests.
Ingredients
For the Meatballs:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 egg
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
For the Glaze:
- 1 cup jellied cranberry sauce
- 1/2 cup chili sauce
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the Meatballs: In a large bowl, mix ground beef, breadcrumbs, onion, egg, milk, salt, pepper, and garlic powder. Shape into meatballs and bake for 20 minutes.
- Make the Glaze: In a saucepan, combine cranberry sauce, chili sauce, brown sugar, and lemon juice. Heat until smooth.
- Coat and Serve: Add baked meatballs to the glaze, simmer for 10 minutes. Serve warm.
Notes
- You can use turkey for a lighter option.
- These meatballs are versatile and can be served as appetizers or over rice as a main dish.
Nutrition
- Serving Size: 3 meatballs
- Calories: 210
- Sugar: 10g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 55mg
