Chef Mitchell - Professional Chef
👨‍🍳 Professional Chef

Recipe by Mitchell

🎓 12+ Years Experience ⏰ 1200+ Recipes Created 🍽️ Culinary Institute Graduate

❤️ My Recipe Story

"Growing up, my family always had cranberry meatballs at Christmas gatherings. They became a tradition that brings everyone together, filling the room with warmth and joy. This recipe captures those cherished memories and adds a special touch to any holiday table."

Chef Mitchell is known for creating innovative dishes that fuse classic recipes with modern twists. With over a decade of culinary expertise, he brings a passion for flavor and creativity to every dish. He loves sharing his culinary journey through simple, delicious recipes.

View All Mitchell's Recipes →
Christmas cranberry meatballs served on a festive platter

Why This Best Christmas Cranberry Meatballs Recipe Works

This recipe combines ground beef and pork for a rich flavor and tender texture. The addition of breadcrumbs and an egg helps bind the meatballs together while keeping them moist. The balance of seasonings enhances the natural flavors of the meat.

The sweet and tangy cranberry sauce adds a unique twist that complements the savory meatballs. This dish is not only festive but also visually appealing when served on a platter. Your guests will love the combination of flavors that feel both comforting and elegant.

💡 Professional Tip

For extra moisture, consider adding a tablespoon of milk to the meat mixture. This prevents the meatballs from drying out during cooking. Also, don’t skip the chopped cranberries, as they provide a delightful burst of flavor in each bite.

Frequently Asked Questions

Absolutely! You can prepare the meatballs in advance and refrigerate them before baking. Just bake them the day you plan to serve for the best texture and flavor.

You can use crushed crackers or oats as a substitute for breadcrumbs. This will still bind the meatballs while adding a different texture.

The meatballs are done when they reach an internal temperature of 160°F (70°C). They should be browned on the outside and firm to the touch.

Yes, you can freeze the meatballs before or after cooking. Just make sure to store them in an airtight container and thaw them in the fridge before reheating.

You’ll need a mixing bowl, baking sheet, and saucepan. A spatula or tongs will help with tossing the meatballs in the sauce once baked.

These meatballs pair wonderfully with mashed potatoes, rice, or a simple salad. They also make great sliders if you want to serve them as a main dish.

To adjust the spice level, consider adding red pepper flakes or using a spicier sausage in place of the ground pork. You can also omit any spices that may be too strong for your taste.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to keep them moist.

Recipe Troubleshooting Guide

✅

Too Dry

Problem: Meatballs can turn out dry if overcooked or if the meat has a low fat content.

Solution: To fix this, ensure you don’t overbake them and consider using a blend of meats with higher fat content for moisture.

✅

Uneven Cooking

Problem: If meatballs are different sizes, they may cook unevenly.

Solution: Make sure to form uniformly sized meatballs for even cooking and rotate the baking sheet halfway through the baking time.

✅

Lacking Flavor

Problem: Bland meatballs can result from insufficient seasoning or low-quality meat.

Prevention: Increase the spices and use fresh, high-quality ingredients. Taste the mixture before cooking to adjust seasonings as needed.

✅

Wrong Texture

Problem: Meatballs may become too tough if overmixed.

Recovery: Gently mix the ingredients just until combined. This helps maintain a tender texture once cooked.

✅

Overcooked

Problem: If meatballs are overcooked, they can become dry and tough.

Prevention: Use a meat thermometer to monitor internal temperature and remove them from the oven as soon as they reach 160°F (70°C).

✅

Flavor Balance

Too Sweet: If the dish is too sweet, balance it with a splash of vinegar or lemon juice.

Too Salty: If too salty, serve with a side of unsalted rice or bread to balance the flavors.

Bland: Add more seasoning or fresh herbs to enhance the flavor profile of the dish.

Ingredients for cranberry meatballs laid out on a kitchen counter

Choosing the Best Ingredients

Opt for high-quality ground meats, as they are the base of your meatballs. Look for a blend of beef and pork for rich flavor and tenderness. Fresh herbs and spices can elevate the dish, making it even more delicious.

Dried cranberries should be plump and sweet, enhancing the flavor of the meatballs. When selecting breadcrumbs, choose plain or seasoned based on your flavor preference. Always check expiration dates for the freshest taste.

Essential Ingredient Notes

  • Ground Beef: Choose ground beef with a higher fat content, such as 80/20, for moist and flavorful meatballs. Leaner beef can lead to dry meatballs.
  • Ground Pork: Ground pork adds richness and moisture to the meatballs. Look for fresh, high-quality pork for the best results.
  • Dried Cranberries: Select sweetened dried cranberries for the best flavor contrast in your meatballs. Avoid overly dry cranberries, as they won't provide the desired burst of flavor.
Meatballs baking in the oven until golden brown

Cooking Technique Tips

Baking the meatballs allows for even cooking and a crispy exterior. Ensure your oven is preheated to the correct temperature to avoid steaming. Use parchment paper for easy cleanup and enhanced browning.

For the final touch, tossing the baked meatballs in warm cranberry sauce adds flavor and moisture. Serve immediately to enjoy them at their best; warm meatballs are always a hit.

Chef's Secret Technique

To enhance the flavor, let the meat mixture rest for 10-15 minutes before forming meatballs. This allows the flavors to meld together for a more delicious final product.

Best Christmas Cranberry Meatballs

Prep 20 min
Cook 25 min
Serves 6 servings
Level Easy

📋 Ingredients

For the Sauce:

  • 1 cup cranberry sauce
    💡 Use homemade or store-bought.

For the Meatballs:

  • 1 pound ground beef
    💡 Choose 80/20 for best flavor.
  • 1 pound ground pork
    💡 Adds moisture to the meatballs.
  • 1 cup breadcrumbs
    💡 Use plain or seasoned.
  • 1 egg
    💡 Binds ingredients together.
  • 1/2 cup chopped onion
    💡 Enhances flavor.
  • 1/2 cup dried cranberries, chopped
    💡 Provides sweetness and texture.

Instructions

  1. Step 1: Preheat Oven

    Preheat your oven to 375°F (190°C). This ensures even cooking of the meatballs.

  2. Step 2: Combine Ingredients

    In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, egg, chopped onion, and chopped cranberries. Mix well until all ingredients are incorporated.

  3. Step 3: Season the Mixture

    Add garlic powder, salt, and black pepper to the meat mixture. Form into meatballs about 1 inch in diameter.

  4. Step 4: Bake Meatballs

    Arrange the meatballs on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until cooked through.

  5. Step 5: Heat Sauce

    While the meatballs bake, heat cranberry sauce in a saucepan over medium heat. Stir occasionally until warmed and slightly thickened.

  6. Step 6: Coat Meatballs

    Once the meatballs are cooked, remove them from the oven and transfer to the saucepan with cranberry sauce. Gently toss to coat.

  7. Step 7: Serve Warm

    Serve the cranberry meatballs warm, garnished with additional chopped cranberries or parsley if desired. Enjoy your festive treat!

Recipe Notes & Tips

Storage

Leftover meatballs can be stored in an airtight container in the refrigerator for up to three days. Reheat gently to maintain moisture.

Serving Suggestions

These meatballs are great served with toothpicks as finger food or over a bed of rice. Pair them with a fresh salad or roasted vegetables for a complete meal.

Variations

For a healthier option, substitute ground turkey for beef and pork. You can also add chopped herbs like thyme or rosemary for additional flavor.