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This easy holiday appetizer balances sweet and tangy flavors with a cozy warmth that makes it perfect for festive gatherings or quick weeknight treats. The Christmas cranberry meatballs bring together simple pantry staples and frozen convenience for a no-fuss dish everyone will love.
I first threw this dish together when improvising for a holiday potluck and it instantly became a crowd favorite that I revisit every year for ease and taste.
Ingredients
- Canned jellied cranberry sauce: delivers that classic sweet tartness that defines the dish. Look for a brand with vibrant color and minimal additives
- Chili sauce: provides a tangy, slightly spicy backbone. A familiar pantry staple that balances the cranberry’s sweetness perfectly
- Brown sugar: enhances the sauce’s rich depth with molasses notes. Use firmly packed brown sugar for consistent sweetness
- Garlic powder: adds warmth and an aromatic base without overwhelming the other flavors. Fresh or good quality spice makes a noticeable difference
- Black pepper: brings subtle heat and earthiness to round out the sauce
- Frozen pre-cooked meatballs: are the shortcut hero here. Choose beef or turkey based on preference but quality meatballs will improve the dish’s texture and taste
Instructions
- Make The Sauce:
- Combine jellied cranberry sauce, chili sauce, brown sugar, garlic powder, and black pepper in a large skillet or saucepan. Stir continuously over medium heat until the mixture becomes smooth and thoroughly heated, about five minutes. This step melds flavors and creates a luscious, coating glaze.
- Add The Meatballs:
- Add the frozen meatballs directly to the sauce stirring gently to coat every piece evenly. Lower the heat to medium-low, cover the pan and let the meatballs simmer for 15 to 20 minutes. This ensures the meatballs are warmed through and have soaked up the sauce flavor without drying out.
- Serve:
- Transfer the meatballs and sauce to a serving bowl or keep warm in a slow cooker if serving later. Garnish with freshly chopped parsley or rosemary if you like for added color and aroma.
The sauce’s unique balance of sweet cranberries and tangy chili sauce hits a festive note every time. My favorite part is how the sauce clings to the meatballs in thick, flavorful layers—it always sparks requests to double the batch during holiday parties.
Storage tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove on low heat to keep the meatballs moist and the sauce glossy without burning.
Ingredient swaps
Feel free to use homemade meatballs if you want more control over seasonings or opt for vegetarian meatball alternatives to suit plant-based diets. You can substitute chili sauce with plain ketchup plus a dash of hot sauce if you like a spicier sauce.
Serving ideas
Serve these cranberry meatballs over fluffy rice or creamy mashed potatoes to soak up the extra sauce. They also work wonderfully as cocktail party bites with toothpicks on the side or as a hearty addition to a holiday buffet table.
Enjoy this festive dish that combines simplicity and flavor to impress your guests with minimal effort.
Frequently Asked Recipe Questions
- → Can I use homemade meatballs instead of frozen pre-cooked ones?
Yes, homemade meatballs work well. Just ensure they are fully cooked before adding to the sauce to avoid undercooking.
- → What type of chili sauce is recommended for this dish?
A classic sweet chili sauce with balanced heat and sweetness complements the tart cranberry sauce perfectly.
- → How can I make the sauce thicker?
Simmer the sauce longer uncovered to reduce it, or add a small slurry of cornstarch and water while stirring.
- → Are turkey meatballs a good alternative to beef?
Absolutely. Turkey meatballs offer a lighter option and still pair nicely with the rich cranberry-chili sauce.
- → What garnishes enhance the flavor best?
Fresh chopped parsley or rosemary provide a bright herbal note and contrast well with the sweet and spicy sauce.
- → Can this dish be prepared in advance?
Yes, prepare the sauce and meatballs ahead, then reheat gently so flavors meld without drying out the meatballs.