Introduction

Quick Christmas Cranberry Meatballs are a festive and flavorful appetizer perfect for holiday gatherings. These tender meatballs simmer in a tangy, sweet cranberry sauce that will delight your guests and simplify your party prep.

A round white bowl filled with about twelve golden-brown meatballs, each covered with a shiny deep red sauce, some sauce pooling at the bottom with visible whole cranberries. Bright green chopped parsley is sprinkled on top of the meatballs and sauce, adding a fresh touch. The bowl sits on a light cloth on a white marbled surface with some blurred greenery in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (14 oz) jellied cranberry sauce
1 bottle (12 oz) chili sauce
¼ cup brown sugar
1 teaspoon garlic powder
½ teaspoon black pepper
1 bag (about 32 oz) frozen pre-cooked meatballs (beef or turkey)

Instructions

Step 1: In a large skillet or saucepan, combine the jellied cranberry sauce, chili sauce, brown sugar, garlic powder, and black pepper. Stir over medium heat until the mixture is smooth and heated through, about 5 minutes.
Step 2: Add the frozen meatballs to the sauce, stirring to coat them evenly. Reduce the heat to medium-low, cover the pan, and let simmer for 15–20 minutes until the meatballs are thoroughly heated.
Step 3: Transfer the meatballs and sauce to a serving bowl or slow cooker set to warm. Garnish with chopped parsley or rosemary if desired before serving.

Tips & Variations

For extra freshness, garnish with orange zest or a sprinkle of chopped fresh thyme alongside parsley or rosemary.
Use turkey meatballs for a leaner option or beef meatballs for a richer flavor to suit your preference.
If you like a spicier kick, add a pinch of cayenne pepper or substitute the chili sauce with a spicy variant.
Prepare the sauce in advance and refrigerate overnight to let the flavors meld before heating and adding the meatballs.

Storage

Store any leftover cranberry meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Stir occasionally to maintain the sauce’s texture and avoid drying out the meatballs.

How to Serve

A white bowl filled with two layers of meatballs covered in a thick, deep red sauce with a shiny texture. The meatballs are golden brown, peeking through the sauce, and vary slightly in size, arranged closely together. Bright green chopped herbs are sprinkled on top, adding a fresh contrast. The bowl sits on a light brown textured cloth, all placed on a white marbled surface with a blurred natural green background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cranberry sauce instead of jellied cranberry sauce?

Yes, you can substitute homemade cranberry sauce, but the texture may be chunkier. To achieve a smoother consistency, blend the sauce slightly before combining it with the other ingredients.

Can I make this recipe ahead of time for a party?

Absolutely! Prepare the sauce and meatballs separately and combine them just before serving. You can also keep the combined dish warm in a slow cooker during your gathering.