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- 1 lb ground beef or turkey - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup chopped fresh parsley - 1 egg, beaten - 2 cloves garlic, minced - 1 tsp onion powder - 1/2 tsp salt - 1/2 tsp black pepper For the meatball base, you want to start with high-quality ground meat. I prefer ground turkey for a leaner option, but beef adds rich flavor. The breadcrumbs help bind everything together while keeping the meatballs tender. Parmesan cheese gives a nice salty kick. Fresh parsley brightens the dish, while garlic and onion powder add depth. The beaten egg helps hold the meatballs together. Season with salt and pepper for taste. - 1 cup cranberry sauce (preferably homemade or low-sugar) - 1/4 cup barbecue sauce - 1 tbsp soy sauce - 1 tsp ginger powder The glaze is where the magic happens. I recommend homemade cranberry sauce for the best flavor. Mix it with barbecue sauce for sweetness and depth. Soy sauce adds umami, while ginger powder gives a warm spice. This blend creates a sweet and savory glaze that perfectly coats the meatballs. - Extra chopped parsley - A drizzle of cranberry glaze To make your dish look festive, add extra chopped parsley on top of the meatballs. A drizzle of extra glaze adds a beautiful shine. These simple garnishes enhance the visual appeal and make your holiday table inviting. {{ingredient_image_1}} To start, gather all your ingredients. You will need ground beef or turkey, breadcrumbs, Parmesan cheese, fresh parsley, an egg, garlic, onion powder, salt, and black pepper. In a large mixing bowl, mix these items together. Use your hands to combine them well. Shape this mixture into small meatballs, about 1 to 1.5 inches wide. Place them on a baking sheet lined with parchment paper. Next, preheat your oven to 350°F (175°C). Once ready, bake the meatballs for 20 to 25 minutes. They should turn brown and be cooked through. Keep an eye on them to ensure they don’t overcook. The smell of baking meatballs will fill your kitchen! While the meatballs bake, it's time to make the glaze. In a medium saucepan, combine cranberry sauce, barbecue sauce, soy sauce, and ginger powder. Set the heat to medium and stir until the mixture is smooth and warm. This glaze adds a sweet and tangy flavor to your meatballs. Once the meatballs are done baking, take them out of the oven. Gently transfer the meatballs into the saucepan with the glaze. Toss them carefully to coat each meatball evenly. Let them simmer in the glaze for about 5 more minutes. This step helps the meatballs soak up all the delicious flavors. Serve them warm as an appetizer or over rice for a tasty main dish. To keep your meatballs juicy, use a mix of beef or turkey. The beef gives flavor, while turkey keeps them light. Add breadcrumbs and cheese for texture. The egg acts as a binder, so don’t skip it. Mix gently; overmixing can make them tough. The glaze is key for flavor. Use homemade cranberry sauce if you can; it's fresher. Mix it with barbecue sauce and soy sauce for a sweet and tangy taste. Heat it gently on the stove. If it’s too thick, add a little water. If it’s too thin, cook it longer to thicken. For a beautiful presentation, use a festive serving dish. After coating the meatballs in glaze, place them neatly. Drizzle some extra glaze on top for shine. Sprinkle chopped parsley for color. This small touch makes a big difference on your table! Pro Tips Use Fresh Ingredients: Fresh herbs and spices will enhance the flavor of your meatballs significantly. Opt for freshly chopped parsley and freshly minced garlic for the best results. Experiment with Glaze: Feel free to customize the glaze by adding a splash of orange juice or a hint of cinnamon for a unique twist on the cranberry flavor. Keep Meatballs Moist: If you find the mixture too dry, add a splash of milk or a bit more egg to keep the meatballs moist and tender while baking. Make Ahead: Prepare the meatballs in advance and store them in the refrigerator or freezer. Simply bake and glaze them when you're ready to serve! {{image_2}} You can switch up the meat in your meatballs. Ground turkey is a great option. It makes the dish leaner. You can also use chicken or even pork. Each protein brings a unique flavor. Adjust the cooking time slightly if needed. The glaze adds fun and flavor. Instead of cranberry sauce, try using peach or apricot. These fruits create a sweet twist. You can mix in some chili sauce for a spicy kick. A teriyaki glaze also works well. Experiment with different flavors to find your favorite. If you like heat, add some crushed red pepper. Mix it into the meatball mix for a spicy bite. You can also sprinkle cayenne pepper into the glaze. If you want a milder heat, try jalapeños. Just chop them finely and mix them in. Spice adds a new layer of flavor. After you make the meatballs, let them cool. Place them in an airtight container. They last in the fridge for 3 to 4 days. If you have extra glaze, store it separately. This keeps the meatballs from getting soggy. To freeze, first cool the meatballs completely. Arrange them in a single layer on a baking sheet. Freeze them for about an hour. Once they are firm, transfer them to a freezer bag. They can last up to 3 months in the freezer. Remember to label your bags with the date. To reheat, you can use the oven or microwave. For the oven, heat to 350°F (175°C) and bake for about 15 minutes. If using a microwave, place the meatballs on a microwave-safe plate. Heat for about 1 to 2 minutes, checking often. If you want, add a little extra glaze before reheating. This keeps them juicy and flavorful. Yes, you can use frozen meatballs. They save time and still taste good. Just bake them according to the package directions. After baking, coat them in the cranberry glaze. This way, you keep the flavors rich. Cranberry meatballs shine on their own. You can serve them as an appetizer. They also work well over rice for a main dish. Pair them with a fresh salad or roasted vegetables for color and balance. You can store leftover meatballs in the fridge for about three days. Keep them in an airtight container. For longer storage, freeze them for up to three months. Just thaw before reheating. Yes, you can make this dish ahead. Prepare the meatballs and glaze in advance. Store them separately in the fridge. When ready to serve, bake the meatballs and combine them with the glaze. This keeps everything fresh and tasty. In this post, we explored making cranberry meatballs, covering ingredients, steps, and tips. We discussed how to mix meatball bases, create the glaze, and add personal touches. Remember, moist meatballs and a great glaze can really make a dish shine. Feel free to try different proteins and sauces for variety. Store leftovers easily in the fridge or freezer. Now, you can enjoy this tasty meal anytime you want. Happy cooking!

Holiday Cranberry Meatballs

Delicious meatballs glazed with a festive cranberry sauce, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb ground beef or turkey
  • 0.5 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup chopped fresh parsley
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 cup cranberry sauce
  • 0.25 cup barbecue sauce
  • 1 tbsp soy sauce
  • 1 tsp ginger powder

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the ground beef or turkey, breadcrumbs, Parmesan cheese, chopped parsley, beaten egg, minced garlic, onion powder, salt, and black pepper. Mix until well combined.
  • Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
  • Bake in the preheated oven for 20-25 minutes, or until the meatballs are browned and cooked through.
  • While the meatballs are baking, prepare the glaze. In a saucepan over medium heat, combine the cranberry sauce, barbecue sauce, soy sauce, and ginger powder. Stir until smooth and heated through.
  • Once the meatballs are done, remove them from the oven and transfer them into the saucepan with the glaze. Gently toss to coat the meatballs evenly.
  • Allow the meatballs to simmer in the glaze for an additional 5 minutes to absorb the flavors.
  • Serve warm as an appetizer or over a bed of rice for a main course.

Notes

Arrange the meatballs in a beautiful serving dish, drizzle some extra cranberry glaze on top, and garnish with additional parsley for a festive touch.
Keyword appetizer, cranberry, holiday, meatballs