When I’m planning holiday gatherings, I always want appetizers that feel festive but don’t eat up all my prep time. These Quick Cranberry Meatballs have become one of my go-to Christmas recipes. They’re juicy, flavorful, and coated in a tangy-sweet cranberry glaze that feels perfectly seasonal. Best of all, they come together quickly, so I can spend more time with family and less time stressing in the kitchen.

Quick Cranberry Meatballs

Why You’ll Love These Cranberry Meatballs

I love this recipe because it strikes the perfect balance between festive and practical. The cranberry sauce gives the meatballs that holiday twist I crave, while the savory pork base keeps them hearty and satisfying. They’re versatile too—I serve them as a holiday appetizer on cocktail picks, or as a main dish over rice or mashed potatoes. They can be made ahead, reheated, and still taste fantastic, which makes hosting so much easier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

1 pound lean ground pork (90–95% lean)
1 cup panko breadcrumbs (or regular breadcrumbs)
1 large egg
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon black pepper

For the cranberry sauce:

1 can (14 oz) whole cranberry sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce

Optional garnish:

Extra parsley for serving

Directions

Preheat the oven:
I preheat my oven to 400°F and line a baking sheet with parchment paper.
Make the meatball mixture:
In a large bowl, I mix together the ground pork, breadcrumbs, egg, garlic, parsley, salt, and pepper until just combined. I’m careful not to overmix, so the meatballs stay tender.
Shape and bake:
I roll the mixture into 1-inch balls and place them on the prepared baking sheet. I bake them for 18–20 minutes, until cooked through and lightly browned.
Prepare the sauce:
While the meatballs bake, I combine the cranberry sauce, brown sugar, lemon juice, and Worcestershire sauce in a saucepan over medium heat. I stir until smooth and simmer for 5–7 minutes until slightly thickened.
Combine and serve:
I transfer the baked meatballs into the saucepan, stirring gently so they’re fully coated in the cranberry glaze. Then I garnish with parsley and serve warm.

Servings and timing

This recipe makes about 24 meatballs, serving 6–8 people as an appetizer.

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Difficulty Level: Easy

Variations

Sometimes I swap the ground pork for turkey when I want something lighter. If I’m out of cranberry sauce, I’ve used grape jelly or raspberry jam with a splash of vinegar for tang. For extra depth, I like adding a teaspoon of Dijon mustard to the sauce. And if I want a bit of heat, I stir in a pinch of red pepper flakes.

Quick Cranberry Meatballs

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently on the stovetop over low heat until heated through. They also freeze beautifully—I freeze the cooked meatballs and sauce together for up to 2 months, then thaw in the fridge overnight before reheating.

FAQs

Can I make the meatballs ahead of time?

Yes, I often bake the meatballs a day ahead and refrigerate them. When I’m ready to serve, I warm them in the sauce until hot.

Can I cook these in a slow cooker?

Absolutely. I bake the meatballs first, then transfer them to the slow cooker with the cranberry sauce mixture. I cook on low for 2–3 hours.

What other meats work well in this recipe?

Ground turkey, chicken, or beef all work nicely. If I use leaner meats like turkey or chicken, I add 2 tablespoons of olive oil to keep them moist.

How do I serve cranberry meatballs as a main dish?

I love serving them over white rice, egg noodles, or mashed potatoes so the cranberry glaze doubles as a sauce.

Can I make them gluten-free?

Yes, I use gluten-free breadcrumbs in the meatball mixture, and the rest of the ingredients are naturally gluten-free.

Conclusion

These Quick Cranberry Meatballs are everything I want in a holiday appetizer—easy to make, festive, and packed with flavor. They’re always a hit at Christmas parties, and I love how the tangy cranberry glaze pairs perfectly with the juicy, savory meatballs. Whether I serve them on toothpicks for mingling guests or over rice for dinner, they never last long.

Quick Cranberry Meatballs

Why You’ll Love These Cranberry Meatballs

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating