Quick Christmas Cranberry Meatballs for Festive Gatherings
Elevate your holiday spread with these effortlessly delicious Cranberry Meatballs, a festive appetizer that promises big flavor with minimal fuss. Featuring plump, tender meatballs coated in a vibrant, sweet-and-savory cranberry-chili glaze, this dish is a guaranteed crowd-pleaser. Perfect for last-minute entertaining or as a staple at your Christmas party, it combines convenience with gourmet taste.
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Servings
8-10 servings (as an appetizer)
Keywords
Why This Recipe Delivers
- Effortlessly delicious: A truly simple recipe with incredibly complex flavor.
- Festive crowd-pleaser: The perfect sweet and savory bite for any holiday gathering.
- Quick and convenient: Ready in under 30 minutes, ideal for last-minute entertaining.
- Versatile serving: Great as an appetizer, side, or even a light main course.
- Minimal cleanup: Uses just one pot for the main cooking process.
Ingredients
- 1 can (397 g / 14 oz) jellied cranberry sauce
- 1 bottle (355 mL / 12 oz) chili sauce
- 60 mL (1/4 cup) brown sugar, packed
- 5 mL (1 teaspoon) garlic powder
- 2.5 mL (1/2 teaspoon) freshly ground black pepper
- 1 bag (approximately 907 g / 32 oz) frozen pre-cooked meatballs (beef or turkey)
Instructions
- Begin by preparing the luscious sauce. In a large, heavy-bottomed skillet or a spacious saucepan, combine the entire can of jellied cranberry sauce, the full bottle of chili sauce, the packed brown sugar, garlic powder, and black pepper. Stir these ingredients thoroughly until they are well integrated.
- Place the skillet or saucepan over medium heat. Continue to stir the sauce mixture frequently, allowing the cranberry sauce to melt and the ingredients to meld together. Bring the sauce to a gentle simmer, ensuring it is smooth and heated through. This process typically takes about 5 minutes.
- Carefully add the frozen pre-cooked meatballs directly into the simmering sauce. Stir gently but thoroughly, ensuring that each meatball is generously coated with the vibrant cranberry-chili glaze. This step ensures an even distribution of flavor.
- Once the meatballs are coated, reduce the heat to medium-low. Cover the skillet or saucepan with a lid to trap the heat and moisture. Allow the meatballs to simmer gently in the sauce for 15-20 minutes, or until they are completely heated through to their core. Stir occasionally to prevent sticking and ensure even heating.
- Once the meatballs are hot and the sauce has thickened slightly, transfer the finished dish to a festive serving bowl. For longer gatherings, you may opt to keep them warm in a slow cooker set to the 'warm' setting. Garnish with a sprinkle of freshly chopped parsley or sprigs of fresh rosemary for an added touch of holiday color and aroma before serving.
Tools You’ll Need
- Large skillet or saucepan with a lid
- Stirring spoon or whisk
- Measuring cups and spoons
- Serving bowl or slow cooker
Essential Success Tips
- For the smoothest sauce, whisk continuously as the cranberry sauce melts, breaking down any jellied lumps.
- Do not boil the meatballs aggressively; a gentle simmer allows them to heat through without drying out.
- If the sauce becomes too thick for your liking, add a tablespoon or two of water or orange juice to thin it slightly.
- Taste the sauce before adding meatballs and adjust sweetness or spice if desired; a pinch of red pepper flakes can add a subtle kick.
- Ensure meatballs are thoroughly coated to absorb maximum flavor during simmering.
Professional Cooking Secrets
- To deepen the flavor profile, briefly sauté a finely minced shallot or a clove of garlic in a teaspoon of olive oil before adding the sauce ingredients.
- For an extra gourmet touch, a splash of orange liqueur or a teaspoon of orange zest can elevate the cranberry notes beautifully.
- Consider making the sauce ahead of time and refrigerating it. Simply reheat and add the meatballs when ready to serve, making entertaining even smoother.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Variations: For a spicier kick, add a pinch of red pepper flakes to the sauce. You can also experiment with different fruit preserves, such as grape jelly or apricot preserves, for a unique twist.
- Meatball Choice: While pre-cooked meatballs are recommended for speed, homemade meatballs can certainly be used, just ensure they are fully cooked before adding to the sauce.
Frequently Asked Questions
Can I make these cranberry meatballs in a slow cooker?
Absolutely! After combining the sauce ingredients and heating them through on the stovetop (as described in the first two steps), transfer the sauce to your slow cooker. Add the frozen meatballs, stir to coat, and cook on low for 2-3 hours or on high for 1-1.5 hours, stirring occasionally, until heated through.
What kind of chili sauce should I use?
Use a standard, mild 'chili sauce' typically found near the ketchup in your grocery store. It's distinct from hot chili sauces like Sriracha and provides a savory, slightly sweet, and tangy base without overwhelming heat.
Can I use fresh or frozen cranberries instead of jellied sauce?
While fresh or frozen cranberries can be used, this recipe specifically calls for jellied cranberry sauce for its smooth consistency and sweetness, which is key to the glaze. Using whole cranberries would require additional sugar, liquid, and cooking time to break down and form a sauce.
Nutrition Facts (Per Serving)
Approximate per serving (based on 10 servings): Calories: 280, Protein: 18g, Fat: 15g, Carbs: 20g.
Allergy Information
This dish typically contains beef or turkey and may contain wheat, soy, or dairy depending on the specific brand of frozen meatballs used. Always check the ingredient label of your chosen meatballs for precise allergen information. It is naturally gluten-free if using gluten-free meatballs.
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