These Holiday Cranberry Meatballs are tender, juicy, and coated in a glossy sweet-tangy cranberry glaze. They’re fully tried-and-tested, freezer-friendly, and perfect for gatherings, appetizers, or festive dinners.

Ingredients

For the Meatballs

1 lb ground beef

½ cup breadcrumbs

1 egg

2 garlic cloves, minced

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon onion powder

For the Cranberry Glaze

1 cup cranberry sauce

¼ cup honey

2 tablespoons soy sauce

1 tablespoon lemon juice

¼ teaspoon red pepper flakes (optional)

Instructions

Preheat oven to 400°F (200°C). In a bowl, mix ground beef, breadcrumbs, egg, garlic, salt, black pepper, and onion powder until fully combined. Shape into small meatballs and arrange on a lined baking sheet. Bake for 18–20 minutes until cooked through.

In a saucepan, combine cranberry sauce, honey, soy sauce, lemon juice, and red pepper flakes. Simmer for 3–4 minutes until glossy.

Add the cooked meatballs to the sauce and toss until fully coated. Serve warm.

Tips

For extra tenderness, avoid overmixing the meat. Add a splash of broth if the glaze becomes too thick. These meatballs can be reheated in a slow cooker on low for gatherings.

Details

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Serves: 4–6

Calories: ~260 per serving

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