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Quick Christmas Cranberry Meatballs

These Quick Christmas Cranberry Meatballs combine the sweet-tart essence of cranberries with savory meatballs for a delightful high-protein holiday appetizer.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 20 servings
Course: Appetizer, Holiday
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

For the sauce
  • 14 oz jellied cranberry sauce (1 can)
  • 12 oz chili sauce (1 bottle, Heinz recommended)
  • 1/4 cup brown sugar
  • 1 teaspoon garlic powder for sauce
  • 1/2 teaspoon black pepper for sauce
For the meatballs
  • 64 oz frozen pre-cooked meatballs (2 bags, beef or turkey) for quick option
  • 2 pounds extra lean ground beef or ground turkey breast (93/7 or leaner) for homemade option
  • 1/2 cup Greek yogurt (plain, non-fat, at room temperature) for homemade option
  • 2 large eggs for homemade option
  • 1/2 cup breadcrumbs or oat flour for homemade option
  • 1 teaspoon garlic powder for meatballs
  • 1 teaspoon onion powder for meatballs
  • 1/2 teaspoon salt for meatballs
  • 1/4 teaspoon black pepper for meatballs

Method
 

Preparation
  1. In a large 12-inch skillet or saucepan over medium heat, combine the cranberry sauce, chili sauce, brown sugar, garlic powder, and black pepper. Stir continuously for about 5 minutes until the mixture is completely smooth and glossy.
Using Frozen Meatballs
  1. If using store-bought frozen meatballs, add both bags directly into the hot sauce without thawing. Stir gently to coat each meatball evenly. Reduce heat to medium-low, cover with a lid, and simmer for 15-20 minutes, stirring occasionally until the meatballs reach an internal temperature of 165°F.
Making Homemade Meatballs
  1. For homemade high-protein meatballs, preheat your oven to 375°F.
  2. In a large bowl, mix the ground meat, room temperature Greek yogurt, eggs, breadcrumbs, garlic powder, onion powder, salt, and pepper until just combined.
  3. Form into 1-inch balls and place on a parchment-lined baking sheet. Bake for 20 minutes until golden brown and cooked through to an internal temperature of 165°F.
  4. Transfer the baked homemade meatballs to the prepared sauce and simmer together for 10 minutes to allow flavors to penetrate the meatballs.
  5. Transfer everything to a serving bowl or slow cooker set to warm. Garnish with fresh parsley if desired.

Notes

Leftover Quick Christmas Cranberry Meatballs can be stored in an airtight container in the refrigerator for up to 3 days. If you've made a large batch or want to prepare them in advance, store them in the same way. For longer storage, you can freeze the meatballs in the sauce for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stove or microwave until heated through. Adjust the sweetness of the sauce by reducing the brown sugar or adding a splash of apple cider vinegar for a tangy twist.