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Christmas Meatballs

Christmas meatballs are baked until browned, then coated in a sweet-tangy cranberry and chili sauce. The tender beef meatballs make an easy warm appetizer with a festive cranberry glaze.
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Prep Time 15 minutes
Cook Time 32 minutes
Resting time 5 minutes
Total Time 52 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 435
Ingredients Equipment Method Notes

Ingredients
  

Make the meatballs
  • 2 lb ground beef 85% lean
  • 0.5 cup breadcrumbs plain
  • 0.5 cup milk
  • 1 egg large
  • 0.5 cup yellow onion finely grated
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Make the sauce
  • 1 can (14 oz) whole-berry cranberry sauce
  • 1 bottle (12 oz) chili sauce
  • 2 tbsp brown sugar packed light
  • 1 tbsp Worcestershire sauce

Equipment

  • 1 rimmed baking sheet

Method
 

Make the meatballs
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, stir together the breadcrumbs and milk and let stand for 5 minutes.
  4. Add the ground beef, egg, onion, salt, and pepper.
  5. Mix gently just until combined.
  6. Shape into about 32 meatballs, each about 1 1/2 inches wide, and arrange on the baking sheet.
  7. Bake for 18 to 22 minutes, until browned and the centers reach 160°F on an instant-read thermometer.
Make the sauce and finish
  1. While the meatballs bake, combine the cranberry sauce, chili sauce, brown sugar, and Worcestershire sauce in a large saucepan.
  2. Bring to a simmer over medium heat, stirring until smooth.
  3. Add the cooked meatballs to the sauce and simmer gently for 10 minutes, stirring carefully to coat them.
  4. Serve warm.

Notes

For tender meatballs, mix the beef gently just until combined. Refrigerate leftovers for up to 3 days; freeze for up to 3 months. Gluten-free breadcrumbs can be used for a gluten-free swap.