White Chocolate Cranberry Tart
A creamy white chocolate tart with a buttery crust and tart cranberries. Learn techniques, tips, and...
40
total time
4
servings
40 kcal
calories
Introduction
Seasonal warmth meets bright, tart cranberries in Christmas Cranberry Meatballs. This recipe delivers soft, juicy meatballs bathed in a glossy cranberry glaze, making them a charming centerpiece for any Christmas Eve gathering or festive party. The beauty of this dish is in its balance: savory meat layers echo the tangy-sweet cranberry sauce, while gentle spices add depth without overpowering the holiday flavors. They are naturally built for crowd-pleasing sharing, served on skewers as bite-sized hors d'oeuvres or plated with a side of practically any holiday side dish. In this guide youâll learn how to choose ingredients that stay moist, how to fold flavors without overworking the mixture, and how to finish the dish with a lacquered cranberry glaze that clings to every little meatball. Whether youâre hosting a large family dinner or a cozy at-home celebration, these meatballs adapt to your pace: you can make the cranberry sauce a day ahead, prepare the meat mixture in advance and refrigerate, or bake them straight away for a quicker version. The goal is simple: deliver a dish that feels festive, tastes balanced, and travels well to holiday parties. By the end, youâll have a reliable recipe that you can customize with a touch of orange zest, a dash of cinnamon, or a hint of soy to echo the flavors you love in your Christmas table.
Gathering Ingredients
Gathering the right ingredients sets the stage for juicy, well-balanced meatballs. For the meat, choose ground beef with a moderate fat content (around 80/20) to ensure moisture and flavor during browning. If you prefer something lighter, you can blend in ground turkey or chicken, but you may need to adjust the binder and perhaps add a little extra milk or egg to keep the mixture cohesive. Breadcrumbs are essential to keep the texture soft, while a beaten egg acts as a gentle binder to hold everything together during cooking. Finely grated onion and garlic bring savory depth, and a pinch of salt and black pepper primes the flavors for the glaze. For the glaze, youâll need cranberry sauceâjarred sauce works fine, but a fresh cranberry sauce made with sugar and citrus offers brighter tang. A touch of brown sugar or honey balances tartness, while Dijon mustard or light soy sauce adds a whisper of acidity and umami. If you like a glaze with more body, whisk in a teaspoon of cornstarch slurry. Herbs like parsley or thyme are optional but add color and brightness. Optional add-ins include grated orange zest or a pinch of cinnamon to echo festive notes. Have parchment for baking, a light oil for nonstick, and a meat thermometer to verify doneness. Youâll get juicy, flavorful meatballs that hold up in sauce and marinade.
Choosing the Right Meat
The texture and juiciness of meatballs start with choosing the right base. For a classic version, use ground beef with about 20% fat (an 80/20 mix). The fat ensures moisture and flavor during browning and in the glaze. If you want a lighter version, you can blend with ground turkey or chicken, but you may need to adjust the binder and the cooking time since poultry dries more quickly. Some cooks prefer adding an equal portion of ground pork for a richer, more rounded taste. Regardless of the choice, avoid overworking the mixture; gently combine the seasonings with the meat just until evenly distributed. A milk-soaked breadcrumbs step can also help keep the meatballs tender. When shaping, aim for uniform 1-inch to 1ÂŒ-inch balls so they cook evenly. Chill the formed meatballs for 20 to 30 minutes before cooking; chilling helps them hold shape during searing. If youâre preparing in advance, you can freeze raw meatballs on a tray, then transfer to a zip-top bag. Cooking methods vary: pan-frying yields a crisp exterior and juicy interior, while baking offers hands-off convenience and consistent results. The key is to avoid drying them out by overcooking. Take the internal temperature to 160°F (71°C) for beef-based mixtures, or adjust if using turkey or chicken to reach 165°F (74°C).
Making Cranberry Sauce
The glaze in Christmas Cranberry Meatballs starts with a bright, glossy cranberry sauce that clings to every bite. You can use a ready-made cranberry sauce for speed, or simmer your own to control sweetness and citrus notes. To make a simple pan sauce: in a saucepan, combine fresh or frozen cranberries with sugar (white or brown), a splash of water, and optional orange zest. Simmer until the berries burst and the mixture thickens, then mash lightly for texture. A touch of lemon juice brightens the finish, while a pinch of salt helps balance sweetness. If you prefer a smoother glaze, strain the sauce after simmering to remove seeds. For a chunkier glaze, leave the sauce as-is with some berry pieces intact. If you like a deeper flavor, add a teaspoon of balsamic vinegar or a dash of Dijon mustard to complement the meat. The glaze should be thick enough to coat the meatballs without running off; if itâs too thin, simmer longer or whisk in a small amount of cornstarch slurry. For make-ahead options, you can prepare the cranberry glaze a day in advance and refrigerate, letting the flavors meld. When ready to serve, warm the glaze and toss with freshly cooked meatballs for a lacquered finish that shines on the plate.
Cooking Process
The magic happens when you bring all the elements together: rich, juicy meatballs balanced by a bright cranberry glaze. Start by gently shaping the meat mixture into evenly sized balls, about 1 inch (2.5 cm) in diameter, so they cook evenly. Place a tablespoon of oil in a large skillet and heat it over medium-high heat. Add the meatballs a few at a time, avoiding overcrowding, and sear until they are well browned on all sides. This step creates flavor through Maillard browning and helps seal in juices. Transfer the browned meatballs to a baking sheet lined with parchment, so they can finish cooking with the glaze without steaming. If you prefer, you can bake the meatballs instead of finishing on the stove: preheat the oven to 375°F (190°C) and bake for 15â20 minutes until cooked through. While the meatballs are finishing, warm the cranberry glaze in a small pan; you want it glossy and pourable but not runny. When the meatballs are near done, toss them gently in the glaze and return to the heat just long enough for the glaze to cling and gloss the surface. The internal temperature should reach 160°F (71°C) for beef mixtures or 165°F (74°C) if youâve used poultry. Let the meatballs rest a few minutes before serving so they reabsorb their juices. The result is a spoonable, lacquered finish that looks as festive as it tastes.
Tips for Perfect Meatballs
Great meatballs come from small, repeatable steps. First, avoid overmixing the meat mixture; a light touch yields tender meatballs. Grate the onion finely or grate it; or sweat it in a teaspoon of oil to remove sharp raw flavor. The egg and breadcrumbs should be soaked in milk for a few minutes to soften the binder; then whisk into the mixture just until combined. For extra even cooking, chill the formed meatballs for 20 minutes before browning. A light dusting of flour or a quick toss in breadcrumbs before browning can help create a crisp exterior. When browning, maintain medium-high heat and avoid moving the meatballs too soon; once they release easily from the pan, turn them to brown all sides. For a glaze that sticks, ensure the meatballs are not sitting in oil; drain excess fat between batches. If you want to bake, line a sheet pan with parchment and bake 12â15 minutes until the internal temperature is reached; glaze after baking is optional. To freeze, freeze the shaped but unbrowned meatballs on a tray, then transfer to a bag; bake from frozen adding a few minutes to the bake time. Finally, taste and adjust: a pinch more salt, a splash more citrus, or a touch more sugar can make the cranberry glaze sing with the meat.
Serving Suggestions and Make-Ahead Tips
These meatballs shine as a party appetizer on cocktail skewers or as a main dish served with mashed potatoes and green vegetables. For presentation, arrange the meatballs on a warm platter with the glaze pooled in the center or drizzled over the top. Garnish with chopped parsley or pomegranate seeds to echo the cranberry tones and add a pop of color. For a dramatic display, serve on a long platter with a bowl of extra glaze on the side for dipping. If youâre hosting a big crowd, set up a simple meatball station with toothpicks, a warm chafing dish, and a side of crusty bread to mop up sauce. For make-ahead options, bake the meatballs and refrigerate them complete, then reheat gently in the cranberry glaze. Alternatively, you can simmer the glaze in advance and toss the freshly baked meatballs right before serving. Leftovers store well in an airtight container in the refrigerator for 3â4 days, or freeze for longer storage. Reheat slowly with a splash of stock to loosen the glaze if needed. Try pairing with roasted Brussels sprouts, creamy mashed potatoes, or a crisp salad to balance sweetness and tartness for a well-rounded Christmas plate. â, },{heading':'Final Presentation','content':'A Christmas table deserves a striking centerpiece, and these Cranberry Meatballs deliver. Plate the meatballs in a cluster, with the glaze gently pooled around or over the meatballs. Garnish with chopped parsley and a few fresh cranberries or pomegranate seeds for color. Present them on a warmed platter with a small bowl of extra glaze for dipping. The dish pairs beautifully with roasted vegetables, fluffy mashed potatoes, or a simple grain like wild rice to soak up the sauce. For an elegant finish, arrange on a long holiday board with crackers or crostini so guests can assemble bite-sized versions. If youâre reheating leftovers, do so slowly on the stove with a splash of stock so the glaze stays glossy. You can also refrigerate or freeze these meatballs for later celebrations, but always reheat gently to preserve juiciness and shine. A final sprinkle of citrus zest or a touch of flaky salt right before serving can elevate brightness and bring back festive aroma to your Christmas table.
Closing Thoughts
This Christmas Cranberry Meatballs recipe brings a comforting, crowd-pleasing option to your festive spread. The combination of savory meat with a tart-sweet cranberry glaze captures the spirit of the season and travels well to potlucks and gatherings. Use this dish as a reliable, make-ahead friendly option that scales up for larger crowds, or tailor the glaze with a hint of citrus or spice to echo family favorites. The key is balance: a juicy interior, a glossy coating, and a glaze that doesnât overpower the meat. With a few simple tweaks, you can make this recipe your own and keep it in rotation for years to come. Enjoy the warmth of Christmas, one bite at a time, and share the little joys of the season with friends and family around the tableâwhere memories are made and flavors linger as the night ends on a sweet note of cranberry joy.'}]} }{ }} }} } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } ,null}]} }]} } }}} } }}}} } }}}}}` } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } }
Christmas Cranberry Meatballs
Tender meatballs glazed with tangy cranberry sauceâperfect Christmas appetizers. An easy, make-ahead holiday recipe thatâs crowd-pleasing.
total time
40
servings
4
calories
40 kcal
ingredients
- 500g ground beef đ„©
- 1/2 cup breadcrumbs đ
- 1 small onion, finely chopped đ§
- 2 cloves garlic, minced đ§
- 1 egg đ„
- 1/4 cup milk đ„
- Salt and pepper đ§
- 1/2 cup cranberry sauce đ«
- 2 tbsp fresh thyme leaves đż
- 1 tbsp olive oil for frying đ«
- 1/4 cup water đ§
instructions
- Preheat oven to 190°C (375°F).
- In a large bowl, combine the beef, breadcrumbs, onion, garlic, egg, milk, thyme, salt, and pepper. Mix gently until just combined.
- Shape mixture into about 4 cm (1.5 inch) balls.
- Heat olive oil in a large skillet over medium heat and brown the meatballs on all sides, about 5â7 minutes. Remove from the pan.
- In a small saucepan, simmer cranberry sauce with water until glossy, about 3â4 minutes.
- Return the meatballs to the pan or transfer to a baking dish, pour the glaze over, and simmer for another 5â7 minutes until cooked through and shiny.
- Serve hot, garnished with extra thyme if desired. Theyâre great with mashed potatoes, stuffing, or roasted veggies.
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