Quick Christmas Cranberry Meatballs – Easy, Festive Holiday Appetizer

Why You’ll Love This Recipe

I really appreciate how fast and easy this recipe is—no thawing required, no fancy prep, just a quick simmer and it’s ready. The cranberry sauce brings just the right amount of sweetness, while the chili sauce adds a little zip without being overpowering. Plus, I can make it all in one pan or use a slow cooker to keep them warm for serving. It’s also great that I can use store-bought meatballs, saving even more time without sacrificing flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Sauce:
jellied cranberry sauce (1 can, 14 oz)
chili sauce (1 bottle, 12 oz)
brown sugar
garlic powder
black pepper

For the Meatballs:
frozen pre-cooked meatballs (about 32 oz, beef or turkey)

Directions

1. I start by making the sauce: in a large skillet or saucepan, I combine the cranberry sauce, chili sauce, brown sugar, garlic powder, and black pepper. I stir everything together over medium heat until it’s smooth and heated through—this takes about 5 minutes.

2. Then I add the frozen meatballs straight from the bag into the sauce. I stir to coat them evenly, then reduce the heat to medium-low, cover the pan, and let them simmer for 15 to 20 minutes until they’re fully heated.

3. Once they’re hot and the sauce is thickened slightly, I transfer them to a serving bowl or slow cooker on the “warm” setting. Sometimes I garnish with chopped parsley or rosemary for a pop of color.

Servings and timing

This recipe serves about 6 to 8 people as an appetizer. It takes just 5 minutes to prep and 20 minutes to cook, so I can have it ready in just 25 minutes total.

Variations

When I want to tweak the flavor, I sometimes add a splash of orange juice or a teaspoon of Dijon mustard to the sauce for extra depth. If I’m in the mood for spice, I’ll toss in a pinch of red pepper flakes or a splash of hot sauce. For a more elevated version, I’ve also tried it with homemade meatballs—just make sure they’re cooked before adding them to the sauce.

Storage/Reheating

Leftovers are super easy to store. I keep them in an airtight container in the fridge for up to 4 days. To reheat, I simply warm them on the stove over low heat or microwave them in short bursts until hot. They also freeze well—just let them cool completely, then freeze in a sealed container for up to 2 months. I reheat straight from frozen or let them thaw in the fridge overnight first.

FAQs

Can I use homemade meatballs instead of frozen?

Absolutely. I just make sure to cook them through before adding them to the sauce. They hold up well and taste amazing with the cranberry-chili glaze.

Is there a substitute for chili sauce?

If I’m out of chili sauce, I mix ketchup with a little bit of hot sauce or a splash of vinegar to mimic the tangy-sweet profile. It’s not exactly the same, but it works in a pinch.

Can I make this ahead of time?

Yes, I often make the entire recipe a day ahead. The flavors actually improve overnight. I just reheat gently on the stove or in a slow cooker before serving.

How do I keep the meatballs warm for a party?

I use a slow cooker on the “warm” setting—it keeps them at the perfect serving temperature for hours without drying them out.

What pairs well with these meatballs?

I usually serve them as an appetizer, but they’re also great with rice, mashed potatoes, or crusty bread if I want to turn them into a meal. They also pair well with a cheese board or veggie platter for a full party spread.

Conclusion

These Quick Christmas Cranberry Meatballs have become a staple in my holiday rotation. They’re festive, flavorful, and incredibly easy to throw together—perfect for busy days and last-minute guests. Whether I’m making them for a party or just want something cozy and comforting, they never disappoint.

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