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Quick Cranberry Meatballs (Christmas Recipe)
Ben Carraoli

Quick Cranberry Meatballs (Christmas Recipe)

I have to admit—I didn’t think I’d become obsessed with cranberry meatballs during the holidays, but here we are. One chilly December, I stumbled upon this recipe and the sweet-and-savory aroma instantly won me over. Every bite felt festive, comforting, and just a little magical.
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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 bag frozen meatballs about 750g – Frozen saves time; homemade works too for a more personal touch.
  • 1 can jellied or whole cranberry sauce – Jellied is classic; whole berry adds texture.
  • 1 cup BBQ sauce – Any kind works; smoky or chipotle gives an extra kick.
  • 2 tbsp soy sauce – Or Worcestershire for a deeper savory flavor.
  • 1 tbsp brown sugar optional – Adjust based on the sweetness of your cranberry sauce.
  • A pinch of chili flakes optional – Adds warmth; leave out if your crowd prefers mild.

Method
 

  1. Combine cranberry sauce, BBQ sauce, soy sauce, brown sugar, and chili flakes in your saucepan or slow cooker. Stir to break up the cranberry sauce and mix everything well.
  2. Place frozen meatballs directly into the sauce—no need to thaw. Cover and simmer on medium heat, then reduce to low for 25–30 minutes, stirring occasionally.
  3. Once the sauce is glossy and the meatballs are heated through, taste for seasoning. Adjust with more sugar, soy sauce, or a splash of orange juice if needed.

Notes

  • I never rush cooking; low heat prevents burnt sauce.
  • Stir the sauce first before adding meatballs to avoid lumps.
  • I sometimes pinch one meatball mid-cook for a taste check—professional reasons, of course!
  • Don’t worry if the sauce looks thin—it thickens as it cools.