Description
Tender, flavorful Christmas meatballs made with cranberries, savory onion soup mix, and a sweet-tangy cranberry sauce—perfect for holiday parties or festive dinners.
Ingredients
Units
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- 2 large eggs, lightly beaten
- 1 envelope onion soup mix
- 1/2 cup seasoned bread crumbs
- 1/4 cup chopped dried cranberries
- 2 tablespoons minced fresh parsley
- 1-1/2 pounds lean ground beef (90% lean)
- Sauce:
- 1 can (14 ounces) whole-berry cranberry sauce
- 3/4 cup ketchup
- 1/2 cup beef broth
- 3 tablespoons brown sugar
- 3 tablespoons finely chopped onion
- 2 teaspoons cider vinegar
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the eggs, onion soup mix, seasoned bread crumbs, dried cranberries, and parsley.
- Add the ground beef and mix gently until just combined. Avoid overmixing to keep the meatballs tender.
- Shape the mixture into meatballs, about 1 to 1 1/2 inches in size, and place them onto the prepared baking sheet.
- Bake for 20–25 minutes, or until the meatballs are cooked through and lightly browned.
- Meanwhile, prepare the sauce by combining the cranberry sauce, ketchup, beef broth, brown sugar, chopped onion, and cider vinegar in a saucepan over medium heat. Stir and simmer for 10 minutes.
- Transfer the baked meatballs to a large skillet or pot and pour the warm cranberry sauce mixture over them.
- Simmer on low heat for 10–15 minutes to allow the flavors to meld.
- Serve warm as an appetizer or over rice or mashed potatoes.
Notes
- These meatballs can be made ahead and reheated in the sauce.
- Perfect for holiday potlucks or Christmas dinners.
- For a sweeter sauce, add an extra tablespoon of brown sugar.
Nutrition
- Serving Size: 3 meatballs
- Calories: 260
- Sugar: 18g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 80mg