Quick Christmas Cranberry Meatballs

The aroma of Christmas spices always fills me with a sense of warmth, doesn’t it? It’s a scent that instantly transports me back to happy memories of family gatherings and festive cheer. This year, I wanted to capture that feeling in a quick and easy dish that even the busiest mum (like myself!) can whip up. These quick Christmas cranberry meatballs are the answer! After countless batches (and brutally honest feedback from my two little ones), I’ve finally perfected a recipe that’s not only delicious but also ready in under an hour. Prepare to be amazed at how a handful of simple ingredients can transform into a festive favourite that will have everyone coming back for more.

Why This Recipe Works

As a busy mum of two, I understand the importance of having quick, easy, and delicious recipes up your sleeve, especially during the hectic Christmas period. That’s why I’ve developed this recipe to be:

• Quick and Easy: From start to finish, these meatballs are ready in under an hour. Perfect for those last-minute gatherings or when you just need a comforting meal after a long day.
• Child-Approved: Let’s face it, if the kids won’t eat it, what’s the point? My two have given these meatballs the thumbs up every single time. The sweet-tangy cranberry sauce is a winner!
• Budget-Friendly: I’ve used readily available ingredients that won’t break the bank. Christmas can be expensive enough as it is!

With over 8 years of home cooking experience, I’ve learned to streamline recipes without sacrificing flavour. This one is a winner, I promise you.

Ingredients

• 500g Minced Beef (or a mix of beef and pork)
• 1 Onion, finely chopped
• 1 tsp Mixed Herbs
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Cloves
• 1 Egg, beaten
• 50g Breadcrumbs
• Salt and Pepper to taste
• 2 tbsp Olive Oil
• 400g Cranberry Sauce (good quality, with whole berries)
• 100ml Beef Stock
• 1 tbsp Balsamic Vinegar

Ingredient Notes

Minced Beef: I usually go for a 5% fat mince as it keeps the meatballs nice and moist, but anything works, really. A mix of beef and pork gives a richer flavour, but feel free to use just beef. I’ve even used turkey mince with success, but adjust the cooking time slightly as turkey can dry out easier.

Cranberry Sauce: This is the star of the show! A good quality cranberry sauce with whole berries adds the perfect sweetness and festive touch. You can find this in most supermarkets here in the UK, especially in the run-up to Christmas. If you’re feeling particularly adventurous, you could even make your own cranberry sauce!

Mixed Herbs: This adds a lovely savoury depth. If you don’t have mixed herbs, you can use dried oregano or thyme. About 1/2 teaspoon will do the trick.

Balsamic Vinegar: Don’t skip this! It adds a lovely tang that balances the sweetness of the cranberry sauce. If you don’t have balsamic, a squeeze of lemon juice will do in a pinch.

Step-by-Step Instructions

Step 1: Prepare the Meatball Mixture. In a large bowl, combine the minced beef, chopped onion, mixed herbs, cinnamon, cloves, beaten egg, and breadcrumbs. Season generously with salt and pepper. Get your hands in there and mix everything together thoroughly until well combined.

Step 2: Roll the Meatballs. Using your hands, roll the mixture into small meatballs, about 2-3cm in diameter. I find it helps to keep my hands slightly damp to prevent the mixture from sticking. Aim for roughly the same size so they cook evenly.

Step 3: Brown the Meatballs. Heat the olive oil in a large frying pan or skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Brown them on all sides until they are nicely coloured. This should take about 5-7 minutes per batch. Browning the meatballs adds a lovely depth of flavour.

Step 4: Make the Cranberry Sauce. Once the meatballs are browned, remove them from the pan and set aside. In the same pan, add the cranberry sauce, beef stock, and balsamic vinegar. Bring the mixture to a simmer, stirring occasionally.

Step 5: Simmer the Meatballs in Sauce. Gently add the browned meatballs back into the pan with the cranberry sauce. Reduce the heat to low, cover the pan, and let the meatballs simmer in the sauce for 20-25 minutes, or until they are cooked through and the sauce has thickened slightly. The longer they simmer, the more flavour they’ll absorb!

Step 6: Serve and Enjoy! Once the meatballs are cooked through and the sauce has thickened, they are ready to serve. Garnish with fresh parsley, if desired. Serve hot with your favourite sides.

My Kitchen Tips & Tricks

• Prevent Sticking: To stop the meatballs from sticking to the pan while browning, make sure the pan is properly heated before adding the oil, and don’t overcrowd the pan. Work in batches if necessary.
• Make-Ahead Magic: You can prepare the meatball mixture and roll the meatballs ahead of time. Store them in the fridge until you’re ready to cook them. This is a great time-saver for busy days.
• Flavour Boost: For a deeper flavour, add a splash of Worcestershire sauce to the cranberry sauce while it’s simmering. It adds a lovely umami note.
• Kid-Friendly Tip: If your little ones are sensitive to strong flavours, reduce the amount of cinnamon and cloves slightly. You can also add a spoonful of honey or maple syrup to the sauce for extra sweetness.
• Texture Trick: If you prefer a smoother sauce, you can use an immersion blender to blend the cranberry sauce slightly before adding the meatballs. My children love the whole berries, though!
• Freezer Friendly: These meatballs freeze beautifully! Make a big batch and freeze them in portions for quick and easy weeknight meals.
• Thickening the Sauce: If your sauce isn’t thickening as much as you’d like, try removing the lid for the last 5-10 minutes of simmering to allow some of the liquid to evaporate. You can also mix a teaspoon of cornflour with a tablespoon of cold water and stir it into the sauce to thicken it quickly.

Storage & Meal Prep

Storage: Leftover cranberry meatballs can be stored in an airtight container in the fridge for up to 3 days. Make sure they are completely cooled before storing.

Reheating: To reheat, simply place the meatballs in a saucepan over medium heat and cook until heated through, stirring occasionally. You can also reheat them in the microwave, but be sure to cover them to prevent splattering.

Make-Ahead: As mentioned earlier, you can prepare the meatball mixture and roll the meatballs ahead of time. Store them in the fridge until you’re ready to cook them. You can also cook the meatballs completely and then reheat them when needed.

Batch Cooking: This recipe is perfect for batch cooking! Make a large batch of meatballs and freeze them in portions for future meals. This is a great way to save time and have a delicious, homemade meal on hand whenever you need it.

Substitutions & Variations

Gluten-Free: To make this recipe gluten-free, simply use gluten-free breadcrumbs. You can find these in most supermarkets or health food shops.

Dairy-Free: This recipe is naturally dairy-free, but be sure to check the ingredients of your cranberry sauce to ensure it doesn’t contain any dairy.

Vegetarian: I haven’t personally tested a vegetarian version of this, but you could try using vegetarian mince or lentil mince as a substitute for the beef. You’ll need to adjust the cooking time accordingly, as vegetarian mince often cooks faster.

Spicy Kick: For a spicier version, add a pinch of chilli flakes to the cranberry sauce while it’s simmering. This adds a lovely warmth that balances the sweetness.

Seasonal Variations: Try adding other seasonal ingredients to the sauce, such as orange zest, star anise, or a splash of port wine. These additions will enhance the festive flavour.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the simmering stage, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before cooking, and you’ll save yourself precious evening time.

How do I know when the meatballs are cooked through?

The meatballs are cooked through when they are firm to the touch and no longer pink in the centre. You can also use a meat thermometer to check the internal temperature. They should reach 75°C (165°F).

Can I use frozen meatballs?

Yes, you can use frozen meatballs in this recipe. However, you’ll need to adjust the cooking time accordingly. Add the frozen meatballs to the simmering cranberry sauce and cook until they are heated through and the sauce has thickened. This may take longer than using fresh meatballs.

Can I use a different type of stock?

Yes, you can use chicken or vegetable stock instead of beef stock. The flavour will be slightly different, but it will still be delicious. I prefer beef stock for its richer flavour, but any stock will work in a pinch.

Do children typically enjoy this recipe?

In my experience, yes! The sweet-tangy cranberry sauce is usually a hit with kids. However, if your children are sensitive to strong flavours, you may want to reduce the amount of cinnamon and cloves slightly. You can also add a spoonful of honey or maple syrup to the sauce for extra sweetness.

Can I scale this recipe for a larger or smaller family?

Absolutely. This recipe is easily scalable. Simply adjust the quantities of the ingredients according to the number of servings you need. If you’re making a larger batch, you may need to use a larger pan.

What can I serve with these meatballs?

These cranberry meatballs are incredibly versatile and pair well with a variety of sides. I often serve them with creamy mashed potatoes, rice, or crusty bread for soaking up the delicious sauce. They are also great as an appetiser at parties, served with cocktail sticks.

Serving Suggestions

These quick Christmas cranberry meatballs are fantastic served as part of a festive buffet, alongside roast potatoes, pigs in blankets, and all the trimmings. For a simple weeknight meal, serve them with mashed potatoes and a green vegetable, such as broccoli or peas. They also make a delicious filling for sandwiches or wraps. A portion of 4-5 meatballs per person is usually sufficient, but it really depends on how hungry everyone is!

For presentation, a simple garnish of fresh parsley or a sprinkle of dried cranberries adds a lovely festive touch. Don’t overthink it – the flavour is what really matters!

And there you have it! Quick Christmas cranberry meatballs, a simple yet delicious dish that’s perfect for busy families during the festive season. I hope you give this recipe a try and share your honest feedback in the comments below. I’m always looking for ways to improve my recipes, and your input is invaluable. If you enjoyed this recipe, be sure to browse FamiliesRecipes.com for more quick, easy, and family-friendly meals. And why not join our email community for exclusive recipes and tips? Happy cooking, everyone, and have a very merry Christmas!

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