Best Christmas Cranberry Meatballs: The Ultimate Festive Appetizer Recipe

The holiday season demands appetizers that are both impressive and effortless. Look no further than these spectacular Best Christmas Cranberry Meatballs. These aren’t your typical grape jelly meatballs; this recipe elevates the classic party starter with a vibrant, homemade cranberry glaze that sings with the traditional spices of Christmas cinnamon, cloves, and brown sugar perfectly balancing the savory, tender meatballs. Whether you are hosting a formal Christmas Eve gathering, a casual New Year’s Day open house, or just need a comforting dish for a cozy winter night, these meatballs are guaranteed to be the star of the spread.

The beauty of this recipe lies in its simplicity and deep flavor profile. We skip the messy stovetop frying and opt for baking the meatballs, ensuring they are perfectly cooked and ready to soak up every drop of that irresistible sweet and tangy cranberry sauce. This guide provides step-by-step instructions, offering tips for both stove-top simmering and slow-cooker convenience, guaranteeing success even for the novice holiday host. Prepare to dazzle your guests with the Best Christmas Cranberry Meatballs they’ve ever tasted, making your holiday entertaining easy and delicious.

Why You’ll Fall in Love with These Holiday Appetizers

There are countless meatball recipes out there, but what makes these particular Best Christmas Cranberry Meatballs stand head and shoulders above the rest? It’s the harmonious blend of rich, savory meat seasoned perfectly with subtle nutmeg and garlic, cocooned in a bright, sweet, and complex glaze that epitomizes the festive season. You’ll find yourself relying on this recipe year after year, not just for the flavor, but for the sheer convenience it offers during the often-stressful holiday rush.

The Perfect Sweet and Savory Balance

Many slow-cooker meatball recipes rely on pre-made sauces that can taste overly saccharine or one-dimensional. Our homemade cranberry glaze is different. It uses whole berry cranberry sauce as a foundation, but we introduce complexity with the sharp bite of apple cider vinegar, the umami depth of Worcestershire sauce, and a hint of dry mustard powder. These contrasting elements prevent the glaze from being too sweet, instead delivering a layered flavor that keeps guests coming back for more. The subtle warmth provided by the cinnamon and cloves transforms a simple cranberry sauce into a truly festive, aromatic experience. This is what defines the flavor profile of the Best Christmas Cranberry Meatballs.

Effortless Entertaining: The Slow Cooker Savior

When you’re juggling last-minute wrapping, managing side dishes, and trying to look presentable, the last thing you want is a complicated recipe. This is where these holiday appetizers shine. By baking the meatballs first, you lock in the juices and develop a beautiful crust without the mess of pan-frying. Once baked, they simply transition into the slow cooker, where they steep in the luxurious cranberry glaze. The slow cooker method is a game-changer; it keeps the meatballs warm for hours, allowing the hostess to relax and enjoy the party. Simply set it, forget it for a couple of hours, and serve directly from the pot. No constant monitoring, just perfectly glazed, tender Best Christmas Cranberry Meatballs ready to go.

A Guaranteed Crowd-Pleaser

Meatballs are universally loved, appealing to both adults and children alike. When presented on a platter with festive toothpicks, they become the ideal finger food easy to manage while mingling. The bright red hue of the cranberry sauce makes these meatballs visually stunning, instantly adding a pop of holiday color to your appetizer table. They pair wonderfully with other simple tapas; for example, they contrast beautifully with the garlicky richness of Gambas al Ajillo, creating a diverse appetizer spread. If you are aiming for high praise with minimal effort, serving the Best Christmas Cranberry Meatballs is your foolproof strategy.

Why You Should Try This Recipe Now

Beyond the amazing taste and ease of preparation, there are several practical reasons why this specific recipe for Best Christmas Cranberry Meatballs should be added to your holiday repertoire immediately. This recipe is highly flexible, perfect for preparing ahead of time, and offers fantastic serving versatility, whether you need a quick dinner or an extravagant party centerpiece. It helps you manage time and kitchen space efficiently during the busiest time of the year.

Maximize Your Make-Ahead Potential

Holiday preparation is all about efficiency, and these meatballs can be almost entirely prepped days in advance. You have two excellent options for prepping the Best Christmas Cranberry Meatballs ahead of time:

• Uncooked Preparation: Mix the meatball ingredients, roll the balls, and freeze them raw on a sheet pan. Once frozen solid, transfer them to a freezer bag. When ready to cook, bake them directly from frozen (adding about 5-10 minutes to the bake time).
• Fully Cooked Preparation: Bake the meatballs entirely, cool them completely, and store them in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 months. The glaze can also be made ahead and refrigerated. Simply combine the cooked meatballs and glaze in the slow cooker on the day of your event, heating them gently on low for about an hour until they reach serving temperature. This method is similar to how many large batch recipes, like Lasagna, are prepared in advance for maximum flavor and reduced stress.

This “make-ahead” capability frees up valuable time and oven space on Christmas Day, allowing you to focus on the main event or simply spend more time with your family. The fact that the meatballs taste even better after melding in the sauce overnight is an added bonus.

Versatility Beyond the Appetizer Tray

While these Best Christmas Cranberry Meatballs excel as a finger food, their utility extends far beyond the toothpick. They are robust enough to serve as a main course. Imagine serving them over fluffy mashed potatoes, creamy polenta, or even alongside simple Spanish toasted bread, such as Pan con Tomate, for soaking up the luscious sauce. For a quick weeknight meal during the December chaos, simply reheat a batch and serve over white rice or egg noodles. The rich glaze provides a complete sauce that requires no further accompaniment, making it a surprisingly adaptable recipe for leftovers.

Cost-Effective Holiday Hosting

Holiday hosting can be expensive. Compared to roasting a prime rib or serving premium seafood, ground meat is a very economical option for feeding a large crowd. This recipe yields a generous 36 to 40 meatballs, providing excellent value per serving. Using lean ground beef and optionally stretching it with ground pork ensures the meatballs are flavorful and moist without breaking the bank. The cranberry glaze relies on pantry staples canned cranberry sauce, broth, sugar, and vinegar which are typically inexpensive and easy to source, reinforcing these as the truly Best Christmas Cranberry Meatballs for budget-conscious hosts.

Ingredients and Necessary Utensils for Success

Creating the Best Christmas Cranberry Meatballs requires two main components: perfectly seasoned, tender meatballs, and the deeply flavored, complex holiday glaze. Paying attention to the quality and handling of these ingredients is key to achieving that signature festive flavor.

Meatball Ingredients: The Foundation of Flavor

Achieving a tender and flavorful meatball starts with selecting the right ratio of meat and using the panade method (soaking breadcrumbs in milk) to ensure moisture.

• 1 ½ pounds lean ground beef (80/20 mix recommended): The 80/20 ratio (80% lean meat, 20% fat) is crucial. While a leaner mix might seem healthier, the fat is essential for moisture and flavor. During baking, the fat renders slightly, keeping the meatballs juicy and preventing them from becoming dry or tough.
• ½ pound ground pork (optional, or substitute with more ground beef): Pork adds a delightful richness and tender texture that ground beef alone sometimes lacks. It also slightly sweetens the meatball, complementing the future cranberry glaze. If omitting, use 2 pounds total of ground beef.
• 1 cup panko breadcrumbs: Panko (Japanese breadcrumbs) are light and airy, providing a better, less dense texture than traditional breadcrumbs. Their structure allows them to absorb the milk more effectively.
• ½ cup whole milk: This is the liquid component of the panade. Soaking the panko in milk before mixing it with the meat helps to distribute moisture evenly, guaranteeing the internal softness of the finished meatballs.
• 1 large egg, lightly beaten: The egg acts as a binder, holding the meatball mixture together while adding a touch more richness.
• ¼ cup finely minced yellow onion: Minced onion provides critical moisture and aromatic depth. Ensure it is minced very finely so that there are no noticeable chunks in the final product.
• 2 cloves garlic, minced: Garlic is essential for the savory backbone of the meatball.
• 1 teaspoon dried parsley: For a slight herby freshness and color speckle.
• 1 teaspoon salt & ½ teaspoon black pepper: Basic seasonings, adjust to taste.
• Pinch of ground nutmeg: This is the secret ingredient that ties the meatball to the glaze. Nutmeg is a classic holiday spice and its inclusion here elevates the savory profile just enough to bridge the gap to the sweet cranberry sauce.

The Importance of the Panade

The combination of panko and whole milk is called a “panade.” When making delicate items like the Best Christmas Cranberry Meatballs, a panade prevents shrinkage and keeps the meat incredibly moist. This technique is non-negotiable for achieving tender, restaurant-quality results. Always allow the panko and milk to soak for the full 5 minutes to ensure the panko is fully saturated before mixing with the meat.

Cranberry Glaze Ingredients: The Festive Coating

This glaze is where the holiday magic happens. It’s a masterful blend of sweet, sour, and spice, specifically designed to coat the Best Christmas Cranberry Meatballs beautifully.

• 1 (14-ounce) can whole berry cranberry sauce: We use the whole berry variety for texture. As it simmers, the whole cranberries break down but still offer a pleasant burst of fruitiness.
• 1 cup beef broth (low sodium): Broth prevents the sauce from becoming too thick or sticky and adds a layer of savory richness that complements the meat. Use low sodium to control the overall saltiness.
• ½ cup packed light brown sugar: Provides deep molasses sweetness characteristic of holiday baking.
• ¼ cup apple cider vinegar: This is vital for acidity. It cuts through the richness of the meat and the sweetness of the sugar, creating that addictive tang that makes the glaze truly special.
• 2 tablespoons Worcestershire sauce: A powerhouse of umami, providing depth and savory complexity.
• 1 teaspoon dry mustard powder: Mustard doesn’t necessarily make the glaze taste like mustard, but it acts as an emulsifier and enhances the savory and sweet flavors simultaneously.
• ½ teaspoon ground cinnamon & ¼ teaspoon ground cloves: These are the classic Christmas spices. Use these measurements precisely; cloves are strong and can easily overpower the dish if used excessively.
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening): This cornstarch slurry is only necessary if you desire a very thick glaze that truly clings to the meatballs, especially if you plan to serve them immediately after simmering on the stovetop.

Essential Utensils for Preparing the Best Christmas Cranberry Meatballs

Having the right tools makes the preparation process smooth and efficient, particularly when batch-cooking for a holiday party.

• Large Mixing Bowl: Essential for combining the meatball ingredients without overmixing.
• Small Bowl: Used specifically for soaking the panko breadcrumbs.
• Large Baking Sheet and Parchment Paper: Baking is far superior to frying for these appetizers. Parchment paper ensures non-stick release and easy cleanup a huge benefit during the holidays.
• Cookie Scoop or Measuring Spoon (1-1 ½ inch): Using a scoop ensures every meatball is uniform in size, which is critical for even cooking.
• Large Saucepan or Medium Slow Cooker (3.5 quarts or larger): The slow cooker is highly recommended for keeping the meatballs warm and perfectly coated for extended periods of serving. A saucepan works well for stovetop preparation and immediate serving.
• Whisk: Necessary for combining the glaze ingredients and creating the cornstarch slurry.
• Instant-Read Thermometer: The only way to guarantee your meatballs have reached the safe internal temperature of 160°F (71°C) without overcooking them.

Detailed Recipe Steps: Creating the Best Christmas Cranberry Meatballs

Follow these precise steps to craft perfectly tender meatballs and a rich, enveloping cranberry glaze.

I. Prepare and Bake the Meatballs

Step 1: Preheating and Panade Preparation

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This simple step saves immense scrubbing time later.
2. In a small bowl, combine the panko breadcrumbs and whole milk. Allow the mixture to sit undisturbed for 5 minutes. This is the crucial panade step; the breadcrumbs must fully soften and absorb the liquid.

Step 2: Mixing the Meatball Base

3. In a large mixing bowl, combine the ground beef, ground pork (if using), the soaked breadcrumb mixture, beaten egg, finely minced onion, minced garlic, parsley, salt, pepper, and nutmeg.
4. Gently mix the ingredients using your hands until they are just combined. This is the most critical tip: Use a light touch. Overmixing the meat causes the proteins to tighten, resulting in tough, dry meatballs. Stop mixing the moment you no longer see streaks of dry seasoning.

Step 3: Rolling and Baking

5. Roll the mixture into 1 to 1 ½ inch balls. For the most uniform size, use a small cookie scoop. Place them on the prepared baking sheet, ensuring they are not touching each other. This separation allows the air to circulate, promoting even browning. This recipe yields approximately 36 to 40 meatballs, making them perfect for large gatherings.
6. Bake for 18 to 22 minutes, or until the meatballs are browned and cooked through. Use an instant-read thermometer to check the internal temperature, which should reach 160°F (71°C). This ensures safety and optimal tenderness.
7. Remove the meatballs from the oven and set them aside. Discard any excess grease left on the parchment paper.

II. Prepare the Cranberry Glaze

While the meatballs are baking, you can simultaneously prepare the holiday cranberry glaze, ensuring everything finishes cooking around the same time.

Step 4: Combining Glaze Ingredients

1. In a large saucepan or a medium slow cooker insert, combine the whole berry cranberry sauce, beef broth, brown sugar, apple cider vinegar, Worcestershire sauce, dry mustard, cinnamon, and cloves.
2. If using a saucepan, bring the mixture to a gentle simmer over medium heat. Stir occasionally until the brown sugar is fully dissolved and the whole berry cranberry sauce has broken down into a liquid consistency.
3. Reduce the heat to low and allow the sauce to simmer for 5 to 7 minutes. This simmering time is essential for allowing the spices to infuse the sauce, creating the deep holiday flavor of the Best Christmas Cranberry Meatballs.

Step 5: Thickening (Optional)

4. If a thicker glaze is desired (especially if serving immediately or transferring to a chafing dish), slowly whisk in the cornstarch and cold water mixture (slurry). Allow the sauce to simmer until it thickens slightly, which usually takes about 1 minute. Do not boil vigorously after adding the cornstarch, as this can break down its thickening power.

III. Combine and Finish

Step 6: Glazing the Meatballs

1. Carefully add the cooked meatballs to the simmering cranberry glaze, ensuring they are fully coated in the sauce. Stir gently to avoid breaking the meatballs.
2. If using the saucepan method: Continue to simmer the meatballs in the sauce over low heat for an additional 10 to 15 minutes, stirring occasionally. This crucial step allows the meatballs to absorb the glaze and lets the flavors fully meld together.
3. If using a slow cooker: Transfer the coated meatballs and sauce to the slow cooker insert (if you didn’t cook the sauce in it), cover, and cook on LOW for 2 to 3 hours, or on HIGH for 1 hour. This extended, low-heat cooking time ensures the sauce reduces slightly and completely coats the meatballs for a decadent finish.

Step 7: Serving the Best Christmas Cranberry Meatballs

4. Serve warm directly from the slow cooker (perfect for buffet-style service) or transfer to a beautiful serving platter and secure with festive toothpicks. Garnish with a sprinkle of fresh parsley or finely chopped chives for a professional presentation.

Tips, Tricks, and Variations for Festive Meatballs

Mastering the Best Christmas Cranberry Meatballs involves understanding how to adapt the recipe to different dietary needs and knowing common mistakes to avoid. These pro tips will ensure your recipe is flawless every time.

Ingredient Alternatives and Dietary Variations

This recipe is easily adaptable while maintaining its holiday flavor profile:

• Gluten-Free Meatballs: Simply substitute the regular panko breadcrumbs with certified gluten-free panko or an equivalent amount of finely ground gluten-free crackers or almond flour. Ensure your Worcestershire sauce is also gluten-free, as some brands contain wheat derivatives.
• Turkey or Chicken Meatballs: To make a lighter version, substitute the ground beef and pork with 2 pounds of ground turkey or chicken. Be aware that poultry is much leaner, so you may want to use a slightly fattier cut (like dark meat poultry) or add an extra tablespoon of milk or softened butter to the mix to prevent dryness. These lean options also pair exceptionally well with the bright cranberry glaze.
• Vegetarian/Vegan Cranberry Balls: For a meatless option, the glaze is naturally vegetarian. Substitute the meat with a plant-based alternative. Use a mixture of finely chopped mushrooms, cooked lentils, and firm tofu/seitan, bound together with breadcrumbs and a flax egg (or commercial vegan binder). Ensure you use vegetable broth instead of beef broth in the glaze.
• Spice Level Adjustments: If you prefer a little heat, add a pinch of red pepper flakes or a dash of hot sauce (like Chipotle Tabasco) to the glaze for a subtle kick that plays nicely against the sweetness.

Pro Tips for Perfect Meatball Texture

The texture is what differentiates a great meatball from a tough one. Here’s how to ensure supreme tenderness:

Avoid Overmixing

As mentioned in the steps, overmixing is the enemy of tender meatballs. Mix ingredients only until they are incorporated. The less you handle the meat, the softer the final product will be. Use wet hands when rolling the meatballs; this prevents the meat mixture from sticking to your palms and minimizes kneading, further reducing the chance of overworking the mixture.

Chill the Mixture

If you find the meat mixture too sticky or difficult to roll into perfect spheres, cover the bowl and chill it in the refrigerator for 20-30 minutes. This firms up the fat, making the mixture much easier to handle and roll, guaranteeing uniform shape for the Best Christmas Cranberry Meatballs.

Serving and Presentation Advice

For an elevated presentation, serve the slow cooker full of the Best Christmas Cranberry Meatballs alongside a dish of creamy whipped feta or a goat cheese spread. The tang of the cheese cuts through the rich glaze beautifully. For more inspiration on creating beautiful holiday spreads, consider following our guide to festive appetizers on Pinterest: Noelia’s Holiday Recipes.

If you prefer a simpler presentation, sprinkle fresh herbs (like thyme or rosemary) over the top just before serving. These green herbs not only look seasonal but their woody, aromatic notes complement the cinnamon and cloves in the glaze.

Nutritional Values and Benefits of the Best Christmas Cranberry Meatballs

While these Best Christmas Cranberry Meatballs are undeniably a decadent holiday appetizer, understanding their nutritional contribution and the benefits of their core ingredients adds another layer of appreciation for this dish. Note that these values are estimates and can vary based on the specific brand of beef, pork, and sugar used.

Estimated Nutritional Breakdown (Per serving, assuming 40 meatballs total, 4 meatballs per serving)

Given the nature of the glaze, the carbohydrate count is primarily driven by the brown sugar and cranberry sauce. If you are watching sugar intake, you can reduce the amount of brown sugar by half or substitute it with a sugar alternative like Monk fruit sweetener, though this may alter the texture of the finished glaze slightly.

Health Benefits of Key Ingredients

Even in a hearty appetizer, certain ingredients provide notable nutritional advantages:

• Ground Beef and Pork (Protein and Iron): These meats are excellent sources of high-quality protein, which is essential for muscle repair and satiety. They also provide significant amounts of B vitamins (especially B12) and iron, which is critical for transporting oxygen in the blood something particularly important during the busy, high-energy holiday period.
• Cranberries (Antioxidants): Cranberry sauce, even when canned, retains the powerful antioxidant properties of fresh cranberries. These antioxidants, particularly proanthocyanidins, are beneficial for fighting free radicals and promoting overall health. The tartness of the cranberries also stimulates digestion.
• Garlic and Onion (Immunity Support): Both garlic and onion contain allicin and other sulfur compounds known for their anti-inflammatory and immune-boosting properties. Incorporating these into the meatball base adds both flavor and functional nutrition.

Serving the Best Christmas Cranberry Meatballs alongside fresh crudités or a light side dish like a Spanish salad helps balance the richness, turning a festive appetizer into a more balanced meal option.

Frequently Asked Questions (FAQ) about the Best Christmas Cranberry Meatballs

Conclusion: The Definitive Holiday Appetizer

The Best Christmas Cranberry Meatballs stand as a testament to simple, yet sophisticated holiday cooking. This recipe successfully marries the comforting, savory appeal of homemade meatballs with a vibrant, spiced cranberry glaze that is unmistakably festive. We’ve covered every step, from ensuring the meatballs remain tender using the panade technique, to perfecting the sweet-and-sour balance of the sauce with precise measurements of vinegar and sugar. Whether you choose the quick stovetop simmer or the ultra-convenient slow cooker method, the result is a guaranteed holiday success.

Remember that the beauty of this dish lies not only in its rich, complex flavor but also in its forgiving nature and adaptability for make-ahead preparation. These truly are the Best Christmas Cranberry Meatballs, allowing you to minimize kitchen time and maximize time spent celebrating with loved ones. They are the perfect solution for effortless entertaining, offering a stunning presentation and a flavor that encapsulates the warmth and cheer of the holiday season.

We encourage you to try this recipe this year and make it your new holiday tradition. If you loved these meatballs, please share this article with fellow food enthusiasts and leave a comment below letting us know how you served these delightful appetizers at your Christmas gathering. Happy cooking and happy holidays!

BEST CHRISTMAS CRANBERRY MEATBALLS

These tender, flavorful meatballs are simmered in a sweet and tangy homemade cranberry glaze, making them the perfect festive appetizer or holiday main dish served hot from a slow cooker or platter.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 appetizer servings

Course: Appetizer, Main Course

Cuisine: American, Holiday

Calories: 385

Ingredients Equipment Method Notes

Ingredients

  

For the Meatballs

• 1 ½ pounds lean ground beef 80/20 mix recommended
• ½ pound ground pork Optional, or substitute with more ground beef
• 1 cup panko breadcrumbs
• ½ cup whole milk
• 1 large egg lightly beaten
• ¼ cup finely minced yellow onion
• 2 cloves garlic minced
• 1 teaspoon dried parsley
• 1 teaspoon salt
• ½ teaspoon black pepper
• Pinch ground nutmeg

For the Cranberry Glaze

• 1 can (14-ounce) whole berry cranberry sauce
• 1 cup beef broth low sodium
• ½ cup packed light brown sugar
• ¼ cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dry mustard powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

Equipment

• Large mixing bowl
• Baking sheet
• Large Saucepan or Slow Cooker

Method

 

I. PREPARE AND BAKE THE MEATBALLS

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a small bowl, combine the panko breadcrumbs and whole milk. Allow the mixture to sit for 5 minutes until the breadcrumbs have fully softened and absorbed the liquid.
3. In a large mixing bowl, combine the ground beef, ground pork (if using), the soaked breadcrumb mixture, beaten egg, minced onion, minced garlic, parsley, salt, pepper, and nutmeg.
4. Gently mix the ingredients using your hands until just combined. Be careful not to overmix, as this can result in tough meatballs.
5. Roll the mixture into 1 to 1 ½ inch balls and place them on the prepared baking sheet, ensuring they are not touching. This recipe yields approximately 36 to 40 meatballs.
6. Bake for 18 to 22 minutes, or until the meatballs are browned and cooked through. The internal temperature should reach 160°F (71°C). Remove the meatballs from the oven and set them aside.

II. PREPARE THE CRANBERRY GLAZE

1. In a large saucepan or a medium slow cooker insert, combine the whole berry cranberry sauce, beef broth, brown sugar, apple cider vinegar, Worcestershire sauce, dry mustard, cinnamon, and cloves.
2. If using a saucepan, bring the mixture to a gentle simmer over medium heat, stirring occasionally until the brown sugar is fully dissolved and the cranberry sauce has broken down. Reduce the heat to low and allow the sauce to simmer for 5 to 7 minutes.
3. If a thicker glaze is desired, slowly whisk in the cornstarch and cold water mixture (slurry) and allow the sauce to simmer until it thickens slightly (about 1 minute).

III. COMBINE AND FINISH

1. Carefully add the cooked meatballs to the simmering cranberry glaze, ensuring they are fully coated in the sauce.
2. Saucepan Method: Continue to simmer the meatballs in the sauce over low heat for 10 to 15 minutes, stirring occasionally, allowing the flavors to meld and the glaze to adhere.
3. Slow Cooker Method: Transfer the coated meatballs and sauce to the slow cooker insert, cover, and cook on LOW for 2 to 3 hours, or on HIGH for 1 hour. This extended cooking time helps the sauce fully coat the meatballs for serving.
4. Serve warm directly from the slow cooker or transfer to a festive serving platter and secure with toothpicks.

Notes

These meatballs can be prepared ahead of time. Bake the meatballs, cool completely, and freeze. When ready to serve, thaw, prepare the glaze, and simmer them together until heated through. Garnish with fresh chopped parsley or orange zest for an extra festive touch.