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These Holiday Cranberry Orange Meatballs make a festive and flavorful addition to any gathering. The balance of sweet, tangy, and savory notes creates a crowd-pleasing dish that’s perfect for holiday parties or cozy family dinners. The slow cooking process allows the sauce to soak into the meatballs, making every bite juicy and delicious.
I first made these meatballs during a holiday get-together, and they quickly became the star of the party. Everyone asked for the recipe the next day and they have since been a festive staple every winter.
Ingredients
- Two pounds fully cooked beef meatballs: choose good quality or homemade ones for best texture
- One can whole cranberry sauce: this adds a lovely sweet tart flavor and texture to the sauce
- One cup orange juice: fresh squeezed is ideal for brightness and natural sweetness
- Half cup brown sugar: deepens the sauce with a rich caramel note
- One tablespoon soy sauce: adds umami and balances the sweetness
- One teaspoon garlic powder: enhances flavor without overpowering
- One teaspoon onion powder: rounds out the savory profile
- Zest of one orange: imparts fresh citrus aroma and sharpness use a microplane to get fine zest without the bitter pith
Step-by-Step Instructions
- Spoon the Meatballs into the Crockpot:
- Place the fully cooked meatballs evenly into your crockpot ensuring they are in a single layer as much as possible for even cooking and sauce coverage
- Whisk the Sauce Mixture:
- In a separate bowl, whisk together cranberry sauce, orange juice, brown sugar, soy sauce, garlic powder, onion powder, and orange zest until smooth and well combined so the flavors blend evenly
- Coat the Meatballs with Sauce:
- Pour the sauce mixture over the meatballs then gently stir to make sure each meatball is coated with the sauce for consistent flavor throughout
- Cook on Low Heat:
- Cover the crockpot and cook on the LOW setting for three hours. This slow cooking allows the sauce to thicken and soak into the meatballs while keeping everything tender and juicy
- Final Stir and Garnish:
- Before serving, gently stir the meatballs to coat them evenly again with the thickened glaze. Garnish with a little more orange zest or some chopped parsley for a fresh pop of color and aroma
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One of my favorite things is the bright zing from the orange zest which lifts the sauce and keeps it from feeling too heavy. I remember serving this to my family during the holidays and watching kids and adults alike go back for seconds with smiles all around.
Storage tips
Let the meatballs cool completely before transferring them to an airtight container. Refrigerate for up to four days. Reheat gently in the microwave or on the stovetop over low heat to keep the sauce from separating. You can also freeze them in a freezer-safe container for up to three months and thaw overnight in the fridge before reheating.
Ingredient substitutions
If you do not have whole cranberry sauce, you can substitute with fresh cranberries cooked down with sugar and a splash of water until thickened. Orange juice can be replaced with tangerine juice for a sweeter tone or lemon juice mixed with a touch of honey for a tangier twist. Brown sugar can be swapped with maple syrup or coconut sugar but adjust sweetness to taste. Soy sauce can be replaced with tamari or coconut aminos for a gluten-free version.
Serving suggestions
These meatballs are wonderful served over steamed rice, mashed potatoes, or creamy polenta to soak up all the sauce. They also work great as appetizers on toothpicks with a sprinkle of fresh herbs. Pairing with a crisp green salad or roasted vegetables balances the sweetness nicely.
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Frequently Asked Questions
- → Can I use frozen meatballs for this dish?
Yes, frozen fully cooked meatballs can be used. Just add a bit more cooking time in the crockpot to ensure they're heated through.
- → What can I substitute for soy sauce?
For a different flavor or soy-free option, you can use Worcestershire sauce or tamari, keeping the same quantity.
- → How thick will the sauce get after cooking?
After 3 hours on low, the sauce thickens into a glossy glaze that clings nicely to the meatballs.
- → Can I prepare this ahead of time?
Absolutely, prepare the sauce and meatballs separately, then combine and slow cook when ready to serve.
- → What garnishes complement this dish?
Fresh orange zest and parsley add a bright, fresh note balancing the rich glaze.