This post may contain affiliate links, which means we’ll receive a commission if you purchase through our link, at no extra cost to you. See our disclosure here.
These red wine cranberry meatballs are like your favorite cocktail meat balls but all grown up! These show stopping Red Wine Cranberry Meatballs are tangy, sweet barbecue goodness.
A homemade red wine cranberry sauce makes these tender meatballs super festive. The red wine in the sauce adds depth, barbecue seasonings add warmth and the cranberry adds a bit of tanginess. The end result is a melt-in-your-mouth flavorful meatball that not only tastes good but looks beautiful on any holiday table.
It’s these kind of recipes that instantly become a tradition around the holidays. Serve them as an appetizer, holiday sides or a plate piled high with greens. However you decide to enjoy these, they’re sure to be the talk of the table!
Why You’ll Love these Red Wine Cranberry Meatballs
- They’re versatile! Serve as in a baking dish as an entree or poke with toothpicks to share for a larger crowd as an appetizer.
- They’re easy to prep! If you’re looking for an easy weeknight dinner or running short on time, you can whip these cranberry meatballs together in just around 30 minutes.
- Festive for Christmas dinner. If you’re looking to add a show stopping dish to Christmas dinner, look no further than these red wine cranberry meatballs. They’re full of holiday flavors and when dusted with parmesan cheese, they look like they’re dusted with snow.
What You’ll Need
for the meatballs
- Ground beef
- Eggs
- Panko bread crumbs
- Parmesan cheese
- Red peper flakes
- Onion powder
- Garlic powder
- Salt + pepper
for the red wine cranberry sauce
- Cranberry Sauce
- Red wine
- Balsamic vinegar
- Smoked paprika
- Tomato paste
- Dijon mustard
- Maple syrup
- Worcestershire sauce
- Lemon
- Garlic
How to Make Red Wine Cranberry Meatballs: Step By Step
Step 1. Mix & Roll the Meatballs.
In a bowl, use your hands to mix together eggs, panko bread crumbs and seasonings. Mix until everything is blended together. Roll the meat mixture into balls and line on a parchment lined baking sheet.
Step 2. Make sauce while meatballs bake.
Pop the meatballs in a preheated oven at 425ºF for 20-25 minutes, until they reach an internal temperature of 165ºF.
While the meatballs are cooking, make the sauce. Your kitchen will start smelling delicious really soon! Add cranberry sauce, red wine, balsamic vinegar, tomato paste, and the rest of your sauce ingredients to a pan. Whisk into a smooth sauce and let it simmer fore 8-10 minutes.
Step 3. Simmer in the Cranberry Red Wine Sauce.
Toss cooked meatballs to the cranberry red wine sauce and let them simmer for a couple minutes before plating them. Enjoy!
Need Help Hosting a Holiday Party this Year? Use our Ultimate Holiday Dinner Party Guide!!
Tips for Perfectly Tender Meatballs
- Choose a meat with higher fat content. Choose a meat that is at least 20% fat. Leaner meats will result in a dryer meat ball.
- Don’t over-mix. You want to mix the meat mixture until the ingredients are just combined. If you over work the meat, it could result in a tougher texture.
- Eggs will help to bind ingredients together. Eggs add moisture and also help to hold all the ingredients together.
How to Store and Reheat Meatballs
If you have leftovers, store meatballs in an airtight container in the fridge for up to 3 days.
Reheat meatballs in a sauce pan over medium heat. Or for quick reheating, pop in the microwave for 45 seconds – 1 minute until warm.
Looking for more yummy holiday recipes? Check these out!
Print
Red wine cranberry meatballs
Description
These red wine cranberry meatballs feature tender beef meatballs simmered in a sweet, tangy red wine cranberry barbecue sauce. A cozy holiday dinner, festive Christmas meatball recipe, or winter appetizer everyone will love.
Ingredients
- 1 lb ground beef
- 2 eggs
- 1/2 cup panko bread crumbs
- 1/4 cup parmesan cheese
- 1 tsp red peper flakes
- 2 tsp onion powder
- 1 tsp garlic powder
- Salt + pepper to season
Red Wine Cranberry Sauce
- 16 oz can of Cranberry Sauce
- 1/2 cup red wine
- 2 Tbsp Balsamic Vinegar
- 2 tsp smoked paprika
- 2 tbsp tomato paste
- 2 tsp Dijon mustard
- 1/3 cup maple syrup
- 2 tbsp Worcestershire sauce
- 1/4 lemon, juiced
- 3 cloves garlic, minced
- Salt to taste
Serving: Parsley and grated parmesan cheese
Instructions
- Start by making your meat balls then move on to making your curry sauce.
- Preheat oven to 425°F, In a medium size bowl mix eggs, panko bread crumbs, cheese and seasonings together.
- Add turkey and mix in the egg mixture with your hands until combined. Form into 12-14 even- sized meat balls. Place on a parchment paper lined baking sheet. Cook 22-25 minute until reaches internal temperature of 165°F.
- In a skillet over medium heat, add cranberry sauce, red wine, balsamic vinegar, tomato paste, dijon mustard, maple syrup, Worcestershire’s sauce, melon juice, garlic to a pan. Whisk until combined. Add in smoked paprika and salt and pepper. Let it simmer fore 8-10 minutes. Add in cooked meatballs and toss to coat.
- Garnish with parsley or parmesan cheese and serve.
