Cranberry Meatball Skewers – A Festive, Crowd-Pleasing Appetizer
These Cranberry Meatball Skewers bring together sweet, tangy, and savory flavors in one easy bite. They’re perfect for parties, game days, or weeknight dinners when you want something fun and unfussy. The cranberry glaze clings to juicy meatballs and caramelizes under a quick broil, giving you a glossy finish and big flavor.
Serve them straight from the tray or arrange them on skewers for an easy grab-and-go snack. Simple, make-ahead friendly, and always a hit—this is the kind of recipe you’ll turn to again and again.
Cranberry Meatball Skewers - A Festive, Crowd-Pleasing Appetizer
Ingredients
Method
- Preheat and prep: Heat your oven to 400°F (205°C).Line a sheet pan with foil or parchment and lightly oil it.
- Mix the meatballs: In a bowl, combine ground meat, breadcrumbs, egg, milk, garlic, onion, Worcestershire, salt, pepper, and parsley. Stir lightly with a fork or your hands until just combined. Don’t overmix.
- Shape and bake: Roll into small meatballs, about 1 to 1.25 inches wide (roughly 24–30 pieces).Place on the prepared pan and bake 12–15 minutes, or until cooked through and lightly browned. If using frozen meatballs, bake according to package directions.
- Make the glaze: While the meatballs bake, whisk cranberry sauce, ketchup, soy, honey, Dijon, vinegar, red pepper flakes, and grated garlic in a saucepan. Warm over medium heat, stirring until smooth and glossy, 3–5 minutes.Taste and adjust with more vinegar for tang or honey for sweetness.
- Coat the meatballs: Transfer baked meatballs to a large bowl, pour over about two-thirds of the glaze, and toss gently to coat.
- Broil for shine: Return coated meatballs to the sheet pan. Switch the oven to broil. Broil 2–3 minutes, watching closely, until the glaze bubbles and caramelizes slightly.Brush with extra glaze as needed.
- Skewer and garnish: Thread 2–3 meatballs onto each skewer. Drizzle with any remaining glaze. Sprinkle with parsley or green onion and a touch of orange zest if you like.
- Serve warm: Arrange on a platter with extra skewers or toothpicks on the side for easy grabbing.
What Makes This Recipe So Good
- Balanced flavor: The cranberry sauce adds bright sweetness while soy, garlic, and chili bring savory depth and a gentle kick.
- Quick to prep: You can use homemade or store-bought meatballs. Either way, the sauce comes together in minutes.
- Party-friendly: Skewers make serving simple, and they stay delicious at room temperature for a while.
- Make-ahead magic: Bake the meatballs and prep the sauce ahead, then glaze and warm before guests arrive.
- Flexible: Swap beef for turkey or chicken, adjust the heat, or use frozen meatballs when you’re short on time.
Ingredients
- For the meatballs (or use 24–30 small frozen meatballs):
- 1 pound ground beef or turkey
- 1/3 cup breadcrumbs (panko or regular)
- 1 large egg
- 2 tablespoons milk or water
- 2 cloves garlic, minced
- 1/4 small onion, grated or very finely minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped parsley (optional)
- For the cranberry glaze:
- 1 cup whole-berry cranberry sauce (canned or homemade)
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 tablespoon honey or brown sugar
- 1 teaspoon Dijon mustard
- 1–2 teaspoons apple cider vinegar (to taste)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 clove garlic, grated
- To finish:
- Skewers or sturdy toothpicks
- Chopped parsley or sliced green onion, for garnish
- Orange zest, optional for brightness
Instructions
- Preheat and prep: Heat your oven to 400°F (205°C).Line a sheet pan with foil or parchment and lightly oil it.
- Mix the meatballs: In a bowl, combine ground meat, breadcrumbs, egg, milk, garlic, onion, Worcestershire, salt, pepper, and parsley. Stir lightly with a fork or your hands until just combined. Don’t overmix.
- Shape and bake: Roll into small meatballs, about 1 to 1.25 inches wide (roughly 24–30 pieces).Place on the prepared pan and bake 12–15 minutes, or until cooked through and lightly browned. If using frozen meatballs, bake according to package directions.
- Make the glaze: While the meatballs bake, whisk cranberry sauce, ketchup, soy, honey, Dijon, vinegar, red pepper flakes, and grated garlic in a saucepan. Warm over medium heat, stirring until smooth and glossy, 3–5 minutes.Taste and adjust with more vinegar for tang or honey for sweetness.
- Coat the meatballs: Transfer baked meatballs to a large bowl, pour over about two-thirds of the glaze, and toss gently to coat.
- Broil for shine: Return coated meatballs to the sheet pan. Switch the oven to broil. Broil 2–3 minutes, watching closely, until the glaze bubbles and caramelizes slightly.Brush with extra glaze as needed.
- Skewer and garnish: Thread 2–3 meatballs onto each skewer. Drizzle with any remaining glaze. Sprinkle with parsley or green onion and a touch of orange zest if you like.
- Serve warm: Arrange on a platter with extra skewers or toothpicks on the side for easy grabbing.
Keeping It Fresh
- Storage: Refrigerate glazed meatballs in an airtight container for up to 4 days.
- Reheat: Warm gently on the stovetop over low heat or in a 325°F (165°C) oven until hot.Add a splash of water to loosen the glaze if it thickens.
- Make-ahead: Bake meatballs and make the glaze up to 2 days in advance. Toss, broil, and skewer just before serving for the best texture.
- Freezing: Freeze cooked, unglazed meatballs for up to 3 months. Thaw overnight in the fridge, then warm and glaze.
Why This is Good for You
- Lean protein: Using turkey or lean beef gives you satisfying protein without feeling heavy.
- Antioxidants: Cranberries offer polyphenols and vitamin C, which support overall wellness.
- Portion control: Skewers help with mindful snacking—each one is a tidy, satisfying serving.
- Lower sugar options: You can control sweetness by choosing low-sugar cranberry sauce and adjusting honey to taste.
Pitfalls to Watch Out For
- Overmixing the meat: This can make meatballs tough.Mix until just combined.
- Skipping the broil: The quick broil sets the glaze and adds caramelized flavor. Don’t miss it.
- Too much sauce too soon: If you over-sauce before baking, the meatballs can steam. Bake first, then coat and broil.
- Dry meatballs: If using very lean meat, add a teaspoon of olive oil or a splash more milk to keep them moist.
- Unbalanced glaze: Taste as you go.Add vinegar for tang, honey for sweetness, or a pinch of salt to round things out.
Alternatives
- Protein swaps: Use ground chicken, pork, or a plant-based meat alternative. Adjust cooking times as needed.
- Flavor twists: Add orange marmalade or a splash of orange juice to the glaze for a citrusy note. Stir in a teaspoon of grated ginger for warmth.
- Heat level: Swap red pepper flakes for sriracha or hot honey, or skip the heat for a milder crowd-pleaser.
- Herb options: Try thyme or rosemary in the meat mixture for a holiday vibe.
- Gluten-free: Use gluten-free breadcrumbs and tamari instead of soy sauce.
- No skewers: Serve as cocktail meatballs with toothpicks and a bowl of extra glaze for dipping.
FAQ
Can I use canned jellied cranberry sauce instead of whole-berry?
Yes.
It will be smoother and slightly sweeter. If it tastes too sweet, add an extra splash of vinegar or a squeeze of lemon to balance it.
Do I have to make homemade meatballs?
Not at all. Good-quality frozen meatballs work great and save time.
Just bake, glaze, and broil as directed.
How do I keep the skewers warm at a party?
Arrange skewers on a sheet pan and keep them in a low oven (200°F/95°C). Brush with a little extra glaze if they start to dry out.
What size skewers should I use?
Six-inch skewers or sturdy 4-inch cocktail picks are ideal. Thread two to three meatballs per skewer for easy handling.
Can I double the recipe?
Yes.
Use two sheet pans and rotate them halfway through baking for even browning. Double the glaze and keep some aside for a final drizzle.
How can I make the meatballs extra tender?
Use a panade: mix the breadcrumbs with the milk and let it sit for a minute before adding to the meat. Handle the mixture lightly and don’t pack the balls too tightly.
What if I don’t have an oven broiler?
Crank the oven to 450°F (230°C) for a few minutes after glazing, or sear the coated meatballs in a hot skillet to set and caramelize the sauce.
Can I make them spicy?
Absolutely.
Add extra red pepper flakes, a dash of hot sauce, or use hot honey in the glaze for a sweet-heat combo.
What sides go well with these?
Think simple: a crisp salad, roasted veggies, or a tray of cut fruit. For a heartier spread, serve with rice or garlic bread.
How long can they sit out?
For food safety, aim for up to 2 hours at room temperature. After that, refrigerate and reheat as needed.
Wrapping Up
Cranberry Meatball Skewers deliver big flavor with minimal fuss, and they fit right into almost any occasion.
The tangy-sweet glaze, the tender meat, and the easy serving style all add up to a reliable crowd-pleaser. Keep a batch of meatballs in the freezer, a can of cranberry sauce in the pantry, and you’re always a few steps from a standout appetizer. Once you try them, they’ll become a go-to in your rotation.
