A festive twist on Spanish meatball recipes with cranberry
Why cranberry makes sense in Spanish meatballs
Cranberries might seem more at home in a British Christmas spread, but their tart sweetness works beautifully with paprika-spiced meatballs. When simmered into a glaze, they cut through richness and bring a jewel-like shine to the dish. This festive take feels different from rustic recipes like Spanish Meatballs with Red Wine Sauce, yet it still carries the heart of Spanish cooking with garlic, paprika, and herbs at its base.
When I like to serve this recipe
I usually bring this recipe out in December. It’s perfect for holiday gatherings when you want a tapas dish that nods to the season. The cranberry glaze makes it feel celebratory, while the meatballs themselves are familiar and comforting. I’ve served them alongside Spanish Meatball Tapas with Aioli Dip for festive spreads, and they always disappear quickly.
How the glaze changes the dish
Unlike a tomato-based sauce, the cranberry glaze is glossy and sticky, clinging tightly to each meatball. It has a sweet-tart balance that reminds me of sweet-and-sour dishes, though with paprika and garlic keeping it firmly in the Spanish family. It’s lighter and brighter than my Smoky Chorizo and Beef Spanish Meatballs, making it ideal for appetiser-style servings.
Why this recipe deserves a place at the table
If you’re working through my Spanish Meatball Recipes, this holiday version shows how adaptable the core method is. With a small tweak to the sauce, you have a dish that works for seasonal events, balancing tradition with a touch of novelty.
Ingredients
- 300 g minced beef
- 300 g minced pork
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 50 g breadcrumbs
- 1 medium egg
- 2 tbsp milk
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- 3 tbsp olive oil
- 200 g fresh or frozen cranberries
- 100 g light brown sugar
- 125 ml orange juice
- 100 ml red wine
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
Ingredient Notes
The beef and pork combination is classic for tenderness and balance. Cinnamon is optional but recommended, giving a hint of festive spice without overpowering the paprika. Fresh cranberries work best, though frozen are fine if thawed. The combination of sugar, orange juice, and wine creates a tangy glaze that thickens as it reduces. The bay leaf provides a subtle herbal background, rounding out the flavours.
Instructions
Mix beef, pork, onion, garlic, breadcrumbs, egg, milk, paprika, cinnamon, salt, and pepper until combined. Shape into small meatballs and place on a tray.
Heat olive oil in a wide pan and brown the meatballs in batches until golden. Remove to a plate.
In the same pan, add cranberries, sugar, orange juice, red wine, and bay leaf. Bring to a boil, then reduce to a simmer. Cook until the cranberries burst and the sauce thickens into a glaze. Return the meatballs to the pan, turning to coat them evenly in the glaze. Simmer gently for 10 minutes until cooked through and glossy. Sprinkle parsley before serving.
Cooking Techniques and Recommendations
Cranberries burst quickly when heated. Stir gently so they release juice evenly without breaking down into mush. The goal is a thick, syrupy glaze rather than a smooth sauce. When reducing the glaze, watch closely. Too long and it will set into a sticky jam; too short and it will taste thin. Aim for a consistency that clings to the back of a spoon and coats each meatball.
What to Serve with This Recipe
These meatballs are best served tapas-style, perhaps with Garlic Bread with Olive Oil and Parsley for mopping up any glaze. They also sit nicely alongside Warm Spanish Chickpea Salad with Paprika, which balances the sweetness with earthy tones. For a festive meal, you could pair them with Spanish Meatballs with Sherry and Garlic to show two sides of Spanish wine-influenced cooking.
Wine and Beer Pairings
A Garnacha pairs beautifully, with its red fruit echoing the cranberry and its acidity balancing the glaze. For something different, a sparkling Cava adds celebratory sparkle while cleansing the palate. For beer, a Belgian dubbel works wonderfully, its caramel and dried fruit notes echoing the festive feel. Alternatively, a spiced winter ale complements the cinnamon and cranberry.
Frequently Asked Questions
Can I use dried cranberries for this recipe?
Not ideally. Dried cranberries lack the juice needed to form a glaze. Fresh or frozen are better. For a tomato-based option, try my Classic Spanish Albondigas in Tomato Sauce.
Is this recipe very sweet?
It’s balanced — tart cranberries offset the sugar. You can reduce the sugar slightly if you prefer sharper flavours.
Can I make the cranberry glaze ahead of time?
Yes, cook it separately and refrigerate for up to 3 days. Reheat gently before tossing with freshly cooked meatballs.
What makes this recipe festive?
The cranberry, cinnamon, and orange juice lean into holiday flavours, making it a seasonal twist compared to recipes like Spanish Meatballs with Red Wine Sauce.
Do these meatballs freeze well?
Yes, though the glaze may lose a little shine. Freeze cooked meatballs with glaze, then reheat gently in a covered pan.
Tips for Success with Spanish Meatball Recipes
Taste the glaze before returning the meatballs. Cranberries vary in tartness, so adjust sugar or orange juice to balance. It should be tangy-sweet, not sour or cloying. Keep meatballs small for tapas servings. Bite-sized pieces coat more evenly in the glaze and are easier to serve at festive tables.
Recipe Variations
Swap red wine for port for a deeper, sweeter glaze. This leans closer to the richness of my Spanish Meatballs with Red Wine Sauce. For spice, add a pinch of cayenne to the glaze. It gives a subtle kick that offsets the sweetness, similar to my Spicy Spanish Meatballs with Chilli and Peppers.
Storage and Reheating for Spanish Meatball Recipes
Store in the fridge for up to 3 days. Reheat gently in a pan over medium-low heat, adding a splash of orange juice if the glaze has thickened too much. Freeze for up to 2 months. Defrost overnight and reheat slowly, stirring to restore the glossy finish.
Holiday Spanish Meatballs with Cranberry Glaze
Ingredients
- 300 g Minced beef
- 300 g Minced pork
- 1 Onion small, finely chopped
- 2 cloves Garlic minced
- 50 g Breadcrumbs
- 1 Egg medium
- 2 tbsp Milk full fat
- 1 tsp Smoked paprika
- ½ tsp Ground cinnamon
- 3 tbsp Olive oil
- 200 g Cranberries fresh or frozen
- 100 g Brown sugar light
- 125 ml Orange juice
- 100 ml White wine
- 1 Bay leaf
- Sea salt to taste
- Black pepper freshly ground, to taste
- 2 tbsp Fresh Parsley chopped
Instructions
- Mix beef, pork, onion, garlic, breadcrumbs, egg, milk, paprika, cinnamon, salt, and pepper until combined. Shape into small meatballs and place on a tray.
- Heat olive oil in a wide pan and brown the meatballs in batches until golden. Remove to a plate.
- In the same pan, add cranberries, sugar, orange juice, red wine, and bay leaf. Bring to a boil, then reduce to a simmer. Cook until the cranberries burst and the sauce thickens into a glaze. Return the meatballs to the pan, turning to coat them evenly in the glaze. Simmer gently for 10 minutes until cooked through and glossy. Sprinkle parsley before serving.