Introduction

When the holiday party invites start rolling in, you need a reliable, crowd-pleasing, and, most importantly, Gluten Free appetizer. These GF Holiday Meatballs are the answer! They are juicy, tender, and coated in a simple, tangy cranberry glaze that screams Christmas cheer. Plus, they can be made entirely ahead of time, which is a lifesaver during the busy December rush.

Allergen Information:

This recipe is entirely Gluten Free. It is also naturally Nut-Free. It can be easily made Dairy-Free by ensuring the ground meat mixture does not contain any milk or cream (which is rare, but check labels) and substituting any dairy in the glaze (though the glaze here is typically dairy-free).

Ingredient Notes:

Gluten-Free Breadcrumbs: This is the most important swap. Use store-bought GF breadcrumbs or make your own from toasted GF bread. They are essential for binding the meat and keeping the meatballs moist.
Ground Meat: A blend of ground beef and ground pork yields the best flavor and texture, ensuring the meatballs stay tender and not too dry.
The Glaze: We use cranberry sauce or cranberry jelly (check that the label is GF) and chili sauce/ketchup, plus a bit of brown sugar. This creates the classic sweet and sour profile.

Tips For Success

Don’t Overmix: Overmixing the meat and binder will result in tough, dense meatballs. Mix until just combined.
Keep Them Small: Aim for meatballs about 1 to 1.5 inches in diameter for the best party appetizer size.
Make Ahead: These are excellent for making ahead! Bake them completely, let them cool, and freeze them. Thaw overnight and simmer in the sauce just before serving.

Step-By-Step Photos and Directions:

Mix Meatballs: In a large bowl, combine the ground meat, GF breadcrumbs, egg, minced garlic, Worcestershire sauce (ensure it’s GF), salt, and pepper. Gently mix with your hands until just combined.
Roll and Bake: Roll the mixture into small, uniform balls (1 to 1.5 inches). Place them on a lined baking sheet. Bake at 400F200Cfor 15-20 minutes, or until fully cooked.
Prepare the Glaze: While the meatballs bake, combine the cranberry sauce/jelly, chili sauce (or ketchup), brown sugar, and apple cider vinegar in a saucepan. Simmer over medium heat until the sauce is smooth and slightly reduced (about 5-7 minutes).
Combine: Once the meatballs are baked, transfer them directly into the saucepan with the glaze. Stir gently to coat completely. Serve warm from a slow cooker or a platter with toothpicks!

Frequently Asked Questions:

Can I use a Slow Cooker? Yes! After mixing and rolling, you can add the raw meatballs and the sauce ingredients directly to the slow cooker. Cook on low for 4 hours.
What if I can’t find GF Worcestershire? You can substitute it with GF soy sauce or tamari mixed with a tiny bit of molasses.

Meatball Troubleshooting:

Why are my meatballs falling apart?

You may not have used enough binder (egg and breadcrumbs), or you added too much liquid. Ensure the breadcrumbs fully soak up the egg before rolling.

Why are my meatballs tough?

This is typically caused by overmixing the meat. Stop mixing the moment the ingredients during mixing.

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The Best Gluten Free Cranberry Meatballs

Equipment

Large mixing bowl
Baking sheet lined with parchment paper
Small saucepan or slow cooker

Ingredients

Meatballs

1 lb ground beef (80/20 mix recommended)
1/2lb ground pork
1/2cup Gluten-Free breadcrumbs
1 large egg
2 cloves garlic, minced
1 Tbsp GF Worcestershire sauce
1 tsp salt
1/2tsp black peper

Glaze

1 cup whole berry cranberry sauce or jelly (GF label verified)
1/2 cup chili sauce (or ketchup, GF label verified)
2 Tbsp brown sugar
1 Tbsp apple cider vinegar

Instructions

Preheat & Mix: Preheat oven to 400. In a bowl, gently combine all Meatball ingredients.
Roll & Bake: Roll into 1.5-inch balls and place on a lined baking sheet. Bake for 15-20 minutes until cooked through.
Glaze: While baking, combine Glaze ingredients in a saucepan. Simmer 5-7 minutes until smooth.
Combine & Serve: Transfer the baked meatballs directly into the warm glaze. Stir to coat. Serve warm from a platter or a slow cooker set to low.

Notes

For a vegetarian option, use plant-based ground meat substitute, ensuring it’s GF.
These freeze beautifully, both baked and unbaked.

SPECIAL NOTE

The savory-sweet combination of the meatball and the cranberry glaze is highly addictive. You may want to double the batch for large parties!

Nutrion

Note: This nutritional analysis is an estimate for one serving (approximately 4-5 meatballs), assuming 8 total servings, using 80/20 ground beef/pork blend, store-bought GF breadcrumbs, and standard cranberry jelly/sauce.)

Nutrient	Amount per Serving (Estimated)
Calories	320 kcal
Protein	20 g
Fat	18g
Saturated Fat	7 g
Carbohydrates	18 g
Fiber	1 g
Sugar	14g
Cholesterol	85 mg
Sodium	510mg

Nutrition Disclaimer

All nutritional information provided is an estimate based on third-party calculators. Specific values will vary based on ingredient brands and exact measurements used.