Cocktail Meatballs are the best holiday appetizer! These sweet and spicy cranberry meatballs are cooked in a cranberry pepper jelly sauce, which gives them the perfect kick of flavor. These cranberry sauce meatballs are just so delicious! The best Thanksgiving, Christmas, or New Year’s Eve appetizer without a doubt.
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Why We Love This Cocktail Meatball Recipe
I’ve always loved pepper jelly, and it adds just enough zip to these cranberry meatballs. They don’t have a strong cranberry taste, but it’s just the right amount. Just enough spice and just enough sweetness.
Variations on Cranberry Meatballs
You can mix up the flavor of these meatballs by using different flavors of jelly. I like the spicy element hot pepper jelly adds to the sauce, but classic grape jelly also works well, and so does apricot! The chili sauce will still provide some heat, making these meatballs a great balance of sweet and spicy.
How to Store and Reheat
Store leftover cocktail meatballs in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan set over medium-low heat until warmed through.
How to Freeze
Freeze cocktail meatballs in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve these cranberry meatballs simply as an appetizer with toothpicks for easy grabbing and extra sauce for dipping. Or serve them as a meal over a bed of basmati rice or mashed potatoes.
Pair them with holiday punch, Christmas sangria, or cranberry margaritas to play up their tart and sweet flavor.
These bite-sized meatballs are made from beef, breadcrumbs, eggs, sweet chili sauce, Worcestershire sauce, minced onion, and kosher salt.
I recommend using 1 egg per pound of meat.
Yes! Use your fingers and a light touch to mix and shape the meatballs so that they do not turn out tough.
I usually plan for 4 meatballs per person. This recipe makes about 40 (1½-inch) meatballs, so it will serve 10.
You sure can! I like the 2-3 bite size of these meatballs, but you can make them 1-inch for a one-bite treat. This recipe will make about 140 (1-inch) meatballs, which is enough for about 24 people!
You sure can! These meatballs are tasty both hot and cold.
More Appetizer Meatballs We Love
- Sheet Pan Party Meatballs
- Grape Jelly Meatballs
- Crockpot Honey Garlic Meatballs
- Crockpot Teriyaki Meatballs
- Baked Turkey Meatballs
- Peruvian Chicken Meatballs
5-Star Review
“I have tried many different meatball recipes over the years. I made these last night and they are now my family’s favorite.” – Sherry
Cocktail Meatballs Recipe (Cranberry Meatballs)
Equipment
Ingredients
For the Meatballs
- 2 pounds ground chuck
- 1 cup breadcrumbs
- 2 large eggs slightly beaten
- 2 tablespoons sweet chili sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons minced onion optional
- ½ teaspoon kosher salt
For the Cranberry Pepper Jelly Sauce
- 10 ounces hot pepper jelly (1 jar)
- 12 ounces chili sauce (1 jar)
- 8 ounces jellied cranberry sauce (1 jar)
- 2 tablespoons dark brown sugar
- 1 tablespoon lemon juice (from ½ lemon)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, combine the ground chuck, breadcrumbs, eggs, chili sauce, Worcestershire sauce, onion, and salt. Mix until all ingredients are incorporated but do not overwork the mixture or the meatballs will be tough.2 pounds ground chuck, 1 cup breadcrumbs, 2 large eggs, 2 tablespoons sweet chili sauce, 2 tablespoons Worcestershire sauce, 2 tablespoons minced onion, ½ teaspoon kosher salt
- Form into 1½-inch meatballs and place on the prepared baking sheet. Leave at least 1-inch space between meatballs.
- Cook at 350°F for 10 minutes, then turn each meatball over. Cook another 10-15 minutes, or until meatballs are cooked through. Remove from oven.
- While the meatballs cook, prepare the sauce: In a large skillet set over low heat, combine all of the sauce ingredients. Stir until well blended then remove from heat until the meatballs are ready.10 ounces hot pepper jelly, 12 ounces chili sauce, 8 ounces jellied cranberry sauce, 2 tablespoons dark brown sugar, 1 tablespoon lemon juice
- When the meatballs are cooked, place them in the sauce in the skillet and simmer for 1 hour, or until the sauce has thickened.
Video
Becky’s Tips
- Take care not to over-mix the meatballs, or they will become tough.
- Properly cooked meatballs should register 165°F internally in the center.
- For a less sweet version, try using whole cranberry sauce instead of jellied.
- The meatballs and sauce can simmer on high in a crockpot for the last hour.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
At first I thought this would just be a variation of the terrific old standby using jelly and tomato based Heinz chili sauce–which has gotten a bit hard to find. We do love cranberry sauce, and I used traditional tomato based chili sauce, whole berry cranberry sauce and hot pepper jelly. I think using a Thai sweet chili sauce in addition to the other sweet ingredients would have made my teeth hurt. I also made my meatballs smaller–i” is a single bite, 1.5″ is 3 bites and increases the risk of dripping. They were absolutely delicious–thanks for an easy and economical winner!
Thanks for sharing, Janet!
Do you use Heinz chili sauce or like Mae Ploy Asian chili sauce? There is a difference and this recipe as well as another one of your meatball recipes do not specify. I really want to make these but I’m going to the store now and am not sure which to buy. 🙁
Honestly, whatever is in stock at the store!
It is good but too sweet. I will omit the brown sugar and use whole cranberry sauce next time.
That sounds like a good idea, Debbie!! I hope that helps!
I have tried many different meatball recipes over the years. I made these last night and they are now my family’s favorite.
Yay! Thanks, Sherry! I’m glad you enjoyed it!!
How many meatballs do you get out of this recipe? Assuming small cocktail sized (1-in round).
I made these for a party today and everyone asked for the recipe.
I thought I didn’t have a lemon so I used white vinegar instead. Also used jalapeño red pepper jelly.
Those sound like great substitutions! I’ll have to give it a try!
It looks really yummy
Just attended a gathering where there were three meatballs. these sweet and spicy cranberry meatballs were by far the best. Thank you for a great keeper recipe.
This literally made my day. Thank you Judi!!