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SWEET & SPICY CRANBERRY COCKTAIL MEATBALLS are the perfect holiday appetizer! Cooked in a cranberry pepper jelly sauce; SO delicious! The best Thanksgiving, Christmas, or New Years Eve appetizer!

Cocktail Meatballs Recipe (Cranberry Meatballs)

Course: Appetizer
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 10
Calories: 441kcal
Author: Becky Hardin | The Cookie Rookie
Cocktail Meatballs are a must for any holiday party. These delicious Cranberry Meatballs are perfectly sweet and spicy, and so delicious!
Print Recipe

Equipment

Ingredients

For the Meatballs

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.

Notes

Yield: This recipe makes about 40 (1½-inch) meatballs. A serving is 4 meatballs.
  • 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.
Storage: Store cocktail meatballs in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 441kcal | Carbohydrates: 46g | Protein: 19g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 816mg | Potassium: 447mg | Fiber: 2g | Sugar: 32g | Vitamin A: 482IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 3mg