Sweet & Tangy Cranberry Meatballs – Easy Holiday Party Appetizer
Juicy, tender meatballs coated in a sweet and tangy cranberry glaze made with cranberry sauce and chili sauce. A simple, crowd-pleasing holiday appetizer ready in under 30 minutes.
Ingredients
For the Meatballs
- 1 lb 450g ground beef
- ½ lb 225g ground pork (optional but recommended)
- ½ cup breadcrumbs
- 1 egg
- 2 garlic cloves minced
- ¼ cup onion finely chopped
- 1 tbsp Worcestershire sauce
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
For the Cranberry Sauce Glaze
- 1 can 14 oz / 400g jellied or whole-berry cranberry sauce
- 1 cup chili sauce
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- Optional: pinch of red pepper flakes
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
- Prepare the meatball mixture: Combine beef, pork, breadcrumbs, egg, garlic, onion, Worcestershire sauce, paprika, salt, and pepper. Mix gently.
- Shape into meatballs (1–1.5 inches).
- Bake for 15–18 minutes until browned and cooked through.
- Make the glaze: In a pot, combine cranberry sauce, chili sauce, brown sugar, vinegar, and red pepper flakes. Simmer for 5 minutes.
- Add meatballs to the sauce and simmer 5–10 minutes until coated and glossy.
- Serve warm with fresh parsley on top.
Slow Cooker Option:
- Add cooked or frozen meatballs plus sauce ingredients to a slow cooker.
- Cook on LOW for 4 hours or HIGH for 2 hours.
Notes
Tips
- Don’t overmix the meat or the meatballs may turn dense.
- Browning the meatballs enhances flavor and texture.
- Use whole-berry cranberry sauce for extra bite.
- Keep them warm in the slow cooker during gatherings.
Variations
- Spicy Version: Add chili flakes or a touch of sriracha.
- BBQ Cranberry Meatballs: Swap chili sauce for smoky BBQ sauce.
- Turkey Cranberry: Use ground turkey with a pinch of sage.
- Orange Cranberry: Add orange zest and a splash of orange juice.
Storage
- Refrigerator: 3–4 days
- Freezer: Up to 3 months
- Reheat: On the stovetop, microwave, or slow cooker