Go Back

Cranberry Jalapeno Meatballs

Cranberry jalapeno meatballs bake until tender, then simmer in a smooth, bubbling cranberry-ketchup sauce with a gentle jalapeno kick. Serve them warm as a party appetizer or alongside a meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 23 minutes
Standing time 5 minutes
Total Time 43 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 0.5 cup breadcrumbs plain
  • 0.25 cup milk
  • 1 egg large
  • 1.5 lb ground beef 85% lean
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
For the sauce
  • 1 tbsp vegetable oil
  • 1 jalapeno medium, seeded and finely minced
  • 1 can (14 oz) cranberry sauce whole-berry
  • 0.5 cup ketchup
  • 2 tbsp light brown sugar packed
  • 1 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce

Equipment

  • 1 rimmed baking sheet

Method
 

Make the meatballs
  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Stir the breadcrumbs and milk together in a large bowl and let stand for 5 minutes.
  4. Add the egg, ground beef, salt, and pepper, and gently mix until just combined.
  5. Form the mixture into 24 meatballs about 1 1/2 inches wide.
  6. Arrange the meatballs on the baking sheet.
  7. Bake for 15 to 18 minutes, until a thermometer inserted in the center of a meatball reads 160°F.
Make the sauce
  1. While the meatballs bake, heat the vegetable oil in a 2-quart saucepan over medium heat.
  2. Add the jalapeno and cook for 2 to 3 minutes, stirring often.
  3. Stir in the cranberry sauce, ketchup, brown sugar, vinegar, and Worcestershire sauce; cook for 5 to 7 minutes, stirring and breaking up the cranberry sauce until the mixture is smooth and bubbling.
Combine and serve
  1. Add the baked meatballs to the sauce and gently stir to coat.
  2. Simmer for 5 minutes, then serve.

Notes

For tender meatballs, mix the beef only until just combined. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. Use gluten-free breadcrumbs for a gluten-free option.