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Sweet And Savory Cranberry Meatballs – Party Appetizer Recipe

Cranberry meatballs bake until browned, then simmer in a smooth, sweet-and-savory cranberry and chili sauce. Serve them hot as a party appetizer, coated in the tangy sauce.
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Prep Time 15 minutes
Cook Time 23 minutes
Standing 5 minutes
Total Time 43 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 1 cup plain dry breadcrumbs
  • 0.5 cup whole milk
  • 1 egg large
  • 0.5 cup yellow onion finely grated
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 lb ground beef 85% lean
For the cranberry sauce
  • 1 can (14 oz) jellied cranberry sauce
  • 1 bottle (12 oz) chili sauce
  • 2 tbsp brown sugar packed light
  • 1 tbsp Worcestershire sauce

Equipment

  • 1 large rimmed baking sheet

Method
 

Make the meatballs
  1. Heat the oven to 400°F.
  2. Line a large 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, onion, salt, pepper, and ground beef; mix gently just until combined.
  5. Shape the mixture into 1-inch meatballs and arrange them on the baking sheet.
  6. Bake for 15–18 minutes, until the meatballs are browned and a thermometer inserted into the center reads 160°F.
Make the cranberry sauce
  1. While the meatballs bake, combine the cranberry sauce, chili sauce, brown sugar, and Worcestershire sauce in a 3-quart saucepan.
  2. Cook over medium heat for 5 minutes, whisking until smooth and simmering.
  3. Add the cooked meatballs to the sauce.
  4. Simmer gently for 5 minutes, stirring carefully until heated through and coated; serve hot.

Notes

For tender meatballs, mix the beef gently just until combined. Refrigerate leftovers for 3–4 days; freeze for up to 2 months. For a gluten-free swap, use gluten-free breadcrumbs.