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Cranberry Cocktail Meatballs – Supper for a Steal

Cranberry Cocktail Meatballs -- Supper for a Steal

Continuing on with holiday appetizers, these are the little meatballs that you know you love. I have seen them made with grape jelly and ketchup a hundred times, but changed up a bit and made more festive with cranberry sauce. I know Thanksgiving week I said I wasn’t a fan of the jellied cranberry sauce, but I make exceptions when it comes to meatballs.

The chili sauce can be found next to the ketchup and is not Thai chili sauce as I initially thought, but a ketchupy chili sauce made by Heinz or Del Monte. To save time frozen meatballs can be substituted or you could keep your own frozen meatballs on hand. Make up a large batch of meatballs, cook, and pop them in the freezer on a cookie sheet. Once they are frozen remove from baking sheet and put in a large ziploc bag. Easy meals whenever you need them.

Cranberry Cocktail Meatballs
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 6-8
  • 1 lb ground beef
  • 1 egg
  • 2 tablespoons water
  • ½ cup bread crumbs
  • 3 tablespoons minced onion
  • 1 – 8oz can jellied cranberry sauce
  • ¾ cup chili sauce
  • 1 tablespoon brown sugar
  • 1 ½ teaspoons lemon juice
  1. Preheat oven to 350 degrees
  2. In a large bowl combine ground beef, egg, water, bread crumbs and minced onion. Roll into small cocktail sized meatballs.
  3. Bake in oven 20-25 minutes, shaking pan once to ensure even cooking.
  4. In slow cooker at low heat combine cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs and allow to simmer for at least 1 hour before serving.

Adapted from All Recipes

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