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Sweet and Spicy Cranberry Cocktail Meatballs Recipe - An update on a classic party favorite, these sweet and spicy cranberry cocktail meatballs are always a hit! // addapinch.com
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5 from 4 votes

Cranberry Meatballs Recipe

My Cranberry Meatballs Recipe are always a crowd favorite. Sharing TWO ways to make - homemade or an even easier crockpot version with three ingredients.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Servings: 10
Author: Robyn Stone

Equipment

Ingredients

Crockpot Cranberry Meatballs:

  • 1 (32-ounce) package frozen meatballs I prefer turkey meatballs
  • 1 (12-ounce) bottle chili sauce I prefer Heinz
  • 1 (14-ounce) can jellied cranberry sauce

Homemade Cranberry Meatballs:

For the Meatballs

  • 1 pound ground beef
  • 1/4 medium onion finely diced
  • 1 large egg lightly beaten
  • 1/4 cup whole milk
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup dry bread crumbs
  • 1 1/2 teaspoons Worcestershire sauce

For the Sauce:

  • 3/4 cup ketchup
  • 1/4 cup cranberry juice
  • 1 tablespoon orange juice
  • 1 teaspoon yellow mustard
  • 1/2 cup packed brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoons ground black pepper
  • 1/2 teaspoon onion powder
  • 1 clove garlic minced or 1/2 teaspoon garlic powder
  • 1 medium jalapeno pepper deseeded and diced

Instructions

Crockpot Cranberry Meatballs:

  • Add the meatballs, chili sauce, and cranberry sauce to the slow cooker on the low setting. Cook for four hours on the low setting, stirring occasionally to make sure that the meatballs are well coated with the sauce.
  • Top the meatballs with chopped fresh parsley or green onions (optional).
  • Reduce the temperature to the warm setting on the slow cooker and serve.

Homemade Cranberry Meatballs

  • Preheat the oven to 325º F. Line a baking sheet with parchment paper or foil, arrange a wire rack onto the lined baking sheet, spray the wire rack well with nonstick cooking spray and set aside.
  • Mix together ground beef, onion, egg, milk, salt, pepper, bread crumb, and Worcestershire sauce in a medium mixing bowl until well combined. Scoop the mixture into about tablespoon sized balls and roll firmly between palms of hand to form meatballs. Place onto the wire rack lined baking sheet.
  • Once all of the meatballs are formed, bake until the meatballs are cooked through, about 20 minutes.
  • Meanwhile, combine all of the ingredients for the sauce in a large skillet set over medium heat. Cook, stirring occasionally, until the sauce has thickened, about 10 minutes.
  • Arrange the cooked meatballs in a slow cooker and pour the thickened sauce over the meatballs. Gently stir the meatballs to coat with the sauce. Secure the lid on the slow cooker and set on low setting to keep warm as serving.

Notes

Storage Tips:
Transfer to an airtight container and store in the refrigerator for 3 to 4 days or freeze for up to a month.
Nutritional Information is estimated based on the Homemade Cranberry Meatballs.

Nutrition

Calories: 60kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 144mg | Potassium: 71mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.4mg

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