By: Becky Hardin
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Cocktail Meatballs are the best holiday appetizer! These sweet and spicy cranberry meatballs are cooked in a cranberry pepper jelly sauce, which gives them the perfect kick of flavor. These cranberry sauce meatballs are just so delicious! The best Thanksgiving, Christmas, or New Year’s Eve appetizer without a doubt.
Table of Contents
Why We Love This Cocktail Meatball Recipe
I’ve always loved pepper jelly, and it adds just enough zip to these cranberry meatballs. They don’t have a strong cranberry taste, but it’s just the right amount. Just enough spice and just enough sweetness.
Variations on Cranberry Meatballs
You can mix up the flavor of these meatballs by using different flavors of jelly. I like the spicy element hot pepper jelly adds to the sauce, but classic grape jelly also works well, and so does apricot! The chili sauce will still provide some heat, making these meatballs a great balance of sweet and spicy.
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How to Store and Reheat
Store leftover cocktail meatballs in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan set over medium-low heat until warmed through.
How to Freeze
Freeze cocktail meatballs in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve these cranberry meatballs simply as an appetizer with toothpicks for easy grabbing and extra sauce for dipping. Or serve them as a meal over a bed of basmati rice or mashed potatoes.
Pair them with holiday punch, Christmas sangria, or cranberry margaritas to play up their tart and sweet flavor.
What are cocktail meatballs made of?
These bite-sized meatballs are made from beef, breadcrumbs, eggs, sweet chili sauce, Worcestershire sauce, minced onion, and kosher salt.
How many eggs should you put in meatballs?
I recommend using 1 egg per pound of meat.
Can you over-mix meatballs?
Yes! Use your fingers and a light touch to mix and shape the meatballs so that they do not turn out tough.
How many cocktail meatballs per person?
I usually plan for 4 meatballs per person. This recipe makes about 40 (1½-inch) meatballs, so it will serve 10.
Can I make these meatballs smaller?
You sure can! I like the 2-3 bite size of these meatballs, but you can make them 1-inch for a one-bite treat. This recipe will make about 140 (1-inch) meatballs, which is enough for about 24 people!
Can you eat cocktail meatballs cold?
You sure can! These meatballs are tasty both hot and cold.
More Appetizer Meatballs We Love
- Sheet Pan Party Meatballs
- Grape Jelly Meatballs
- Crockpot Honey Garlic Meatballs
- Crockpot Teriyaki Meatballs
- Baked Turkey Meatballs
- Peruvian Chicken Meatballs
5-Star Review
“I have tried many different meatball recipes over the years. I made these last night and they are now my family’s favorite.” – Sherry
Recipe
Cocktail Meatballs Recipe (Cranberry Meatballs)
4.19 from 167 votes
Author: Becky Hardin | The Cookie Rookie
Prep: 20 minutes minutes
Cook: 1 hour hour 30 minutes minutes
Total: 1 hour hour 50 minutes minutes
Serves10
Print Rate
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Cocktail Meatballs are a must for any holiday party. These delicious Cranberry Meatballs are perfectly sweet and spicy, and so delicious!
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Ingredients
For the Meatballs
- 2 pounds ground chuck
- 1 cup breadcrumbs
- 2 large eggs slightly beaten
- 2 tablespoons sweet chili sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons minced onion optional
- ½ teaspoon kosher salt
For the Cranberry Pepper Jelly Sauce
- 10 ounces hot pepper jelly (1 jar)
- 12 ounces chili sauce (1 jar)
- 8 ounces jellied cranberry sauce (1 jar)
- 2 tablespoons dark brown sugar
- 1 tablespoon lemon juice (from ½ lemon)
Recommended Equipment
Instructions
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, combine the ground chuck, breadcrumbs, eggs, chili sauce, Worcestershire sauce, onion, and salt. Mix until all ingredients are incorporated but do not overwork the mixture or the meatballs will be tough.
2 pounds ground chuck, 1 cup breadcrumbs, 2 large eggs, 2 tablespoons sweet chili sauce, 2 tablespoons Worcestershire sauce, 2 tablespoons minced onion, ½ teaspoon kosher salt
Form into 1½-inch meatballs and place on the prepared baking sheet. Leave at least 1-inch space between meatballs.
Cook at 350°F for 10 minutes, then turn each meatball over. Cook another 10-15 minutes, or until meatballs are cooked through. Remove from oven.
While the meatballs cook, prepare the sauce: In a large skillet set over low heat, combine all of the sauce ingredients. Stir until well blended then remove from heat until the meatballs are ready.
10 ounces hot pepper jelly, 12 ounces chili sauce, 8 ounces jellied cranberry sauce, 2 tablespoons dark brown sugar, 1 tablespoon lemon juice
When the meatballs are cooked, place them in the sauce in the skillet and simmer for 1 hour, or until the sauce has thickened.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Yield:This recipe makes about 40 (1½-inch) meatballs. A serving is 4 meatballs.
- Take care not to over-mix the meatballs, or they will become tough.
- Properly cooked meatballs should register 165°F internally in the center.
- For a less sweet version, try using whole cranberry sauce instead of jellied.
- The meatballs and sauce can simmer on high in a crockpot for the last hour.
Storage:Store cocktail meatballs in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition Information
Calories: 441kcal (22%) Carbohydrates: 46g (15%) Protein: 19g (38%) Fat: 20g (31%) Saturated Fat: 7g (44%) Polyunsaturated Fat: 1g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 102mg (34%) Sodium: 816mg (35%) Potassium: 447mg (13%) Fiber: 2g (8%) Sugar: 32g (36%) Vitamin A: 482IU (10%) Vitamin C: 9mg (11%) Calcium: 55mg (6%) Iron: 3mg (17%)
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