Introduction

These cocktail meatballs are the kind of party food that disappears fast: tender bite-sized beef meatballs baked until juicy, then coated in a sticky-sweet cranberry and chili sauce that’s tangy, savory, and just a little punchy. They’re perfect for holiday gatherings, game day spreads, potlucks, or any time you want an effortless crowd-pleaser that feels festive without being fussy. The best part? You can bake the meatballs hands-free, simmer the glaze in one pan, and keep everything warm until guests are ready to snack.

Why You’ll Love This Recipe

• Sweet-savory balance: Cranberry + chili sauce creates a glossy glaze that’s bold but friendly.

• Beginner-proof: Bake first (easy doneness), then simmer in sauce (easy flavor).

• Party-ready: Toothpick-friendly bites that hold well on a warm setting.

• Flexible: Works with beef, turkey, chicken, or plant-based mince—and you can adjust sweetness/spice.

Equipment

• Rimmed baking sheet (or 9×13-inch baking dish)

• Parchment paper or foil (optional, for easy cleanup)

• Large mixing bowl

• Measuring cups and spoons

• Small saucepan or large skillet

• Spatula or wooden spoon

• Instant-read thermometer (helpful, not required)

• Small cookie scoop (optional, for uniform meatballs)

Ingredients

Main Ingredients (Meatballs)

• 1 lb (450 g) lean ground beef

• 1 large egg

• 2 Tbsp water (or milk for extra tenderness)

• 1/2 cup bread crumbs (plain or Italian-style)

• 3 Tbsp finely chopped onion

• 1/2 tsp salt

• 1/4 tsp black pepper

Main Ingredients (Sauce)

• 1 (8 oz / 225 g) can jellied cranberry sauce

• 3/4 cup chili sauce (store-bought)

• 1 Tbsp brown sugar (light or dark)

• 1 1/2 tsp lemon juice

Optional Ingredients (Highly Recommended for Extra Flavor)

• 1/2 tsp garlic powder (meatballs)

• 1 Tbsp Worcestershire sauce (meatballs)

• Pinch of crushed red pepper flakes (sauce)

• 1 tsp Dijon mustard (sauce)

• Sliced green onions or parsley (garnish)

Instructions

Step 1: Preparation

1. Preheat your oven to 350°F (175°C).

2. Line a rimmed baking sheet with parchment (optional) or lightly grease it.

3. If your onion is very watery, pat it dry with a paper towel—this helps the meatballs hold their shape.

Step 2: Mixing / Assembling

1. In a large bowl, add the ground beef, egg, water, bread crumbs, and chopped onion. Add salt and pepper (and garlic powder/Worcestershire if using).

2. Mix gently with your hands or a fork until just combined. Avoid overmixing—this keeps the meatballs tender.

3. Roll into about 40 small meatballs (roughly 1 inch each). A small cookie scoop makes this faster and more even.

Step 3: Cooking / Baking

1. Arrange meatballs on the baking sheet with a little space between them.

2. Bake for 20–25 minutes, turning once halfway through for even browning.

3. They’re done when they look browned and an instant-read thermometer reads 160°F (71°C) in the center.

Step 4: Resting / Finishing

1. While the meatballs bake, make the sauce: in a large skillet or saucepan, stir together the cranberry sauce, chili sauce, brown sugar, and lemon juice.

2. Warm over low heat, stirring until smooth and glossy.

3. Add the baked meatballs to the sauce and gently stir to coat.

4. Simmer on low for 25–30 minutes until heated through and beautifully glazed. If the sauce gets too thick, add a splash of water.

5. Sprinkle with green onions and serve with toothpicks.

Tips & Notes

• Best texture: Mix the meat mixture only until combined; overmixing makes meatballs dense.

• Uniform size matters: Small, even meatballs bake at the same speed and look better on a platter.

• Flavor boost: A tiny pinch of red pepper flakes in the sauce makes the sweet notes pop.

• Don’t skip lemon: The acidity keeps the glaze from tasting flat or overly sweet.

• Common mistake: Simmering on high can scorch the sauce. Keep it low and stir occasionally.

• Substitutions: Bread crumbs can be swapped with crushed crackers or panko (adjust moisture if needed).

Variations

Ingredient Variations

• Onion swap: Use grated onion for a smoother texture, or 1–2 tsp onion powder if you’re in a rush.

• Protein alternatives: Ground turkey or chicken works great—add 1 tsp olive oil to the mix for moisture.

• Sauce twist: Stir in 1 tsp Dijon mustard or a splash of apple cider vinegar for extra tang.

Dietary Variations

• Gluten-free: Use gluten-free bread crumbs or crushed gluten-free crackers.

• Dairy-free: This recipe is naturally dairy-free (use water instead of milk).

• Lower sugar: Reduce the brown sugar to 1 tsp, or skip it if your chili sauce is already sweet.

Storage & Make-Ahead

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze cooked meatballs (with or without sauce) for up to 3 months.

• Make-ahead:

  • Bake meatballs a day ahead, cool, and refrigerate.

  • Reheat gently in the sauce on the stovetop before serving.

  • For parties, keep warm in a slow cooker on LOW once coated in sauce.

Serving Suggestions

• Serve with toothpicks as a classic party bite.

• Pair with creamy sides like mashed potatoes or mac and cheese for a comfort-food dinner.

• Spoon over rice, noodles, or buttered egg noodles for an easy weeknight meal.

• Add to mini buns for quick sliders with extra sauce.

• Beverage pairings: sparkling water with lemon, iced tea, or a crisp ginger ale.

Time Breakdown

• Preparation Time: 20 minutes

• Cooking Time: 55 minutes

• Baking Time: 25 minutes

• Chilling Time: —

• Rising Time: —

• Total Time: 1 hour 45 minutes (includes optional keep-warm time for serving)

• Servings: 10 (about 4 meatballs per serving)

Nutritional Information (Per Serving)

(Estimated for 4 meatballs with sauce; values vary by brand and leanness.)

• Calories: ~200

• Protein: ~10 g

• Carbohydrates: ~16 g

• Fat: ~10 g

• Sodium: ~90–180 mg

Frequently Asked Questions

Can I use leftovers or substitutions?

Yes. Swap beef for turkey/chicken, use gluten-free crumbs, and adjust the sauce sweetness with a little extra lemon or a splash of vinegar if needed.

Can I make this recipe ahead of time?

Absolutely. Bake the meatballs up to 24 hours ahead, refrigerate, then simmer in the sauce right before serving. They’re also great fully cooked and reheated.

How do I reheat it properly?

Reheat gently on the stovetop over low heat with a splash of water to loosen the sauce. Or microwave in short bursts, stirring in between, to avoid drying out.

Can I freeze this recipe?

Yes. Freeze cooked meatballs (preferably cooled first). Thaw overnight in the fridge, then warm slowly in the sauce until hot.

Conclusion

If you want one appetizer that tastes like you spent hours but actually fits into a simple routine, these cranberry-chili cocktail meatballs are it. They’re glossy, cozy, and perfect for sharing—plus you can tweak the sweetness, spice, and protein to match your crowd. Make a batch for your next gathering and watch the plate empty fast.