Cocktail Meatballs with Cranberry-Chili Glaze
Tender bite-sized beef meatballs coated in a sticky-sweet cranberry and chili sauce, perfect for holiday gatherings and parties.
Ingredients
Main Ingredients (Meatballs)
- 1 lb 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 canned jellied cranberry sauce (8 oz / 225 g)
- 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 crushed red pepper flakes (sauce)
- 1 tsp Dijon mustard (sauce)
- Sliced green onions or parsley (garnish)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a rimmed baking sheet with parchment (optional) or lightly grease it.
- If your onion is very watery, pat it dry with a paper towel—this helps the meatballs hold their shape.
Mixing / Assembling
- 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).
- Mix gently with your hands or a fork until just combined. Avoid overmixing—this keeps the meatballs tender.
- Roll into about 40 small meatballs (roughly 1 inch each). A small cookie scoop makes this faster and more even.
Cooking / Baking
- Arrange meatballs on the baking sheet with a little space between them.
- Bake for 20–25 minutes, turning once halfway through until evenly browned.
- They’re done when they look browned and an instant-read thermometer reads 160°F (71°C) in the center.
Resting / Finishing
- While the meatballs bake, make the sauce by stirring together cranberry sauce, chili sauce, brown sugar, and lemon juice in a large skillet or saucepan.
- Warm over low heat, stirring until smooth and glossy.
- Add the baked meatballs to the sauce and gently stir to coat.
- Simmer on low for 25–30 minutes until heated through and beautifully glazed. If the sauce gets too thick, add a splash of water.
- Sprinkle with green onions and serve with toothpicks.
Notes
Best texture: Mix the meat mixture only until combined; overmixing makes meatballs dense. Uniform size matters for even baking. A pinch of red pepper flakes in the sauce enhances the sweetness. Use lemon for acidity.