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Tangy Cranberry Glazed Meatballs

Savory homemade meatballs simmered in a sticky, sweet, and tangy cranberry chili glaze. The perfect holiday appetizer.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 meatballs
Course: Appetizer, Snack
Cuisine: American, Holiday
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground beef
  • 0.5 lb ground pork
  • 0.5 cup breadcrumbs panko or plain
  • 1 large egg
  • 1 tsp onion powder
  • 1 tsp garlic powder
The Glaze
  • 14 oz cranberry sauce jellied or whole berry
  • 1 cup chili sauce Heinz style
  • 2 tbsp brown sugar optional
  • 0.5 cup fresh cranberries optional
  • 2 tbsp parsley chopped, for garnish

Equipment

  • Baking sheet
  • Large Saucepan or Slow Cooker
  • Mixing Bowl
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix ground beef, pork, breadcrumbs, egg, onion powder, garlic powder, salt, and pepper. Do not overmix.
  3. Roll mixture into 1-inch balls and arrange on the baking sheet.
  4. Bake for 15-18 minutes until browned and cooked through.
  5. While meatballs bake, combine cranberry sauce, chili sauce, brown sugar, and fresh cranberries in a large pot over medium heat.
  6. Simmer the sauce for 5 minutes until smooth and thickened.
  7. Add cooked meatballs to the sauce and toss gently to coat. Simmer on low for 10 minutes.
  8. Transfer to a serving dish and sprinkle with fresh parsley. Serve warm.

Notes

To make in a slow cooker, add cooked meatballs and sauce ingredients to the crockpot and cook on LOW for 3-4 hours.