Cranberry Meatballs

An enjoyable appetizer or a delicious addition to dinner:  Cranberry Meatballs

Cranberry Meatballs

Yield: 4 dozen or so

Prep Time: 25 minutes

Cook Time: 20 min

Cranberry Meatballs

The sauce is what makes these delicious. It's addicting...


  • 2 pounds ground beef (don't use any less than 10% fat)
  • 2 large eggs
  • 1/3 cup dried breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1 (16 ounce) can jellied cranberry sauce
  • 1 (12 ounce) jar chili sauce
  • 1/4 cup orange marmalade
  • 1/4 cup water
  • 2 Tablespoons soy sauce
  • 2 Tablespoons red wine vinegar
  • 1 teaspoon dried red pepper flakes
  • chopped chives or green onions for garnish, optional


  1. Combine first 8 ingredients (through thyme) in a large bowl. Shape mixture into about 50 (1-inch) balls.
  2. Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels.
  3. Stir together cranberry and chili sauces and remaining ingredients in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink.


  • Bottled chili sauce is found in your market near the ketchup.
  • To make ahead, place cooked meatballs in a zip-top plastic freezer bag, and freeze up to 1 month. Thaw in refrigerator, and cook, stirring occasionally, until thoroughly heated.
SOURCE: (via Southern Living)

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