These Cranberry Meatballs are an enjoyable appetizer or a delicious addition to dinner.
Cranberry meatballs are a classic, old-time recipe that you may have come across before. It’s one of those recipes that may have been included in women’s magazines from the 70’s. And it’s a recipe that has survived all of these years later because it’s so good! My Mom used this very recipe to make cranberry meatballs for her neighborhood Christmas parties. And they were always gobbled up rather quickly.
- ground beef
- bread crumbs
- garlic powder/onion powder/dried thyme
- canned jellied cranberry sauce
- bottle of chili sauce
- orange marmalade
- soy sauce
- red wine vinegar
- red pepper flakes
- chopped chives or chopped green onion
How to make Cranberry Meatballs:
Combine ground beef with eggs, bread crumbs and spices. Shape the meat mixture into 48 meatballs. Brown the meatballs in a skillet, and then move to paper towels to drain.
Combine the sauce ingredients in a pan. Bring to a simmer. Add the partially cooked meatballs and continue to simmer until the meatballs are no longer pink in the middle.
Display cranberry meatballs garnished with chopped chives or green onion. Put them in a bowl and serve immediately. Or if you have a little crock pot, you can keep them warm and serve them that way. Leave some toothpicks out, or add a spoon for serving.
Alternately, these meatballs are terrific for dinner too. Just serve over some white steamed rice and spoon the sauce on top too. Enjoy!
Here are a few more appetizer recipes you might enjoy:
- Goat Cheese Truffles
- Sweet & Sour Meatballs
- Spinach Feta Pinwheels
- Apple- Cheddar Sausage Meatballs
- Southwestern Bruschetta Bites
- 2 pounds ground beef (don't use less than 10% lean)
- 2 large eggs
- ⅓ cup dried bread crumbs
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme
- One 16-ounce can jellied cranberry sauce
- One 12-ounce jar chili sauce
- ¼ cup orange marmalade
- ¼ cup water
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes
- chopped chives or chopped green onion, for garnish (optional)
- In a large bowl, combine the first 8 ingredients (through thyme). Shape the mixture into about 48 (1-inch) balls.
- Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove the meatballs from the pan, and drain well on paper towels.
- In a large saucepan, stir together cranberry and chili sauces and remaining ingredients over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add the meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until the centers of the meatballs 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.