co*cktail Meatballs (Cranberry Meatballs) Recipe - The Cookie Rookie® (2024)

4.19 from 167 votes

For the Meatballs

• ▢ 2 pounds ground chuck
• ▢ 1 cup breadcrumbs
• ▢ 2 large eggs slightly beaten
• ▢ 2 tablespoons sweet chili sauce
• ▢ 2 tablespoons Worcestershire sauce
• ▢ 2 tablespoons minced onion optional
• ▢ ½ teaspoon kosher salt

For the Cranberry Pepper Jelly Sauce

• ▢ 10 ounces hot pepper jelly (1 jar)
• ▢ 12 ounces chili sauce (1 jar)
• ▢ 8 ounces jellied cranberry sauce (1 jar)
• ▢ 2 tablespoons dark brown sugar
• ▢ 1 tablespoon lemon juice (from ½ lemon)

• Preheat oven to 350°F and line a baking sheet with parchment paper.

• In a large bowl, combine the ground chuck, breadcrumbs, eggs, chili sauce, Worcestershire sauce, onion, and salt. Mix until all ingredients are incorporated but do not overwork the mixture or the meatballs will be tough.

  2 pounds ground chuck, 1 cup breadcrumbs, 2 large eggs, 2 tablespoons sweet chili sauce, 2 tablespoons Worcestershire sauce, 2 tablespoons minced onion, ½ teaspoon kosher salt

• Form into 1½-inch meatballs and place on the prepared baking sheet. Leave at least 1-inch space between meatballs.

• Cook at 350°F for 10 minutes, then turn each meatball over. Cook another 10-15 minutes, or until meatballs are cooked through. Remove from oven.

• While the meatballs cook, prepare the sauce: In a large skillet set over low heat, combine all of the sauce ingredients. Stir until well blended then remove from heat until the meatballs are ready.

  10 ounces hot pepper jelly, 12 ounces chili sauce, 8 ounces jellied cranberry sauce, 2 tablespoons dark brown sugar, 1 tablespoon lemon juice

• When the meatballs are cooked, place them in the sauce in the skillet and simmer for 1 hour, or until the sauce has thickened.

  See Also

  Homemade Caramel Corn (Old-Fashioned Recipe) - Sally's Baking AddictionLight Turkey (or Chicken) Corn Chowder Recipe | Cookin' Canuck7 Tips for Perfect Flakey Pie Crust and recipe for No-Fail Pie CrustBob Evans Colonial Dressing Restaurant Recipe

Yield:This recipe makes about 40 (1½-inch) meatballs. A serving is 4 meatballs.

• Take care not to over-mix the meatballs, or they will become tough.
• Properly cooked meatballs should register 165°F internally in the center.
• For a less sweet version, try using whole cranberry sauce instead of jellied.
• The meatballs and sauce can simmer on high in a crockpot for the last hour.

Storage:Store co*cktail meatballs in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

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At first I thought this would just be a variation of the terrific old standby using jelly and tomato based Heinz chili sauce–which has gotten a bit hard to find. We do love cranberry sauce, and I used traditional tomato based chili sauce, whole berry cranberry sauce and hot pepper jelly. I think using a Thai sweet chili sauce in addition to the other sweet ingredients would have made my teeth hurt. I also made my meatballs smaller–i” is a single bite, 1.5″ is 3 bites and increases the risk of dripping. They were absolutely delicious–thanks for an easy and economical winner!

Do you use Heinz chili sauce or like Mae Ploy Asian chili sauce? There is a difference and this recipe as well as another one of your meatball recipes do not specify. I really want to make these but I’m going to the store now and am not sure which to buy. 🙁

It is good but too sweet. I will omit the brown sugar and use whole cranberry sauce next time.

I have tried many different meatball recipes over the years. I made these last night and they are now my family’s favorite.

How many meatballs do you get out of this recipe? Assuming small co*cktail sized (1-in round).

I made these for a party today and everyone asked for the recipe.
I thought I didn’t have a lemon so I used white vinegar instead. Also used jalapeño red pepper jelly.

It looks really yummy

Just attended a gathering where there were three meatballs. these sweet and spicy cranberry meatballs were by far the best. Thank you for a great keeper recipe.

I am confused as to why chili sauce is listed twice in the recipe… one says “sweet chili sauce” and has a link, and then further down it just says “chili sauce”. Am I supposed to use the same chili sauce in both places or am I supposed to get two different chili sauces?

The meatballs look so delicious! I will try it this tomorrow and see if I can come up with good taste. Thanks for the recipe!

These WERe a huge hit at Christmas… everyone wanted the recipe!!!

Thank you so much! Cant wait tO cook these!