Description
Transform your holiday gatherings with these tangy Cranberry Sauce Meatballs that strike the perfect balance between sweet and savory. These crowd-pleasing appetizers come together in minutes using just a handful of ingredients, delivering maximum flavor with minimal effort. The glossy cranberry-chili glaze clings perfectly to tender meatballs for bite after bite of bold flavor.
Ingredients
- 1 can (14 ounces) jellied cranberry sauce
- 1 bottle (12 ounces) chili sauce
- 3/4 cup packed brown sugar
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 package (32 ounces) frozen fully cooked home-style meatballs, thawed
Instructions
- In a large skillet, combine cranberry sauce, chili sauce, brown sugar, chili powder, cumin, and cayenne pepper over medium heat.
- Cook for 3-5 minutes, stirring constantly, until the mixture forms a smooth glaze.
- Add thawed meatballs to the skillet and stir gently to coat.
- Reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until meatballs are heated through and sauce thickens.
- Transfer to a serving dish and garnish with fresh parsley or orange zest if desired.
Notes
Tips: Can be made 2 days ahead – store in refrigerator and reheat gently. For spicier meatballs, increase cayenne to 1/2 teaspoon.
Slow Cooker Method: Combine all sauce ingredients in slow cooker, stir in meatballs, and cook on LOW for 3-4 hours.
Substitutions: Use homemade meatballs instead of frozen. Replace chili sauce with 1 cup ketchup + 2 tbsp vinegar + 1 tsp Worcestershire.
Storage: Keep leftovers refrigerated in airtight container for up to 5 days.
- Prep Time: 10
- Cook Time: 25
- Category: b
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs
- Calories: 310
- Sugar: 22
- Sodium: 680
- Fat: 16
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 12
- Cholesterol: 45
Keywords: party appetizer, cranberry meatballs, holiday meatballs, easy cocktail meatballs