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This cranberry meatball recipe transforms ordinary frozen meatballs into a festive holiday appetizer that's guaranteed to disappear from your party table. The combination of tangy cranberry and savory chili sauce creates a perfect balance that complements the hearty meatballs while adding a beautiful festive red color.
I first made these cranberry meatballs when I needed a last-minute appetizer for an impromptu Christmas gathering. They were such a hit that they've become my signature holiday party contribution, with friends requesting them before they even RSVP.
Ingredients
- Jellied cranberry sauce Provides the perfect sweet tangy base and festive color. Look for whole berry if you prefer texture
- Chili sauce Adds complexity and savory depth. Not spicy but rich in flavor. Heinz works perfectly
- Brown sugar Creates caramelization and balances tanginess. Dark brown adds more molasses flavor
- Garlic powder Infuses savory notes throughout the sauce without harsh bits of fresh garlic
- Black pepper Adds subtle heat that cuts through the sweetness
- Frozen precooked meatballs The ultimate time-saver. Choose quality brands that are firm and well-seasoned
Step-by-Step Instructions
- Make the Sauce
- Combine cranberry sauce, chili sauce, brown sugar, garlic powder, and black pepper in a large skillet or saucepan. The cranberry sauce will initially be lumpy but will smooth out as it heats. Stir constantly over medium heat for about 5 minutes until completely smooth and slightly bubbling around the edges. The sauce should coat the back of a spoon when ready.
- Add the Meatballs
- Gently pour frozen meatballs directly into the simmering sauce, no need to thaw first. Use a wooden spoon to coat each meatball thoroughly in the sauce. Reduce heat to medium-low to prevent scorching, cover with a lid, and simmer for 15 to 20 minutes. Stir occasionally to ensure even heating and prevent sticking to the bottom.
- Serve
- Transfer the glazed meatballs to a decorative serving dish or keep warm in a slow cooker set to the lowest setting. The sauce will thicken slightly as it cools, creating a beautiful glaze. For presentation, consider sprinkling with finely chopped fresh parsley or a few rosemary sprigs for a festive touch.
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The chili sauce is truly the secret ingredient here. Many people expect these to be spicy when they hear "chili sauce," but traditional bottled chili sauce is actually a tangy, slightly sweet condiment similar to cocktail sauce. I discovered this recipe from my grandmother who made it for every holiday gathering since the 1970s.
Make-Ahead Options
These meatballs actually taste better the next day as the flavors have more time to meld together. Make them up to 48 hours in advance and store in an airtight container in the refrigerator. Reheat gently on the stovetop with a splash of water or beef broth to thin the sauce if needed, or place in a slow cooker on low for 1-2 hours before serving.
Easy Variations
While this classic recipe is perfect as is, you can customize it to your taste preferences. Add a tablespoon of Dijon mustard for extra tang, a splash of bourbon for depth, or orange zest for brightness. For a spicier version, add crushed red pepper flakes or a dash of sriracha. The base recipe welcomes these additions without losing its essential festive character.
Serving Suggestions
These meatballs work beautifully as part of a holiday appetizer spread alongside cheese boards and crudités. Provide small plates and cocktail picks for easy eating. For a more substantial offering, serve them over rice or mashed potatoes as a main dish. The sauce is delicious enough that some guests will spoon extra over their portions.
Storage Tips
Refrigerate leftovers in an airtight container for up to 3 days. The sauce will firm up when cold but will loosen when reheated. These meatballs also freeze exceptionally well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave until hot throughout.
Recipe FAQs
- → Can I make these cranberry meatballs ahead of time?
Absolutely! These meatballs reheat beautifully and many say they taste even better the next day. Prepare them up to 2 days ahead, refrigerate, then reheat on the stovetop or in a slow cooker before serving.
- → What can I serve with cranberry meatballs?
These meatballs pair wonderfully with other holiday appetizers like cheese boards, spinach dip, or stuffed mushrooms. For serving, provide toothpicks or small forks, and consider offering crusty bread for guests to soak up the delicious sauce.
- → Can I use homemade meatballs instead of frozen?
Definitely! If using homemade meatballs, be sure to fully cook them before adding to the sauce. This ensures food safety and proper texture. Simply bake, pan-fry, or simmer your meatballs until cooked through, then add them to the cranberry sauce mixture.
- → How can I adjust the sweetness of the sauce?
The sweetness can be easily adjusted to your preference. For a less sweet version, reduce the brown sugar to 2 tablespoons. For a more savory profile, add 1-2 tablespoons of Worcestershire sauce or a tablespoon of Dijon mustard to balance the sweetness.
- → What type of chili sauce works best for this dish?
The recipe calls for bottled chili sauce, which is typically found near ketchup in grocery stores (such as Heinz brand). It has a tangy tomato base with mild spices. This is different from Asian-style sweet chili sauce or hot sauce. If you can't find it, ketchup mixed with a little hot sauce and a dash of vinegar makes a good substitute.
- → Can I make these meatballs in a slow cooker instead?
Yes! For a slow cooker version, combine all sauce ingredients in your slow cooker and stir until well mixed. Add frozen meatballs, stir to coat, then cook on LOW for 4 hours or HIGH for 2 hours. This method is perfect when you need to prepare ahead and keep them warm for a party.