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Christmas Cranberry Meatballs

Tender meatballs coated in an easy, sweet, and tangy sauce made from cranberry sauce and chili sauce, perfect for holiday entertaining.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer, Dinner
Cuisine: American, Holiday
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs (Homemade Option)
  • 1 lb Ground Beef or mix of beef/pork/turkey
  • 0.5 cup Plain Breadcrumbs
  • 0.25 cup Milk
  • 1 large Egg
  • 1 tbsp Dried Onion Flakes or 1/4 cup minced fresh onion
  • 1 tsp Garlic Powder
  • 0.5 tsp Salt and Black Pepper
For the Gooey Cranberry Sauce
  • 1 can Whole Berry Cranberry Sauce 14 oz
  • 1 cup Chili Sauce or Ketchup/BBQ sauce
  • 0.25 cup Brown Sugar optional
  • 1 tbsp Apple Cider Vinegar
  • 0.5 tsp Worcestershire Sauce
For Garnish
  • Fresh Parsley chopped

Equipment

  • Large skillet (for browning)
  • Saucepan or Slow Cooker

Method
 

  1. Prepare Meatballs: If homemade, mix ingredients and roll into 1-inch balls. Brown in a skillet, then drain grease. (Skip if using frozen.)
  2. Prepare Sauce: Whisk together cranberry sauce, chili sauce, sugar, vinegar, and Worcestershire sauce in a saucepan or slow cooker insert until smooth. The sauce should have a thick, heavy viscous consistency.
  3. Simmer: Add meatballs. Stir to coat completely in the thick gooey sauce.
  4. Cook Stovetop: Simmer over medium-low heat, covered, for 15-20 minutes, stirring occasionally, until heated through and the sauce is thick and clinging.
  5. Cook Slow Cooker: Cook on LOW for 4 hours or HIGH for 2 hours, stirring once. The sauce will naturally thicken and become viscous.
  6. Serve: Transfer the meatballs and the gooey sauce to a serving dish. Garnish with parsley and serve hot.

Notes

Canned cranberry sauce is essential for the thick, heavy viscous consistency. Using pre-made frozen meatballs is a great shortcut. These can be kept warm in a slow cooker set to LOW for parties.