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Easy Cocktail Meatballs with Sweet and Tangy Cranberry Chili Sauce

These easy Cocktail Meatballs are tender, homemade ground beef meatballs coated in a rich, sweet, and tangy cranberry chili sauce. Baked until cooked through, then gently simmered in a flavorful combination of jellied cranberry sauce, chili sauce, brown sugar, and lemon juice, they make a delicious appetizer for holiday parties, game days, and New Year's Eve celebrations. Serve them warm as a crowd-friendly finger food.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 10
Course: Appetizer
Calories: 193
Ingredients Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • ½ cup bread crumbs
  • 3 tablespoons minced onion
  • 2 tablespoons water
  • 1 large egg
  • 1 8-ounce can jellied cranberry sauce
  • ¾ cup chili sauce
  • 1 tablespoon brown sugar
  • 1½ teaspoons lemon juice

Method
 

  1. Preheat the oven. Set your oven to 350°F (175°C). Prepare a nonstick baking sheet for the meatballs.
  2. Prepare the meatball mixture. In a large mixing bowl, combine the ground beef, bread crumbs, minced onion, water, and egg. Mix gently until all ingredients are evenly incorporated.
  3. Shape the meatballs. Roll the mixture into small, evenly sized meatballs and arrange them in a single layer on the prepared baking sheet, leaving a little space between each one.
  4. Bake the meatballs. Place the baking sheet in the preheated oven and bake for 20–25 minutes, turning the meatballs once halfway through cooking. Bake until browned and cooked through, reaching an internal temperature of 160°F (71°C).
  5. Prepare the cranberry chili sauce. While the meatballs bake, combine the jellied cranberry sauce, chili sauce, brown sugar, and lemon juice in a large saucepan over low heat.
  6. Stir until smooth. Heat the sauce gently, stirring occasionally, until the cranberry sauce melts and the ingredients form a smooth, evenly blended mixture.
  7. Add the cooked meatballs. Transfer the baked meatballs into the saucepan, stirring gently to coat them evenly with the sweet and tangy sauce.
  8. Simmer the meatballs. Keep the saucepan over low heat and allow the meatballs to simmer in the sauce for 1 hour. Stir occasionally to prevent sticking and maintain an even coating.
  9. Serve warm. Transfer the meatballs to a serving dish or keep them warm in a slow cooker. Serve with toothpicks for an easy party appetizer.

Notes

  • The sauce is made with jellied cranberry sauce, chili sauce, brown sugar, and lemon juice.
  • Bake the homemade meatballs before adding them to the sauce.
  • Simmer the cooked meatballs in the sauce for 1 hour before serving.
  • A slow cooker can be used to simmer the cooked meatballs and keep them warm for parties.
  • Frozen or store-bought fully cooked meatballs can be used as a quicker alternative, although the original recipe uses homemade ground beef meatballs.
  • For safe serving, keep the meatballs at 140°F (60°C) or above when holding them warm for guests.