A perfect blend of sweet and savory, cranberry meatballs are ideal for holiday gatherings, potlucks, or cozy dinners at home. Simmered in a tangy cranberry-chili sauce, these tender meatballs are easy to prepare and a guaranteed crowd-pleaser.
1 pound ground beef (or turkey)
½ cup breadcrumbs
1 egg
¼ cup finely diced onion
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh parsley, chopped (optional)
1 can (14 oz) jellied cranberry sauce
½ cup chili sauce
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
½ teaspoon ground allspice (optional)
¼ teaspoon cayenne pepper (optional)
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix together ground meat, breadcrumbs, egg, onion, garlic, Worcestershire sauce, salt, pepper, and parsley until just combined.
Form mixture into 1-inch meatballs and place them evenly on the prepared baking sheet.
Bake for 15–18 minutes, or until browned and cooked through.
Meanwhile, in a large skillet or saucepan, combine cranberry sauce, chili sauce, brown sugar, vinegar, allspice, and cayenne pepper. Heat over medium heat, stirring until smooth and bubbling.
Add baked meatballs to the sauce. Stir gently to coat and simmer on low for 10–15 minutes, allowing the flavors to meld.
Serve warm as an appetizer or over rice, mashed potatoes, or noodles as a main dish.
For spicier meatballs, increase the cayenne pepper or add a splash of hot sauce.
You can freeze the baked meatballs and sauce separately or together for up to 3 months.
Substitute ground turkey or chicken for a lighter version.
Keep warm in a slow cooker for parties or potlucks.