Cocktail Meatballs are the best holiday appetizer! These sweet and spicy cranberry meatballs are cooked in a cranberry pepper jelly sauce, which gives them the perfect kick of flavor. These cranberry sauce meatballs are just so delicious! The best Thanksgiving, Christmas, or New Year’s Eve appetizer without a doubt.
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Why We Love This Cocktail Meatball Recipe
I’ve always loved pepper jelly, and it adds just enough zip to these cranberry meatballs. They don’t have a strong cranberry taste, but it’s just the right amount. Just enough spice and just enough sweetness.
Variations on Cranberry Meatballs
You can mix up the flavor of these meatballs by using different flavors of jelly. I like the spicy element hot pepper jelly adds to the sauce, but classic grape jelly also works well, and so does apricot! The chili sauce will still provide some heat, making these meatballs a great balance of sweet and spicy.
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How to Store and Reheat
Store leftover cocktail meatballs in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan set over medium-low heat until warmed through.
How to Freeze
Freeze cocktail meatballs in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve these cranberry meatballs simply as an appetizer with toothpicks for easy grabbing and extra sauce for dipping. Or serve them as a meal over a bed of basmati rice or mashed potatoes.
Pair them with holiday punch, Christmas sangria, or cranberry margaritas to play up their tart and sweet flavor.
These bite-sized meatballs are made from beef, breadcrumbs, eggs, sweet chili sauce, Worcestershire sauce, minced onion, and kosher salt.
I recommend using 1 egg per pound of meat.
Yes! Use your fingers and a light touch to mix and shape the meatballs so that they do not turn out tough.
I usually plan for 4 meatballs per person. This recipe makes about 40 (1½-inch) meatballs, so it will serve 10.
You sure can! I like the 2-3 bite size of these meatballs, but you can make them 1-inch for a one-bite treat. This recipe will make about 140 (1-inch) meatballs, which is enough for about 24 people!
You sure can! These meatballs are tasty both hot and cold.
More Appetizer Meatballs We Love
- Sheet Pan Party Meatballs
- Grape Jelly Meatballs
- Crockpot Honey Garlic Meatballs
- Crockpot Teriyaki Meatballs
- Baked Turkey Meatballs
- Peruvian Chicken Meatballs
5-Star Review
“I have tried many different meatball recipes over the years. I made these last night and they are now my family’s favorite.” – Sherry
Cocktail Meatballs Recipe (Cranberry Meatballs)
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Ingredients
For the Meatballs
- 2 pounds ground chuck
- 1 cup breadcrumbs
- 2 large eggs slightly beaten
- 2 tablespoons sweet chili sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons minced onion optional
- ½ teaspoon kosher salt
For the Cranberry Pepper Jelly Sauce
- 10 ounces hot pepper jelly (1 jar)
- 12 ounces chili sauce (1 jar)
- 8 ounces jellied cranberry sauce (1 jar)
- 2 tablespoons dark brown sugar
- 1 tablespoon lemon juice (from ½ lemon)
Recommended Equipment
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, combine the ground chuck, breadcrumbs, eggs, chili sauce, Worcestershire sauce, onion, and salt. Mix until all ingredients are incorporated but do not overwork the mixture or the meatballs will be tough.2 pounds ground chuck, 1 cup breadcrumbs, 2 large eggs, 2 tablespoons sweet chili sauce, 2 tablespoons Worcestershire sauce, 2 tablespoons minced onion, ½ teaspoon kosher salt
- Form into 1½-inch meatballs and place on the prepared baking sheet. Leave at least 1-inch space between meatballs.
- Cook at 350°F for 10 minutes, then turn each meatball over. Cook another 10-15 minutes, or until meatballs are cooked through. Remove from oven.
- While the meatballs cook, prepare the sauce: In a large skillet set over low heat, combine all of the sauce ingredients. Stir until well blended then remove from heat until the meatballs are ready.10 ounces hot pepper jelly, 12 ounces chili sauce, 8 ounces jellied cranberry sauce, 2 tablespoons dark brown sugar, 1 tablespoon lemon juice
- When the meatballs are cooked, place them in the sauce in the skillet and simmer for 1 hour, or until the sauce has thickened.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Take care not to over-mix the meatballs, or they will become tough.
- Properly cooked meatballs should register 165°F internally in the center.
- For a less sweet version, try using whole cranberry sauce instead of jellied.
- The meatballs and sauce can simmer on high in a crockpot for the last hour.
Nutrition Information
Love your images! They are amazing. The meatballs look so delicious! I will try it this weekend.
Made these for my daughter’s first birthday today- the theme was sugar and spice. They were awesome. Multiple people asked me for the recipe!
This sounds great.
Can i make the sauc a day or two ahead and put meatballs in to simmer the day I serve them.
WhT kind of pepper jelly? Tabasco makes a spicy pepper jelly or there was jalapeño pepper jelly. Too many options, what did you use?
I couldn’t find pepper jelly. Will it turn out okay if I don’t use the pepper jelly?
For the chili sauce in the recipe, are you referring to the tomato based bottled chili sauce, like you would use to make cocktail sauce for seafood? Trader Joes also makes a sweet chili sauce that is more of a liquidy pepper jelly. Which type do you mean?
Can’t you make them in a crockpot? And what kind of chili sauce do you use?
Love you images!
They are amazing.
The meatballs look so delicious!
I will try it this weekend.
Thanks for the recipe! It really looks great!
Love your recipes. They’re easy and you dont have to buy lots of forvisl ingredients!
Looking forward to you COOKBOOK!
Could you use orange jelly instead I wonder?
You definitely can!