If you’re anything like me, the thought of hosting a party can instantly bring on a wave of kitchen dread. You want amazing food that wows your guests, but honestly, who has the time for ten different complicated components? That’s why I always rely on appetizers that look fancy but secretly take almost zero brainpower. These Cranberry Meatballs? They are the absolute MVP of my holiday spread, every single year. Seriously, this recipe has just three sauce ingredients! It’s the simplest, most flavorful sweet and tangy coated meatball you’ll ever throw together, and they disappear faster than you can mix the sauce. For tons of other great meatball ideas, you should check out my Ultimate Meatball Recipe post! Trust me, you need this on your game day or holiday menu!
Why You Will Love These Simple Cranberry Meatballs
I keep coming back to this recipe because it just works, every single time, without fail. When you’re trying to juggle drinks, appetizers, and greet people at the door, simplicity is key. Here’s why these meatballs always win top marks at my house:
- Super Streamlined Process: You bake the little beef balls first, then soak them in sauce. No complicated frying or babysitting a pan!
- Flavor Bomb: That combination of tart jellied cranberry sauce with a little kick from the chili sauce? It’s the perfect sweet and tangy profile that makes people ask for the recipe immediately.
- Party Perfection: Seriously, just dump them in the slow cooker on low, and you have a hot, ready-to-serve appetizer for hours. They stay moist and delicious waiting for your guests.
- Quick Prep Time: The prep for the little balls takes maybe 15 minutes max, and then you just let the oven and the slow cooker do the heavy lifting! If you need another ridiculously easy side for your party menu, take a peek at these Easy Tennessee Onions!
Gather Your Ingredients for Perfect Cranberry Meatballs
Okay, let’s get down to what you actually need. The beauty of this recipe is that the ingredient list is short, but quality matters here! For the best texture, I always grab one pound of ground beef, preferably the 80/20 blend—that little extra fat keeps things tender. Then, you need the binding stuff like breadcrumbs, milk, and one egg, plus salt and pepper, obviously.
Now for the glaze magic! You absolutely must use that one (12 ounce) can of jellied cranberry sauce. We pair that with half a cup of chili sauce and just one tablespoon of brown sugar stirred in. If you want to see another favorite meaty recipe, look at my Slow Cooker Honey Garlic Meatballs!
Step-by-Step Instructions for Making Cranberry Meatballs
This process is so smooth, I promise you won’t get stressed out! First things first, get that oven heating up to 375 degrees F (that’s 190 degrees C) before you even touch the meat. High heat is your friend here for getting a nice set on the outside before they bathe in sauce later.
Mixing and Rolling the Meatballs
In a nice big bowl, we’re combining the ground beef, breadcrumbs, milk, the egg, salt, and pepper. Listen to me: mix this gently! If you grab a spoon and mash it around like you’re making meatloaf, you’ll end up with hard little rocks. We want texture, so just use your hands and mix until everything is *just* combined. See those flour streaks? Leave a few! Then, roll them out into neat little one-inch balls—about appetizer size. Line a baking sheet, and you’re ready for the oven.
Baking the Meatballs
Pop those prepared little guys in the preheated oven for exactly 15 minutes. This gives them a head start and keeps them from dissolving in the sauce later. You don’t need to cook them all the way through, just set them up nicely. If you want to see my tried-and-true method for getting those perfect little baked spheres without the sauce, check out my Oven Baked Meatballs post!
Preparing the Cranberry Sauce Coating
While the meatballs are baking, whip up the glaze! Grab a small saucepan. We’re combining the entire can of jellied cranberry sauce, the chili sauce, and that touch of brown sugar. Heat this over medium heat, stirring occasionally until it’s smooth and warm. Please, promise me you won’t let it boil! We just want it warmed through so it melts nicely over the beef.
Combining and Simmering the Cranberry Meatballs
Once the 15 minutes are up, pull those meatballs out. Gently transfer the cooked beef balls right into your slow cooker or a large, heavy-bottomed pot. Pour that beautiful, smooth cranberry sauce right over the top. Stir super carefully so you don’t break them! Then, cover it up. You need to simmer these low and slow for at least one whole hour if you’re using the slow cooker. If you’re just keeping them warm on the stovetop, about 30 minutes will do the trick to get all those fantastic flavors married together before serving.
Expert Tips for Perfect Cranberry Meatballs Every Time
I get questions all the time about tweaking this recipe, and that’s great! I love seeing people make it their own, but a couple of little secrets here really ensure success, especially if you’re serving these cocktail meatballs to finicky relatives. Pay attention, because these are the things I learned over years of trial and error!
First off, don’t feel locked into just ground beef. If you want a lighter flavor or if you’re trying to stretch the meat farther, feel free to substitute half the ground beef with ground turkey or even ground pork. I think a beef/pork mix adds a nice richness, but turkey works wonderfully well too!
Cleaning up after a party is the worst, right? While I love using parchment paper because nothing sticks, a great alternative is just lining your baking sheet with heavy-duty foil. It saves you scrubbing time later, which means more time relaxing after everyone leaves!
Here’s my sauce pro-tip: If you find your jellied cranberry sauce is just a little too stiff—sometimes the brands vary—you can stir in a tablespoon of water or even beef broth while you’re heating it up to get that perfect, pourable consistency. You want it warm and smooth, not thick and gloppy, so it coats every little meatball beautifully. And speaking of sauces, if you’re cooking a bigger main course, you might want to check out the recipe for my Slow Braised Beef Roast with Cranberry Balsamic Glaze—it uses similar principals but for a whole dinner!
Serving Suggestions for Your Cranberry Meatballs
Okay, so everyone knows these Cranberry Meatballs are fantastic stuck onto toothpicks for standing around and mingling, and that’s still my number one way to serve them! But honestly, why stop there? These little flavor bombs are so versatile, and I like to have a few backup plans in case someone gets really hungry!
The secret is that tangy, slightly sweet sauce—it pairs beautifully with anything that soaks up liquid well. If you’re serving a full meal rather than just appetizers, try serving them over a simple bed of fluffy white rice. The rice soaks up all that gorgeous cranberry coating, and suddenly, you’ve got a stunning main dish!
My absolute favorite comfort way to eat the leftovers (or even the fresh batch if I’m feeling ambitious) is with mashed potatoes. Seriously, try it! The creamy, savory potato paired with the sweet-tart sauce? It’s incredible comfort food. Just spoon those saucy meatballs right over the top.
And here’s a fun one for game day: turn them into sliders! Grab some small dinner rolls or Hawaiian sweet rolls, put a layer of coleslaw if you like a little crunch, and pile two or three saucy meatballs right on top. They are the best little cocktail meatball sliders you could dream up! If you’re looking for a delicious dessert to wow people after that hearty meal, you have to check out my Easy Cheesecake Recipe!
Storage and Reheating Instructions for Leftover Cranberry Meatballs
Now, let’s be real—sometimes you manage to make too much of the best party food, or maybe you just made a huge batch so you don’t have to cook next week. Good news! These Cranberry Meatballs keep beautifully, and reheating them is hardly any trouble at all. The key is keeping the sauce and the meatballs together so they stay perfectly moist.
For storage, make sure they are completely cooled after simmering. Then, transfer everything—meatballs and sauce—into an airtight container. You can keep them in the refrigerator for about three to four days. Any longer than that, and I start to worry about quality, even though that cranberry sauce is pretty safe!
When it comes to reheating, I have two methods I rely on depending on how quickly I need them ready.
If you need just a small serving pronto, the microwave is fast. Put a few meatballs and some sauce in a microwave-safe dish, cover it loosely so it doesn’t splatter everywhere, and heat them up in short 30-second bursts, stirring in between each one. This keeps them from getting rubbery in the middle.
My preferred method, though, is gently warming them on the stovetop. Transfer the leftovers to a small saucepan, set the heat to low, and let them warm slowly with a lid on them. This method keeps the sauce lush and the meatballs tender without drying them out. It reminds me of when they were simmering the first time. If you’re looking for a completely different dish for another night, I have a fantastic Easy Chicken Ramen Bowl that’s fantastic for leftovers too!
Frequently Asked Questions About Cranberry Meatballs
I always get lots of questions after people try these, which tells me I’m on the right track! People want to know how to work this simple appetizer into their busy schedules. They are so flexible, and I want to make sure you know all the tricks for success!
Can I prepare the sauce for the Cranberry Meatballs ahead of time?
Oh, yes, you absolutely can! That’s one of the best parts about these cocktail meatballs. You can mix up your jellied cranberry sauce, chili sauce, and brown sugar combination up to two days ahead of time. Just store the sauce in an airtight container in the fridge. When it’s time to serve, pull it out and gently reheat it on the stovetop or in the microwave until it’s smooth and warm again. Then, pour it over those freshly baked meatballs, and you’re good to go!
What kind of meat works best for these Cranberry Meatballs?
While the recipe calls for ground beef, and that’s what I use every single time for that classic, savory flavor, you’ve got options! If you prefer something lighter, ground turkey is a fantastic substitute. I also often use a mix of half ground beef and half ground pork—that combination adds wonderful moisture and a deeper, richer taste to the finished product. Whatever you choose, remember to mix it gently!
What if I don’t have a slow cooker for simmering?
You don’t need a slow cooker to make great Cranberry Meatballs. If you don’t have one, simply use a large, heavy-bottomed pot or Dutch oven instead of transferring the baked meatballs. Pour the sauce over them, cover it up, and simmer on the lowest heat setting on your stovetop for at least 30 minutes. You just need enough time to let the sauce soak into the meat! If you loved how these turned out, you might also want to explore making my recipe for BBQ Pulled Pork Sliders!
Can I bake the meatballs longer than 15 minutes initially?
I wouldn’t recommend it unless your oven runs cool! That initial 15-minute bake at 375°F is just to firm them up so they hold their shape when you toss them in the sauce. If you bake them until they are completely done the first time, they might get a little dry during the hour of simmering later on. We want that final hour of simmering to lock in moisture and flavor, not to cook raw beef.
Nutritional Estimate for Cranberry Meatballs
Now, let’s talk fuel! Because these are appetizer-sized, it’s easy to enjoy a few without feeling guilty, but it’s always smart to know what you’re putting into your body. Remember, this is just an estimate based on the standard ingredients I usually keep on hand for my Cranberry Meatballs batch!
For a standard serving size of four meatballs, here’s the breakdown:
- Calories: Right around 280
- Sugar: About 18 grams (that’s where all that lovely cranberry sauce sweetness comes in!)
- Fat: Roughly 15 grams total
- Protein: A solid 17 grams to help keep you full!
- Sodium: Around 450 mg
Serving size consistency is key here, so these numbers use exactly four meatballs as the measure. If you end up using ground turkey or swapping out the chili sauce, those numbers will shift a little bit. This recipe is naturally lower in fat compared to deep-fried versions, which is another reason I love being able to serve these confidently at parties!
If you’re looking for another easy, satisfying dish that’s packed with flavor, you have to try my Easy Chicken Tostadas next week!
Share Your Simple Cranberry Meatballs Experience
Whew! Now that you have all the secrets to making the absolute best batch of Cranberry Meatballs for your next gathering, I really, really want to hear about it! This recipe is special to me, but it becomes truly special when I hear how it worked for you at your own parties.
Did you have a huge crowd devour them in five minutes flat? Did someone ask you for your recipe? Don’t keep all that deliciousness to yourself!
Please stop by the comments section below and leave a rating. Tell me honestly how many people you served and how quickly they disappeared! Even a quick note helps me know that I’m sharing quality, easy party food with you all. And if you snap a photo of them simmering away in the slow cooker or piled high on a platter, tag me on social media! I love seeing your creations.
Remember, making great party food doesn’t have to be stressful. Simple recipes like this are the backbone of stress-free entertaining. If you’re already thinking about what to serve next time, you have to check out my Copycat Chocolate Snack Cake for dessert!
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Simple Cranberry Meatballs
- Total Time: 60 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A straightforward recipe for meatballs coated in a sweet and tangy cranberry sauce.
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (12 ounce) can jellied cranberry sauce
- 1/2 cup chili sauce
- 1 tablespoon brown sugar
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- In a large bowl, combine the ground beef, breadcrumbs, milk, egg, salt, and pepper. Mix gently until just combined. Do not overmix.
- Roll the mixture into small, one-inch balls. Place the meatballs on a baking sheet lined with parchment paper.
- Bake for 15 minutes.
- While the meatballs bake, prepare the sauce. In a small saucepan, combine the cranberry sauce, chili sauce, and brown sugar. Heat over medium heat, stirring until the sauce is smooth and warm. Do not boil.
- Remove the meatballs from the oven. Place the cooked meatballs into a slow cooker or a large pot.
- Pour the warm sauce over the meatballs. Stir gently to coat.
- Simmer on low heat in the slow cooker for at least 1 hour, or keep warm on the stovetop for 30 minutes before serving.
Notes
- You can substitute ground turkey or a mix of beef and pork for the ground beef.
- For easier cleanup, line the baking sheet with foil instead of parchment paper.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Appetizer
- Method: Baking and Simmering
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs
- Calories: 280
- Sugar: 18
- Sodium: 450
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 19
- Fiber: 1
- Protein: 17
- Cholesterol: 60
Keywords: cranberry meatballs, appetizer, cocktail meatballs, easy party food, ground beef