When you need an appetizer that disappears faster than you can refill the serving dish, these Cranberry Sauce Meatballs are guaranteed crowd-pleasers that combine sweet, tangy, and savory flavors in every bite. This retro party favorite has made a serious comeback because it delivers maximum flavor with minimal effort, using just a handful of ingredients to create something that tastes far more complex than the simple recipe suggests. Tender, juicy meatballs simmer in a glossy sauce made from cranberry sauce and chili sauce that creates an addictive sweet-and-spicy glaze with beautiful holiday color. The cranberry adds festive sweetness and tartness while the chili sauce brings subtle heat and depth that keeps these from being one-dimensional. These meatballs are perfect for holiday parties, game day spreads, potlucks, or any gathering where you need finger food that everyone will love. They can be made entirely in a slow cooker for hands-off convenience, or on the stovetop when you’re short on time. The best part is that you can make them with homemade or frozen meatballs, and the sauce comes together in seconds, making this recipe both impressive and incredibly practical.
Serving Quantity: Serves 12-15 people as an appetizer (makes about 40-50 meatballs)
Cooking Time:
- Prep time: 15 minutes (if making homemade meatballs)
- Cooking time: 3 hours slow cooker or 30 minutes stovetop
- Total time: 3 hours 15 minutes (slow cooker) or 45 minutes (stovetop)
Nutrition Information (per 3 meatballs):
- Calories: 245
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 65mg
- Sodium: 580mg
- Total Carbohydrates: 18g
- Fiber: 1g
- Sugars: 14g
- Protein: 12g
- Iron: 10% of daily value
- Vitamin C: 8% of daily value
Ingredients for Sauce
- One 14-ounce can of whole berry cranberry sauce
- One 12-ounce bottle of chili sauce (like Heinz)
- 2 tablespoons of brown sugar
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of Dijon mustard
- 1 tablespoon of fresh lemon juice
- Half teaspoon of garlic powder
- Quarter teaspoon of red pepper flakes (optional)
Ingredients for Homemade Meatballs
- 2 pounds of ground beef (80/20 ratio)
- 1 cup of breadcrumbs
- Half cup of milk
- 1 large egg
- Quarter cup of grated parmesan cheese
- 1 small onion finely minced
- 2 cloves of garlic minced
- 1 teaspoon of salt
- Half teaspoon of black pepper
- 1 teaspoon of Italian seasoning
- 2 tablespoons of fresh parsley chopped
Alternative: Using Store-Bought Meatballs
The beauty of this recipe is its flexibility. You can absolutely use frozen, fully-cooked meatballs to make it even easier. You’ll need about 3 pounds of frozen meatballs, which equals roughly 40 to 50 cocktail-sized meatballs. Look for good quality meatballs in the freezer section. Italian-style meatballs work wonderfully, as do plain beef meatballs. Turkey meatballs are a lighter option. Even vegetarian meatballs can be used for a plant-based version. When using frozen meatballs, you don’t need to thaw them first. Just add them frozen directly to the sauce and let them heat through as they simmer.
Making Homemade Meatballs
If making meatballs from scratch, start by soaking the breadcrumbs in the milk in a large bowl for about 5 minutes. This creates a panade that keeps the meatballs tender and moist. Add the ground beef, egg, parmesan, minced onion, garlic, salt, pepper, Italian seasoning, and parsley. Use your hands to mix everything together gently but thoroughly. Don’t overmix or compress the meat too much, which creates dense, tough meatballs. The mixture should be cohesive but still somewhat loose. Roll the meat mixture into balls about 1 to 1.5 inches in diameter, roughly the size of a golf ball. You should get about 40 to 50 meatballs. Place them on a parchment-lined baking sheet as you form them.
Pre-Cooking the Homemade Meatballs
Preheat your oven to 400 degrees. Bake the meatballs on the prepared baking sheet for 15 to 18 minutes until they’re browned on the outside and cooked through. They don’t need to be perfect because they’ll finish cooking in the sauce, but they should reach an internal temperature of 160 degrees and be golden brown. Baking rather than frying reduces the fat and mess while still creating flavorful, browned meatballs. You can also brown them in batches in a skillet with a little oil if you prefer, which takes about 8 to 10 minutes total, turning to brown all sides. Let the cooked meatballs drain briefly on paper towels.
Making the Cranberry Sauce
In a medium bowl, combine the cranberry sauce, chili sauce, brown sugar, Worcestershire sauce, Dijon mustard, lemon juice, and garlic powder. Whisk everything together until smooth and well combined. The cranberry sauce provides sweetness and that gorgeous ruby color. The chili sauce adds tomato base, subtle heat, and complexity. Chili sauce is not the same as hot sauce or sriracha. It’s a tomato-based condiment similar to ketchup but with more spices and a thicker consistency. Heinz chili sauce is the most common brand and works perfectly. The brown sugar enhances the sweetness, the Worcestershire adds umami depth, the Dijon provides tang, and the lemon juice brightens everything. Taste the sauce and adjust to your preference. Add more brown sugar if you like it sweeter, more chili sauce if you want it more savory, or red pepper flakes if you want heat.
Slow Cooker Method
Place your cooked homemade meatballs or frozen store-bought meatballs in a slow cooker. Pour the cranberry sauce mixture over the meatballs and stir gently to coat them all. Cover and cook on low for 3 to 4 hours or on high for 1.5 to 2 hours. The meatballs should be heated through completely and the sauce should be bubbling and glossy. Stir occasionally if you’re around, though it’s not essential. The slow cooker method is ideal for parties because you can make them hours ahead and keep them warm in the slow cooker on the warm setting. The longer they simmer, the more the flavors meld together and penetrate the meatballs. Just don’t cook them so long that they fall apart.
Stovetop Method
For a faster version, place the cooked or frozen meatballs in a large skillet or pot. Pour the cranberry sauce mixture over them. Bring to a simmer over medium heat, then reduce heat to medium-low. Cover and simmer for 20 to 30 minutes, stirring occasionally, until the meatballs are heated through and the sauce has thickened slightly. If using frozen meatballs, they may need the full 30 minutes. If using freshly cooked homemade meatballs, 20 minutes is usually sufficient. The sauce should reduce and become thick enough to coat the meatballs nicely. If it’s too thick, add a splash of water. If it’s too thin, simmer uncovered for a few more minutes to reduce.
Finishing and Serving
Once the meatballs are done, taste the sauce one final time and adjust seasoning if needed. Transfer the meatballs and sauce to a serving dish or keep them in the slow cooker on warm. Garnish with freshly chopped parsley and a sprinkle of sesame seeds for visual appeal, though this is optional. Provide toothpicks or small cocktail forks for easy serving. Place small plates and napkins nearby because the sauce can be a bit drippy. These are finger food but can get messy in the best way. Keep the meatballs warm throughout your party. They’re best served hot, though warm is also fine. The sauce thickens as it cools, so if it gets too thick, stir in a little water.
Make-Ahead Instructions
These meatballs are perfect for making ahead, which is one reason they’re so popular for entertaining. You can make the homemade meatballs up to 2 days ahead, store them covered in the refrigerator, and add them to the sauce when ready to serve. You can make the sauce up to 3 days ahead and refrigerate it separately. On party day, just combine and heat. You can also make the entire dish a day ahead, refrigerate it, and reheat gently on the stovetop or in the slow cooker. The flavors actually improve overnight as they meld together. These also freeze beautifully. Make a double batch, freeze half in a freezer-safe container for up to 3 months, then thaw and reheat when needed.
Serving Suggestions
Serve these as a cocktail party appetizer with toothpicks for easy grabbing. They’re perfect on a buffet table alongside other finger foods. Serve them as a main course over rice, mashed potatoes, or egg noodles for a complete meal. The sauce is substantial enough to work as a main dish sauce. Pile them into slider buns for meatball sandwiches. They’re great for game day spreads, holiday parties, potlucks, or any casual gathering. Kids usually love these because they’re not too spicy and have that familiar sweet-savory flavor. Package them as gifts in festive containers with reheating instructions for a thoughtful homemade present.
Flavor Variations
Make them spicier by adding more red pepper flakes, a dash of hot sauce, or some diced jalapeños to the sauce. Create an Asian-inspired version by using hoisin sauce instead of chili sauce and adding fresh ginger and a splash of soy sauce. Make grape jelly meatballs by substituting grape jelly for the cranberry sauce for an even sweeter version. Add orange zest and a splash of orange juice to the sauce for citrus notes. Include diced onions and bell peppers in the sauce for more texture and vegetables. Use barbecue sauce instead of chili sauce for a smokier flavor profile. Add a splash of balsamic vinegar for extra depth and tang.
Meat Alternatives
Use ground turkey or chicken instead of beef for lighter meatballs. Ground pork makes richer, more flavorful meatballs. A combination of beef and pork is traditional for Italian meatballs and works beautifully here. Use Italian sausage removed from casings for extra seasoning and spice. Make them with ground lamb for a more distinctive flavor. Plant-based meatballs work surprisingly well in this sauce for vegetarian guests. The sweet-tangy sauce complements the meat alternatives nicely.
Dietary Modifications
For gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers in the meatballs, and verify that your chili sauce is gluten-free. Most are, but check labels. For lower sugar, use sugar-free cranberry sauce and reduce or eliminate the brown sugar. The chili sauce has some sugar but less than cranberry sauce. For lower carb, skip the breadcrumbs in homemade meatballs and use almond meal instead. For dairy-free, omit the parmesan and use a non-dairy milk in the panade. The sauce is naturally dairy-free. For paleo, use almond flour instead of breadcrumbs and ensure your sauces don’t contain corn syrup.
Storage and Reheating
Store leftover meatballs and sauce together in an airtight container in the refrigerator for up to 4 days. Reheat gently in a pot on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of water if the sauce has thickened too much. You can also reheat in the microwave, though the sauce may separate slightly. Stir well after heating. These freeze exceptionally well. Freeze in portions in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture remains excellent after freezing, making these ideal for meal prep or making ahead for parties.
Tips for Success
Don’t overmix the meatball mixture. Mix just until combined for tender meatballs. Use 80/20 ground beef for the best flavor and moisture. Leaner beef makes dry meatballs. Roll meatballs uniformly so they cook evenly. A cookie scoop helps with consistent sizing. Pre-cooking homemade meatballs before adding to sauce gives them better texture and flavor. Don’t skip this step. Use whole berry cranberry sauce, not jellied. The berries add texture and visual interest. Good quality chili sauce makes a difference. Heinz is reliable but try different brands. Taste the sauce before combining with meatballs. It’s easier to adjust seasoning at this stage. Don’t cook meatballs too long or they’ll become mushy and fall apart. Stir gently to avoid breaking them. Keep them warm rather than hot during serving. High heat can dry them out. The sauce thickens as it cools. Add water to thin if needed. Frozen meatballs are completely acceptable and save tons of time. No shame in shortcuts. Make extra sauce. You can never have too much of this delicious sauce. Garnish right before serving for the prettiest presentation. Fresh parsley adds color and freshness. Provide plenty of toothpicks. Running out is a party foul. These are sweet, so balance your appetizer spread with savory options too. Label them at buffets. Some people can’t eat cranberry or prefer to know what they’re eating. Test your slow cooker temperature. Some run hot and may overcook the meatballs. These are meant to be easy. Don’t overthink it. The simple recipe is the beauty of this dish.
