Chili Cranberry Meatballs
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5 from 7 votes

Chili-Chili Cranberry Meatballs

A sweet + tangy way to prepare cocktail meatballs. Perfect for parties, potlucks and holidays. 
Course Appetizer
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 10
Calories 375kcal
Author Buy This Cook That


  • 48 - 64 meatballs precooked, homemade or frozen**
  • 14 ounces jellied cranberry sauce
  • 14 ounces whole berry cranberry sauce
  • 12 ounces chili sauce tomato-type sauce
  • 1 cup Thai sweet chili sauce

If Making Our Meatballs

  • 2 pounds lean ground beef
  • 2 eggs
  • 1/2 cup panko bread crumbs
  • 1/4 cup milk
  • 1/4 cup finely minced bell pepper
  • 1/4 cup finely minced onion
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon butter
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder


  • In a small bowl pour the milk over the bread crumbs, set aside.
  • In a skillet, melt butter. Saute the bell pepper and onions until tender, about 5 to 7 minutes.
  • In a large bowl, combine the ground beef, pepper and onions, eggs, bread crumb mixture, and remaining ingredients.
  • Using a small spoon or scoop, portion out and roll the meat mixture with your hands into 1 inch (or smaller) sized balls.
  • Place the balls evenly on the broiler pan. Bake for 15 minutes.
  • If you do not have enough room on your pan to bake them all at once, store the meat mixture in the refrigerator while the first batch is baking.
  • In a crockpot, whisk together the cranberry sauces and chili sauces.
  • Add the meatballs (warm or frozen). Cook on high for 1 hour, reduce heat to low and simmer for another hour.
  • Can keep on warm for several hours.


Serving: 1g | Calories: 375kcal | Carbohydrates: 54g | Protein: 22g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 1048mg | Potassium: 526mg | Fiber: 3g | Sugar: 46g | Vitamin A: 370IU | Vitamin C: 10.7mg | Calcium: 39mg | Iron: 3.1mg