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Chili-Chili Cranberry Meatballs
A sweet + tangy way to prepare cocktail meatballs. Perfect for parties, potlucks and holidays.
4.85
from
13
votes
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Prep Time
45
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
45
minutes
mins
Course
Appetizer
Cuisine
American
Servings
10
Calories
375
kcal
Ingredients
1x
2x
3x
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
½
cup
panko bread crumbs
¼
cup
milk
¼
cup
finely minced bell pepper
¼
cup
finely minced onion
2
tablespoons
Worcestershire sauce
1
tablespoon
butter
¾
teaspoon
salt
½
teaspoon
black pepper
½
teaspoon
garlic powder
Instructions
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.
Nutrition
Serving:
1
g
Calories:
375
kcal
Carbohydrates:
54
g
Protein:
22
g
Fat:
7
g
Saturated Fat:
3
g
Cholesterol:
92
mg
Sodium:
1048
mg
Potassium:
526
mg
Fiber:
3
g
Sugar:
46
g
Vitamin A:
370
IU
Vitamin C:
10.7
mg
Calcium:
39
mg
Iron:
3.1
mg
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