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Cranberry Cocktail Meatballs with Sweet Chili Sauce
Serve easy cranberry meatballs in sweet chili sauce as a festive holiday appetizer ready in 20 minutes with frozen meatballs, cranberry sauce and chili.
Holiday Cranberry Cocktail Meatballs in Sweet Chili Sauce is a festive appetizer featuring bite-sized meatballs cloaked in a glossy, sweet-tart glaze. The meatballs are typically formed from ground beef or a beef-pork blend combined with breadcrumbs, egg, onion, garlic, and light seasonings, then baked or pan-seared until browned. They are finished in a simmering sauce made from whole-berry cranberry sauce, bottled sweet chili sauce, and a touch of soy or brown sugar, creating a balanced coating that marries fruity tang with gentle heat. Served warm from a slow cooker or buffet dish, these cocktail-style meatballs are especially popular at Thanksgiving, Christmas, and New Year’s gatherings, though they also work well for potlucks, game-day spreads, or anytime a crowd-pleasing starter is needed.
Cranberry Cocktail Meatballs with Sweet Chili Sauce
With just a handful of pantry staples and a 10-minute prep, these meatballs can be prepped days ahead and frozen until party time—perfect for stress-free hosting. The recipe scales effortlessly, so you can whip up a half batch for a casual movie night or double it for a full-blown holiday open house.
Prep Time
10 minutes
10 minutes
Cook Time
150 minutes
150 minutes
Total Time
160 minutes
160 minutes
Ingredients
Frozen fully cooked cocktail-size meatballs (about 2 lb)
- Whole-berry or jellied cranberry sauce (1 can, 14 oz)
- Thai-style sweet chili sauce (1 cup / 8 oz)
- Tomato-based chili sauce, such as Heinz (1 cup / 8 oz)
- Light brown sugar, packed (2 tbsp)
- Fresh lime juice (2 tbsp)
- Low-sodium soy sauce (1 tbsp)
- Fresh ginger, finely grated (1 tsp)
- Garlic powder (½ tsp)
- Kosher salt, to taste (about ¼ tsp)
- Freshly ground black pepper, to taste (about ⅛ tsp)
- Sliced green onions, for garnish (2 tbsp, optional)
- Toasted sesame seeds, for garnish (1 tbsp, optional)
- Crushed red pepper flakes, for extra heat (¼ tsp, optional)
Method
Combine cranberry sauce and sweet chili sauce in a medium bowl until smooth
- Stir in rice vinegar, soy sauce, and brown sugar until the sugar dissolves
- Pour half of the sauce mixture into the bottom of a slow cooker
- Add frozen cocktail-size meatballs to the slow cooker in an even layer
- Pour the remaining sauce over the meatballs, making sure each one is coated
- Cover the slow cooker with its lid and set it to HIGH heat
- Cook the meatballs on HIGH for 2 to 3 hours, stirring once halfway through
- Switch the slow cooker to WARM when the meatballs are heated through and glazed
- Stir the meatballs gently to coat them again just before serving
- Sprinkle chopped green onions or parsley over the top for garnish if desired
Nutrition (whole recipe)
Calories
3556 kcal Protein
110 g Fat
143 g Carbs
450 g Fiber
6 g Sugar
338 g
3556 kcal Protein
110 g Fat
143 g Carbs
450 g Fiber
6 g Sugar
338 g
Notes
Chill the shaped meatballs for 20-30 minutes before cooking—this firms the mixture so they brown evenly without collapsing. For a lighter twist, swap half the beef for ground turkey and add a teaspoon of grated fresh ginger; it brightens the flavor and echoes the sweet-heat glaze.
why this recipe
If you’re looking to bring a fresh spark of holiday magic to the table, these cranberry meatballs sweet chili sauce deliver an irresistible balance of sweet, tangy, and savory flavors that instantly elevates any gathering. Juicy, tender meatballs soak up a glossy glaze where bright cranberry notes mingle with gentle heat, creating a festive harmony that feels both familiar and surprising. The vibrant sauce clings beautifully, giving every bite a pop of color and a burst of seasonal cheer, while the effortless preparation lets you spend less time in the kitchen and more with your guests. One taste and you’ll discover how this crowd-pleasing dish turns ordinary appetizers into a centerpiece everyone will remember.
FAQs
FAQ acf
Frequently Asked Questions
Can I use homemade meatballs instead of frozen, store-bought ones?
Yes—just brown or bake your homemade meatballs first until fully cooked, then add them to the slow cooker. Because they’ll start hot rather than frozen, reduce the slow-cooker time to about 1½–2 hours on LOW (or 45–60 minutes on HIGH), stirring once to ensure they’re evenly glazed.
Q2: Don’t own a slow cooker—can these meatballs be cooked on the stovetop or in the oven instead?
Absolutely. Combine the sauce and frozen meatballs in a wide, lidded saucepan and simmer over medium-low heat, stirring occasionally, until the meatballs are hot and the glaze thickens (about 20 minutes). Alternatively, spread the meatballs in a 9×13-inch baking dish, pour the sauce over, cover with foil, and bake at 350°F / 175°C for 25–30 minutes, uncovering for the last 5 minutes to let the glaze gloss up.
What’s the best way to store and reheat leftover meatballs?
Let the glazed meatballs cool, then transfer them with their sauce to an airtight container and refrigerate for up to 4 days (or freeze for up to 2 months). Reheat gently on the stovetop over medium-low heat or in the microwave, adding a tablespoon or two of water to loosen the sauce, until the centers are piping hot (about 165 °F / 74 °C). If frozen, thaw overnight in the fridge before reheating.