Dinner

Glazed Cocktail Meatballs with Cranberry Chili Sauce Recipe

ByMatteo Rossi November 25, 2025November 25, 2025

Introduction

Glazed Cocktail Meatballs with Cranberry Chili Sauce are a delightful twist on the classic party favorite. The sweet-tart cranberry sauce combined with a spicy chili kick makes these meatballs stand out at any gathering. They’re easy to prepare, crowd-pleasing, and perfect for holiday parties or casual get-togethers.

A black pan filled with about twenty evenly spaced meatballs coated in a rich red tomato sauce, each meatball glistening with juices and small bits of green parsley sprinkled over them for color contrast. The pan handle is visible at the top with a gray and white cloth in the background resting on a white marbled surface. The sauce has a thick and slightly chunky texture, soaking around the meatballs and filling the pan almost to the edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.25 lb ground beef
1.25 lb ground pork
1 tbsp El Yucateco Chile Habanero Hot Sauce
1 cup breadcrumbs (panko recommended)
2 large eggs (room temperature)
1 tsp garlic powder
0.5 tsp ground black pepper
0.5 tsp salt
2 tbsp minced onion
2 tbsp Worcestershire sauce
12 oz chili sauce (Heinz recommended)
14 oz jellied cranberry sauce
1 tbsp El Yucateco Chile Habanero Hot Sauce (for sauce)

Instructions

Step 1: Preheat your oven to 350°F. Line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
Step 2: In a large bowl, combine ground beef, ground pork, 1 tbsp hot sauce, breadcrumbs, eggs, garlic powder, black pepper, salt, minced onion, and Worcestershire sauce. Mix with your hands just until ingredients are evenly combined.
Step 3: Form the mixture into tablespoon-sized meatballs and arrange them evenly on the prepared baking sheet.
Step 4: Bake the meatballs for 20 minutes, until cooked through and lightly browned.
Step 5: While baking, prepare the sauce by heating chili sauce, jellied cranberry sauce, and 1 tbsp hot sauce in a large skillet over medium heat. Stir frequently until smooth and fully melted.
Step 6: Transfer the baked meatballs into the skillet with the sauce. Simmer on low heat for 30 minutes, turning occasionally to coat evenly. Alternatively, place meatballs and sauce in a slow cooker on low for about 1 hour.

Tips & Variations

Use all beef, all pork, or a beef-turkey mix if preferred; adjust cooking time for leaner meats.
Substitute breadcrumbs with crushed crackers, panko, oats, or gluten-free options to suit dietary needs.
Swap minced onion with 1 tsp onion powder or finely chopped shallots for a milder flavor.
Whole berry cranberry sauce works well if jellied cranberry sauce is unavailable, though sauce texture will differ.
If chili sauce isn’t available, mix ketchup with hot sauce and a pinch of allspice as a substitute.
Use any habanero or favorite hot sauce if you can’t find El Yucateco Chile Habanero Hot Sauce, adjusting spice level to taste.
Avoid overmixing the meat to keep meatballs tender; mix just until ingredients are combined.
Keep meatballs uniform in size (1 to 1.5 inches) for even cooking, using a cookie scoop or spoon.
Brown meatballs briefly before baking or simmering for extra flavor and a nicer crust.

Storage

Store leftover meatballs with cranberry chili sauce in an airtight container in the refrigerator for up to 4 days. They taste even better the next day as the flavors meld. For longer storage, freeze cooled meatballs with sauce in freezer-safe containers for up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the sauce thickens too much, add a splash of water. Microwaving is an option but may affect sauce texture.

How to Serve

The image shows several glazed meatballs covered in a shiny, thick reddish-brown sauce, sprinkled with small green herb pieces on top. One meatball is held by a wooden spoon, revealing a slightly textured surface with bits of meat visible through the glossy sauce. The meatballs are round and cooked evenly in size and color. They sit closely together with the sauce pooling around them and more green herb bits scattered over. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all ground beef instead of mixing beef and pork?

Yes, you can use all ground beef, but the meatballs might be slightly less tender and less moist since pork adds richness. Using an 80/20 or 85/15 lean-to-fat ratio beef helps keep them juicy.

What can I serve with these cocktail meatballs?

They’re great as party appetizers with cheese, crackers, veggie sticks, or mini quiches. For a meal, serve over white rice, egg noodles, or mashed potatoes. Light sides like cucumber salad or coleslaw balance the richness nicely.