Description

These Glazed Cocktail Meatballs with Cranberry Chili Sauce are a delightful twist on the classic party meatballs, featuring a sweet and tangy sauce with a spicy kick from habanero hot sauce. Perfect for holiday parties or any crowd-pleasing appetizer, this recipe combines juicy beef and pork meatballs baked to perfection and simmered in a flavorful cranberry chili sauce, making it an easy, make-ahead dish that’s sure to impress your guests.

Ingredients

Scale

For the Meatballs:

1 tbsp El Yucateco Chile Habanero Hot Sauce
1.25 lb ground beef (80/20 lean-to-fat ratio)
0.5 tsp ground black pepper
0.5 tsp salt
1 cup breadcrumbs (preferably panko)
1.25 lb ground pork (about 80/20 lean-to-fat ratio)
2 large eggs (room temperature)
1 tsp garlic powder
2 tbsp minced onion
2 tbsp Worcestershire sauce (Lea & Perrins preferred)

For the Sauce:

12 oz chili sauce (Heinz recommended)
14 oz jellied cranberry sauce
1 tbsp El Yucateco Chile Habanero Hot Sauce

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F. Line a large baking sheet with parchment paper to prevent the meatballs from sticking and to make cleanup easier.
Mix and Form Meatballs: In a large bowl, combine ground beef, ground pork, hot sauce, breadcrumbs, eggs, garlic powder, black pepper, salt, minced onion, and Worcestershire sauce. Mix thoroughly with your hands just until ingredients are incorporated to avoid tough meatballs. Shape the mixture into tablespoon-sized meatballs (around 1 to 1.5 inches) using a small cookie scoop or spoon for uniformity. Place them evenly on the prepared baking sheet.
Bake Meatballs: Transfer the baking sheet to the oven and bake for 20 minutes until meatballs are cooked through and lightly browned.
Prepare Cranberry Chili Sauce: While meatballs bake, add the habanero hot sauce, chili sauce, and jellied cranberry sauce to a large skillet. Heat over medium heat, stirring frequently until the mixture is smooth and fully melted, ensuring no clumps remain.
Simmer Meatballs in Sauce: Gently transfer the baked meatballs into the skillet with the cranberry chili sauce. Simmer on low heat for 30 minutes, turning occasionally to coat evenly and infuse flavors. Alternatively, combine meatballs and sauce in a slow cooker set to low for about 1 hour. This slow simmer enhances the tangy, spicy glaze on the meatballs.

Notes

Do not overwork the meat mixture to keep meatballs tender and juicy.
Use a small scoop or spoon to create uniform meatball sizes for even cooking.
Browning or baking meatballs before simmering adds a great crust and prevents mushiness.
Thoroughly melt and whisk the cranberry chili sauce to avoid clumps in the glaze.
Store leftovers in an airtight container in the fridge up to 4 days; flavors improve after resting.
Freeze cooked meatballs with sauce in portions for up to 3 months; thaw before reheating.
Reheat gently on stovetop to keep sauce glossy; add a splash of water if sauce thickens.
Breadcrumb alternatives include crushed crackers, panko, oats, or gluten-free options.
Substitutions for meat include all beef, all pork, or turkey blends for flavor and texture variations.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Keywords: cocktail meatballs, cranberry chili sauce, party appetizer, holiday recipe, glazed meatballs, sweet and spicy sauce, make-ahead appetizers