Description
Tender and flavorful cocktail meatballs simmered in a rich, tangy cranberry and chili sauce mixture, perfect for holiday parties or casual gatherings.
Ingredients
Scale
Meatballs
- 2 pounds ground chuck
- 1 cup breadcrumbs
- 2 large eggs, slightly beaten
- 2 tablespoons sweet chili sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons minced onion (optional)
- ½ teaspoon kosher salt
Sauce
- 10 ounces hot pepper jelly (1 jar)
- 12 ounces chili sauce (1 jar)
- 8 ounces jellied cranberry sauce (1 jar)
- 2 tablespoons dark brown sugar
- 1 tablespoon lemon juice (from ½ lemon)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Mix Ingredients: In a large bowl, combine ground chuck, breadcrumbs, beaten eggs, sweet chili sauce, Worcestershire sauce, minced onion if using, and kosher salt. Mix gently just until ingredients are combined to avoid tough meatballs.
- Form Meatballs: Shape the mixture into 1½-inch meatballs and spread them evenly on the prepared baking sheet, ensuring at least 1 inch of space between each meatball for even cooking.
- Bake Meatballs: Bake the meatballs at 350°F for 10 minutes. Then flip each meatball carefully and continue baking for another 10-15 minutes until they are fully cooked through and browned.
- Prepare Sauce: While meatballs bake, combine the hot pepper jelly, chili sauce, jellied cranberry sauce, dark brown sugar, and lemon juice in a large skillet over low heat. Stir until the sauce ingredients are well blended, then keep warm off the heat until ready.
- Simmer Meatballs in Sauce: Transfer the cooked meatballs into the skillet with the sauce. Simmer over low heat for 1 hour, stirring occasionally, until the sauce thickens and the meatballs absorb the flavors.
Notes
- Do not overmix the meatball mixture to keep the texture tender.
- Turning meatballs halfway through baking ensures even cooking.
- Simmering meatballs in the sauce allows flavors to meld and sauce to thicken for a glossy, rich coating.
- Use parchment paper or a silicone mat to prevent sticking and make cleanup easier.
- These meatballs can be kept warm in a slow cooker set on low as an alternative to simmering on the stovetop.
