Cranberry-Glazed Appetizer Meatballs

Carol Junkins


This came from a Betty Crocker recipe book, nice to serve at your parties kept warm in your slow cooker ~ they go fast!


★★★★★ 2 votes

10 Min
30 Min
Slow Cooker Crock Pot



  • 1 1/2 lb
    lean (at least 80%) ground beef
  • 1/2 c
    finely chopped onion (about 1 medium)
  • 1/2 c
    plain bread crumbs
  • 1/2 tsp
  • 1/8 tsp
  • 2
    eggs, slighty beaten
  • SAUCE:

  • 1 bottle
    (12 oz.) chili sauce (1 1/2 cup)
  • 1/2 can(s)
    (16-oz. size) jellied cranberry sauce (1 cup)

  • 60
    fresh cranberries, if desired

How to Make Cranberry-Glazed Appetizer Meatballs


  1. Heat oven to 375df. In large bowl, stir meatball ingredients until well mixed. Shape into 1 inch balls, place in ungreased 15x10x1" pan.
  2. Bake 25-30 minutes or until meatballs are thoroughly cooked and no longer pink in center.
  3. Meanwhile, in 3-quart saucepan, stir sauce ingredients until well blended. Heat to boiling over medium heat. Reduce heat to low, and simmer 5 minutes, stirring occasionally.
  4. Add meatballs to sauce, stir to coat. Cook over medium heat about 5 minutes, stirring occasionally until thoroughly heated. Thread cranberries on toothpicks, stick toothpicks in meatballs to serve.
  5. Makes 30 servings ( 2 meatballs each)

    Prepare and bake the meatballs up to 24 hours before your party. Cover and refrigerate them. Just before serving, prepare the sauce and heat the meatballs in it.

Printable Recipe Card

About Cranberry-Glazed Appetizer Meatballs

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy

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