Cranberry chili sauce meatballs are tender, bite-size beef meatballs coated in a glossy, sweet-tangy sauce made with cranberry sauce and bottled chili sauce. Simmer them on the stovetop for an easy party appetizer, or serve them over rice for a simple meal; versions vary in sweetness and spice, so the sauce is easy to adjust.
Ingredients
- 1 pound (454 g) ground beef, preferably 85% lean
- ⅓ cup (20 g) plain fine breadcrumbs
- ¼ cup (60 ml) whole milk
- 1 large egg (about 50 g without shell)
- 2 tablespoons (20 g) finely minced yellow onion
- 1 teaspoon (5 ml) Worcestershire sauce
- ½ teaspoon fine salt (about 3 g)
- ¼ teaspoon ground black pepper (about 0.5 g)
- 1 can (14 ounces/397 g) whole-berry or jellied cranberry sauce
- 1 bottle (12 ounces/340 g) chili sauce, about 1½ cups (360 ml)
- 1 tablespoon (15 ml) water, plus more as needed
- 1 teaspoon (5 ml) apple cider vinegar, optional, for extra tang
- 2 tablespoons (about 6 g) chopped parsley, optional, for serving
Instructions
- In a small bowl, stir together the breadcrumbs and milk and let them stand for 3 minutes. This gives the crumbs time to absorb the liquid and helps keep the meatballs tender.
- In a larger bowl, combine the ground beef, soaked breadcrumbs, egg, minced onion, Worcestershire sauce, salt, and pepper. Mix gently with your hands or a fork just until evenly combined; overmixing can make the meatballs dense. Shape into 24 meatballs, about 1 inch (2.5 cm) across, and arrange them on a plate or rimmed tray.
- Set a large, deep skillet or Dutch oven over medium heat. Add the meatballs in a single layer, working in batches if needed, and brown them for about 6–8 minutes, turning carefully so several sides develop color. They do not need to be fully cooked yet. Transfer them to a clean plate. If the pan has a thick layer of rendered fat, spoon off most of it, leaving roughly 1 teaspoon behind.
- Add the cranberry sauce, chili sauce, and 1 tablespoon (15 ml) water to the pan. Stir over medium-low heat for 2–3 minutes, breaking up the cranberry sauce until the mixture is mostly smooth. Stir in the cider vinegar if you want a sharper, less-sweet finish. If the sauce seems unusually thick, add another tablespoon of water.
- Return the meatballs and any juices on the plate to the pan. Turn them gently to coat, cover, and simmer over low heat for 12–15 minutes, stirring once or twice. Check the center of a larger meatball with a food thermometer: USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for ground beef. If they have not reached that temperature, continue simmering and check again; avoid relying on color alone.
- Uncover and simmer for 1–2 minutes if you want to thicken the sauce. Taste and adjust with a spoonful of water to loosen it, or a little more vinegar for tang. Sprinkle with parsley if using, then serve hot.
Tips
- Keep the meatball mixture cool and handle it lightly. If it feels sticky, dampen your hands with cold water rather than adding extra breadcrumbs, which can make the finished meatballs dry.
- For a shortcut, use 24–30 fully cooked frozen meatballs. Brown them only if the package directions allow; simmer in the sauce until heated through to 165°F (74°C), checking a meatball with a thermometer. The cooking time will depend on the product and whether it is frozen or thawed.
- Chili sauce is a tomato-based condiment, not necessarily hot chile sauce. For more heat, add up to ½ teaspoon crushed red pepper or a few dashes of hot sauce; add gradually because brands vary in spice and salt.
- For an easy serving setup, transfer the hot meatballs and sauce to a preheated slow cooker on its warm setting. Keep the food at 140°F (60°C) or hotter, and do not leave it at room temperature for more than 2 hours.
Serving Suggestions
Serve the meatballs with cocktail picks as an appetizer, keeping extra sauce nearby for dipping. For a main dish, spoon them over steamed white or brown rice, buttered egg noodles, or mashed potatoes; the starch balances the tangy-sweet sauce and makes it easier to serve a generous portion. A crisp green salad, roasted green beans, or steamed broccoli works well alongside. If serving buffet-style, use a small slow cooker or warming dish and check that the food stays hot rather than letting it sit out.
Variations
Ground turkey or chicken can replace the beef, but cook poultry meatballs to 165°F (74°C), the USDA FSIS safe minimum, using a thermometer. They may be softer, so handle the mixture gently and brown them carefully. For a pork-and-beef blend, use ½ pound (227 g) of each and cook to 160°F (71°C), since the mixture contains ground meat.
To make the sauce less sweet, use whole-berry cranberry sauce and stir in 1–2 teaspoons (5–10 ml) cider vinegar. Jellied cranberry sauce melts into a smoother finish, while whole-berry sauce leaves small fruit pieces. If you cannot find bottled chili sauce, substitute an equal amount of ketchup plus 1–2 teaspoons (5–10 ml) hot sauce; this makes the flavor more familiar and usually sweeter, so add vinegar to taste. For a gluten-free version, choose certified gluten-free breadcrumbs and check the labels on Worcestershire sauce and chili sauce.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. They keep for 3–4 days in the refrigerator. Reheat gently in a covered saucepan over low heat with a splash of water, stirring occasionally, until the meatballs reach 165°F (74°C). You can also microwave individual portions, stirring midway and checking the temperature in more than one spot.
To freeze, cool the meatballs promptly, pack them with sauce in a freezer-safe airtight container, and freeze for up to 3 months for best quality. Thaw in the refrigerator overnight when possible, then reheat to 165°F (74°C). Avoid reheating the same portion repeatedly; warm only what you plan to serve.
Frequently Asked Questions
Can I make cranberry chili sauce meatballs ahead?
Yes. Cook them completely, cool and refrigerate within 2 hours, then reheat in a covered pan over low heat until the centers reach 165°F (74°C). Add a little water if the sauce thickens during storage. For best texture, make them no more than 3–4 days ahead.
Can I cook these meatballs in a slow cooker?
Yes, but the meatballs still need to reach their safe internal temperature. Brown them in a skillet first, then transfer them to the slow cooker with the prepared sauce and cook until a thermometer reads 160°F (71°C) in the center. Timing varies by cooker, so use temperature rather than the clock as the final check. Keep finished meatballs at 140°F (60°C) or hotter for serving.
Can I use frozen meatballs?
Yes. Use fully cooked frozen meatballs and follow the package directions for heating. Simmer them in the sauce until hot all the way through, then confirm they reach 165°F (74°C). Do not assume they are ready just because the sauce is bubbling.
Why is my sauce too thick or too sweet?
Some cranberry sauces and chili sauces are thicker or sweeter than others. Stir in water, 1 tablespoon (15 ml) at a time, to loosen the sauce. Add cider vinegar a teaspoon at a time to balance excess sweetness, tasting after each addition.
Can I bake the meatballs instead of browning them in a pan?
Yes. Arrange the shaped meatballs on a parchment-lined rimmed baking sheet and bake at 400°F (200°C) for about 12–16 minutes, until the centers reach 160°F (71°C). Check with a food thermometer, then transfer them to the sauce and simmer briefly to coat. Oven times vary with meatball size and the baking sheet.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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