Spicy Cranberry Cocktail Meatballs

Spicy Cranberry meatball in a wooden spoon.

No ratings yet

Spicy Cranberry Cocktail Meatballs

These Spicy Cranberry Cocktail Meatballs are a fun twist on the classic appetizer. They're perfect for holiday parties or any gathering that requires finger food! If you want to kick up the heat, add some red habanero sauce from El Yucateco.

Prep Time10

Cook Time50

Total Time1

Course: Appetizer

Cuisine: American

Keyword: appetizers, entertaining

Servings: meatballs

Calories: 126cal

Author: Amy Desrosiers

Cost: $12

Equipment

oven (adjusted to the center rack position)
Stovetop
large mixing bowl
Measuring Cups & spoons
tablespoon scoop
Wooden Spoon
large skillet
Large Baking Sheet
parchment paper

Ingredients

Meatballs

1 1/4 pounds ground beef
1 1/4 pounds ground pork
1 cup breadcrumbs I used day old fresh bread crumbs
2 large eggs
2 tablespoons minced onion
1 teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon salt
2 tablespoons Worchestshire sauce
1 tablespoon El Yucateco® Chile Habanero Hot Sauce

Spicy Cranberry Sauce

14 ounces jellied cranberry sauce
12 ounces chili sauce
1 tablespoon El Yucateco® Chili Habanero Hot Sauce

Instructions

Preheat oven to 350°F. Line a large baking sheet with parchment paper.
With clean or gloved hands, combine the ground beef, pork, hot sauce, breadcrumbs, egg, spices, onion, and Worchestshire.
Form tablespoon-sized meatballs and place them on a parchment-lined baking sheet.
Bake meatballs for 20 minutes at 350 degrees F.
As meatballs bake, prepare sauce ingredients in a large skillet. Heat the hot sauce, cranberry sauce, and sweet chili until melted.
Once meatballs are baked, place them in the skillet and simmer on low heat for 30 mins. Additionally, (once baked) these can be cooked on low heat in the slow cooker for an hour. Keep them on warm for anything past that.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition