Cranberry Glazed Cocktail Meatballs

Updated: Dec 14, 2021


I'm always so happy when the weekend rolls around, and I get to relax with family and friends. Especially around the holiday season when there is so much fantastic food. I love these Cranberry Glazed Cocktail Meatballs. I made a bunch of mini turkey meatballs and coated them with a cranberry-chili glaze. They are as addictive as they are delicious and festive. Everyone loves these, and the best thing is that they can be prepared in advance, so you don't have to be busy in the kitchen while everyone else is having fun.


Ingredients for Cranberry Glazed Cocktail Meatballs:


2 pounds ground turkey

1 white onion, finely diced

2 tablespoons olive oil

3/4 cup seasoned breadcrumbs

1/2 teaspoon Worschestire sauce

2 cloves garlic, minced

2 eggs

1/4 teaspoon black pepper

1/2 teaspoon kosher salt

1/4 teaspoon smoked paprika

1/4 cup chopped parsley


Glaze:

1 - 12 ounce bottle Heinze Chili Sauce

1-14 ounce can jellied cranberry sauce

1 tablespoon honey


Time-Saving Tip: Make the meatballs in advance and coat with the glaze before serving.


We're ready to cook.

We're ready to cook.






Combine the chopped onion and oil in a pan. Saute a few minutes; when softened, stir in the garlic; let cool.







Mix the meat, breadcrumbs, parsley, salt, pepper, paprika, Worschertire sauce, cooled onion mixture, and eggs.


Shape the meat mixture into 60 equal-sized meatballs and place the meatballs on parchment-lined sheet pans. Lightly coat them with cooking spray. Bake in a preheated 425 oven until just golden.


Suppose you are making the meatballs in advance. Once cooked, cool and put them in a plastic container. I like to separate the layers with plastic wrap or parchment paper. Cover the top layer with plastic wrap and cover with the lid. Freeze or refrigerate until ready to use. If frozen, transfer to the refrigerator a day before using; bring the meatballs to room temperature and then place them on a microwave-safe dish, cover, and heat in the microwave before proceeding with the recipe.


Add the cranberry sauce and chili sauce in a large non-stick pan. Stir until the cranberry sauce is melted, stir in the honey and cook another minute.


Add the meatballs and coat them with the sauce.



They're ready! Cranberry Glazed Cocktail Meatballs are perfect for a party. They taste great and are so festive. The recipe makes plenty to go around, too.


Enjoy!


Cranberry Glazed Cocktail Meatballs:


  • 2 pounds ground turkey

  • 1 white onion, finely diced

  • 2 tablespoons olive oil

  • 3/4 cup seasoned breadcrumbs

  • 1/2 teaspoon Worschestire sauce

  • 2 cloves garlic, minced

  • 2 eggs

  • 1/4 teaspoon black pepper

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon smoked paprika

  • 1/4 cup chopped parsley


Glaze:

  • 1 - 12 ounce bottle Heinze Chili Sauce

  • 1-14 ounce can jellied cranberry sauce

  • 1 tablespoon honey

  • Combine the chopped onion and oil in a pan. Saute a few minutes; when softened, stir in the garlic; let cool.

  • Mix the meat, breadcrumbs, parsley, salt, pepper, paprika, Worschertire sauce, cooled onion mixture, and eggs.

  • Shape the meat mixture into 60 equal-sized meatballs and place the meatballs on parchment-lined sheet pans. Lightly coat them with cooking spray. Bake in a preheated 425 oven until just golden.

  • Suppose you are making the meatballs in advance. Once cooked, cool and put them in a plastic container. I like to separate the layers with plastic wrap or parchment paper. Cover the top layer with plastic wrap and cover with the lid. Freeze or refrigerate until ready to use. If frozen, transfer to the refrigerator a day before using; bring the meatballs to room temperature and then place them on a microwave-safe dish, cover, and heat in the microwave before proceeding with the recipe.

  • Add the cranberry sauce and chili sauce in a large non-stick pan. Stir until the cranberry sauce is melted, stir in the honey and cook another minute.