This is an old throwback recipe and one of the first recipes I ever made when entertaining. My holiday meatballs were different back then. I used beef and grape jelly instead of ground turkey and the cranberry sauce I used today.
This recipe works just fine with beef and would work with your favorite meatball recipe too. Didn’t get a chance to make my jellied cranberry sauce? Yes, the canned version will work in a pinch. The key is to make the meatballs cocktail size so they easily fit on a toothpick and are really just one bite. I serve them in a pretty bowl with toothpicks and napkins near by.
You’ll want to melt down the cranberry jelly and the chili sauce in a sauce pan on the stove to create that glaze. Stir until the jelly dissolves and the mixture becomes a liquid glaze.
To make your meatballs, mix all the ingredients in a bowl until they just come together. Then roll into small meatballs and brown up in a cast iron skillet so they get nice and brown on the outside and stay soft and moist on the inside.
Once the meatballs are browned on the outside, add them to the pot with the glaze and stir them gently until they are covered with the glaze. Let them simmer until completely cooked through. Occasionally, spoon the glaze over the meatballs so they are all well coated.
FYI: This glaze can do double duty on meatloaf so if you like it, consider it for that purpose too.
Once the meatballs are cooking through, I’ll plate them either with each one speared with a fancy toothpick, or pile them in a bowl or on a platter with toothpicks nearby so guests can help themselves. A little chopped parsley on top, is the perfect garnish.
Don’t forget to check out my other cranberry sauce recipes including Cranberry-Cherry Sauce and my Cranberry-Orange Sauce. Looking for other delicious, appetizer recipes? Try two of my new favorites: Goat Cheese, Pistachios and Hot Raspberry Preserves and my Steak Crostini. Both are easy to pull together and they both get rave reviews. Enjoy!
Holiday Meatballs
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Lb. Ground Turkey
- 1/4 Onion, finely chopped
- 1 Egg, beaten
- 1/4 Cup Italian dry breadcrumbs
- 1/2 Tsp. Garlic powder
- 1/2 Tsp. Kosher salt
- 1/4 Tsp. Freshly ground black pepper
- 2 Tbsp. Olive oil
- 1/2 Cup Chili Sauce
- 1/2 Cup Cranberry Sauce (jellied)
Instructions
- In a large bowl, mix the turkey, onion, egg, breadcrumbs, garlic powder, salt and pepper. Form the meat into appetizer size meatballs. You should get about 16 meatballs.
- Heat a large skillet over medium-high heat on the stove. Add the olive oil. When really hot, add the meatballs and brown on all sides. Cook for a total of 8 – 10 minutes until browned and cooked through.
- Meanwhile, heat the jellied cranberry sauce and chili sauce on the stove in a large pot. Cook until the jelly is liquid and completely melted into the sauce. Stir until combined.
- Drop the meatballs into the sauce and gently toss until the meatballs are completely glazed. Serve in a bowl or on a platter with toothpicks.
