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Nothing gets a party started like a platter of juicy cocktail meatballs. These bite-sized crowd-pleasers are sweet, tangy, and always the first to go.This cocktail meatballs recipe is quick, flavorful, and fuss-free. Whether you love classic cocktail meatballs or want something easy for your next gathering, this one ticks all the boxes for easy cocktail meatballs done right.
What Makes These Cocktail Meatballs Work
These cocktail meatballs hit the perfect balance of sweet, savory, and tangy thanks to a simple sauce made with just a handful of ingredients. The meatballs stay tender and juicy, soaking up every bit of that sticky glaze as they simmer.
What really makes this recipe shine is its versatility. You can use homemade or store-bought meatballs, toss everything into a slow cooker, or make them ahead for easy entertaining. It’s the kind of no-stress, high-reward appetizer everyone needs in their back pocket
What Goes Into These Cocktail Meatballs
These cocktail meatballs come together with a handful of pantry staples and a bold, tangy-sweet sauce that clings to every bite. Perfect for entertaining, they’re as easy as they are impressive.
- Lean Ground Beef: Forms the juicy, hearty base of the meatballs while staying light enough to soak up all that flavorful sauce.
- Jellied Cranberry Sauce: Adds natural sweetness and a glossy finish that makes the glaze shine—Ocean Spray is a classic choice.
- Heinz Chili Sauce: Brings just the right amount of tang and gentle heat to balance the sweetness of the cranberry.
- Brown Sugar: Enhances the sauce’s depth and richness, helping to caramelize the glaze as it simmers.
Note: Please see recipe card for a full list of ingredients with measurements.
How To Make These Cocktail Meatballs
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup easy.
- Make the Mixture: In a bowl, combine the beef, eggs, ketchup, Worcestershire sauce, breadcrumbs, and onion. Mix until everything is well incorporated.
- Shape the Meatballs: Use a small cookie scoop (about 1 1/2 tablespoons) to form meatballs. Place them onto the baking sheet as you go.
- Bake Until Firm: Transfer the tray to the oven and bake for 20 to 25 minutes, turning the meatballs once halfway through for even browning.
- Prepare the Sauce: While the meatballs bake, combine the cranberry sauce, chili sauce, brown sugar, and vinegar (or lemon juice) in a large skillet or slow cooker over low heat.
- Simmer and Serve: Add the baked meatballs to the sauce and gently stir to coat. Simmer on low for 1 hour, stirring occasionally, until the sauce thickens and clings to each meatball.
For a spread that really impresses, add some Bloomin’ Onion Garlic Bread, Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans, or a light green salad. If you’re serving a crowd, include a Holiday Cheese Board or charcuterie platter alongside your meatballs for a well-balanced party table. And if you want to switch up the sauce, just make the meatballs and then serve it with my Cranberry Sauce.
Recipe FAQ’s
Yes! You can roll the meatballs up to 2 days in advance and store them in an airtight container in the fridge. When you’re ready, just cook them in the sauce and simmer before serving.
Absolutely. Store-bought plain frozen meatballs work great in this recipe. Just avoid pre-seasoned ones, as their flavors might clash with the sweet and tangy sauce.
Add the cooked or frozen meatballs and sauce to a 3 or 4-quart slow cooker. Simmer on low for an hour, then switch to the ‘keep warm’ setting so guests can help themselves throughout the evening.
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Cocktail Meatballs
Ingredients
- 2 pounds lean ground beef mince
- 2 large eggs
- 1/4 cup ketchup Australian tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 cup plain breadcrumbs
- 1/3 cup onion finely chopped or grated
- 16 ounces jellied cranberry Ocean Spray brand
- 12 ounces Heinz chili sauce adjust to suit your tastes/heat preference
- 2 tablespoons brown sugar
- 2 teaspoons white vinegar or fresh squeezed lemon juice
Instructions
- Preheat oven to 350°F (175°C). Like a baking sheet with parchment paper. Set aside.
- In a large bowl, mix together the beef, eggs, ketchup (tomato sauce), Worcestershire sauce, breadcrumbs and onion. Use a small cookie scoop ( 1 1/2 tablespoon capacity) to roll into small meatballs. (Arrange onto prepared baking sheet as you go.)
- Bake in preheated oven for 20 to 25 minutes, turning once while cooking.
- While meatballs are cooking, combine the sauce ingredients in a large skillet or a slow cooker on low heat. Stir to blend, then add the meatballs. Simmer for 1 hour before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I make the sauce in the crock pot, after baking them in the oven- do I put them in the crockpot on keep warm for an hour as I would simmer on the stove top?
Hi Cat, check out step 4 in the recipe card towards the bottom. Add the meatballs to the sauce on low heat in your crock pot.
Just made these and they are so delicious! Will definitely make it again!
Hi Bev, thank you for your kind words, I am so glad that you’ve enjoyed this recipe!
Can I cook the meatballs in the sauce in the crockpot rather than baking them?
Hi, when making ahead do you suggest cooking them before storing in airtight containers, then toss with sauce on day of, or leaving them uncooked until needed?
I know this is probably a stupid question…but I seldom step foot in the kitchen…and I really would like try to make these for a party…the pic shows a chopped green on top. It’s not listed in ingredients. Is it parsley? Is it added right before serving?
Hi Marcia… not a stupid question at all! Yes, it is parsley.
I made this recipie once but subbed the cranberry jelly with a cherry jelly, because it was what I had on hand. It came out amazing. So sweet, sour, tart and delicious.
Terri Ann cherry filling sounds just as good!
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It doesn’t say. But do you cover the crock pot while the meat balls are heating
Hi Silvoa. Yes, for best results they are covered while heating.
Hi Karina, I am allergic to egg, what else can I use to bind the meatballs?