These Homemade Cranberry Balsamic Cocktail Meatballs are sweet, tangy, and glazed in a rich cranberry BBQ sauce. Homemade meatballs are made with simple pantry ingredients and baked until tender, easy to serve on a platter with picks for a quick holiday appetizer! Meatballs can be prepped ahead and the glaze comes together in just minutes.
A Quick Look At The Recipe
Recipe: Homemade Cranberry Balsamic Cocktail Meatballs
Ready In: 45 minutes
Serves: 24 meatballs
Staple Ingredients: ground beef, canned cranberry sauce, balsamic vinegar, barbeque sauce, plain bread crumbs
What Makes It Special: homemade meatballs are so easy to make and you can customize the flavoring and texture to your liking! This recipe uses cranberry sauce in the meatballs to keep them moist and in the glaze for extra flavor! Great as a weeknight dinner over rice or as a fun cocktail appetizer.
Finger foods are one of the best parts of the holiday season! We love getting together with friends and family and sharing a big spread of appetizers, soups, and seasonal cocktails. I’m a big fan of anything I can eat with a little cocktail skewer and these are the perfect bite-sized snack.
Check out my other appetizer recipes for more inspiration! My Instant Pot Cocktail Meatballs are another favorite as well as these antipasto skewers!
Key Meatball Ingredients
Lean Ground Beef: turkey or ground chicken can be substituted. Frozen store-bought meatballs can be used in a pinch.
Whole Berry Cranberry Sauce: One 14 oz. can total, half for the meatballs and half for the glaze.
Garlic: Freshly minced for bold flavor, garlic paste works too.
Plain Breadcrumbs: Keeps the meatballs soft, panko or crushed crackers can substitute.
Egg: Helps bind the mixture together.
Balsamic Vinegar: Adds tang and balances the sweetness, make sure to use balsamic vinegar and not balsamic glaze.
BBQ Sauce: Use your favorite smoky or sweet variety for the glaze.
How to Make the Homemade Meatballs
Let’s talk a little about how to make the Homemade Cranberry Balsamic Cocktail Meatballs (The printable instructions are in the recipe card below.)
Quick overview:
- Combine meatball mixture, roll, and bake.
- Simmer cranberry sauce. Toss cooked meatballs in sauce and enjoy!
- Preheat oven to 350 degrees F.
- In a large mixing bowl combine the ground beef, cranberry sauce (half of the can), garlic, bread crumbs, egg, balsamic, and seasonings. Use your hands to combine evenly, using a portion scoop or measuring spoons, measure 1 oz. scoops of the meatball mixture.
- Place on a sheet pan and repeat with the remaining mixture. Roll into balls and arrange in single layer. Bake at 350 degrees F for 25-30 minutes or until the meatballs are cooked through. They should have an internal temperature of 155 degrees F.
- Once meatballs are cooked, transfer to a large mixing bowl.
- In a saucepan combine the remaining cranberry sauce, balsamic, and BBQ sauce. Stir to combine and simmer over medium-high heat for 6-8 minutes or until the sauce has reduced slightly.
- Poor the sauce over the cooked meatballs and toss to combine. Serve on a large platter with cocktail picks and garnish with fresh rosemary or thyme. Meatballs can be kept warm in a crockpot if needed.
Pro Tip
Use a portion scoop to easily get even-sized meatballs without so much mess! I also prefer the use disposable gloves when mixing meatballs by hand so I don’t get a bunch of the meat mixture under my nails. The portion scoops are useful for cookies, cupcake or cake batter, and burgers!
Cranberry Balsamic Glazed Cocktail Meatballs
Equipment
Ingredients
For the meatballs:
- 1 lb. Lean ground beef
- 7 oz. canned Whole berry cranberry sauce , this recipe uses 1, 14 oz. can
- 2-3 cloves Garlic, minced
- 1 cup Plain bread crumbs
- 1 whole Egg
- 1 tbsp Balsamic vinegar
- 2 tsp Kosher salt
- Fresh cracked black pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
For the glaze:
- 7 oz. canned Whole berry cranberry sauce , remainder of the 14 oz. can
- 1 tbsp Balsamic vinegar
- 1/2 cup BBQ sauce of choice
- Fresh rosemary or thyme, for garnish
Instructions
For the meatballs:
- Preheat oven to 350 degrees F.
- In a large mixing bowl combine the ground beef, cranberry sauce (half of the can), garlic, bread crumbs, egg, balsamic, and seasonings. Use your hands to combine evenly, using a portion scoop or measuring spoons, measure 1 oz. scoops of the meatball mixture.1 lb. Lean ground beef, 7 oz. canned Whole berry cranberry sauce , 2-3 cloves Garlic, 1 cup Plain bread crumbs , 1 whole Egg, 1 tbsp Balsamic vinegar , 2 tsp Kosher salt, Fresh cracked black pepper, 1 tsp Garlic powder, 1 tsp Onion powder
- Place on a sheet pan and repeat with the remaining mixture. Roll into balls and arrange in single layer. Bake at 350 degrees F for 25-30 minutes or until the meatballs are cooked through. They should have an internal temperature of 155 degrees F.
- Once meatballs are cooked, transfer to a large mixing bowl.
For the glaze:
- In a saucepan combine the remaining cranberry sauce, balsamic, and BBQ sauce. Stir to combine and simmer over medium-high heat for 6-8 minutes or until the sauce has reduced slightly.7 oz. canned Whole berry cranberry sauce , 1 tbsp Balsamic vinegar , 1/2 cup BBQ sauce of choice
- Poor the sauce over the cooked meatballs and toss to combine. Serve on a large platter with cocktail picks and garnish with fresh rosemary or thyme. Meatballs can be kept warm in a crockpot if needed.Fresh rosemary or thyme
Notes
- Make Ahead: Form and bake the meatballs a day in advance. Reheat them in the sauce before serving for easy service.
- Shortcuts: Use your favorite store-bought BBQ sauce and canned cranberry sauce for a quick glaze, frozen meatballs are another easy shortcut.
- Serving Idea: Keep them hot in a slow cooker on “warm” during parties, give them an occasional stir.
- For Tender Meatballs: check temp while baking so you don’t overcook!
Nutrition
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Storage, Serving, & Reheating
Storage –
Let the meatballs cool completely before storing. Keep leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken slightly as it chills.
- Freezing: Freeze cooked meatballs (with or without sauce) for up to 2 months in a freezer-safe container or zip-top bag. Thaw overnight in the refrigerator before reheating.
Reheating –
Warm the meatballs gently in a skillet over medium heat or in a slow cooker on low until heated through. Add a splash of water or extra BBQ sauce if needed to thin out the glaze.
Serving –
Serve warm as a holiday appetizer with cocktail picks, or make it a meal by spooning over mashed potatoes, rice, or plain buttered noodles.
Frequently Asked Questions
Yes! If you’re short on time, frozen meatballs work great. Just bake or heat them according to the package, then toss in the cranberry balsamic sauce until fully coated.
Absolutely. You can bake the meatballs and prep the sauce a few days ahead of time. Store them separately in the fridge, then reheat together on the stove or in a slow cooker before serving.
A smoky or brown sugar BBQ sauce pairs really well with the cranberry flavor. Plain or spicy barbeque sauces also work great!
Transfer the finished meatballs and sauce to a slow cooker on low/warm heat. Stir occasionally to keep them coated.
Yes, ground turkey or chicken can be swapped in for a lighter version.
Tools I Like To Use
- Tongs – A must kitchen utensil, perfect for cooking the meatballs. I love these locking tongs for saving space and the different sizes are useful for different recipe needs.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
- Portion Scoops – my go to for getting even sized meatballs that bake perfectly each time!
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
