Spicy Cranberry Cocktail Meatballs
A flavorful twist on classic meatballs with a spicy cranberry glaze, perfect for holiday parties.
Ingredients
Meatballs
- 1 1/4 pounds ground beef
- 1 1/4 pounds ground pork
- 1 cup breadcrumbs day old fresh bread crumbs
- 2 large eggs
- 2 tablespoons minced onion
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 tablespoons Worcestershire 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.
- Combine the ground beef, pork, hot sauce, breadcrumbs, egg, spices, onion, and Worcestershire sauce with clean or gloved hands.
- Form tablespoon-sized meatballs and place them on the parchment-lined baking sheet.
- Bake meatballs for 20 minutes at 350°F.
- While meatballs bake, heat the hot sauce, cranberry sauce, and sweet chili sauce in a large skillet until melted.
- Once baked, place meatballs in the skillet and simmer on low heat for 30 minutes. Alternatively, transfer to a slow cooker and cook on low for 1 hour.
Notes
For a make-ahead option, prepare the meatballs and sauce separately, then combine and reheat before serving.