Cranberry Cocktail Meatballs

Cocktail meatballs are the cornerstone of every American holiday party spread, and this cranberry-glazed version trades the usual grape-jelly-and-chili-sauce combo for whole cranberry sauce. The result is a sweet-tart glaze with real berry flavor and visible whole cranberries that look as good as they taste.

The meatballs lean on cornflake crumbs instead of breadcrumbs, which keeps them tender and adds a barely-detectable corn sweetness. A high-heat blast at 500°F (260°C) for just 8 to 10 minutes seals the outsides without drying them out, then a transfer to a chafing dish (or slow cooker) keeps them warm in the cranberry-chili sauce while the party happens.

Makes about 12 servings, perfect for a crowd at a holiday open house, Super Bowl spread, or any cocktail party where toothpick-friendly food is the move.

Pro Tips

• Use 80/20 ground chuck (the recipe calls for chuck specifically). Leaner ground beef makes dry, crumbly meatballs.
• Mix the meat gently. Overworking the mixture squeezes air out and gives you tough, dense meatballs instead of tender ones.
• High-heat baking on a jellyroll pan is the move (the recipe specifies 500°F / 260°C). Lower heat steams the meatballs and they don’t develop a crust.
• Drain the meatballs after baking before transferring to the sauce. The rendered fat dilutes the cranberry-chili glaze and makes it greasy.
• Make ahead: bake meatballs the day before and refrigerate. Reheat in the cranberry sauce for 30 minutes before serving.

Variations

• Replace ground beef with a 50/50 mix of ground beef and Italian sausage for more flavor.
• Stir 1 teaspoon of orange zest into the cranberry sauce for a brighter citrus profile.
• Use the slow cooker on low for 2 hours to keep meatballs warm at a long party without drying out.