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Cranberry Cocktail Meatballs

User Rating 4 Star Rating (4 Reviews)


This is always a favorite, made with a fruity barbecue sauce and served from the slow cooker.


  • 2 pounds ground beef
  • 1 cup cornflake crumbs
  • 2 eggs
  • 1/2 cup chopped, fresh parsley
  • 1/3 cup ketchup
  • 3 tablespoons minced onions
  • 2 tablespoons soy sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper

  • 16 ounces can, jellied or whole cranberry sauce
  • 12 ounces chili sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice


In a large bowl, combine ground beef, cornflake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Mix well and form into small balls, from 1/2" to 3/4" in diameter. Place in a casserole or baking pan. Heat oven to 300°. Meanwhile in a saucepan, combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook stirring over medium heat until smooth. Pour hot sauce over meatballs in casserole. Bake for 30 to 45 minutes, depending on the size of the meatballs. Transfer to slow cooker and keep on low for serving.

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User Reviews

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 5 out of 5
Amazing!, Member lisacarty

I didn't have any cornflakes so i substituted plain bread crumbs. For the sauce, I didnt have an entire bottle of the chili sauce so i used some chinese garlic chili sauce and some sriraca hot chili sauce to make up for the amount i did not have in the original chili sauce. I have to say that these came out so amazing! Extra kick with the spicy chili sauces that i had added. I am going to continue to use the extra spicy sauces whenever i make them it was such a great addition to the recipe. Delicious!!!

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