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Easy meatball appetizer in a cranberry sauce in a white serving dish with fork. In the background are mini pine trees and a ceramic house.
Stephanie

Savory Meatball Appetizer in a Cranberry Sauce

5 from 1 vote
This easy meatball appetizer recipe can be made ahead of time, reheated when ready to serve. The perfect finger food recipe to serve at your next party. The meatball flavor has a wonderful flavor and is heightened with the tangy cranberry sauce. It's sure to become a favorite at your holiday gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Refridgerate 8 hours
Servings: 40 meatballs
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 lb. lean ground beef
  • 1 egg beaten
  • 3/4 cup Italian style bread crumbs
  • 1/2 cup tomato sauce
  • 2 tbsp. prepared horseradish
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. fresh parsley minced
  • 1 tsp. salt
  • 1/4 tsp. pepper
Sauce
  • 1 tbsp. cornstarch
  • 1 tbsp. cold water
  • 1 16 oz. can whole cranberry sauce
  • 1/4 cup brown sugar
  • 1 tbsp. lime juice

Method
 

  1. Preheat oven to 350°.
For meatballs
  1. Combine all ingredients in a large bowl until well combined. Shape into 1" balls and place on an ungreased 9x13 inch baking dish. Bake for 30 minutes, or until meat browns. Place meatballs on a paper towel to drain, set aside.
For sauce
  1. Combine cold water and cornstarch in a small bowl, stir until smooth. In a pan combine the remaining ingredients. Cook over medium heat, stirring until sugar dissolves. Add cornstarch mixture, stirring constantly until sauce thickens. Stir in meatballs. Transfer to 2 quart casserole dish, cover, refridgerate 8 hours or overnight to allow flavors to blend.
  2. To serve, preheat oven to 350°. Cover meatballs with lid or foil and bake for 30 minutes or until heated through. Serve warm.

Notes

The meatballs can be made gluten free by substituting crush pork rinds for the bread crumbs.
Fresh cranberry sauce may be substituted for the canned whole berry sauce. You may need to add additional cornstarch to thicken it up a bit.
This recipe can be made 3-4 days in advance.