Piquant Cocktail Meat Balls
Piquant cocktail meatballs combine savory beef with a tangy cranberry and chili sauce glaze, perfect for parties or hearty gatherings. They offer a flavorful, crowd-pleasing appetizer or main.
Ingredients
- 2 lb ground round beef ⓘ
- 1 cup cornflake crumbs ⓘ
- 1/3 cup dried parsley flakes
- 2 eggs ⓘ
- 2 tablespoons soy sauce ⓘ
- 1/4 teaspoon pepper ⓘ
- 1/2 teaspoon garlic powder ⓘ
- 1/3 cup catsup ⓘ
- 2 tablespoons minced onion
- 1 (1 lb) can cranberry sauce ⓘ
- 1 (12 oz) bottle chili sauce ⓘ
- 2 tablespoons dark brown sugar ⓘ
- 1 tablespoon lemon juice ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine ground round beef, cornflake crumbs, dried parsley flakes, eggs, soy sauce, pepper, garlic powder, catsup, and minced onion. Blend well.
- Form the mixture into small meatballs about the size of walnuts.
- Arrange the meatballs in a 15 1/2 x 10 1/2 x 1-inch pan.
- In a saucepan, combine cranberry sauce, chili sauce, dark brown sugar, and lemon juice. Heat until well blended.
- Pour the sauce over the arranged meatballs.
- Bake in the preheated oven for about 30 minutes or until the meatballs are cooked through and the sauce is bubbly.
Tips & Substitutions
For a twist, consider using ground turkey or chicken instead of beef for a lighter option. You can also substitute crushed crackers for cornflake crumbs if needed. To enhance flavor, add a splash of Worcestershire sauce to the meat mixture. If you want a spicier kick, mix in some diced jalapeños or hot sauce into the sauce.
Serving Suggestions
These piquant cocktail meatballs make a great appetizer for parties or game day. Serve them with toothpicks for easy eating. Pair them with a side of creamy coleslaw or a fresh green salad. They also pair beautifully with Twenty-Minute Main Dish for a complete meal. Consider serving with crusty bread to soak up the delicious sauce.
Storage & Reheating
Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish with a splash of water or sauce, cover with foil, and heat in a 350°F (175°C) oven for about 15-20 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Piquant Cocktail Meat Balls contains roughly 295 calories, with 12g protein, 62g carbohydrates, and 3g fat. It is an excellent source of vitamin C (117% of the Daily Value), dietary fiber (30% of the Daily Value), and protein (25% of the Daily Value). Note that it is relatively high in sodium, at 1630mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs and freeze them before baking. Just shape them and place them on a baking sheet, then freeze until solid. Transfer to a freezer bag and store for up to 3 months. When ready to cook, bake them directly from the freezer, adding a few extra minutes to the cooking time.
What can I use instead of chili sauce?
If you don't have chili sauce, you can use a combination of ketchup and hot sauce to achieve a similar flavor. Alternatively, a homemade mixture of tomato sauce with a dash of cayenne pepper and brown sugar can also work well as a substitute.
How do I know when the meatballs are done?
The meatballs are done when they reach an internal temperature of 160°F (71°C). You can check this with a meat thermometer. They should also be browned on the outside and the sauce should be bubbly. If they are still pink in the middle, return them to the oven for a few more minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).