Enjoy Easy Cranberry Sweet Chili Meatballs as a crowdpleasing party snack juicy tangy bites that spark conversation and disappear fast today

Scale

1 pound ground beef (or turkey) — 85–90% lean for juicier meat

1/2 cup breadcrumbs or almond flour

1/4 cup finely chopped onion

1 large egg

1/2 teaspoon salt and a pinch of pepper

1/2 cup cranberry sauce (jellied or whole)

1/2 cup sweet chili sauce

1 tablespoon soy sauce or tamari

1 clove garlic, minced (or 1/2 teaspoon garlic powder)

1/2 teaspoon grated fresh ginger (optional)

2 tablespoons chopped fresh parsley (optional)

1–2 teaspoons olive oil

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup and crisp edges.
In a large bowl, combine the ground meat, breadcrumbs (or almond flour), onion, egg, garlic, ginger, soy sauce, salt, pepper, and parsley. Mix just until everything is evenly distributed—overmixing makes dense meatballs.
Shape the mixture into about 1-inch meatballs, placing them on the prepared baking sheet as you go. If you prefer uniform bites, use a small cookie scoop.
Bake for 12–15 minutes, until the outside is lightly browned and the interior reaches 160–165°F (71–74°C).
Meanwhile, make the glaze: in a small saucepan, whisk together cranberry sauce and sweet chili sauce. Simmer over low heat 3–5 minutes, stirring until glossy; thin with a splash of water if it’s too thick.
When the meatballs are done, transfer them to a skillet or toss them in the pan with the glaze over low heat. Gently coat each meatball in the glaze and cook 1–2 minutes more until shiny and heated through. Sprinkle with parsley if you like and serve hot.

Keywords: cranberry meatballs, easy meatballs, sweet chili glaze, appetizer, party food, weeknight dinner