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Cranberry Chili Meatballs Recipe
Cranberry Chili Meatballs Recipe photo by Taste of Home

Cranberry Chili Meatballs Recipe

Read Reviews (32)
4.77 32
Publisher Photo
Using packaged meatballs helps save time in the kitchen and they are just as tasty as homemade. My friends look forward to enjoying these meatballs at our holiday gatherings and there are never any leftovers! The sauce is tangy yet sweet, and the festive color is perfect for any holiday party. —Amy Scamerhorn, Indianapolis, Indiana
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:76 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 76 servings

Ingredients

  • 1 can (14 ounces) jellied cranberry sauce
  • 1 bottle (12 ounces) chili sauce
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed

Nutritional Facts

1 meatball equals 51 calories, 2 g fat (1 g saturated fat), 12 mg cholesterol, 80 mg sodium, 6 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 lean meat.

Directions

  1. In a large saucepan over medium heat, combine the first six ingredients; stir until sugar is dissolved. Add meatballs; cook for 20-25 minutes or until heated through, stirring occasionally. Yield: about 6 dozen.
Originally published as Cranberry Chili Meatballs in Simple & Delicious November/December 2008, p14

Nutritional Facts

1 meatball equals 51 calories, 2 g fat (1 g saturated fat), 12 mg cholesterol, 80 mg sodium, 6 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 lean meat.

Reviews for Cranberry Chili Meatballs(32)

AVERAGE RATING
   (56)
RATING DISTRIBUTION
5 Star
 (47)
4 Star
 (6)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 2, 2014

Made these meatballs for a get together with friends and everyone loved them.

MY REVIEW
Reviewed Jan. 28, 2014

When I made the meatballs for a gathering everyone loved them. There were no leftovers.

MY REVIEW
Reviewed Jan. 23, 2014

I made these meatballs for a party,and they were gone within 30 minutes. i myself did not like them because of the cumin in it, and I will not make them ever again, unless someone that loved them so much, requests them .

MY REVIEW
Reviewed Dec. 28, 2013

Originally I made the recipe as directed. With the left overs I cooked down a half a bag of cranberries and added them to the sauce. MUCH better and somehow even more spicy! So I'd definitely suggest adding a bag to the saucepan and cooking them down until they pop before adding the meatballs. Otherwise, great recipe!

MY REVIEW
Reviewed Dec. 21, 2013

I had printed this recipe to make it for a potluck last week when I found a simpler recipe on the back of the Heinz Chili Sauce bottle. It just calls for a bottle of their chili sauce, a can of cranberry sauce, and a two pound bag of frozen meatballs. You can use whole berry or not. I used whole berry because that's what I had in the cupboard. I doubled the recipe because it was a large gathering at work. I used turkey meatballs and just dumped them into the crock pot, frozen. I mixed the cranberry sauce and chili sauce in a saucepan on the stove and heated it just until the cranberry sauce melted down. Then I poured it over the meatballs and cooked it on high for 4 hours. I lifted the lid and made sure that the sauce coated all the meat balls a couple of times the last 2 hours of cooking. They went over very well. I'm sure the above recipe is good, but I wanted to let readers know that you can make something similar with less sugar and fewer ingredients.

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