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Picante Cranberry Meatballs

 Picante Cranberry Meatballs
These zippy ground beef meatballs are my favorites, and the recipe is so easy. Cranberry, chili and picante sauce sound like an unusual combination, but the flavors blend deliciously. Our nine grandchildren request these meatballs often.
8 ServingsPrep: 20 min. Bake: 30 min.


  • 2 eggs, lightly beaten
  • 1/3 cup ketchup
  • 1/3 cup minced fresh parsley
  • 2 tablespoons soy sauce
  • 2 tablespoons dried minced onion
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 cup crushed saltines (about 30 crackers)
  • 2 pounds ground beef
    With Johnsonville Italian Sausage.

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  • SAUCE:
  • 1 can (14 ounces) jellied cranberry sauce
  • 1 cup chili sauce
  • 1/4 cup picante sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • Hot cooked noodles, optional


  • In a large bowl, combine the eggs, ketchup, parsley, soy sauce,
  • onion, garlic powder and pepper. Add cracker crumbs. Crumble beef
  • over mixture and mix well. Shape into 1-1/2-in. balls.
  • In a skillet, brown meatballs over medium heat. Transfer to a greased
  • 13-in. x 9-in. baking dish.

2 of 2

Picante Cranberry Meatballs (continued)

Directions (continued)

  • In a large saucepan, combine the cranberry sauce, chili sauce,
  • picante sauce, brown sugar and lemon juice. Cook and stir until
  • cranberry sauce is melted and mixture is heated through. Pour over
  • meatballs.
  • Cover and bake at 350° for 30-35 minutes or until meat is no
  • longer pink. Serve with noodles if desired. Yield: 8 servings.
Nutritional Facts: 1 serving (1-1/2 cups) equals 363 calories, 10 g fat (4 g saturated fat), 109 mg cholesterol, 1,043 mg sodium, 42 g carbohydrate, 1 g fiber, 25 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.