Cranberry Appetizer Meatballs


Cranberry Appetizer Meatballs

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Slow-Cooker filled with Meatballs covered in Cranberry Sauce

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    Chef's Tip: In a pinch? Use frozen meatballs and just make the sauce.

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    Servings and Ingredients

    Serves 23
    2 Hy-Vee large eggs
    1 c. Hy-Vee panko bread crumbs
    ⅓ c. chopped fresh parsley
    ⅓ c. Hy-Vee ketchup
    2 tbsp. finely chopped onion
    2 tbsp. Hy-Vee soy sauce
    2 clove(s) garlic, minced
    ½ tsp. Hy-Vee salt
    ¼ tsp. Hy-Vee black pepper
    2 lbs. 85%-lean ground beef
    1 (14 oz) can Hy-Vee whole berry cranberry sauce
    1 (12 oz) jar sweet chili sauce
    1 tbsp. Hy-Vee brown sugar
    1 tbsp. Hy-Vee mustard
    1 tbsp. Hy-Vee lemon juice


    1. Preheat oven to 400 degrees.
    2. In a large bowl, combine eggs, bread crumbs, parsley, ketchup, onion, soy sauce, garlic, salt and pepper. Add ground beef and mix well. Shape into 46 (1-inch) balls. Place on parchment-lined baking sheet. Bake 10 to 15 minutes or until internal temperature of meatballs reaches 160 degrees.
    3. Meanwhile, in a small saucepan combine cranberry sauce, chili sauce, brown sugar, mustard and lemon juice. Heat over medium heat and simmer for 10 minutes.
    4. In a 3- to 4-quart slow cooker, add cooked meatballs and top with warmed cranberry sauce. Cover and cook on LOW for 1 to 2 hours.

    Nutrition facts


    160 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 45mg
    • Sodium: 360mg
    • Total Carbohydrates: 15g
    • Protein: 8g

    Daily Values

    Vitamin A 2%
    Vitamin C 2%
    Iron 6%
    Calcium 2%

    Recipe Source:

    Hy-Vee weekly ad from the week of December 23, 2015.