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Cranberry-Glazed Appetizer Meatballs

Cranberry-Glazed Appetizer Meatballs
  • Prep 40 min
  • Total 1 hr 10 min
  • Servings 60
Cranberries balance the spicy flavour of Old El Paso* Thick N' Chunky Salsa in a fabulous holiday appetizer.
December 11, 2014


  • 1 1/2 lbs (750 g) lean ground beef
  • 1/2 cup (125 mL) finely chopped onion
  • 1/2 cup (125 mL) bread crumbs
  • 1/2 tsp (1 mL) salt
  • 1/8 tsp (.5 mL) pepper
  • 2 eggs, slightly beaten

  • 1 1/2 cups (375 mL) Old El Paso* Thick N' Chunky Salsa
  • 1 cup (250 mL) canned jellied cranberry sauce
  • Garnish, if desired
  • 60 fresh cranberries, if desired


  • 1
    Heat oven to 375ºF. In large bowl, stir meatball ingredients until well mixed. Shape into 1-inch balls; place in ungreased 15x10x1-inch pan.
  • 2
    Bake 25 to 30 minutes or until meatballs are thoroughly cooked and no longer pink in centre.
  • 3
    Meanwhile, in 3-quart saucepan, stir sauce ingredients until well blended. Heat to boiling over medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally.
  • 4
    Add meatballs to sauce; stir to coat. Cook over medium heat about 5 minutes, stirring occasionally, until thoroughly heated. Thread cranberries on toothpicks; stick toothpicks in meatballs to serve.

  • TIP: Prepare and bake the meatballs up to 24 hours before your party. Cover and refrigerate them. Just before serving, prepare the sauce and heat the meatballs in it.
  • TIP: Keep the meatballs warm by serving them in a chafing dish or fondue pot. Provide small forks or cocktail toothpicks for easy eating.

No nutrition information available for this recipe
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