Cranberry jalapeno meatballs are the perfect balance of sweet, tart, and spicy– just in time for the holidays. The meatballs simmer in a homemade cranberry jalapeno sauce—just mix, bake, and toss! Serve them as an easy appetizer or a main course with white rice, air fryer acorn squash, or jalapeño mashed potatoes.
Ingredients You’ll Need
- Cranberry Jalapeño Sauce: Make a sweet and spicy cranberry sauce with jalapeño peppers, cranberries, fresh ginger, white sugar (brown sugar, honey, maple syrup, or monk fruit), sea salt, ground cumin, and fresh lime zest.
- Ground Beef: Use 80/20 ground beef to create tender, flavorful meatballs.
- Dried Cranberries: Include dried cranberries in the meatball mixture for a sweet-tart flavor and unique texture.
- Jalapeños: Adjust the heat of the meatballs by using one or two fresh jalapeños. Remove seeds and membranes for a milder flavor, or leave them in for an extra kick. Serrano peppers work as a spicier alternative.
- Garlic: Use two fresh garlic cloves for the best flavor.
- Egg: Bind the ingredients with two large eggs.
- Panko: Incorporate panko breadcrumbs in the meatball mixture to keep them moist. The breadcrumbs absorb the meat’s juices as they cook– resulting in extra juicy meatballs.
- Worcestershire Sauce: A splash of Worcestershire sauce adds depth and balance.
- Spices: Season the meatballs with kosher salt, black pepper, onion powder, garlic powder, and dried basil.
Additions and Substitutions
- Switch up the sauce. Replace the cranberry jalapeño sauce with your favorite homemade cranberry sauce, store-bought cranberry sauce, cranberry compote, or cranberry sauce from dried cranberries.
- Replace the protein. Try ground turkey or ground chicken for a lighter option, or save time with store-bought meatballs. Simply toss them in the cranberry sauce and follow these steps for cooking frozen meatballs in the Instant Pot.
How to Make Cranberry Jalapeno Meatballs
The full recipe with measurements is in the recipe card below.
Step 1: Combine the sauce ingredients in a saucepan or large skillet. Bring the mixture to a boil over medium heat.
Reduce the heat and gently simmer for 10-15 minutes, stirring occasionally, until half the cranberries pop open. Remove from heat, add the lime zest, and set it aside.
Step 2: Line a rimmed baking sheet with parchment paper or a silicone mat.
Combine the meatball ingredients in a mixing bowl ,and use clean hands or a stand mixer to knead and combine the beef mixture. Cover and refrigerate for 30 minutes.
Step 3: Preheat the oven to 375℉ (191℃). Remove the mixture from the refrigerator and roll it into 1-inch balls. Arrange them on the baking sheet.
Step 4: Bake for 20-25 minutes, depending on the strength of your oven. Broil on high for 2 minutes. Flip and broil for another 2 minutes.
Step 5:
Option 1 – Transfer the cooked meatballs to the saucepan with the cranberry jalapeno sauce. Gently toss the meatballs until they are well coated with a sticky glaze.
Option 2 – Remove the meatballs from the oven and let them cool for 5-10 minutes. Serve them on a serving platter with cranberry jalapeno sauce on the side.
Expert Tips
- Don’t overmix the meatballs. When combining ingredients, go easy—overmixing can make the meatballs tough.
- Avoid overcrowing the baking dish. Arrange the meatballs with enough room between each one. Crowding the meatballs leads to excess moisture, causing them to steam instead of turn golden brown.
If you enjoy the cranberry jalapeno meatballs, try more fall recipes!
Serving Suggestions
Transfer the sweet and spicy cranberry jalapeno meatballs to a serving dish or slow cooker on the warm setting, complete with toothpicks for a festive appetizer. Pair them with grab-and-go favorites like stuffed mushrooms, a cheese platter, or fall-inspired sliders.
Complete the meal with fluffy white rice, green salad, cauliflower rice, quinoa, mashed potatoes, or buttery green beans.
What To Do With Leftovers
- Refrigerate: Store the leftovers in an airtight container for 3-4 days.
- Freeze: Transfer the meatballs to a freezer-safe container or bag. Cranberry jalapeno meatballs freeze for 2-3 months.
- Thaw: Defrost the meatballs and sauce in the refrigerator overnight.
- Reheat: Warm the meatballs on the stovetop or microwave.
- Repurpose: Serve the leftovers in Hawaiian rolls to make meatball sliders or mini sandwiches. A spoonful of delicious coleslaw adds a tangy crunch to pair with the richness of the meatballs.
Frequently Asked Questions
Can I make this recipe in advance?
Prepare and bake the meatballs a day ahead. Then, make the cranberry jalapeno sauce and combine them before serving.
Can I make this recipe without breadcrumbs?
You can absolutely make the meatballs without breadcrumbs. I use them as a binder to hold the meatballs together and keep them tender, but there are plenty of options you can use instead, such as oats, or leave them out entirely.
More Meatball Recipes:
Cranberry Jalapeno Meatballs
- 1 bag (12 ounces) fresh cranberries
- ½ -inch knob of ginger, grated
- 2 jalapeño peppers, stemmed, deseeded, and finely chopped
- 1 cup granulated white sugar
- 1 cup water
- ¼ teaspoon sea salt
- ¼ teaspoon ground cumin
- 1 teaspoon fresh lime zest
- 2 pounds ground beef
- ¼ cup dried cranberries, finely chopped
- 1-2 jalapeño peppers, finely diced
- 2 garlic cloves, finely minced
- 2 large eggs
- ¼ cup panko breadcrumbs
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon black pepper coarse ground
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- Combine the sauce ingredients in a saucepan or large skillet. Bring the mixture to a boil over medium heat. Reduce the heat and gently simmer for 10-15 minutes, stirring occasionally, until half the cranberries pop open. Remove from heat, add the lime zest, and set it aside.
- Line a rimmed baking sheet with parchment paper or a silicone mat. Combine the meatball ingredients in a mixing bowl, and use clean hands or a stand mixer to knead and combine the beef mixture. Cover and refrigerate for 30 minutes.
- Preheat the oven to 375℉ (191℃). Remove the mixture from the refrigerator and roll it into 1-inch balls. Arrange them on the baking sheet.
- Bake for 20-25 minutes, depending on the strength of your oven. Broil on high for 2 minutes. Flip and broil for another 2 minutes.
- Option 1: Transfer the cooked meatballs to the saucepan with the cranberry jalapeno sauce. Gently toss the meatballs until they are well coated with a sticky glaze.Option 2: Remove the meatballs from the oven and let them cool for 5-10 minutes. Serve them on a serving platter with cranberry jalapeno sauce on the side.
- Don’t overmix the meatballs. When combining ingredients, go easy—overmixing can make the meatballs tough.
- Avoid overcrowing the baking dish. Arrange the meatballs with enough room between each one. Crowding the meatballs leads to excess moisture, causing them to steam instead of turn golden brown.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.