Description
Juicy baked meatballs coated in a tangy-sweet cranberry chili sauce, served with a creamy sour cream herb dip. Perfect for festive gatherings or game day appetizers.
Ingredients
1 lb ground beef
1/2 cup breadcrumbs
1 egg
1/4 cup milk
1/4 cup finely chopped onion
1/2 tsp salt
1/4 tsp black pepper
1 (14 oz) can jellied cranberry sauce
3/4 cup chili sauce
1 tbsp brown sugar
1 tbsp lemon juice
1 cup sour cream
2 tbsp mayonnaise
1 tsp dried parsley
1/2 tsp dried dill
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine ground beef, breadcrumbs, egg, milk, onion, salt, and pepper. Mix gently until just combined.
- Shape into 1-inch meatballs and place on a greased baking sheet.
- Bake for 15–18 minutes until browned and fully cooked.
- Meanwhile, in a large saucepan, stir together cranberry sauce, chili sauce, brown sugar, and lemon juice. Heat over medium until smooth and bubbling.
- Add the baked meatballs to the sauce and simmer for about 10 minutes.
- In a small bowl, whisk together sour cream, mayonnaise, parsley, dill, garlic powder, onion powder, salt, and pepper until smooth.
- Serve warm meatballs with chilled sour cream herb dip.
Notes
Swap ground beef with ground turkey or chicken for a lighter version.
Add sriracha or hot sauce for extra heat in the glaze.
Use smoked paprika in the meatballs for added flavor depth.
Use fresh herbs instead of dried for a fresher dip.
Store meatballs and dip separately; meatballs last up to 4 days refrigerated.
Use a slow cooker on “warm” setting to keep meatballs hot for parties.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 290
- Sugar: 10g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 70mg
