Cranberry Chili Meatballs | Holiday Recipe

These Cranberry Chili Meatballs are a ranch holiday classic — sweet, savory, and just a little spicy. Made with ranch-raised ground beef and a two-ingredient sauce, they’re easy to make and even easier to share. Serve them as an appetizer for a holiday party or pile them over mashed potatoes for a quick family dinner that tastes like you spent all day in the kitchen.

You can make it in advance to serve at parties, family get togethers or as a quick meal.

MEATBALLS

• 2 pounds Felton Angus Beef ground beef
• 1 cup quick rolled oats or pork panko
• 2 eggs
• ½ cup milk
• ¼ cup onion, very finely chopped or 1 Tablespoon dried onion
• 1 teaspoon salt
• ½ teaspoon pepper

SAUCE

• 1 can (14 oz) jellied cranberry sauce
• 1 bottle (12oz) chili sauce
• 1/8 teaspoon chili powder
• 1/8 teaspoon cumin
• dash cayenne

DIRECTIONS:

MEATBALLS:

1. Preheat oven to 375 degrees
2. Mix together in large bowl ground beef, oats, eggs, milk, onion and seasonings until well combined (use hands if needed)
3. Line a baking sheet with non-stick liner or parchment paper
4. Using a small cookie scoop, scoop meatballs on to baking sheet
5. Bake for 30 minutes at 375 degrees
6. Remove cooked meatballs from baking sheet
7. Place meatballs in baking dish or slow cooker (or freeze for later use)

SAUCE:

1. In a separate bowl, combine all sauce ingredients and mix.
2. Pour over meatballs and bake at 350 for 45 minutes or turn slow cooker to low until thoroughly heated
3. Serve at holiday parties or as main dish for holiday dinners.

DOWNLOAD CRANBERRY CHILI MEATBALLS RECIPE