Cape Cod Cocktail Meatballs

Cape Cod Cocktail Meatballs

Robin Myshrall Ulery 2

"These cocktail meatballs are perfect for a Christmas, New Year's Eve, or any party that you want to impress. They are the first appetizer to go, and everyone wants the recipe. The recipe originated in Cape Cod (cranberry country). Bon appetit!"

Ingredients 1 h 20 m {{adjustedServings}} servings 168 cals

Serving size has been adjusted!

Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix ground beef, bread crumbs, parsley, eggs, grated onion, soy sauce, and garlic powder in a bowl until thoroughly combined. Pinch off about 2 teaspoons of meat mixture per meatball and roll into small meatballs. Arrange meatballs in a large, deep baking dish.
  3. Bake in the preheated oven until meatballs are browned, about 25 minutes. Drain excess grease.
  4. Combine jellied cranberry sauce, ketchup, brown sugar, and lemon juice in a saucepan and place over medium heat. Stir the sauce until cranberry sauce has melted and brown sugar has dissolved.
  5. Pour the sauce over meatballs and bake until sauce forms a glaze and meatballs are no longer pink inside, 25 to 30 more minutes.
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Reviews 19

  1. 26 Ratings

Robin Myshrall Ulery

These meatballs are the best EVER! I've been making them for over 3 decades and they have always been a hit. Always the first appetizer to go! The vibrant color alone make it a perfect appetizer for the holidays. If I could, I would give them 10 STARS!

Megan Elizabeth

I thought these were fantastic and everyone at the party raved about them. The only changes I made were fewer bread crumbs-about 1/2-3/4 of a cup in the meatballs-always depends on the fat content of the meat; I did add the can of chopped pineapple to the sauce as another reviewer suggested and I think that is a great add-in for this recipe. I put the meatballs in the crock pot when they were done-about medium and I cooked the sauce longer on the stove-about med. heat for 10 mins. or so, stirring continuously. Then I poured the sauce over the meatballs in the crock pot and had them on low for about an hour before serving. These are going to be my go-to appetizer for work parties and other events like that. They are just a bit different so it's not the usual cocktail meatball. They taste great and are pretty easy to make.


These were great! I would never have thought to use canned cranberry sauce for a meatball sauce. Glad I did!