Jalapeno Cranberry Meatballs are a Tex-Mex classic; perfect for Thanksgiving or a casual family dinner. These meatballs are generously coated with a tangy, spicy, and flavorful homemade cranberry sauce.
The jalapeño flavor is just right—enough to give a little zing without overwhelming heat in this jalapeno cranberry sauce.
I used store-bought frozen meatballs for this recipe to make these jalapeno cranberry meatballs quicker and more effortlessly. So that we can concentrate on other factors when planning for a party.
If you’d prefer to make the meatballs from scratch, we’ve included instructions in the FAQ section for how to do that, too.
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Why You'll Love This Recipe
⭐️This special occasion dinner comes together effortlessly—in under 20 minutes!
⭐️It’s a true crowd-pleaser. You can easily double or triple the recipe depending on how many people you’re serving.
⭐️The spice level is entirely customizable, too. If you find the jalapeño flavor a little too bold, you can tone it down while still keeping all its wonderful flavors.
Ingredients
- Fully cooked frozen meatballs: I used store-bought beef meatballs for this recipe, but you can also go with turkey, chicken, plant-based, or homemade meatballs for a lighter option.
- Cranberry sauce: I went with canned cranberry sauce because the goal here is to keep this recipe as simple as possible. But if you have time, homemade cranberry sauce is super easy and works beautifully, too.
- Jalapeños: These are packed with flavor and a good dose of heat. If you like the taste but not the spice, remove the seeds and white membrane inside the pepper. If you want more heat, leave them in or even add an extra jalapeno.
- Soy sauce: I used low-sodium, light soy sauce. If you’re using dark soy sauce, use only half the amount listed in the recipe(since it’s more concentrated).
- Apple cider vinegar: This instantly brings out those rich fall flavors. You can substitute with lemon juice if needed.
- Brown sugar: Adds a hint of sweetness to balance the heat and tang. This is optional, but it rounds out the flavor.
- Garlic powder: For rich, savory, garlicky notes.
- Hot sauce: I used Frank’s RedHot, but feel free to use your favorite hot sauce.
How To Make Jalapeno Cranberry Meatballs
- In a large skillet, combine cranberry sauce, jalapeño, soy sauce, vinegar, brown sugar, and water. Stir well and heat until bubbly and smooth.
- Add the frozen meatballs, stirring to coat them evenly in the sauce. Cover and simmer for 10–15 minutes, stirring occasionally.
♨️How To Adjust The Heat Level
- These jalapeño cranberry meatballs fall in the moderate to medium heat range.
- The only real source of heat here is the jalapeños, and the good news is, they’re easy to adjust to your spice tolerance.
- The heat in jalapeños is mainly concentrated in the seeds and the white membrane inside. You can remove them and add only the flesh to keep the heat at a minimum level(keep in mind, even the flesh holds some heat).
- If you want more heat, start by adding the seeds back into the sauce a little at a time until you reach your preferred spice level.
The Leftovers
- They make an easy and delicious lunch for the next day. You can use the leftovers in sandwiches, salads, tacos, and more.
- Store the meatballs in the refrigerator for up to four days, or in the freezer for up to three months.
- To thaw, place them in the refrigerator overnight, or gently defrost them in the microwave.
- When reheating, add a splash of extra sauce or water to loosen things up, then cook until heated thoroughly. You can microwave or reheat in a skillet.
Pro Tips For Best Results
- If the sauce isn’t thick enough, you can thicken it by adding more cranberry sauce or by adding a cornstarch slurry(mix one tablespoon of cornstarch with two tablespoons of water), then stir it into the sauce. Cook for 2–3 minutes until the sauce thickens.
- If the sauce is too thick, simply add a little water to thin it out and cook for a few minutes until it’s back to the right consistency.
FAQ
You can serve jalapeño cranberry meatballs as an appetizer with toothpicks, or make it a meal by pairing them with mashed potatoes or serving them over pasta for a cozy, comforting dinner.
Definitely! Fresh or homemade meatballs work beautifully—just make sure they’re fully cooked before mixing them into the sauce.
I love using whole berry cranberry sauce for the best texture and flavor. Jellied cranberry sauce works too if you prefer a smoother consistency. But both give that sweet-tart balance to the sauce.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Jalapeno Cranberry Meatballs
Ingredients
- 24 oz meatballs (See Note 1)(1 bag fully cooked)
- 1 cup cranberry sauce (whole berry preferred)
- 2 jalapeño finely chopped (adjust to taste)(See Note 2)
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar (or lemon juice)
- 2 tablespoon brown sugar optional, depending on how tart your cranberry sauce is
- ¼ cup water to thin the sauce if needed
- ½ teaspoon garlic powder
Instructions
- In a large skillet or saucepan over medium heat, add cranberry sauce, chopped jalapeño, soy sauce, vinegar, brown sugar, and water.
- Stir well and cook for 3–5 minutes until bubbly and smooth.
- Add frozen or thawed meatballs directly to the skillet. Stir to coat them well in the sauce.
- Cover and simmer for 10–15 minutes, stirring occasionally, until heated through.
- Garnish with chopped green onions or extra jalapeño slices if you like.
- Serve with toothpicks as an appetizer or over rice or mashed potatoes for a meal.
Notes
- I've used store-bought frozen beef meatballs. Feel free to substitute with turkey, chicken, plant-based, or homemade meatballs. Make sure its fully cooked.
- Adjust heat by removing jalapeño seeds and membrane for milder flavor, or keep them in for extra spice.
- Store leftovers in the fridge up to 4 days or freeze up to 3 months; thaw overnight in the fridge or gently in the microwave.
- Reheat with a splash of water or extra sauce; warm in a skillet or microwave until heated through.
- Thicken sauce with extra cranberry sauce or a cornstarch slurry; thin with water if needed.
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