Jalapeno Cranberry Meatballs

This Jalapeño Cranberry Meatballs in a sweet-tangy sauce, made with frozen meatballs, ready in 20 mins, perfect for holidays or easy dinners.

Course Appetizer

Cuisine American, Tex-Mex

Prep Time 5

Cook Time 15

Total Time 20

Servings Servings

Calories 294kcal

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

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.

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.