Costco Cranberry Jalapeño Meatballs Recipe

These Cranberry Jalapeño Meatballs are the perfect balance of spicy, sweet, and savoury — featuring juicy beef and pork meatballs coated in a glossy cranberry-chili glaze. Inspired by Costco’s holiday favourite, this version is made entirely from scratch and ready in just under 45 minutes.

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Cranberry Jalapeño Meatballs Recipe Ingredients

For the Meatballs:

• ½ lb lean ground beef
• ½ lb ground pork
• ⅓ cup plain dry breadcrumbs
• 2 tbsp minced jalapeño pepper (adjust to taste)
• 1 tbsp tomato-based chili sauce (e.g., Heinz®)
• 1 tsp Worcestershire sauce
• 1 tsp soy sauce
• 1 tsp garlic powder
• ½ tsp salt

For the Sauce:

• ½ cup tomato-based chili sauce
• ½ cup jellied cranberry sauce
• 2 tbsp jalapeño pepper jelly
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp brown sugar
• ½ tsp garlic salt
• 1 tbsp chopped fresh parsley (optional, for garnish)

How To Make Cranberry Jalapeño Meatballs

1. Make the Meatballs: Preheat oven to 350°F (175°C). Line a baking sheet with foil, set a wire rack on top, and spray with nonstick spray. In a mixing bowl, combine all meatball ingredients until just mixed. Don’t overwork the meat.
2. Shape and Bake: Use a tablespoon-sized scoop or hands to roll out even meatballs. Arrange them on the prepared rack and bake for 16–18 minutes, until golden and the internal temperature reaches 160°F.
3. Prepare the Sauce: While the meatballs bake, whisk the cranberry sauce, chili sauce, jalapeño jelly, lemon juice, brown sugar, and garlic salt in a large skillet over low heat. Stir until the mixture is smooth and starts to thicken, about 6–8 minutes.
4. Glaze the Meatballs: Transfer the baked meatballs into the sauce and simmer for 8–10 minutes, turning occasionally until fully coated and glossy.
5. Serve: Serve warm, garnished with chopped parsley if desired. Perfect for toothpicks, rice bowls, or small bites.

Recipe Tips

• Can I make these in advance?
  Yes. You can bake the meatballs ahead of time and freeze them. When ready to serve, reheat in sauce on the stovetop until warmed through and glazed.
• Can I make them less spicy?
  Definitely. Remove the seeds and white ribs from the jalapeños, or reduce the amount to 1 tbsp.
• What can I use instead of jalapeño jelly?
  If unavailable, use regular pepper jelly or mix apricot jam with a pinch of chili flakes as a substitute.
• Can I keep them warm for a party?
  Yes — after glazing, transfer to a slow cooker on low or warm. Stir occasionally to keep the sauce from sticking.

What To Serve With Cranberry Jalapeño Meatballs

These meatballs are versatile enough to serve as a festive appetizer or a full meal. Try them with:

• Steamed jasmine or white rice – to soak up the sweet and spicy sauce
• Garlic mashed potatoes – for a cosy winter pairing
• Toothpicks or sliders – as cocktail party bites

How To Store Cranberry Jalapeño Meatballs

• Store: Cool leftovers and refrigerate in an airtight container for up to 4 days.
• Freeze: Freeze baked meatballs (unsauced) in a single layer, then store in bags. When ready, simmer them in sauce straight from frozen.
• Reheat: Reheat on the stovetop over low heat or in a covered dish in the microwave. Add a splash of water if the sauce is too thick.

Cranberry Jalapeño Meatballs Nutrition Facts

• Calories: 360 kcal (approx.)
• Protein: 18g
• Fat: 24g
• Carbohydrates: 18g
• Sugar: 12g

Nutrition values are estimated and may vary based on ingredients used.

FAQs