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Cranberry Cocktail Meatballs

Cranberry Cocktail Meatballs

Cranberry Cocktail Meatballs

  • Cook Time: 1 Hour, 10 Minutes
  • Yield: 12 Servings

A cocktail meatball made with cranberry sauce, pureed tomatoes and SugarTwin.


  • 2 slices crusts removed bread
  • 1 lb. ground beef (90% lean)
  • ½ c. finely chopped onion
  • 1 tsp. finely chopped garlic clove
  • 1 large egg
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • 1 ½ c. jellied cranberry sauce
  • 1 c. tomato puree
  • 1 tbsp. tomato paste
  • ½ c. grape juice
  • 3 Stevia Sachets
  • ½ tsp. garlic powder
  • ¼ tsp. ground allspice
  • 18 tsp. ground cloves


  1. Preheat oven to 375 degrees.
  2. Submerse the bread in bowl of water for 20 seconds to soften; carefully squeeze out all the moisture without destroying the pieces, and place in large mixing bowl.
  3. Add the meat, onions, garlic, eggs, salt and pepper, and mix with a fork to mix well.
  4. Form this mixture into one inch meatballs and place half an inch apart on a baking sheet.
  5. Bake the meatballs for 10 minutes, turning after the first 10 minutes, and bake 10 minutes longer until firm and no longer pink in the middle.
  6. Set aside a large saucepan and combine the cranberry sauce, tomato puree, tomato paste, grape juice, Sugar Twin®, garlic powder, allspice and cloves.

  7. Bring the mixture to a rolling boil, then reduce heat and simmer, mixing around the cranberry sauce.
  8. Cook until the sauce thickens slightly, about 10 to 12 minutes.
  9. Finally combine the meatballs and cook for 5 minutes longer.
  10. Refrigerate or serve hot.