Description
These champagne cocktail meatballs with cranberry glaze are a nostalgic, crowd-pleasing appetizer that combines sweet, tart, and savory flavors. Perfect for parties, they come together in under 30 minutes of active time and are made with simple ingredients like frozen meatballs, champagne, and cranberry sauce.
Ingredients
- 2 pounds frozen cocktail-size meatballs (preferably all-beef or beef-pork blend)
- 1 tablespoon olive oil (optional, for browning)
- 1 can (14 ounces) whole berry cranberry sauce
- 1 can (14 ounces) jellied cranberry sauce
- 1 cup champagne or sparkling wine (Brut or Extra Brut, dry)
- 1/2 cup brown sugar, packed
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish, optional)
- 1/4 cup pomegranate arils (for garnish, optional)
- Toothpicks or small skewers for serving
Instructions
- Prepare the meatballs (optional but recommended): Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add frozen meatballs in a single layer and cook for 3-4 minutes, turning occasionally, until browned on at least two sides. Do not worry about cooking through.
- Make the glaze: In a medium mixing bowl, combine whole berry cranberry sauce, jellied cranberry sauce, champagne, brown sugar, soy sauce, Dijon mustard, garlic powder, and black pepper. Whisk until jellied cranberry sauce is mostly broken up and mixture is smooth.
- Assemble in the slow cooker: Place meatballs in the bottom of a 4-6 quart slow cooker. Pour glaze over the top, ensuring all meatballs are coated. Gently stir to distribute evenly.
- Cook low and slow: Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours. Stir gently halfway through. Meatballs are done when glaze has thickened slightly and meatballs are heated through and tender.
- Adjust the glaze: About 30 minutes before serving, remove lid to let glaze reduce and concentrate flavor. If glaze is too thin, leave lid off; if thick enough, keep covered. Aim for a consistency that coats the back of a spoon.
- Garnish and serve: Transfer meatballs to a serving dish using a slotted spoon. Sprinkle with fresh parsley and pomegranate arils if using. Serve warm with toothpicks or small skewers.
Notes
For best results, brown the meatballs first for deeper flavor. Use a dry Brut champagne to avoid overly sweet glaze. If glaze is too thin, remove lid for last 30 minutes or mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in. Recipe improves overnight; make ahead and reheat on LOW for 1-2 hours. For alcohol-free version, substitute champagne with non-alcoholic sparkling cider and add 1 tablespoon apple cider vinegar.
- Prep Time: 15 minutes
- Cook Time: 3 hours (on LOW) or 1.5 hours (on HIGH)
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 4-5 meatballs
- Calories: 350
- Sugar: 24
- Sodium: 750
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 31
- Fiber: 1
- Protein: 20
Keywords: champagne meatballs, cranberry meatballs, cocktail meatballs, slow cooker meatballs, party appetizer, holiday appetizer, easy appetizer