Amylu’s cranberry jalapeño meatballs are a popular Costco favorite because they strike the perfect balance between sweet, savory, and spicy.
The juicy meatballs are glazed in a tangy cranberry-jalapeño sauce that makes them irresistible as an appetizer or main dish.
With this homemade version, you can enjoy those same bold flavors without needing a trip to the store. Whether you’re serving them for holiday gatherings, game day, or weeknight dinners, these meatballs are sure to be a hit.
Why You’ll Love This Recipe
This recipe takes traditional meatballs and elevates them with a bold, flavorful sauce. The sweetness of cranberries balances perfectly with the mild heat of jalapeños, making each bite layered and exciting.
It’s also versatile—you can serve these meatballs as cocktail bites with toothpicks, over rice for a hearty dinner, or as sliders tucked into soft rolls. Best of all, they can be prepped ahead, making them ideal for busy hosts.
What You’ll Need
For the Meatballs:
- 1 pound ground chicken or turkey
- ½ cup breadcrumbs
- 1 large egg
- 2 garlic cloves, minced
- ½ small onion, finely grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
For the Cranberry Jalapeño Sauce:
- 1 cup cranberry sauce (homemade or canned)
- 2 fresh jalapeños, finely diced (remove seeds for less heat)
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- ½ teaspoon red pepper flakes (optional, for extra heat)
Garnish: chopped parsley
Pro Tips
- Use ground chicken or turkey for a lighter, tender meatball that pairs well with the sauce.
- Grating the onion keeps the texture smooth while adding moisture.
- Bake meatballs instead of frying for even cooking and less mess.
- Simmer the sauce until slightly thickened before coating meatballs.
- For parties, keep warm in a slow cooker with extra sauce.
Tools You’ll Need
- Mixing bowls
- Baking sheet lined with parchment paper
- Small saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
Substitutions & Variations
- Protein: Use ground beef or pork for a richer flavor.
- Heat level: Swap fresh jalapeños with canned green chilies for milder heat.
- Sweetness: Replace honey with brown sugar or maple syrup.
- Cranberry sauce: Use fresh cranberries cooked with orange juice for a tangier glaze.
- Make sliders: Serve meatballs in dinner rolls with extra sauce for a fun twist.
Make-Ahead Tips
You can roll and bake the meatballs up to 2 days in advance, then refrigerate until ready to use. When serving, simply reheat them in the sauce until hot and glazed.
The sauce can also be prepared ahead and stored in the fridge for up to 3 days. Combine with meatballs just before serving.
Step-by-Step Instructions
1. Preheat the Oven
Set oven to 400°F and line a baking sheet with parchment paper.
2. Mix the Meatball Ingredients
In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, onion, salt, pepper, and smoked paprika. Mix until just combined.
3. Form the Meatballs
Roll into 1-inch balls and place evenly on the prepared baking sheet.
4. Bake
Bake for 18–20 minutes, until meatballs are golden brown and cooked through.
5. Make the Sauce
In a small saucepan over medium heat, combine cranberry sauce, jalapeños, honey, soy sauce, apple cider vinegar, and red pepper flakes. Stir and simmer for 5–7 minutes until slightly thickened.
6. Coat the Meatballs
Add the baked meatballs to the saucepan and toss until fully coated in the glaze.
7. Garnish and Serve
Transfer to a serving dish, sprinkle with chopped parsley, and serve hot.
Serving Suggestions
Serve as cocktail meatballs with toothpicks for a party appetizer. For dinner, spoon them over steamed rice or mashed potatoes to soak up the extra sauce.
They’re also delicious tucked into slider rolls with melted cheese for a game-day snack. Pair with a crisp salad or roasted vegetables to round out the meal.
Leftovers & Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until hot.
For longer storage, freeze cooked meatballs and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition & Benefits
Ground poultry keeps these meatballs lighter than beef, while cranberries bring natural antioxidants and vitamin C. Jalapeños not only add flavor but also provide vitamin A and a little metabolism-boosting heat.
It’s a dish that balances indulgence with nutrition, offering comfort food appeal while still being mindful of healthier choices.
Recipe FAQs
1. Can I make these meatballs in a slow cooker?
Yes, bake them first, then transfer to a slow cooker with the sauce and keep on low until ready to serve.
2. Can I use frozen meatballs instead?
Yes, cook them according to package instructions, then toss with the homemade cranberry jalapeño sauce.
3. How spicy are these meatballs?
The heat is mild to medium. Adjust by adding or removing jalapeño seeds.
4. Can I make them gluten-free?
Yes, just use gluten-free breadcrumbs.
5. What can I serve alongside them?
They pair well with rice, roasted vegetables, or as sliders with coleslaw.
A Sweet and Spicy Crowd Pleaser
These Amylu-inspired cranberry jalapeño meatballs deliver the perfect balance of flavors—juicy, savory meatballs coated in a tangy-sweet glaze with just the right touch of heat. They’re simple to prepare yet impressive enough for parties and holiday spreads.
Once you try them, they’ll earn a permanent spot in your recipe collection. It’s the kind of dish that keeps people coming back for seconds.
