Glazed Garlic Meatballs

Prep Time
Cook Time
1h 10m
Ready In

"This will also work well using Lil Smokies in place of meatballs and are best served from a crockpot with a long fork, you may bake the meatballs cool then freeze just thaw in refrigerator overnight and drop in the simmering sauce and may be oven-baked or browned in a skillet, you might need to adjust the sauce ingredients to suit taste, if you like more cranberry flavor then increase the cranberry sauce by half a can or one can"

Original recipe yields 50 servings


  • Serving Size: 1 (39.7 g)
  • Calories 93.2
  • Total Fat - 3.5 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 21.5 mg
  • Sodium - 293.4 mg
  • Total Carbohydrate - 9.5 g
  • Dietary Fiber - 0.6 g
  • Sugars - 5.2 g
  • Protein - 5.5 g
  • Calcium - 16.1 mg
  • Iron - 0.7 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0 mg

Step 1

Place all ingredients in a large bowl; mix well using clean hands (you might need more breadcrumbs to hold the mixture together).

Step 2

Shape into about 1-inch balls or smaller.

Step 3

Place on a greased baking sheet.

Step 4

Bake in a preheated 350 degree F oven for about 22-25 minutes or until cooked through or you may cook the meatballs in a skillet.

Step 5

For sauce; in a large saucepan over medium heat blend the cranberry sauce, chili sauce, brown sugar, lemon juice (start with 2 tablespoons lemon juice) and hot sauce to taste; mix to combine then adjust ingredients to suit taste if desired.

Step 6

Add in the cooked meatballs and simmer for about 40 minutes.

Tips & Variations

No special items needed.


A big hit at my Halloween party! I left out the cayenne but used the Frank's hot sauce for flavor. I didn't want too hot for the little ones.

review by:
(1 Nov 2014)


These were made to have at my grandfather's birthday party and they were very delicious. Every last meatball was eaten and only a little sauce was left. I love that you don't have to heat up the house to make these, by using the grill and baking them in a baking sheet over indirect heat!

review by:
(29 Jun 2013)