Cape Cod Cocktail Meatballs

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the ground beef, breadcrumbs, egg, onion, Worcestershire sauce, garlic powder, salt, and pepper.
3. Roll the mixture into 1–1.5 inch meatballs and place them on a baking sheet.
4. Bake for 20 minutes, or until browned and mostly cooked through.
5. In a saucepan, whisk together the ketchup, cranberry sauce, brown sugar, lemon juice, Worcestershire sauce, and dry mustard.
6. Bring the sauce to a gentle simmer, stirring until smooth and cohesive.
7. Place the baked meatballs into a baking dish or slow cooker, then pour the sauce over the top.
8. Bake for an additional 30–40 minutes, or slow cook on LOW for 2–3 hours until flavors meld.

Variations

• Add a splash of orange juice or zest to brighten the cranberry notes.
• Use half ground beef and half ground pork for a richer meatball.
• Stir a pinch of cayenne or crushed red pepper into the sauce for subtle heat.
• Replace brown sugar with maple syrup for a New England-inspired twist.

Tips

• Wet your hands when rolling meatballs to prevent sticking.
• Bake on a parchment-lined sheet for easy cleanup.
• If simmering in the slow cooker, stir gently once or twice to coat evenly.
• Make ahead—these meatballs reheat beautifully and the flavor deepens overnight.