Cranberry Cocktail Meatballs

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

  • Servings: 12
  • Cooktime: 40 mins Prep Time: 30 mins
  • Main Ingredient: Beef


  • 2 slices bread, crusts removed
  • 1 lb. ground beef (90% lean)
  • 1/2 cup finely chopped onion
  • 1 tsp. finely chopped garlic clove
  • 1 large egg
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 1/2 cups jellied cranberry sauce
  • 1 cup tomato puree
  • 1 Tbsp. tomato paste
  • 1/2 cup grape juice
  • 3 Sugar Twin® Stevia Sachets
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ground allspice
  • 1/8 tsp. ground cloves


Preheat oven to 375 degrees. 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. Add the meat, onions, garlic, eggs, salt and pepper, and mix with a fork to mix well. Form this mixture into one inch meatballs and place half an inch apart on a baking sheet. 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. Set aside a large saucepan and combine the cranberry sauce, tomato puree, tomato paste, grape juice, SugarTwin®, garlic powder, allspice and cloves. Bring the mixture to a rolling boil, then reduce heat and simmer, mixing around the cranberry sauce. Cook until the sauce thickens slightly, about 10 to 12 minutes. Finally combine the meatballs and cook for 5 minutes longer. Refrigerate or serve hot.