Chili meatballs

These cocktail meatballs from Allrecipes quickly became a staple in my party food cookbook. I have modified a bit, to suit the Norwegian/Danish kitchen, and my own laziness.

See, I buy the meatballs instead of making my own – which might be why I think it is dead easy.

Essentially, you mix jelly/jam, chili sauce, lemon juice and brown sugar in a pan, and let them combine. After that you add the meatballs, and let it stand for an hour or so, while you get dressed for the party, do a last minute panic cleaning, or whatever else you like.

Since jellied cranberry sauce is fairly difficult to come by in Norway (and if where it is available, it is usually super expensive), I have substituted with different things on different occasions. What probably works best is red currant jelly, but raspberry jam will do in a pinch. (You do tend to get a lot of extra seeds in your teeth, though.)

In addition to the ingredients below, you need a bag of 20-40 meatballs, depending on how much you want.

I have become a bit lackadaisical about the exact amount of the ingredients in the sauce, but as long as it is sweet and got a spicy mix, things are okay.


1 jar of red currant jelly/raspberry jam (about 200 g)

1 medium bottle of chili sauce, about 100-150 ml. 

15 g brown sugar

8 ml lemon



1. Mix the above ingredients in a pan on a low temperature.

2. When they have combined. (It should be one reddish color, not two) add the meatballs.

3. Let simmer for about 1 hour.

By Anne

Anne is a librarian by day. By night, she reads. She knits. She watches movies and television shows. She enjoys board games. And posting on royal related forums.

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