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Homemade Baked Italian Meatballs

By 5 Comments

Homemade Baked Italian Meatballs are so easy to make. Skip the messy frying process for this no-fuss, classic recipe.

And if you’re looking for more easy meatball recipes, take a look at my recipe for Ground Pork Meatballs. Seasoned with peaches, basil and lime, they’re a fresh take and a recipe for meatballs without sauce.

Baked Italian Meatballs in a Colorful pasta bowl with spaghetti and spaghetti sauce

This article was first published December, 2015 and updated October 13, 2020

What To Expect From This Recipe

This is a baked Italian Meatball recipe that produces juicy, tender, oven baked Italian Meatballs without red sauce. They’re so tender and juicy without sauce, you’ll want to eat them right off the pan.

The meatballs turn out so melt-in-your-mouth tender by mixing cream and buttermilk into the ground beef mixture.

And even though those bags of frozen Italian Meatballs can seem awfully tempting, making your own homemade meatballs is easier than you think.

The seasoning is simple using garlic and Italian Seasoning purchased from the spice aisle at the grocery store.

Quick prep, easy to bake and the texture and flavor superior. Making Italian meatballs without sauce, means that you have the option to use them for a variety of recipes like this recipe for Honey Sriracha Meatballs. Or use them to make a meatball sandwich.

However, once they’re cooked, a classic pairing like spaghetti and meatballs is truly a beautiful thing. This is a meatball recipe dense enough to hold up in a long simmer in your favorite Italian sauce, like this Rustic Italian Marinara Sauce.

Gather your loved ones around a big plate of meat, sauce and pasta and you’ve got the perfect family meal.

Let’s take a look.

Ingredients You’ll Need

Let’s take a look at the ingredients that go into homemade Italian Meatballs.

Ingredients for Italian Meatballs

Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.

  • Ground Beef: The base for these easy homemade Italian meatballs is a lower fat ground beef. 85% lean and 15% fat works well here, and will produce a less greasy meatball and one that won’t fall apart while cooking. A combination with not enough fat, such as a 95% lean and 5% fat, will result in meatball that is too dry. And save that 20% fat ratio for burgers.
  • Onions: Sweet or yellow onion works well here.
  • Bread Crumbs: This recipe uses two types of crumbs. The crispy crunchy nature of Panko bread crumbs absorbs less moisture. I simply like using them for baked Italian meatballs. The finer and seasoned Italian Bread Crumbs will aid in the sturdiness of the meatballs. I simply like using both for baked meatballs.
  • Eggs: How to keep meatballs from falling apart? You simply can’t make meatballs without eggs. While they cook, the eggs bind all the ingredients together. For this recipe and the ratio of breadcrumbs, we’re using two large eggs.
  • Cream and Buttermilk: To finish the panade, I like using both cream and buttermilk. Cream for the obvious reason of its rich buttery flavor. And Buttermilk’s acidic nature adds lightness and tenderness.
  • Italian Seasoning Spice Blend: In a perfect world, we would always use fresh Italian herbs. But for ease, I keep a premium quality brand of dried Italian Herbs in my pantry. It contains the best of classic Italian herbs, thyme, oregano, basil, marjoram and rosemary. Easy and flavorful.
  • Parmesan Cheese: My secret ingredient. Adding grated parmesan cheese to the meatball mixture adds not only one more creamy component, it also brings that savory, nutty/fruity flavor to the overall flavor of those meatballs.

Ingredient Swaps

  • The Meat: You can use a 50/50 combination of ground beef and ground pork. Or you can use ground veal in the mixture. If using ground pork, remember it’s usually higher in fat and the overall experience may seem a little greasier, but totally delicious. I like sticking to a 100% ground beef meatball.
  • Dairy: If you don’t have buttermilk on hand, use all cream. You can also use half and half. Just make sure you have ½ cup of thick rich milk product for this recipe. You can also use milk, but I would recommend using full fat milk. No reason to skimp on fat calories at the risk of flavor and texture.
  • Italian Seasonings: If you want to substitute fresh herbs for the dried mix, please know the ratio rule of thumb: One tablespoon fresh herbs to one teaspoon of dried herbs. This recipe calls for two tablespoons dried herbs. There are three teaspoons in a tablespoon, so you will use a total of 6 tablespoons of chopped fresh herbs.

Tips For Succcess

This is a good time to practice those knife skill. Keeping the onion diced in small pieces is insurance that a meatball that won’t fall apart. Too large of chunks will compromise the stability of a meatball while it cooks. Cut the onion into a small dice, about ¼ inch. If you’re really serious about honing those knife skills, have some fun and order this handy tool, a Mercer CherfRuler. Culinary School provided me with one and I’m always surprised at the number of times I use it. I’ve provided an Amazon link for your convenience. I’m an Amazon Affiliate and if you purchase through this link, I receive a small commission at no extra charge to you.

How To Cook Baked Italian Meatballs Without Sauce

Combing ingredients to make homemade meatballs in a large bowl.
  1. In a small bowl, lightly beat the eggs and milks to combine. Then simply place all ingredients in a large bowl.
  2. Use your hands to mix the ingredients together. The light touch of your hands is a perfect tool for this job. Using a spoon will crush ingredients together rather than combine, and you risk mashing the ingredients into a paste. Full pieces of ground meat should be visible for a perfectly textured meatball.
  3. Roll the meat into balls: Again, use your hands. Grab a chunk of the mixed meat mixture and using the palms of your hands roll into a golf ball sized meatball. About 15 gentle rolls will form a good solid meatball.
Homemade meatballs on a sheet pan ready to bake.
  1. Place the meatballs on a sheet pans.
Baked Italian Meatballs on a sheet pan.
  1. Bake the meatballs in a 350 degree oven for 30 minutes.

FAQ’s, Baked Italian Meatballs

Can I Make These Meatballs Ahead of Time?

Absolutely yes. You can cook the meatballs a couple days in advance. Just cook and store them in an air tight container in the refrigerator until ready to use. You can also make the meatballs in advance and cook them later. Just place on a sheet pan, cover with plastic wrap and foil and store them flat in the refrigerator up to two days before baking.

Can I Freeze These Meatballs?

Yes, you can freeze meatballs either in their cooked or uncooked stages. Just place meatballs on a sheet pan so they’re not touching. Place the sheet pan in the freezer. Once the meatballs are frozen, transfer them to a gallon zip-lock bag for easier storage. They will keep in the freezer for 2 months. When ready to use, unthaw the meatballs in the refrigerator then bake, or if they’re baked they’re ready to cook in sauce.

Can I simmer these meatballs in sauce for a long period of time?

Yes, that’s the beauty of this meatball recipe. It’s designed to be sturdy enough to simmer in your favorite Italian Sauce even for hours.

Can I Use Pre-shredded Parmesan Cheese?

Don’t be tempted by the tasteless powdered Parmesan that comes in a green can. When a recipe calls for grated Parmesan cheese, purchase a block of Parmesan and grate it yourself. Use the finest setting on your grater, or even use a zester. Or purchase the grated parmesan that comes in plastic bags or deli containers in the specialty cheese section.

How To Use These Meatballs

Now that we’ve finished cooking our meatballs here are some ideas on how to use them for dinner.

  • Spaghetti and Meatballs. A perfect family meal.
  • Use these meatballs in your Sunday Gravy Italian Feast. Combine Italian Meatballs, Italian Sausage Links and Braciole in your favorite recipe for Italian Red Sauce. I follow the method I found years ago from this video called Sunday Gravy…That’s Right Its Called Gravy on YouTube courtesy of Diana DeLaFuente. Very Italian and very East Coast. Watching you’ll see why I trust hers to be a great version.
  • Homemade Italian Meatballs are perfect to make an Italian Sub Sandwich
  • Serve them at your next party as an appetizer. Just serve hot meatballs along side a dish of warm marinara sauce. Provide toothpicks for dipping.
  • Toss cooked meatballs in with your favorite mac and cheese recipe. Yum.
  • As you can see in the photo, I always make a couple of “giant” meatballs. Why? for an appetizer recipe. A tip from one of my favorite pizza restaurants in South Denver, who serves a single large meatball a fun appetizer, topped with tomato sauce.

Recipe For Baked Italian Meatballs

Homemade Italian Meatballs over spaghetti with red sauce, garnished with parmesan cheese and chives

I hope you give this baked Italian meatballs recipe a try. And if you do, please come back and give the recipe a star rating and scroll down and leave a comment about your experience with the recipe.

And if you’re looking for more beef recipes, don’t miss my Beef Category. You’ll find lots of recipe ideas, including the most popular on my site for Beef Tagliata, Italian Steak.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Baked Italian Meatballs in a Colorful pasta bowl with spaghetti and spaghetti sauce
Print Recipe
5 from 3 votes

Easy Baked Italian Meatballs Without Sauce

Perfect in Texture and Flavor. Easy Baked Italian Meatballs are perfect for your favorite spaghetti sauce.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course Beef
Cuisine: Italian
Servings: 26 meatballs
Calories: 62kcal
Author: Lea Ann Brown

Ingredients

  • 1 small onion diced
  • 2 cloves garlic peeled and diced
  • 2 large eggs
  • ¼ cup cream
  • ¼ cup buttermilk
  • 1 pound lean ground beef 85% lean to 15% fat
  • ½ cup parmesan cheese grated
  • ½ cup Panko bread crumbs
  • ½ cup Italian bread crumbs
  • 2 tablespoons Italian seasoning or 6 Tablespoons fresh Italian herbs
  • salt and pepper to taste

Instructions

  • Peel and dice onion and garlic. In a medium bowl, slightly beat the eggs, milk and buttermilk together.
  • In a large bowl add all ingredients and mix well with your hands. Using the palms of your hands, form into golf ball sized balls. About 15 gentle rolls will form a meatball.
  • Bake 350 degrees for 30 minutes.
  • This is a meatball recipe dense enough to hold up in a long simmer in your favorite Italian sauce, like this Rustic Marinara Sauce. Simmer in sauce for at least 30 minutes and serve with spaghetti noodles.

Notes

  • Use your hands to mix the ingredients together. The light touch of your hands is a perfect tool for this job. Using a spoon will crush ingredients together rather than combine, and you risk mashing the ingredients into a paste. Full pieces of ground meat should be visible for a perfectly textured meatball.
  • Roll the meat into balls: Again, use your hands. Grab a chunk of the mixed meat mixture and using the palms of your hands roll into a golf ball sized meatball. About 15 gentle rolls will form a good solid meatball.
  • Italian Seasonings: If you want to substitute fresh herbs for the dried mix, please know the ratio rule of thumb: One tablespoon fresh herbs to one teaspoon of dried herbs. This recipe calls for two tablespoons dried herbs. There are three teaspoons in a tablespoon, so you will use a total of 6 tablespoons of chopped fresh herbs.
Nutrition facts are for 1 meatball

Nutrition

Calories: 62kcal | Carbohydrates: 3g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 91mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

Baked Italian Meatballs without Sauce …It’s what’s for dinner.

Authentic New Mexico Carne Adovada

By 50 Comments

Once you try this recipe for Carne Adovada, you’ll understand why its one of New Mexico’s most celebrated dishes. If you love New Mexico cuisine, you must learn to make this at home. Amazing in flavor, and one of the easiest braised pork recipes you’ll find.

If you’re a fan of authentic New Mexico recipes, don’t miss this classic, for Stacked Enchiladas. Topped with a fried egg makes it true blue New Mexico cuisine.

Carne adovada served with rice and beans.

About This Recipe – Why It Works

It happened sometime between the Cochinita Pibil Enchladas at Bella’s restaurant in Taos and the Carne Adovada Plate at The Shed in Santa Fe, that I knew I had fallen head over heels in love with New Mexico Red Chile Pork. Carne Adovada to be exact.

Carne Adovada is a very meaty dish, where pieces of pork roast are marinated for 24 hours in a red chile sauce, then slow-roasted in the oven. The result is possibly the most delicious food I’ve ever eaten. Pieces of pork, fork tender with the flavor of earthy, spicy New Mexico red chile sauce = divine.

I’ve had this dish in New Mexico about a dozen times. It’s actually about the only thing I’ll order when traveling there.

What is Carne Adovada?

A signature dish of New Mexico, Carne Adovada combines the rich deep Southwestern flavors of red chile sauce with savory tender pork.

This red chile pork is beautiful as a stand alone dish, and absolutely amazing when used in tacos, enchiladas or burritos. 

Carne Adovada marinade and sauce has a beautiful robust deeply flavored red gravy that melts around your tongue with an earthy definitive Southwestern blast. You simly can’t wait to take your next bite.

It’s a “hot but it’s not” experience. It’s divine. And the secret to a good a good Carne Adovada is using New Mexico ground red chile powder. I find this easier and more flavorful than using dried chiles.

This recipe for Carne Adovada is modeled after The Shed’s Recipe, a very popular New Mexican restaurant just off the Plaza in Santa Fe. I’ve made Carne Adovada about ten times trying to get it just as I remember from my experiences in New Mexico. I’ve studied many recipes to come up with a final method and flavor result I found to be best. Let’s take a look.

Ingredients You’ll Need

A variety of packets of New Mexico Red Chile Powders

I have an arsenal of different varities, and I’ve made this pork dish with most of them. But the king of chile powders is New Mexico Chimayo, made from red chiles from the village of Chimayo.

Ingredients to make carne adovada
  • Onions: Yellow or sweet onions for this recipe.
  • Molasses: Use regular molasses rather than black strap. Black strap molasses will impart a slightly stronger and bitter flavor to the sauce.
  • Chile Powder: New Mexico Chile Powder is a must to make this an authentic Carne Adovada recipe. The heat level is of that chile powder is up to you. I use a medium heat powder.
  • Coriander and Cumin: Go hand in hand in so many New Mexican, Southwestern Recipes.
  • Oregano: I highly recommend you use dried Mexican Oregano if you can find it. It carries a more pungent and citrus flavor than regular oregano.
  • Flour, Fat and Chicken Broth: to form that beautiful roux for the red chile gravy.
  • Pork Loin Roast: Using a pork loin roast, gives us a leaner option, one where the meat will stay in more of a chunk form, nice and tender as it soaks up all of the beautiful flavor from this rich red chile sauce.
  • Oil: Used to sear the pork cubes. Use a neutral oil such as canola or vegetable oil.

Recipe Ingredient Swaps

  • This recipe calls for thick rich molasses. If you don’t have molasses on hand, use 1 Tablespoon brown sugar. Dark and light will work. Honey is also a good replacement for molasses.
  • What if I can’t find New Mexico Chile Powder? I prefer Chimayo Chile Powder. If you simply can’t get your hands on any type of New Mexico Chile Powder, I’d use a very good quality Ancho Chile Powder or dried ancho chiles.
  • If you don’t have Mexican Oregano, use marjoram.
  • If you don’t have cider vinegar, use sherry vinegar, red wine vinegar, white vinegar, or white wine vinegar. Balsamic vinegar is discouraged as it would change the flavor profile of Carne Adovada.
  • Oil: Use either a mild flavored olive oil.

Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step by Step Instructions

Browned pork chunks for making carne adovada
New Mexico Red Chile Sauce cooking stovetop.
  1. Step 1: Cut the pork loin roast into bite sized pieces. Heat a skillet over medium high heat, add oil and brown pork in batches as to not overcrowd. Overcrowding the chunks of pork will steam them as opposed to searing them. Make sure to get a good sear on the outside without cooking through. That sear adds flavor. Remove to a plate and set aside.
  2. Step 2: In the meantime make the rich red chile sauce.

How To Make The Red Chile Sauce, New Mexico Style

sauteeing onions in butter to make soup
adding flour to onions to make a gravy for carne adovada
  1. Step 3: Heat a 3-6 quart Dutch oven over medium heat. Add the butter and when melted, saute the onions until tender. This should take about 5 – 7 minutes.
  2. Step 4: Then add the flour and stir well. Cook for a couple of minutes until flour is just starting to toast.
Gravy for red chile braised pork.
Adding spices to gravy for carne adovada
  1. Step 5: Add the chicken broth and stir well. Cook for a few minutes to thicken the consistency of gravy.
  2. Step 6: Add the Chile Powder, cumin, coriander and oregano. Stir to blend spices.
Adding molasses to red chile gravy for carne adovada
red chile gravy for Carne Adovada
  1. Step 7 and 8: Add the molasses and stir to combine until blended.
Browned pork loin roast in New Mexico Red Chile Sauce
  1. Step 9: Add the seared pork back into the sauce.
  2. Step 10: Stir the sauce and pork together, cover and marinate in the refrigerator overnight, or for a least 2 – 3 hours. 
Pork loin roast marinating in New Mexico Red Chile Sauce
  1. Step 11:Bake covered at 350 degrees for 2 – 3 hours, or until pork is tender. Don’t over cook, pork can become dry.

Questions You Might Have

Can I Use A Pork Shoulder Roast?

Some recipes call for the king of braised pork cuts, a pork shoulder roast. A more flavorful cut of meat, and perfect for shredded pork dishes, I found it to return a more “shredded” version than what I was looking for. And being a fattier cut, the sauce was greasier, which meant taking time to strain off the fat before serving. That’s a pain. I suggest a pork loin roast for this recipe.

Why Add Vinegar To This Recipe?

There's a splash of vinegar in this recipe, but why? Vinegar is magic. And in my kitchen, it's as important as salt and pepper. Plain and simple, a splash of vinegar can brighten, balance and sharpen your food.

Can You Freeze Carne Adovada?

Absolutely yes. Just place leftovers in an airtight container and freeze. Defrost at room temperature and re-heat stovetop.

What’s The Difference Between Carne Adovada and Carne Asada?

Carne Adovada is made with pork and simmered in a New Mexico Red Chile Sauce. Carne Asada is made with steak. Flank steak is commonly used, marinated, and then grilled and served with fresh vegetables such as jalapeno pepper, avocado and lime.

Tips For Success

  • Pat the pork dry before searing. To get a nice golden brown crust on the pork, the dryer the meat, the better the sear.
  • Don’t over crowd the pork while searing. Leave some space around each piece of pork to allow air to flow on all sided of the pieces. Over crowding the meat will cause it to steam and the texture will be compromised.
  • Spicy or Mild: New Mexico Chile Powder can be hot spicy. Chose a chile powder labeled mild.

Storage

Store any leftover Carne Adovada in an airtight container in the refrigerator for up to 4 days. Gently reheat stove top.

How To Serve It

Many times I like to simply serve it with a warm flour tortilla, however, don’t hesitate to plate Carne Adovada with rice, beans, or a simple salad.

New Mexican Carne Adovada Recipe

Carne Adovada with Spanish Rice and Pinto Beans

I hope you give this recipe for Carne Adovada a try. It’s actually an easy fix for big return on flavor. The key to the unique balance end result flavor is adding vinegar and molasses at the end of the cooking time.

More New Mexico Recipes

And if you love Mexican food as much as we do, don’t miss my Mexican Food Category. You’ll find lots of exciting dishes including the most popular on my site for Campechana, Mexican Shrimp Cocktail.

And don’t miss one of the most famous and most popular New Mexico Recipes on my site: Hatch Green Chile Colorado Style.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Carne Adovada with Spanish Rice and Pinto Beans
Print Recipe
4.75 from 20 votes

New Mexico Carne Adovada

Once you try this Carne Adovada Recipe, you’ll understand why this is one of New Mexico’s most celebrated dishes. This spicy and rich flavored chile-braised pork is perfect on its own, or a crazy good filling for tacos, burritos or enchiladas. 
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Main Course Pork
Cuisine: Southwestern
Servings: 10
Calories: 247kcal
Author: Lea Ann Brown

Ingredients

  • 2 ½ pounds Pork loin roast cubed
  • salt and pepper to taste
  • 3 Tablespoons neutral oil canola or vegetable oil
  • For the gravy
  • 3 Tablespoons Butter
  • 3 Tablespoons Flour
  • 2 Tablespoons Chile Powder New Mexico Chimayo Red. Add more if you want more heat
  • 2 ½ cups Chicken Broth
  • 1 large onion chopped
  • 2 cloves garlic chopped
  • 1 teaspoon cumin
  • ½ teaspoon coriander ground, dried
  • 1 teaspoon Oregano Preferably Mexican
  • 1 Tablespoons Molasses Not Blackstrap
  • 2 Tablespoon Cider Vinegar Sherry Vinegar is a good choice here.

Instructions

  • Cut pork loin roast into large bite sized pieces. Salt and pepper to taste.Heat a large skillet over medium high heat. Add oil. When oil is hot, add pork pieces and brown on two sides. Cook in batches as not to crowd the pork. The pork will brown better.
  • Remove pork to a plate.
  • Heat a Dutch oven over medium heat. Add butter. Once butter bubbles and bubbles start to subside, add onions. Cook onions, stirring, until just starting to soften, about 5 minutes. Add garlic and saute until fragrant. About 1 minute.
  • Add flour and cook, stirring constantly for two minutes. Add chile powder, chicken broth and cook stirring, until gravy starts to thicken. Add cumin, coriander and oregano. Cook for 1 minutes for flavors to blend. 
  • Remove from heat and add browned pork.
  • Stir well, cover and place in refrigerator to marinade overnight. Or for at least 2 – 3 hours before cooking.
  • Heat oven to 350 degrees. 
  • Cook 2 – 2 ½ hours or until pork is tender. 
  • Remove pork from oven and stir in molasses and vinegar.
  • Place the lid back on the pot and let it steep for about 15 minutes.
  • Serve with lime wedges. Serve with rice, hominy or beans, flour tortillas or all. You can also top with a dollop of Sour Cream and some fresh diced sweet onions.

Video

Notes

I prefer Chimayo Chile Powder. If you simply can’t get your hands on any type of New Mexico Chile Powder, I’d use a very good quality Ancho Chile Powder.
Brown pork in batches as to not overcrowd. Overcrowding the chunks of pork will steam them as opposed to searing them.
This dish reheats wonderfully and is always even better the next day.

Nutrition

Calories: 247kcal | Carbohydrates: 6g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 329mg | Potassium: 557mg | Fiber: 1g | Sugar: 2g | Vitamin A: 579IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg

New Mexico Carne Adovada … It’s What’s for Dinner

Creamy Red Sauce Chicken Enchiladas

By 50 Comments

Creamy Red Sauce Chicken Enchiladas are baked bubbly in a luscious tomato cream sauce topped with lots of cheese for a crowd pleasing hearty Mexican casserole. You’ll agree that these is the best creamy chicken enchilada recipe you’ll ever find.

Chicken enchilada casserole with tomato cream sauce

This recipe was first published October 2009 and has been updated in October 2020.

What You Can Expect From This Recipe

Can you ever go wrong with Mexican Food? It’s perfect weather for a hearty Mexican casserole in the form of this baked creamy red sauce chicken enchiladas casserole. Your hungry family will love this creamy version of a classic.

The red enchilada sauce becomes even more irresistible by adding Mexican Crema. And if you’ve never cooked with Mexican Crema, you’re in for a treat.

I’ve always said, if someone makes enchiladas for you that means they love you. Enchiladas using rolled corn tortillas are always a labor of love. This is not a quick meal to prepare, but it’s an easy meal to prepare. Just allow some time.

This recipe comes with impressive credentials as it’s an adaptation of a Rick Bayless recipe. His expertise lies in the fact that he has spent a few years living in Mexico and brings us fresh, delicious creations inspired by authentic Mexican cuisine. 

Along with it’s pedigree, this recipe has everything you want in an enchilada casserole:

Table of contents

Ingredients You’ll Need

Ingredients for baked chicken enchiladas with tomato cream sauce.
  • Roasted Chile Peppers Chile peppers are a staple in Mexican Cuisine. And more than likely they’re roasted to bring a hint of smoky flavor and that “just right” spicy heat. Use any combination of chile peppers that you like. Jalapeno, Poblano, Anaheim, Hatch or Mirasol.
  • Mexican Crema A creamy tangy Mexican condiment that’s thicker and richer than American Sour Cream. It’s higher in fat so it doesn’t curdle as easy which makes it a perfect choice for stirring into hot soups and creamy sauces, like this tomato cream sauce for this recipe. It puts the “creamy” into this chicken enchilada recipe.
  • Fresh Tomatoes When in season, sweet juicy fresh tomatoes will take this recipe over the top.
  • Chicken Breast Roasted to perfection, juicy, tender and shredded, chicken breast makes this a healthier option when making enchiladas.
  • White Cheese Enchiladas would be enchiladas without that ooey-gooey melty cheese factor. For this recipe we’re using a white melting cheese.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Ingredient Swaps

  • Canned Tomatoes: If fresh tomatoes are not in season, please don’t turn to those sad hot-house tomatoes that we find in our markets during the winter. Canned tomatoes make a good choice. San Marzano tomatoes are an excellent choice. No need to drain them, and no need to roast them with the peppers.

Step by Step Instructions, Let’s Get Started

Shredded chicken and cheese to make enchiladas
  1. Step 1: Cook The Chicken Generously brush three boneless skinless chicken breast halves with olive oil and roast for about 30 minutes at 350 degrees.  Once cooked, cool the chicken and using your hands or two forks to shred. Set aside.
  2. Step 2: This is also a good time to grate the cheese.
Roasted Tomatos and Peppers for Tomato Cream Sauce for Chicken Enchiladas.
Roasted chile peppers and tomatoes for Chicken Enchiladas with Tomato Cream Sauce
  1. Step 3: Make The Creamy Red Sauce: Place about 15 medium sized tomatoes and 3-4 chile peppers on a baking sheet. Broil in oven about 5 inches from heat for five minutes. When you start to see charred spots, turn the tomatoes and peppers over and broil another 5 minutes. 
Using a food processor to make Tomato Cream Sauce for chicken enchiladas
  1. Step 4: Puree the Red Sauce: Place tomatoes and peppers along with the juices from the baking sheet into a food processor and puree until smooth. You can also use an immersion blender.
Cooking onions for chicken enchiladas with tomato cream sauce
Making tomato cream sauce for chicken enchiladas
  1. Step 5: Cook the Onions: In a Dutch oven saute one chopped onion in olive oil until tender, about 7 minutes. 
  2. Step 6: Turn up heat to medium high and add pureed tomato/chili mixture to onion. Add chicken broth.  Partially cover and simmer for 15 minutes.  When done, the texture of the sauce should be soupy.  If the sauce is too thick add a little more broth.  Stir in ½ Cup of Mexican crema, set aside and keep warm. You’re ready to prep the corn tortillas to make this creamy chicken enchilada recipe.
How to heat corn tortillas in the oven.
  1. Step 7: Prepare the corn tortillas: An easy way to heat corn tortillas is to spray them with oil and bake them. The oil creates a slight barrier which will help them soak up a little bit of the sauce when you dip them. But not too much to make them soggy. On a baking sheet, place 12 oiled corn tortillas.  Bake for 5 minutes. Remove from oven and cover with a towel to keep warm.
Filling tortilla shells enchiladas
  1. Step 8: Roll the enchiladas: Spoon ½ of the tomato cream sauce into a casserole baking pan.  Working fast, so tortillas don’t cool, place shredded chicken inside a warm tortilla and roll.
How to roll tortillas for Chicken Enchiladas with Tomato Cream Sauce
How to spoon tomato cream sauce over chicken enchiladas
  1. Step 9 : Start placing enchiladas seam side down into the sauce. Use your imagination on spacing the enchiladas to fit. Spoon the remaining sauce over the chicken enchiladas.
Sprinkling cheese over Chicken Enchiladas with Tomato Cream Sauce
  1. Step 10 : Sprinkle with grated cheese.  Bake at 350 degrees for 15 minutes or until bubbly and cheese just starts to brown.

Garnish Ideas for Chicken Enchiladas

  • Fresh onion, chopped or in rings is a customary topping for any authentic Mexican Enchilada.
  • Chopped cilantro.
  • We love and rings of sliced fresh jalapeno peppers, or try pickled jalapeno peppers.
  • Guacamole or chopped fresh avocados.

Tips For Making Red Sauce Chicken Enchiladas

  • Traditional Enchiladas are made with corn tortillas. You simply can’t take a corn tortilla out of the package and use it without first making it pliable. You can warm them by gently heating them in the microwave, or stovetop using a Comal. You can also use a sheet pan and heat them in the oven, as I’ve illustrated above.
  • This recipe is a great way to use leftover chicken or even turkey. You can even purchase a rotisserie chicken and shred the meat.
  • This creamy red sauce is also a great choice to use with shredded beef, like my recipe for Beef Machaca
  • Experiment with cheeses. Not all cheeses are good for melting. For this recipe choose Monterey Jack, Pepper Jack, Muenster. A good quality Mexican melting cheese is a great choice. Choose Chihuahua, Quesadilla, or Asadero. All can be found in well stocked produce section. Try my new favorite, Sargento Fiesta Pepper Jack. It’s got a nice heat to it.

Questions You May Have

Can I Substitute Flour Tortillas for Corn Tortillas?

Please Don’t. A flour tortilla rolled with any type of filling is a burrito not an enchilada. Flour tortillas are thicker and will soak up too much of the sauce called for in this recipe. You’ll be left with a very dry casserole.

How To Get The Skin Off Chile Peppers?

Once peppers are roasted, place them in a plastic bag. No need to seal the bag. Let them steam for about 5 minutes. Remove the peppers from the bag and slide most of the skins off with your hands. DO NOT run chiles under water to remove skin. You’re washing away that smoky flavor. I like to leave some little patches of skin on for the flavor.

Can I Make Chicken Enchiladas Ahead?

I’m not a fan of make ahead chicken enchiladas. If you assemble and refrigerate the casserole the night before, the corn tortillas will become mushy. I advise to bake this very soon after preparing, as a mushy corn tortilla will break your heart.

Storage

  • Store any leftovers in the refrigerator covered with aluminum foil. Gently reheat in a 250 degree oven, or individual servings in the microwave. Enchiladas will keep in the refrigerator up to four days.
  • This chicken enchilada recipe will freeze well. Cover any leftovers first with plastic wrap and then top with aluminum foil. Three months is a good rule of thumb for freezing any casserole. Thaw in the refrigerator overnight and then gently reheat in a 250 degree oven.

Creamy Red Sauce Chicken Enchiladas

Creamy chicken enchiladas casserole baked in a pyrex baking dish.

I hope you give this Rick Bayless Chicken Enchiladas recipe a try, and if you do, please give the recipe a star rating and scroll down a leave a comment about your experience with the recipe. I love hearing from my readers.

More Enchilada Recipes

And if you love Mexican food, don’t miss my Mexican Southwest Category. It’s chock full of ole’ goodness. And you’ll find the most popular recipe of all time on my site, Hatch Green Chili, Colorado Style.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chicken enchiladas made with a creamy red sauce topped with jalapeno peppers and fresh onion.
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5 from 2 votes

Creamy Red Sauce Chicken Enchiladas

Hands down the best chicken enchiladas ever. And it's all due to a very special (and easy) homemade tomato cream sauce that will knock your socks off.
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Main Course Chicken
Cuisine: Mexican
Diet: Gluten Free
Servings: 8
Calories: 338kcal
Author: Lea Ann Brown

Ingredients

  • 3-4 whole green chiles poblano, jalapenos, Hatch or Mirasol or a mixture.
  • 1 medium yellow onion chopped
  • 2 cups chicken broth plus a little extra if needed
  • ½ cup Mexican Crema or creme fraiche or heavy whipping cream
  • 3 pounds fresh tomatoes or 2-28 ounce cans good quality whole tomatoes, drained
  • 1 ½ Tablespoon vegetable oil Or lard. Plus a little for brushing or spraying the tortillas
  • 2 cups coarsley shredded chicken breast grilled, roasted, or rotisserie
  • ⅔ cup Mexican Cheese Shredded. Monterey Jack, Chihuahua, quesadilla, asadero
  • 12 corn tortillas
  • 6 slices yellow onion separated into rings for garnish
  • Fresh Cilantro for garnish

Instructions

  • Heat the oven to 350°.
  • For fresh tomatoes: Roast the tomatoes and chiles in the oven on a baking sheet 4 inches below a hot broiler. Turning to roast all sides until they show dark spots. Remove from oven and cool.  Working over the same baking sheet, remove skins and cores from the tomatoes and remove skins from the peppers. 
  • Place roasted peppers and tomatoes in a food processor and blend to a smooth puree.
  • If using canned tomatoes: No need to roast canned tomatoes. Once the chiles are roasted, place canned tomatoes and roasted peppers into a food processor and blend to a smooth puree.
  • Cook The Onions: In a 4-5 quart Dutch oven, heat the oil (or lard, or bacon fat) over medium heat. Add the onion and cook, stirring regularly, until golden, about 5-7 minutes.
  • Make the Sauce: Raise the heat to medium-high, and stir in the tomato/pepper puree. Cook, stirring, until darker in color and thickened to the consistency of tomato paste, about 15 minutes.
  • Stir in the chicken broth, partially cover and simmer 15 minutes. Taste and season with salt, usually about ½ teaspoon. The sauce should be a slightly soupy consistency-not as thick as spaghetti sauce. If it is too thick, stir in a little additional broth. Stir the Mexican crema into the sauce. Keep warm over low heat.
  • Season the Chicken: Put the chicken in a bowl and stir ½ cup of the sauce mixture into it. Taste and season with additional salt if you think it needs it.
  • Soften the Corn Tortillas: Lay the tortillas out on a baking sheet (2 sheets if you have them, for more even heating), and lightly brush or spray both sides of the tortillas with oil. Bake just to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep warm.
  • Build the Enchiladas: Smear about half of the sauce over the bottom of a 13×9-inch baking dish.
  • Working quickly so the tortillas stay hot and pliable, roll a portion of the chicken into each tortilla, (don't over-fill) then line them all up in the baking dishes. Douse evenly with the remaining sauce, then sprinkle with the cheese.
  • Bake until the enchiladas are hot through (the cheese will have begun to brown), about 15 minutes. 
  • Garnish with onion rings, slices of jalapeno pepper and cilantro sprigs. These are best served piping hot from the oven.

Notes

Can I substitute flour tortillas for corn tortillas? No. A flour tortilla rolled with any type of filling is a burrito not an enchilada. Flour tortillas are thicker and will soak up too much of the sauce called for in this recipe. You’ll be left with a very dry casserole.
How to remove the skins from chile peppers. Once peppers are roasted, place them in a plastic bag. No need to seal the bag. Let them steam for about 5 minutes. Remove the peppers from the bag and slide most of the skins off with your hands. DO NOT run chiles under water to remove skin. You’re washing away that smoky flavor. I like to leave some little patches of skin on for the flavor.
Use a 9 x 13 inch casserole dish or a lasagna pan. If you use a 9 x 13, you’ll be able to line the enchiladas up for easy serving once they’re baked, but you’ll need an additional small casserole to hold all of the enchiladas. A 9 x 13 pan will hold 9 – 10 enchiladas. A lasagna pan will hold more but they’ll be facing different directions. 

Nutrition

Calories: 338kcal | Carbohydrates: 37g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 550mg | Potassium: 940mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2075IU | Vitamin C: 40mg | Calcium: 193mg | Iron: 2mg

Creamy Red Sauce Chicken Enchilada Recipe … It’s Whats for Dinner

Goat Cheese Pumpkin Appetizer with Pecans and Caramelized Onions

By 1 Comment

If you’re looking for easy Fall Appetizer ideas, you’ve got the check this one out. Canned pumpkin and tangy goat cheese with sweet caramelized onions and crunchy pecans for one great cracker spread. This easy pumpkin goat cheese appetizer is truly a treat.

Goat cheese appetizer with raincoast crisp crackers garnished with fresh thyme

About This Recipe and Why it Works

It’s always fun to celebrate Fall foods. Grilled burgers are replaced with soups and stews, and suddenly vegetable casseroles are filling those serving bowls instead of pasta salads.

And of course, before we know it, we’re obsessed with everything pumpkin.

This easy fall appetizer recipe was given to me by a friend years ago. She served it at a holiday gathering and I truly felt it was one of the ultimate appetizers for Fall.

It’s rather on the decadent side, earthy and savory with pumpkin, creamy, sweet and toasty with caramelized onions. It’s a pumpkin appetizer that will charm your guests.

Once those onions are caramelized this comes together in a flash. Let’s take a look.

What Goes Into This Recipe

Ingredients for pumpkin goat cheese appetizer spread
  • Raincoast Crisp Crackers: Any flavor of these chewy wonderful crackers will work here, but the saltier the better. Try their date and almond flavor.
  • Caramelized Onions: Yellow or Spanish onions work very well for caramelizing.
  • Canned Pumpkin: Plain canned pumpkin for this recipe. Not the spiced or flavored canned pumpkin that some people buy to make pumpkin pies.
  • Goat Cheese: Plain flavored goat cheese. I like to buy Kirkland Brand at Costco for the cost factor. And that tangy flavor is spot on.

How to Make This Pumpkin Appetizer

  • sliced onions in a fry pan read to caramelize
    Step 1
  • Caramelized onions
    Step 2

We’ll start with the onions.

Caramelized onions take anywhere from 30 to 45 minutes to turn golden and caramelized.

  • Caramelize the onions: Place the sliced onions, along with one tablespoon butter and one tablespoon oil in a large skillet.
  • Heat the pan on medium low heat and once the onions start to cook keep that heat on medium low and stir often. Once the onions are soft and golden in color they’re done.
  • Deglaze the Pan: There’s a lot of flavor on the bottom of that pan. Push the onions to one side of the pan and add vinegar. With a spoon scrape and stir to incorporate all of that flavor into the vinegar. Move the onions back into the vinegar mixture and stir. Remove the onions and set aside.
  • Mix Well: Place all ingredients (except crackers and honey) in a large mixing bowl and with the back of a fork mix until well blended.

Ingredient Swaps

  • Cream Cheese: If you’re not a fan of goat cheese you can substitute cream cheese. However, the overall flavor will be milder.
  • Crackers: Of course you can substitute any brand and flavor of crackers. Triscuits are a good choice here, as they’re nice and salty and will compliment the flavors in this pumpkin spread. I would not recommend a sweeter cracker such as Ritz.
  • Walnuts: Swap out the pecans for walnuts.

Frequently asked questions

How Do You Caramelize Onions Without Burning Them?

Don’t slice the onions too thin, because they’ll burn easier. Cut them ⅛″ widths, or even a bit larger.

Use Oil and Butter To Caramelize Onions.

Using butter only will raise your risk of burning the onions. Use both butter and oil. The oil has a higher heat index and the butter will infuse those onions with buttery flavor.


What kind of onions do you use in the caramelizing process?

Any kind of onion will caramelize. I like to use sweet, yellow, or Spanish onions. Their sugar content is higher and they’ll caramelize quicker. Caution, using red onion will change the color of this dip.

Goat cheese appetizer with pumpkin served with raincoast crisps and garnished with thyme.

Recipe Notes and Tips

  • Presentation and Garnish: We eat with our eyes. A touch of green will bring a beautiful accent to this appetizer. Fresh delicate thyme works well here. Chopped chives are an option and roasted pepita seeds would bring even a more festive flair.
  • Maximum Flavor: For maximum flavor, let this pumpkin appetizer sit in the refrigerator overnight. The flavors will marry and the caramelized onions will shine.

More Fall Appetizer Recipes

I love hearing from you. If you’ve tried this Pumpkin Appetizer, scroll down, give it a star rating and leave a comment about your experience with the recipe.

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5 from 2 votes

Pumpkin Appetizer with Goat Cheese, Pecans and Caramelized Onions

Time: 5 min
Prep Time15 minutes
Cook Time30 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 12
Calories: 78kcal
Author: Lea Ann Brown

Ingredients

  • 5 ounces goat cheese softened
  • 6 ounces canned pureed pumpkin
  • ¼ cup chopped pecans or walnuts
  • 2 medium onions peeled, sliced and caramelized
  • 1 Tablespoon butter unsalted
  • 1 Tablespoon oil olive or canola will work here
  • 1 teaspoon white wine vinegar
  • salt & pepper
  • honey to drizzle
  • crackers for serving salty date and almond raincoast crisps

Instructions

  • Peel and slice the onions at least ⅛ inch thick. Heat a large skillet over medium low heat. Add the butter and the oil. Add the onions and sauté until caramelized. 30 – 40 minutes. Stirring often. Be careful not to let them burn. That flavor will transfer to the flavor.
  • Once the onions are golden in color, move the onions to one side of the skillet and add the vinegar to deglaze the pan. Scrap and stir to combine the flavor from the skillet. Stir the onions into the vinegar. Set aside, let cool and then cut them into smaller pieces.
  • In a large bowl combine the softened goat cheese with the pumpkin, onions, salt and pepper and pecans. Using the back of a fork, blend well.
  • Transfer to your favorite appetizer serving bowl and surround by the crackers.
  • Add a light drizzle of honey. (optional)

Notes

For Maximum flavor: You can serve this right away, but for maximum flavor let this pumpkin appetizer sit overnight in the refrigerator.
Any kind of onion will caramelize. For this recipe I recommend sweet, yellow, or Spanish onions. Their sugar content is higher and they’ll caramelize quicker. Using red onions will change the overall color of the spread.
If you’re not a fan of goat cheese, you can substitute Cream Cheese. The overall flavor will be milder.
You can substitute walnuts for the pecans.
You can also use Triscuit crackers for this recipe. Or even sliced and toasted baguette.
A touch of green will bring a beautiful accent to this appetizer. Fresh delicate thyme works well here. Chopped chives are an option and Pepita Seeds would bring even a more festive flare.
 

Nutrition

Calories: 78kcal | Carbohydrates: 3g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 53mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2357IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg

Sweet-Spicy Honey Sriracha Meatballs With Cranberry Sauce

By 10 Comments

This recipe for Honey Sriracha Meatballs with Cranberry Sauce is a quick, super easy and a crazy delicious party appetizer. Ready in just 30 minutes, using just 5 ingredients, you’re going to love these party meatballs and your party crowd will go wild.

Sriracha Cranberry Meatballs served on a white plate.

What You Can Expect From This Recipe

  • You can expect a fun new appetizer recipe and a guaranteed crowd-pleaser.
  • The sweet, savory, spicy flavor combination is truly a treat.
  • And making this recipe couldn’t be easier. 30 Minutes, 5 Ingredients.
  • These meatballs with cranberry sauce are a perfect appetizer for that holiday table.

Looking for an easy, crowd-pleasing party appetizer? These Honey Sriracha Meatballs with Cranberry Sauce are sweet, spicy, and irresistibly sticky. Think classic Italian meatballs coated in a bold, tangy glaze made from honey, Sriracha, and an unexpected star-canned cranberry sauce.

This recipe is perfect for last-minute gatherings or game-day spreads. No need to wait for the holidays to use that pantry-staple cranberry sauce-these meatballs come together fast and disappear even faster. I make them often, and they're always a hit.

After all, glazed meatballs never go out of style!

Ingredients You’ll Need

Ingredients for Sriracha Cranberry meatballs

What a timely recipe, as we’re right in the middle of appetizer season. Football parties, tailgating parties and soon the Holiday invitations will come pouring in. And cranberry sauce for meatballs is so “holiday”.

Let’s keep it easy, and here’s how:

  • Italian Meatballs: I purchase pre-made, but not pre-cooked Italian meatballs from King Soopers. Their Kroeger brand has a great flavor and cook up nice and tight. Tight enough so they don’t fall apart in this thick sauce.
  • Pantry Items: And don’t we always have a bottle of Sriracha sauce on hand? And brown sugar and honey in the pantry?
  • Cranberry Sauce: Straight off the grocery shelf. Stock up next time you’re at the store, because you’ll want to make these Honey Sriracha Meatballs often.

Ingredient Swaps

  • Can I Use Frozen Meatballs? Yes, I’ve used frozen Italian meatballs for this recipe. Just cook according to package instructions and then gently toss in the sweet Sriracha sauce.
  • Can I use Homemade Italian Meatballs? Yes, and Homemade Italian Meatballs are easy enough to make and sturdy enough to hold up in the sauce and serve as an appetizer. Again, cook according to recipe instructions and add to the sauce.
  • Feel free to use turkey, chicken, or beef meatballs. You can also make this vegetarian by using a vegetarian meat base for meatballs.
  • Maple Syrup: Switch out the honey for maple syrup.

Step By Step Instructions, It’s Easy

Honey Sriracha Meatballs are super easy to make, a great appetizer in a jiff.

Italian meatballs ready to bake for Sriracha Meatballs appetizer
Ingredients in a dutch oven for Sriracha Cranberry Meatballs
  1. Step 1: Place the Italian Meatballs on a baking sheet, lined with foil and sprayed with non-stick cooking spray. Such as PAM. Bake according to package instructions. In this case, it was at 375 degrees for 15 minutes, turn the meatballs and cook for another 15 minutes.
  2. Step 2: Prepare the honey sriracha sauce. In the meantime, place the cranberry sauce, sriracha sauce, brown sugar and honey in a Dutch oven. Cook on medium heat stirring to combine until smooth. Cook for about 15 minutes on medium low, to thicken the sauce a bit.
Italian Meatballs in Sriracha Cranberry Sauce
  1. Step 3: Add the baked meatballs to the sriracha honey sauce and using a large spoon, gently turn and stir the meatballs to coat them well with the sauce. Transfer them to your favorite serving bowl and enjoy.

Variations

  • My favorite way to use it is for a glaze for Italian Meatballs, but it would also work great for chicken wings.
  • Use this honey sriracha sauce for cooked shrimp.
  • Roasted Cauliflower: The cauliflower idea came from a local upscale restaurant, where roasted cauliflower is tossed in this sauce.

Ways To Serve

This is a perfect appetizer recipe, but if you’re looking for other ways to serve:

  • Turn these meatballs into a rice bowl. Just scoop some of the meatballs over cooked rice.
  • I love a good lettuce wrap, and these meatballs would be delicious tucked into a leaf of iceberg lettuce.
  • Got a small baguette or Banh Mi bun? These meatballs would make a great little sandwich.

FAQ’s

What kind of canned cranberry sauce should I use?

I’ve used both jellied sauce (shown above) and sauce that contains chunks of cranberries. Both work very well.

Can I make Honey Sriracha Meatballs in a crockpot?

I’ve made this recipe in the crockpot using frozen cooked meatballs and didn’t like the final result. Slow cooking releases moisture from the meatballs, thinning the sauce. I like this recipe better as a stove-top thick rich glazed end result.

Can This Recipe Be Made Ahead of Time?

It can, but it’s so easy it’s not really necessary. If you do want to make ahead, cook according to instructions and then store in a microwave safe dish. To re-heat, heat in the microwave for 1 minute increments, gently stirring each time to distribute heat and the sauce.

Are Honey Sriracha Meatballs Spicy?

I find this sauce a perfect combination of sweet and spicy. With a medium spice level that can be adjusted to your liking. Want it sweeter? Simply increase the honey and decrease the Sriracha. Want it spicier? Add a couple pinches of New Mexico Chile Powder or Cayenne.

Can I Use Pre-cooked Meatballs?

There are lots of great frozen pre-cooked meatballs available for purchase. Yes, they will work fine for this recipe. Just cook according to package instructions.

Storage

  • Refrigerate leftovers in an airtight container in the refrigerator for 4 – 5 days. I like to reheat them in the microwave in 15 second increments. Your 50% power feature is your best friend here. Gentle reheating will keep these meatballs moist and tender.
  • These meatballs will freeze very nicely in a freezer safe container for up to three months. I like to use a zip-lock style freezer bag. Squeeze the air out and lay them flat to optimize freezer space.

In Conclusion

Party meatballs with Honey Sriracha Cranberry Sauce

Having an appetizer recipe that easy to make and ready to go in a jiff can be a party lifesaver. And these honey sriracha meatballs with cranberry sauce are just the ticket.

If You’re As Crazy About Party Meatballs As We Are:

And if you’re looking for more appetizer recipes, don’t miss my Appetizer Category. You’ll find lots of fun finger food recipes, including the most popular meatball recipe on my site for Smoky Chipotle Bison Meatballs. Check it out.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Honey sriracha meatballs served on a white platter.
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5 from 8 votes

Honey Sriracha Meatballs with Cranberry Sauce

This is a recipe for Sweet Sriracha Party Meatballs. Italian meatballs are slathered in a sweet sriracha, brown sugar, cranberry glaze.  A super easy and killer meatball appetizer recipe.
Prep Time5 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 10
Calories: 257kcal
Author: Lea Ann Brown

Ingredients

  • 36 Italian meatballs
  • ⅓ cup Sriracha Sauce
  • 14 ½ ounce cranberry sauce canned, jellied or with chunks of cranberries
  • ⅓ cup brown sugar
  • ⅓ cup honey

Instructions

  • Purchase fresh pre-made Italian meatballs from the store, or frozen. Bake according to package instructions.
  • In the meantime, combine the ingredients for the Honey Sriracha Sauce in a Dutch Oven and cook over medium heat until well heated and flavors are combined. Let cook over medium low for about 15 minutes or until it has thickened just a bit.
  • When meatballs are done scoop them into the same pot as the sauce. With a large spoon, gently stir and combine sauce and meatballs. 
  • Transfer to the serving bowl or platter of your choice. Serve warm.

Notes

I’ve made this recipe in the crockpot and didn’t like the final result. Slow cooking releases moisture from the meatballs, thinning the sauce. I like this recipe better as a thick and rich stove-top glaze.
Can this recipe be made ahead of time? It can, but it’s so easy it’s not really necessary. If you do want to make ahead, cook according to instructions and then store in a microwave safe dish. To re-heat, heat in the microwave for 1 minute increments, gently stirring each time to distribute heat and the sauce.
Can this recipe be frozen? Yes. Combine meatballs that have been mixed with the sauce. To reheat, let them thaw and then follow the microwave instructions above.
Can I use frozen meatballs for this recipe? Yes, I’ve used frozen Italian meatballs for this recipe. Just cook according to package instructions and then gently toss in the Honey Sriracha sauce. 
Does this recipe travel well? Just place it in a serving bowl and cover tightly with foil. It should keep fairly warm for about 30 minutes. If you need to reheat once you arrive at your destination, remove the foil and give them a swirl in the microwave. The sauce has a lot of sugar involved, so they’ll heat quickly. Re-heat in 1 minute increments.
 

Nutrition

Calories: 257kcal | Carbohydrates: 32g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 254mg | Potassium: 182mg | Sugar: 32g | Vitamin A: 30IU | Vitamin C: 7.2mg | Calcium: 15mg | Iron: 0.7mg

Honey Sriracha Meatballs with Cranberry Sauce … It’s Whats for an Appetizer