Raspberry Sweet & Spicy Holiday Meatballs | Bold Party Appetizer

A bright, bold update on a party classic

Every holiday party has that guest—the one who casually strolls by the grazing table, pretends they’re “just grabbing one,” and then somehow never leaves the area. If they get stuck next to these Raspberry Sweet & Spicy Holiday Meatballs, I get it. This recipe started as the classic raspberry cocktail meatball I’ve made for years, and it’s evolved into something bolder, brighter, and way more fun. 

 

Between the sticky glaze, the hit of ginger and gochujang, and that bright pop of acidity, they’re impossible to walk away from. Sweet, spicy, savory, tangy—basically all the things that make people hover around the slow cooker like it’s a winter fireplace.
 

This version is intentionally bold and a little lighter on its feet. Instead of leaning rich and syrupy, I use rice vinegar to keep things sharp and clean—exactly what you want when the table is loaded with cheese, cured meats, olives, and creamy dips. Sweet, heat, umami, and acidity all working together, not competing.
 

They’re bold without being heavy, easy without being boring, and exactly what you want anchoring a holiday appetizer spread.

Raspberry Sweet & Spicy Meatballs

Ingredients

• 1 cup seedless raspberry jam
• ¼ cup rice vinegar
• 1–2 tablespoons low-sodium soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar
• 1 heaping tablespoon gochujang
• 1 tablespoon grated fresh ginger
• 1 head roasted garlic, cloves squeezed out and mashed
• 1 (32 oz) bag frozen fully cooked bite-size meatballs
• Optional garnish: sliced scallions or sesame seeds

Instructions 

1. Make the sauce first: In a bowl, whisk together the raspberry jam, rice vinegar, soy sauce, Worcestershire, Dijon, brown sugar, gochujang, ginger, and roasted garlic until smooth. Pour into a saucepan over low heat and cook gently for 5–10 minutes to let the flavors meld. Taste and adjust if needed.

2. Add the meatballs: Place the frozen meatballs in a slow cooker or heavy saucepan and pour the sauce over them. Stir gently to coat.

3. Cook:

• Slow cooker: Low for 2½–3 hours or high for 1½ hours.
• Stovetop: Simmer gently on low for 20–30 minutes, stirring occasionally, until the sauce thickens and clings, and the meatballs are heated through.

4. Keep warm and garnish if desired. Serve with toothpicks.

Why are these meatballs so irresistible?

With a spread full of rich, salty, and creamy appetizers, these meatballs bring contrast. The rice vinegar keeps the glaze bright, the ginger and gochujang add depth and heat, and the raspberry jam ties it all together with just enough sweetness. They reset the palate instead of weighing it down.

Last Bite

These are the kind of meatballs people remember—not because they’re complicated, but because they’re balanced and confident. Bold without being heavy, easy without being boring, and perfectly at home on a crowded holiday table. Set them out, keep the slow cooker warm, and watch the “just one” people come back for seconds.

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

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