Oh my gosh, you have to try these Cranberry BBQ Meatballs – they disappear faster than I can refill the platter at every holiday party I throw! That magical sweet-tangy combo hits just right, with the cranberry sauce and BBQ glaze clinging to each juicy bite. What I love most (besides how my cousins literally hover by the slow cooker waiting for more) is how stupid-easy they are. Fifteen minutes of hands-on work, and you’ve got a crowd-pleaser that works as an appetizer, potluck star, or even a quick weeknight dinner over rice. Trust me, once you see how fast these go, you’ll be doubling the batch like I do!
Ingredients for Cranberry BBQ Meatballs
Here’s what you’ll need to make these irresistible meatballs – I’ve grouped them so you can see the meatball base and the glaze separately. (Pro tip: Set everything out before mixing – it makes the process so much smoother!)
For the meatballs:
- 1 lb ground beef (or turkey if you want it lighter)
- 1/2 cup breadcrumbs (I like panko for extra crunch)
- 1 egg (room temperature blends better)
- 1/4 cup finely chopped onion (trust me, tiny pieces matter here)
- 1/2 tsp garlic powder (or 1 fresh clove minced)
- Salt and pepper to taste (I do about 1/2 tsp salt)
For that killer glaze:
- 1 cup cranberry sauce (jellied or whole berry both work – I use whatever’s in my pantry!)
- 1/2 cup BBQ sauce (pick your favorite – smoky, sweet, or spicy)
- 1 tbsp Worcestershire sauce (the secret umami boost)
- 1 tsp Dijon mustard (adds just the right tang)
- Fresh parsley, chopped (for that pretty green finish)
How to Make Cranberry BBQ Meatballs
Okay, let’s get these beauties rolling – literally! Don’t let the fancy glaze fool you; this is one of those “mix, bake, sauce, devour” kind of recipes that makes you look like a kitchen rockstar with minimal effort. Here’s exactly how I do it:
Mixing and Shaping the Meatballs
First rule: don’t overmix! I learned this the hard way when I ended up with tough little meatballs that could’ve doubled as golf balls. Just gently combine all the meatball ingredients in a big bowl with your hands until everything’s evenly distributed – you’ll know it’s ready when you don’t see any streaks of egg or big clumps of breadcrumbs.
Now for shaping – I use a cookie scoop (about 1 tablespoon size) to portion them out evenly. Roll them gently between your palms to make smooth 1-inch balls. Pro tip: wet your hands slightly with cold water to prevent sticking! Arrange them on a parchment-lined baking sheet about an inch apart – they’ll hold their shape better this way.
Baking and Glazing
Pop those babies into a 400°F preheated oven for 15-18 minutes. You’ll know they’re done when they’re nicely browned and firm to the touch – no pink in the middle! While they bake, whip up the glaze: just simmer the cranberry sauce, BBQ sauce, Worcestershire, and Dijon in a saucepan for 5-7 minutes until it thickens slightly and smells amazing.
Now the fun part – coating! You can either toss the baked meatballs right in the saucepan (my quick method) or transfer everything to a slow cooker set on warm if you’re serving them at a party. Either way, make sure each meatball gets thoroughly coated in that glossy, sticky-sweet glaze. The smell alone will have people gathering in your kitchen!
Why You’ll Love These Cranberry BBQ Meatballs
Once you try these, they’ll become your go-to for every gathering – here’s why:
- Minimal prep magic: Just mix, roll, bake, and glaze – done in under 30 minutes!
- Crowd-pleasing flavor: That sweet-tangy combo has people sneaking seconds (I’ve caught my neighbors doing it).
- Holiday party hero: Doubles easily for big groups – just keep them warm in your slow cooker.
- Surprisingly versatile: Equally at home on toothpicks for appetizers or piled over mashed potatoes for dinner.
Tips for Perfect Cranberry BBQ Meatballs
After making these dozens of times (and fielding all the recipe requests!), here are my tried-and-true tricks for meatball perfection:
- Chill before baking: Pop your shaped meatballs in the fridge for 15 minutes before baking – it helps them hold their shape and stay juicy inside.
- Customize the sweetness: Taste your BBQ sauce first! If it’s super sweet, cut back slightly on the cranberry sauce. I sometimes add a splash of apple cider vinegar if I want extra tang.
- Cookie scoop hack: That little ice cream scoop isn’t just for cookies! It gives you evenly sized meatballs that cook at the same rate.
- Glaze generously: Don’t be shy with the sauce – I always make extra because people love scraping every last bit from the bowl!
Ingredient Substitutions
No worries if you’re missing something – this recipe is crazy flexible! Here are my favorite swaps that still taste amazing:
- Panko for breadcrumbs: Gives a slightly crispier texture (I actually prefer it!). Regular or gluten-free both work.
- Ground turkey for beef: Lighter but still juicy – just add an extra tablespoon of BBQ sauce to compensate for less fat.
- Sugar-free cranberry sauce: Works in a pinch, though the glaze won’t get quite as glossy. Add a teaspoon of honey if it tastes too tart.
See? No stress – these meatballs are basically impossible to mess up!
Serving Suggestions
Oh, the possibilities! For parties, stick toothpicks in them and watch them vanish. Need a cozy dinner? Pile them over creamy mashed potatoes – the glaze makes the BEST gravy. And for summer cookouts? A crisp coleslaw on the side cuts through the richness perfectly. Seriously, I’ve even tossed leftovers in a sandwich roll – that good!
Storage and Reheating
Leftovers? Ha! That’s rare in my house, but just in case: these meatballs keep beautifully in the fridge for 3 days in an airtight container. Freeze them (glazed or plain) for up to a month – just thaw overnight before reheating. My trick? Warm them gently in a 300°F oven or pop them back in the slow cooker with a splash of water to revive that glossy sauce. They’ll taste just-made every time!
Cranberry BBQ Meatballs FAQs
You’ve got questions? I’ve got answers! Here are the ones I get asked every time I serve these meatballs:
Can I make these ahead of time?
Absolutely! I often bake the meatballs and make the sauce a day ahead – just store them separately in the fridge. When party time comes, combine them in a slow cooker on low for about an hour. The flavors actually get better as they mingle!
What’s the best way to keep them warm for parties?
My trusty slow cooker is my secret weapon. Set it to “warm” and they’ll stay perfect for hours. No slow cooker? A chafing dish or even a regular pot on the stove’s lowest setting works too – just stir occasionally so the glaze doesn’t stick.
Does the BBQ sauce brand matter?
Here’s my rule: use what you love to drink from the bottle! Sweet Baby Ray’s gives a classic crowd-pleasing flavor, but I’ve used everything from smoky mesquite to spicy chipotle. The cranberry balances strong flavors beautifully, so don’t be afraid to experiment.
Can I freeze these?
You bet! Freeze baked meatballs (with or without sauce) for up to a month. Pro tip: freeze them in a single layer on a tray first, then transfer to bags – they won’t stick together. Reheat straight from frozen in a 350°F oven until piping hot.
Nutritional Information
Just a heads up – these numbers can vary based on your specific ingredients. Per serving (about 4 meatballs): roughly 240 calories and 18g protein. Now go enjoy them guilt-free!
Rate this recipe if you tried it – I’d love to hear how your cranberry BBQ meatballs turned out!
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Juicy Cranberry BBQ Meatballs – 30-Minute Crowd-Pleaser
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Diet: Low Calorie
Description
Juicy, saucy meatballs glazed with a sweet and tangy cranberry BBQ sauce, perfect for holiday parties or easy gatherings.
Ingredients
- 1 lb ground beef (or turkey for a lighter version)
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup finely chopped onion
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 cup cranberry sauce (jellied or whole berry)
- 1/2 cup BBQ sauce (your favorite smoky or sweet variety)
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Fresh parsley, chopped (for garnish)
Instructions
- Mix the Meatball Base: In a large bowl, combine ground beef, breadcrumbs, egg, onion, garlic powder, salt, and pepper. Mix until just combined.
- Roll and Bake: Preheat your oven to 400°F. Roll mixture into 1-inch balls and place on a parchment-lined baking sheet. Bake for 15-18 minutes until browned.
- Whip Up the Sauce: In a saucepan over medium heat, stir together cranberry sauce, BBQ sauce, Worcestershire, and Dijon. Let it simmer for 5-7 minutes.
- Sauce the Meatballs: Transfer cooked meatballs into the saucepan or a slow cooker. Coat them generously in the glaze.
- Garnish & Serve: Sprinkle chopped parsley on top and serve warm.
Notes
- Use ground turkey for a lighter version.
- Adjust BBQ sauce sweetness to your preference.
- Can be made ahead and reheated in a slow cooker.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 12g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg