Description
Sweet, tangy, and savory — these quick cranberry meatballs are the perfect holiday appetizer or easy dinner! Juicy meatballs are simmered in a flavorful cranberry-barbecue glaze that’s both festive and delicious.
Ingredients
- 1 pound ground beef (or a mix of beef and pork)
- ½ cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- ¼ cup onion, finely chopped
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Sauce:
- 1 (14-ounce) can whole berry cranberry sauce
- 1 cup barbecue sauce (sweet or smoky)
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- ½ teaspoon red pepper flakes (optional for heat)
- Fresh parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, breadcrumbs, egg, garlic, onion, Worcestershire sauce, salt, and pepper. Mix until well combined.
- Shape into 1-inch meatballs and place on the prepared baking sheet.
- Bake for 15–18 minutes, or until cooked through and lightly browned.
- Meanwhile, in a large skillet or saucepan, combine cranberry sauce, barbecue sauce, brown sugar, apple cider vinegar, and red pepper flakes. Stir and simmer over medium heat for 5 minutes until smooth and bubbly.
- Add cooked meatballs to the sauce and toss to coat evenly. Simmer for 5–10 minutes to allow flavors to meld.
- Garnish with chopped parsley before serving. Serve warm as an appetizer or over rice for a main dish.
Notes
- Use frozen meatballs for an even quicker version — just heat them in the sauce until hot.
- For a slow cooker option, combine cooked meatballs and sauce in the crockpot and cook on LOW for 2–3 hours.
- Try adding a splash of orange juice or zest to the sauce for a fruity twist.
- These meatballs freeze well — cool completely, then freeze in the sauce for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Appetizer / Main Course
- Method: Baked / Simmered
- Cuisine: American