Description
These aren’t your average cocktail meatballs—this upgraded version combines classic cranberry sauce with sweet chili heat, tangy barbecue, and rich spices to create an irresistibly sticky glaze.
Ingredients
Meatballs (Makes ~48):
2 lbs ground beef
4 large eggs
1 cup breadcrumbs
1/2 cup onion, finely chopped
1/2 cup fresh parsley, finely chopped (plus more for garnish)
2 tsp kosher salt
1 tsp freshly ground black pepper
Optional: 1 tsp garlic powder or 2 minced garlic cloves for added flavor
Optional: 1/2 tsp smoked paprika for depth
Cranberry BBQ Sauce:
4 cups canned cranberry sauce
2 cups barbecue sauce (choose smoky or hickory for a richer flavor)
1 cup sweet chili sauce
1/4 cup apple cider vinegar
2 Tbsp Worcestershire sauce
1/2 tsp red pepper flakes (adjust to taste)
Pinch kosher salt
Optional: Zest of 1 orange for brightness
Optional: 2 tsp Dijon mustard for a subtle tangy kick
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil and lightly grease it.
Make the meatballs: In a large bowl, combine beef, eggs, breadcrumbs, onion, parsley, salt, pepper, and any optional spices. Mix until just combined—don’t overwork the meat.
Form into balls (about 1 to 1.5 inches wide) and place evenly on the baking sheet.
Bake for 18–20 minutes, or until browned and cooked through.
Meanwhile, make the sauce: In a large saucepan, combine cranberry sauce, barbecue sauce, sweet chili sauce, vinegar, Worcestershire, red pepper flakes, salt, and any optional flavor boosts. Simmer on medium heat, stirring occasionally, for 10–15 minutes until slightly thickened.
Transfer meatballs to the sauce and toss to coat. Let simmer for another 5–10 minutes to soak up flavor.
Garnish with fresh parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Snack
Nutrition
- Calories: 90
- Fat: 5g
- Carbohydrates: 5g
- Protein: 6g