Description
Quick, flavorful, and effortless — these Spicy Cranberry BBQ Meatballs need just 3 ingredients for a sweet, tangy, and crowd-pleasing appetizer. Perfect for holidays, parties, or easy weeknight dinners!
Ingredients
28 ounces frozen meatballs (about 50 small or 30 medium if homemade)
14 ounces whole cranberry sauce
18 ounces spicy barbecue sauce (18–20 ounce bottle, about 2–3 cups)
Instructions
In a large deep skillet, combine cranberry sauce and spicy BBQ sauce over medium heat. Stir until bubbly and smooth.
Add meatballs in a single layer and stir to coat completely.
Reduce heat to medium-low, cover, and cook until meatballs are heated through (15–20 minutes for frozen, 10 minutes for fresh).
Remove cover and cook for a few more minutes, stirring occasionally, until sauce thickens and fully coats the meatballs.
Serve as an appetizer or over rice as a main dish.
Slow Cooker Method:
In your slow cooker, stir sauces together until combined.
Add meatballs and stir to coat.
Cover and cook on Low for 2–3 hours or until heated through.
Stir before serving.
Notes
If the sauce is too thin, mix a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) and stir it in to thicken.
Store leftovers in an airtight container for up to 4–5 days, or freeze for up to 6 months.
Add red chili flakes for extra heat, or use honey BBQ sauce for a milder version.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Slow Cooker / Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 6 meatballs)
- Calories: 446 kcal
- Sugar: 40 g
- Sodium: 725 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 71 mg