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
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28 ounces frozen meatballs (about 50 small or 30 medium if homemade)
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14 ounces whole cranberry sauce
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18 ounces spicy barbecue sauce (18–20 ounce bottle, about 2–3 cups)
Instructions
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In a large deep skillet, combine cranberry sauce and spicy BBQ sauce over medium heat. Stir until bubbly and smooth.
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Add meatballs in a single layer and stir to coat completely.
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Reduce heat to medium-low, cover, and cook until meatballs are heated through (15–20 minutes for frozen, 10 minutes for fresh).
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Remove cover and cook for a few more minutes, stirring occasionally, until sauce thickens and fully coats the meatballs.
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Serve as an appetizer or over rice as a main dish.
Slow Cooker Method:
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In your slow cooker, stir sauces together until combined.
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Add meatballs and stir to coat.
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Cover and cook on Low for 2–3 hours or until heated through.
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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