Sweet and Tangy Cranberry BBQ Meatballs
These Cranberry barbecue meatballs are a sweet and tangy holiday appetizer your whole family will love. Juicy turkey meatballs baked and coated in a festive cranberry barbecue glaze are perfect for Thanksgiving, Christmas, or any cozy fall gathering. This easy, make-ahead meatball recipe is always a crowd-pleaser.
Servings: 40 meatballs
Calories: 142kcal
Ingredients
Meatballs
- 2 pounds ground turkey 85% lean 15% fat, or ground beef
- 1 cup panko breadcrumbs
- 2 large eggs lightly beaten
- ¼ cup minced sweet onion
- ½ cup buttermilk or whole milk
- 2 tablespoons Worcestershire sauce
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Cranberry BBQ Sauce
- 1 (14 ounce) can jellied cranberry sauce or whole berry or homemade
- 1 cup bottled barbecue sauce
- 2 tablespoons brown sugar light or dark
- 2 tablespoons dark molasses such as Grandma's
- 2 - 4 teaspoons vinegar-based hot sauce such as Crystal or Frank's, optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 350°F. Line a large baking sheet with aluminum foil or parchment paper to make cleanup easier. Set aside.
- In a large mixing bowl, add the ground turkey, panko breadcrumbs, and lightly beaten eggs. Then add the minced sweet onion, buttermilk, Worcestershire sauce, salt, black pepper, and garlic powder.
- Using clean hands (or a large spoon), gently mix everything together until just combined. Avoid overmixing to keep the meatballs tender.
- Using a 1-tablespoon cookie scoop (or a tablespoon measuring spoon), scoop out the meat mixture and roll it between your palms to form a round meatball. Place each meatball on the prepared baking sheet, spacing them evenly.
- Place the baking sheet in the preheated oven and bake for 20 to 25 minutes. Check that the meatballs are cooked through by inserting a meat thermometer— the internal temperature should read 160°F.
- While the meatballs bake, pour the cranberry sauce and barbecue sauce into a large saucepan. Add the brown sugar, molasses, hot sauce (if using), salt, and black pepper.
- Place the saucepan over medium heat. Stir frequently as the cranberry sauce melts and the mixture combines. Once smooth, reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally until the sauce thickens slightly.
- When the meatballs are done baking, carefully transfer them to the saucepan with the sauce. Gently toss the meatballs in the cranberry BBQ sauce using a wooden spoon or spatula until each meatball is well coated.
- Transfer the coated meatballs to a serving dish or keep warm in the saucepan until ready to serve. These meatballs are best enjoyed warm and fresh.
Notes
- Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently on the stovetop over low heat, stirring occasionally, or microwave in 30-second intervals until heated through.
- For longer storage, bake the meatballs without sauce and freeze them in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge, then warm in the cranberry BBQ sauce before serving.
- You can also freeze the meatballs already coated in sauce. Thaw overnight and reheat gently on the stove, letting the sauce simmer until thick again.
- For easy entertaining, keep the meatballs warm in a slow cooker on the “warm” setting for up to 2 hours.
Nutrition
Serving: 3meatballs | Calories: 142kcal | Carbohydrates: 9g | Protein: 12g | Fat: 7.5g | Saturated Fat: 2g | Cholesterol: 51mg | Sodium: 390mg | Potassium: 78mg | Fiber: 0.3g | Sugar: 5g | Calcium: 17mg