It’s easy to get stuck in a rut with appetizers. We all know those classic grape jelly and chili sauce meatballs, and they’re great. But I ran out of grape jelly one day mid-recipe and had to improvise with a can of jellied cranberry sauce. That little switch created a sweet, tangy, and savory appetizer that blew everyone away. I got to use up the can hiding in my pantry, too.
These Cranberry BBQ Meatballs are pretty stellar; definitely the best easy meatball recipe in my house.
Tips for Success with Homemade Cranberry Sauce Meatballs
This recipe for homemade meatballs is simple, but a few details make a difference:
- Handle the meat as little as possible when mixing and shaping to ensure your meatballs don’t become tough.
- Quick oats are a key ingredient, helping to bind everything together without making the meatballs dense.
- Use a large baking sheet and plenty of non-stick cooking spray for the first bake. This helps to get a good browning on all sides before they go into the sauce.
- If you want to cut the work in half, start with a bag of frozen plain/homestyle meatballs. Bake them per package directions to get them hot, then add them to this sauce (start at #5 in the recipe card below).
- If you’re serving these as appetizer meatballs for a party food spread, the slow cooker method is a lifesaver. Just cook the meatballs through, transfer them to the slow cooker, and pour the sauce over the top. Set it on low for an hour to meld all the flavors, then keep it on the warm setting for serving.
- I have some ideas for what goes great with BBQ meatballs here. Enjoy!
Tools & Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper or nonstick spray
- 9×13 inch glass baking dish
- Medium saucepan
- Whisk
- Wooden spoon or spatula
- Measuring spoons and cups
- Cookie scoop (optional) or vinyl kitchen gloves (optional)
Steps + photos to help you make these Homemade Cranberry Sauce Party Meatballs
Step 1: Gather your ingredients and preheat the oven to 350F.
Step 2: Knead the meats together in a large bowl. Using clean hands will help incorporate the sausage and beef very well.
Step 3: Finely dice the onion.
Step 4: Combine egg, oats, milk and seasonings.
Step 5: I use my washed hands to roll meatballs, but you can use tight-fitting kitchen gloves or a large cookie scoop.
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Step 6: While the meatballs bake, add the sauce ingredients to a small saucepot. Cook on low.
Step 7: Transfer the baked meatballs to a casserole dish and pour the finished sauce on top.
Step 8: Slide the smothered meatballs back into the oven and bake another 12 minutes.
Step 9: The cranberry will darken and thicken, creating a rich BBQ sauce.
Step 10: Serve warm. These sweet and savory appetizer meatballs pair well alongside crackers, Hawaiian rolls, a cheese ball, or crudité.
Cranberry BBQ Meatballs
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Ingredients
Meatballs:
- 1 lb lean ground beef
- 1 lb mild country sausage
- 1 c quick oats
- 1/2 c finely diced onion
- 1 egg
- 2/3 c evaporated milk
- 1 t salt
- 1/4 t ground black pepper
- 1/4 t garlic powder
- 1/2 t chili powder
Cranberry BBQ Sauce:
- 14 oz can jellied cranberry sauce
- 12 oz bottle chili sauce
- 2 T brown sugar packed
Instructions
- Preheat your oven to 350°F. Line a large baking sheet with parchment paper or grease it with cooking spray.
- In a large bowl, combine all the meatball ingredients. Using your hands, gently mix the ground beef, sausage, quick oats, onion, egg, evaporated milk, salt, pepper, garlic powder, and chili powder until just combined. Shape the mixture into 1 ½-inch balls.
- Place the meatballs on the prepared baking sheet with a bit of space between each so they aren’t touching. Bake for 15 to 20 minutes, or until the meatballs are browned and cooked completely through.
- While the meatballs bake, prepare your cranberry glazed meatballs sauce. In a medium saucepan, whisk together the cranberry sauce, chili sauce, and brown sugar. Bring the sauce to a simmer over medium heat. Cover and reduce the heat to low, simmering for 10 minutes, stirring occasionally.
- When the meatballs are done, remove them from the baking sheet and arrange them in a 9×13 inch baking dish. Pour the warm sauce evenly over the top.
- Return the dish to the oven and bake for 10 to 15 minutes, allowing the sauce to thicken and the flavors to deepen.
- Let rest for two minutes, and spoon the sauce over the meatballs. Serve warm.
The bottom line
My family loves these Cranberry Meatballs as a weekend meal with Hawaiian rolls, but they are truly at their best as an appetizer. The vibrant, sweet and tangy meatballs offer a welcome spin on a familiar classic. I find myself making them more and more, not just during the holidays, but all year round.
