Cranberry Meatballs
An easy 3-ingredient appetizer recipe for cranberry meatballs made with cranberry sauce and spicy BBQ sauce.
Equipment
- large deep skillet
Ingredients
- 28 ounces frozen meatballs if using homemade, about 50 small or 30 medium size
- 14 ounces whole cranberry sauce
- 18 ounces spicy barbecue sauce 18-20 ounce bottle, about 2-3 cups
Instructions
- Combine sauces over medium heat in a large deep skillet and cook until bubbly.
- Add meatballs in a single layer and stir to coat completely. Reduce heat to medium-low, cover and cook until meatballs are heated through; about 15-20 minutes for frozen, 10 minutes for fresh.
- Remove cover and continue to cook for several minutes, stirring occasionally, until sauce is reduced and completely coating the meatballs.
- Serve on their own as an appetizer, or as a main dish over rice.
- For slow cooker method, stir sauces together in the pot, then add meatballs and stir to coat. Cover and cook on low for 2-3 hours or until heated through and ready to serve. Stir again just before serving.
Notes
If sauce is too thin, add a little bit of a cornstarch slurry and cook to thicken. Store leftovers in an airtight container for up to 4-5 days. Can be frozen for up to 6 months in the sauce. Add red chili flakes for a spicier sauce.
Nutrition
Serving: 1meatballCalories: 446kcalCarbohydrates: 45gProtein: 17gFat: 22gSaturated Fat: 8gCholesterol: 71mgSodium: 725mgPotassium: 446mgFiber: 1gSugar: 40gVitamin A: 171IUVitamin C: 2mgCalcium: 37mgIron: 1mg
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