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Spicy Cranberry BBQ Meatballs

Spicy cranberry BBQ meatballs bake in the oven, then simmer in a tangy cranberry and barbecue sauce. The tender beef-and-pork meatballs finish coated in a sweet, spicy glaze.
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Prep Time 15 minutes
Cook Time 28 minutes
Resting 5 minutes
Total Time 48 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

Make the meatballs
  • 0.5 cup milk
  • 0.75 cup plain breadcrumbs
  • 1 yellow onion small, finely grated (about 1/2 cup)
  • 2 cloves garlic minced
  • 1 egg large
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 lb ground beef 85% lean
  • 1 lb ground pork
Make the cranberry BBQ sauce
  • 1 can (14 oz) whole-berry cranberry sauce
  • 1 bottle (18 oz) barbecue sauce
  • 1 tbsp hot sauce
  • 1 tsp Worcestershire sauce

Equipment

  • 1 rimmed baking sheet
  • 1 3-quart saucepan

Method
 

Make the meatballs
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Stir the milk and breadcrumbs together in a large bowl, then let stand for 5 minutes.
  4. Add the onion, garlic, egg, salt, and pepper, then crumble in the beef and pork.
  5. Mix gently just until combined.
  6. Shape into 1 1/2-inch meatballs and arrange them on the baking sheet.
  7. Bake for 18 to 22 minutes, until the meatballs reach 160°F in the center.
Make the cranberry BBQ sauce
  1. While the meatballs bake, whisk the cranberry sauce, barbecue sauce, hot sauce, and Worcestershire sauce in a 3-quart saucepan over medium heat until simmering.
  2. Add the baked meatballs and simmer gently for 5 to 8 minutes, stirring carefully, until heated through and coated in sauce.

Notes

For tender meatballs, mix the meat gently just until combined. Refrigerate leftovers for 3 to 4 days or freeze them; ground turkey can replace the beef and pork for a lighter variation.