Cranberry BBQ Meatballs

Sweet, tangy, and perfectly tender—ideal for holiday gatherings or easy weeknight dinners.

These Cranberry BBQ Meatballs combine tender homemade chicken meatballs with a sweet, tangy, cherry-cranberry barbecue sauce that coats every bite with rich flavor. They make the perfect party appetizer, potluck contribution, or festive holiday snack. Using simple ingredients like ground chicken, cranberry sauce, and cherry preserves, this recipe comes together in under 40 minutes and delivers bold flavor with minimal effort.

Whether you’re hosting a celebration or looking for a comforting, crowd-pleasing dish, these meatballs are guaranteed to disappear fast!

Ingredients

For the Meatballs

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1/4 cup finely diced onion
• 1/4 cup chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

For the Cherry-Cranberry BBQ Sauce

• 1/2 cup whole-berry OR jellied cranberry sauce
• 1/2 cup cherry preserves or sweet cherry jam
• 1/2 cup ketchup
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat the Oven

Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

2. Prepare the Meatball Mixture

In a large bowl, combine:

• ground chicken
• breadcrumbs
• egg
• garlic
• diced onion
• parsley
• salt
• pepper
• smoked paprika

Mix gently until just combined—overmixing can make meatballs dense.

3. Shape the Meatballs

Using damp hands, roll the mixture into 24 evenly sized meatballs.
Transfer them to the prepared baking sheet.

4. Bake

Bake the meatballs for 18–20 minutes, until fully cooked and lightly golden.

5. Make the Cherry-Cranberry BBQ Sauce

While the meatballs bake, combine in a saucepan:

• cranberry sauce
• cherry preserves
• ketchup
• apple cider vinegar
• brown sugar
• Worcestershire
• Dijon mustard
• garlic powder
• optional cayenne
• salt & pepper

Bring to a simmer and cook 8–10 minutes, stirring often, until thickened.

6. Coat the Meatballs

Add the cooked meatballs into the saucepan.
Gently toss to coat and simmer together for 2–3 minutes to meld flavors.

7. Serve

Serve warm, garnished with fresh parsley if desired. Perfect on their own, with toothpicks, or over rice or mashed potatoes for a main dish.

Notes

• Want more heat? Add extra cayenne pepper.
• Great as an appetizer or entrée.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition (Per 3 Meatballs)

• Calories: 220
• Sugar: 10 g
• Sodium: 250 mg
• Fat: 8 g
• Saturated Fat: 2 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 15 g
• Cholesterol: 55 mg

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