Cranberry BBQ Meatballs
These Cranberry BBQ Meatballs combine juicy, seasoned meatballs with a tangy and sweet cranberry BBQ sauce, making them a delicious and versatile dish perfect for any occasion.
Servings: 4 servings
Ingredients
- 1 pound ground beef or ground lamb choose lean for best results
- 1/2 cup breadcrumbs use gluten-free if preferred
- 1/4 cup finely chopped onion
- 2 cloves garlic minced
- 1 large egg
- 1/4 cup fresh parsley chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for frying
For the Cranberry BBQ Sauce:
- 1 cup fresh or frozen cranberries
- 1/2 cup tomato ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar or coconut sugar
- 1 tablespoon Worcestershire sauce ensure it’s a vegetarian or version
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground mustard
- 1/4 teaspoon cayenne pepper optional, for a little heat
- 1/4 cup water
Instructions
- In a large bowl, combine the ground beef or lamb with breadcrumbs, chopped onion, minced garlic, egg, parsley, ground cumin, smoked paprika, salt, and pepper. Mix everything gently with your hands or a spoon until just combined. Avoid overmixing to keep the meatballs tender.
- Using your hands or a small scoop, form the mixture into meatballs about 1 to 1.5 inches in diameter. Place them on a plate or tray as you work.
- Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for about 6-8 minutes, turning occasionally to brown all sides evenly. The meatballs should be cooked through and have a nice golden crust. Remove them from the pan and set aside.
- In the same skillet, add the cranberries, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, ground mustard, cayenne pepper (if using), and water. Stir to combine and bring the mixture to a simmer over medium heat. Let it cook for about 10 minutes, stirring occasionally, until the cranberries break down and the sauce thickens slightly.
- Return the cooked meatballs to the skillet with the sauce. Stir gently to coat all the meatballs with the cranberry BBQ sauce. Simmer together for another 5 minutes to let the flavors meld.
- Serve the cranberry BBQ meatballs hot, garnished with extra chopped parsley if desired. They’re perfect on their own, or paired with rice, mashed potatoes, or a fresh salad.
Equipment
- Large Bowl
- Large Skillet
- Plate or tray
Notes
Use lean meat to keep meatballs from becoming greasy. Don’t overwork the mixture to ensure tenderness. Brown the meatballs well for extra flavor and texture. Adjust sweetness of the sauce to preference. Meatballs and sauce can be made ahead and reheated gently. Fresh or frozen cranberries both work well. Gluten-free breadcrumbs can be used for a gluten-free option. Variations include using ground chicken or turkey, adding jalapeños or hot sauce, experimenting with herbs, or swapping sweeteners.