Go Back

Spicy Cranberry BBQ Meatballs

Spicy cranberry BBQ meatballs with a slow-cooked, thick glossy sauce that clings to tender frozen meatballs. Perfect for an appetizer spread—deep red cranberry flavor with sriracha heat and chipotle depth.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Spicy Cranberry BBQ Meatballs
  • 2 lb frozen fully cooked meatballs
  • 14 oz jellied cranberry sauce (can)
  • 1 cup BBQ sauce
  • 2 tbsp sriracha
  • 1 tbsp apple cider vinegar
  • 0.5 tsp garlic powder
  • 0.5 tsp chipotle chili powder
  • 1 jalapeno thinly sliced for garnish
  • 0.25 cup chopped fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Make the cranberry BBQ sauce and cook the meatballs
  1. In a Dutch oven, whisk jellied cranberry sauce, BBQ sauce, sriracha, apple cider vinegar, garlic powder, and chipotle chili powder until smooth.
  2. Add the frozen fully cooked meatballs and stir until coated in the sauce.
  3. Cover and cook on LOW for 3-4 hours, or HIGH for 2 hours, stirring once halfway through.
  4. Stir until the sauce is thick and glossy, then keep on WARM.
  5. Top with thinly sliced jalapeno and chopped fresh parsley, and serve with toothpicks.

Notes

Pro tip: stir once halfway so the frozen meatballs heat evenly and the sauce thickens into a glossy coating. Store leftovers in the refrigerator up to 4 days; rewarm in a slow cooker or microwave until hot. Freezing is not recommended because cranberry sauce can change texture after thawing. For a lower-sugar option, use a no-sugar-added BBQ sauce while keeping the rest the same.