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Spicy Cranberry BBQ Meatballs

Spicy cranberry BBQ meatballs are simmered low-and-slow until the sauce turns thick, glossy, and deep red. Frozen fully cooked meatballs are coated in a cranberry–BBQ–sriracha glaze for a quick appetizer you can hold warm for parties.
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 2 lb frozen fully cooked meatballs Use frozen for fastest prep.
Cranberry BBQ sauce
  • 1 can (14 oz) jellied cranberry sauce Stir until fully smooth with the other sauce ingredients.
  • 1 cup BBQ sauce
  • 2 tbsp sriracha Adjust heat by reducing if desired.
  • 1 tbsp apple cider vinegar
  • 0.5 tsp garlic powder
  • 0.5 tsp chipotle chili powder
Garnish
  • 1 jalapeno Thinly sliced for topping.
  • 0.25 chopped fresh parsley Use for a fresh green finish.

Equipment

  • 1 Dutch oven

Method
 

Make the cranberry BBQ glaze
  1. Add jellied cranberry sauce, BBQ sauce, sriracha, apple cider vinegar, garlic powder, and chipotle chili powder to the slow cooker and whisk until smooth.
  2. Add frozen fully cooked meatballs to the slow cooker and stir until they are evenly coated in the sauce.
Slow-cook until glossy
  1. Cover and cook on LOW for 3-4 hours, stirring once halfway through.
  2. Alternatively, cover and cook on HIGH for 2 hours.
  3. When ready, stir until the sauce is thick and glossy, clinging to the meatballs.
Garnish and serve
  1. Top the meatballs with thinly sliced jalapeno and chopped fresh parsley.
  2. Keep on WARM and serve with toothpicks, with extra sauce drizzling over the top.

Notes

For the smoothest sauce, whisk the cranberry sauce with the BBQ sauce and spices until no jellied lumps remain before adding the meatballs. Refrigerate leftovers in a covered container for up to 3 days; rewarm in the microwave or a slow cooker on WARM until hot. Freezing works: freeze for up to 2 months and thaw overnight in the fridge before reheating. For a lower-heat option, reduce the sriracha to 1 tbsp and use mild chipotle chili powder if available.