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Golden mini meatballs in cranberry BBQ sauce garnished with fresh herbs on white ceramic serving platter with colorful toothpicks

Mini Meatballs in Cranberry BBQ Sauce

These mini meatballs in cranberry BBQ sauce deliver the perfect balance of sweet, tangy, and smoky flavors in just 35 minutes. Made with juicy homemade meatballs and a glossy cranberry BBQ glaze, they’re the ultimate holiday or party appetizer that will have guests asking for seconds.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 20 -24 meatballs (4-6 servings)
Course: Appetizer
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Mini Meatballs:
  • 1 lb ground beef 80/20 blend
  • ½ cup breadcrumbs panko or crushed crackers
  • 1 large egg
  • 2 cloves garlic minced
  • ¼ cup grated onion
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp Worcestershire sauce
  •  
For the Cranberry BBQ Sauce:
  • 1 cup cranberry sauce jellied or whole berry
  • ¾ cup BBQ sauce
  • 1 tbsp apple cider vinegar
  • Optional: pinch chili flakes for heat

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, gently mix ground beef, breadcrumbs, egg, garlic, onion, salt, pepper, and Worcestershire sauce until just combined.
  3. Form mixture into 1-inch mini meatballs (about 20–24 total) using hands or a cookie scoop.
  4. Place on prepared baking sheet and bake 15–18 minutes until browned and internal temperature reaches 160°F.
  5. While baking, whisk cranberry sauce, BBQ sauce, and apple cider vinegar in a saucepan. Simmer 5 minutes until glossy.
  6. Toss hot meatballs in warm cranberry BBQ sauce until evenly coated. Rest 2–3 minutes before serving.

Notes

Serve on a platter with toothpicks for parties, or keep warm in a slow cooker for gatherings. Garnish with parsley and whole cranberries for presentation. Make-ahead tip: form meatballs up to 48 hours ahead or freeze cooked meatballs for up to 3 months.