Cranberry BBQ Meatballs are the easiest appetizer for any event or celebration. Make these on the stovetop in just 20 minutes, in the slow cooker with just 5 minutes of prep, or in the pressure cooker with just 5 minutes of cook time. So delicious – they’re everyone’s favorite.
My friends, I have to say, I am crazy for snacks and appetizers. I’m pretty sure I could live on appetizers 99% of the time.
So it is no surprise that for the holidays, we don’t actually put out a huge feast. Rather we prefer to provide an array of snacks like these Cranberry BBQ Meatballs for us all to graze on for the day.
I’m sure that might come as a surprise. Most of my friends were shocked to hear that I create recipes for a living, but I don’t create an elaborate feast when it comes to the holidays.
But honestly, my time with my family is cherished. I don’t get a lot of it. I would much rather spend time visiting than cooking and cleaning in the kitchen.
cranberry meatballs
So when it comes to our time together, we make recipes like these Cranberry BBQ Meatballs. They are not only CRAZY delicious but also incredibly quick and easy to make.
I have provided 3 different ways you can make these meatballs. You can go “old school” and make them on the stovetop in about 20 minutes. You could also just toss them in the slow cooker and let it do the work for you.
cranberry sauce meatballs
But with the latest Instant Pot craze – I thought I would also include my recipe for how I make these in the pressure cooker. If you happen to have been gifted one for the holiday, you can test it out with this super simple recipe.
Here are some commonly asked questions
What is the best way to store leftover meatballs?
After serving, place leftover meatballs in a shallow airtight container. Be sure to label with the date before refrigerating. This recipe should keep for up to 3 days if not left out for too long.
As with most things, it is important to get food into the refrigerator within 1 hour after serving to prevent bacteria growth.
Why use a shallow container to store the leftovers?
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
More Awesome Meatball Recipes
20-Minute Pepper Jelly Meatballs
Slow Cooker Blueberry Honey Garlic Meatballs
Slow Cooker Sweet and Sour Meatballs
Italian Wedding Soup with Pork Meatballs
Instant Pot Spaghetti and Meatballs
Oven-Baked Meatball Sandwiches
turkey meatballs with cranberry sauce
Can this recipe be doubled?
Depending on the size of your cooking equipment you might be able to double this recipe. If you have a nice LARGE stockpot you could probably double the stovetop version.
I wasn’t able to fit more than this recipe in my pressure cooker or slow cooker. But if you happen to have more than 1 of each of those, you could do dueling batches. (maybe borrow one from a neighbor if needed)
Can I use fresh meatballs?
Yes, absolutely, that will work just fine. Just be sure to cook them thoroughly BEFORE starting this recipe. This recipe is intended for FULLY COOKED meatballs prior to adding any seasonings and sauce.
More Great Cranberry Recipes
- Cranberry Orange Mimosa
- Apple Cranberry Spritzer
- Easy Cranberry Sauce Recipe
- Turkey Cranberry Sliders
- Quick Cranberry Bread
- Cranberry Cinnamon Roll Loaf
- Pumpkin Cranberry Granola
- Cranberry Butter
- Cranberry Oatmeal Chocolate Chip Cookies
- Sparkling Cranberries
- Crockpot Cranberry Cider
turkey cranberry meatballs
HOW DO YOU MAKE Cranberry BBQ Meatballs?
Stovetop Method
- Place the frozen meatballs, beer, BBQ sauce, cranberry sauce, garlic, chili powder, and cornstarch in a large saucepan or shallow stockpot. (I used my cast iron dutch oven)
- Cook over medium-high heat. Let cook for 3-5 min.
- Once the sauce begins to boil, reduce the heat to a simmer.
- Let cook for 12-15 minutes or until the sauce has darkened & reduced (meatballs are already cooked- so they should just be hot)
- Serve warm.
- Transfer to an airtight container and refrigerate any leftovers.
Pressure Cooker Method
- Place the frozen meatballs, 6 ounces of beer, broth or water, BBQ sauce, cranberry sauce, garlic, and chili powder in the pot & stir.
- Cover & set on to seal, manual for 5 minutes.
- Quick-release, remove the lid.
- Combine the cornstarch with a splash of water. Whisk to combine and create a slurry.
- Pour the cornstarch slurry into the pot and stir. The mixture will thicken as it sits with the residual heat.
- Stir again before serving at your game-day or holiday party.
- Keep on the warm setting until you are done serving and then transfer to an airtight container and refrigerate any leftovers.
Slow Cooker Method
- Place the frozen meatballs in the bottom of the slow cooker.
- Whisk together the beer, BBQ sauce, cranberry sauce, garlic, chili powder, and cornstarch in a medium mixing bowl, and then pour the mixture over the top of the meatballs. Stir.
- Cover and cook on low for 4-5 hours or until the meatballs are hot, stirring every hour or so.
- Remove the lid during the last 30 minutes, but continue to let them cook. This will help to thicken the sauce.
- Keep on the warm setting until you are done serving and then transfer to an airtight container and refrigerate any leftovers.
To make Cranberry BBQ Meatballs you will need…
- pre-cooked frozen mini meatballs
- beer
- BBQ Sauce
- jellied cranberry sauce
- granulated garlic
- chili powder
- cornstarch
- broth or water
Can I use any type of meatballs?
You can literally use whatever type of meatballs you prefer. We have tried them with beef, pork, turkey, sausage, and chicken.
turkey meatball appetizer
Can I use regular-sized meatballs?
Yes, absolutely, that will work too. But the cooking time will be longer and you probably won’t be able to fit quite as many in the pot while cooking.
Is it necessary to use a specific type of pressure cooker?
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
Here are my favorite Instant Pot Tools and Accessories!
sauce for turkey meatballs
What slow cooker do you use?
We actually have several slow cookers that we have acquired over the years from doing this job. I have a smaller one that is great for half recipes.
But the one I use the most is this standard, no-frills slow cooker that is perfect for this particular recipe.
Products I love when making cranberry bbq meatballs…
This bbq meatball recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made meatballs before, & you might be a bit nervous – but you’re going to love this. I have made a list below of the things I absolutely can’t live without when it comes to making this snack recipe.
- measuring spoons
- wooden spoons
- measuring cups – dry
- measuring cups – wet
- BBQ Sauce
- jellied cranberry sauce
- cornstarch
If you love this Easy Cranberry BBQ Meatballs recipe, you’re going to love these other appetizers too. Please click each link below to find the easy, printable recipe!
Other Simple and Savory Appetizers
Spinach Artichoke Stuffed Mushrooms
Mini Bacon Onion Ranch Cheeseballs
If you love this recipe for Cranberry BBQ Meatballs as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Cranberry BBQ Meatballs
Ingredients
Stovetop & Slow Cooker
- 2 lbs pre-cooked frozen mini meatballs
- 12 oz beer
- 18 oz BBQ Sauce
- 14 oz jellied cranberry sauce
- 1 tbsp granulated garlic
- 3 tsp chili powder
- 2 tbsp cornstarch
Pressure Cooker
- 12 oz broth or water *replacing a portion of the beer
Instructions
Stovetop Method
- Place the frozen meatballs, beer, BBQ sauce, cranberry sauce, garlic, chili powder, and cornstarch in a large saucepan or shallow stockpot. (I used my cast iron dutch oven)
- Cook over medium-high heat. Let cook for 3-5 min.
- Once the sauce begins to boil, reduce the heat to a simmer.
- Let cook for 12-15 minutes or until the sauce has darkened & reduced (meatballs are already cooked- so they should just be hot)
- Serve warm.
- Transfer to an airtight container and refrigerate any leftovers.
Pressure Cooker Method
- Place the frozen meatballs, 6 ounces of beer, broth or water, BBQ sauce, cranberry sauce, garlic, and chili powder in the pot & stir.
- Cover & set on to seal, manual for 5 minutes.
- Quick-release, remove the lid.
- Combine the cornstarch with a splash of water. Whisk to combine and create a slurry.
- Pour the cornstarch slurry into the pot and stir. The mixture will thicken as it sits with the residual heat.
- Stir again before serving at your game-day or holiday party.
- Keep on the warm setting until you are done serving and then transfer to an airtight container and refrigerate any leftovers.
Slow Cooker Method
- Place the frozen meatballs in the bottom of the slow cooker.
- Whisk together the beer, BBQ sauce, cranberry sauce, garlic, chili powder, and cornstarch in a medium mixing bowl, and then pour the mixture over the top of the meatballs. Stir.
- Cover and cook on low for 4-5 hours or until the meatballs are hot, stirring every hour or so.
- Remove the lid during the last 30 minutes, but continue to let them cook. This will help to thicken the sauce.
- Keep on the warm setting until you are done serving and then transfer to an airtight container and refrigerate any leftovers.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
