Cranberry Meatballs
These Cranberry Meatballs are the perfect sweet-tangy holiday appetizer, coated in a glossy cranberry-BBQ sauce that comes together with just five simple staples. Make them in the Instant Pot or crockpot for an easy, hands-off dish that always disappears fast. Serve them with toothpicks for parties or spooned over rice for a cozy, no-fuss dinner.
Ingredients
- ½ cup BBQ sauce
- 1 14-oz can cranberry sauce smooth or whole berry
- few shakes hot sauce or more to taste
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons honey
- 1 20-oz bag frozen precooked cocktail meatballs
Additional Instant Pot Ingredients
- ¼ cup beef broth or ¼ cup hot water mixed with ½ teaspoon beef Better than Bouillon
Instructions
Instant Pot Instructions
- Add the BBQ sauce, cranberry sauce, hot sauce, soy sauce, honey, and beef broth to the Instant Pot. Whisk well to combine.
- Stir in the meatballs until they are evenly coated in the sauce.
- Lock on the lid and pressure cook on HIGH for 4 minutes.
- Quick-release the pressure. Gently stir the meatballs until they are evenly coated with the sauce. They can be kept on the warm setting for up to 2 hours.
Crockpot Instructions
- Add the BBQ sauce, cranberry sauce, hot sauce, soy sauce, and honey to the slow cooker. Whisk well to combine.
- Stir in the meatballs until they are evenly coated in the sauce.
- Cover and cook on HIGH for 1 hour, then LOW for 2 hours -or- on LOW for 4 hours. The meatballs can be kept on the warm setting for up to 2 hours.
Notes
Storage Directions
- Storing: Store leftover cranberry meatballs in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently on the stovetop or on LOW in the slow cooker with a splash of water (or broth) for an hour.
- Only add beef broth when using the Instant Pot — The broth (or water + bouillon) adds just enough moisture to prevent the burn notice and helps the sauce loosen as the pot comes to pressure.
- Don’t keep the meatballs on Warm for more than two hours — Any longer and the sauce can over-thicken and the meatballs may start to dry out, especially since they’re pre-cooked.
- Make the sauce up to two days ahead — Whisk everything together, refrigerate, and give it a good stir before adding the meatballs. It’s a huge time-saver during busy holiday prep.
- Use any variety of pre-cooked cocktail meatball — Beef, turkey, pork, or mixed varieties all work beautifully since the sauce brings the main flavor.
- Adjust the heat to your preference — A few shakes of hot sauce add gentle heat, but feel free to increase it for spicier cranberry meatballs or keep it mild for a crowd.
Nutrition
Serving: 4meatballsCalories: 216kcalCarbohydrates: 19gProtein: 7.2gFat: 9gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 2mgSodium: 192mgPotassium: 49mgFiber: 0.2gSugar: 16gVitamin A: 31IUVitamin C: 0.2mgCalcium: 6mgIron: 0.2mg
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