Spicy Cranberry BBQ Meatballs are the kind of dish that makes you wonder, “Why don’t I make this more often?” They’re sweet, tangy, and just the right kind of spicy—basically, everything you want in a holiday appetizer (or honestly, a Tuesday night dinner when life feels a little too busy for fancy cooking). The best part? These Spicy Cranberry BBQ Meatballs come together with only three ingredients—yes, three! Frozen meatballs, cranberry sauce, and your favorite spicy barbecue sauce.
That’s it. In less than 30 minutes, you’ll have something that looks and tastes like you spent hours in the kitchen. Whether you’re serving them up at a family gathering or sneaking a few straight from the skillet, this easy recipe delivers big-time flavor with minimal fuss.
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What is Spicy Cranberry BBQ Meatballs?
Spicy Cranberry BBQ Meatballs are tender, saucy meatballs coated in a glossy, flavorful sauce made from spicy barbecue sauce and cranberry sauce. The cranberry brings that lovely tart sweetness, while the BBQ sauce adds smoky heat and depth. When combined, they create a sticky, crave-worthy glaze that clings beautifully to every bite. These meatballs can be made with store-bought frozen meatballs (hello, convenience!) or homemade ones if you’ve got a bit more time.
You can cook them on the stove or in a slow cooker for even easier prep during the holidays. Think of them as the ultimate “set it and forget it” crowd-pleaser. Perfect for parties, potlucks, game nights, or even served over rice for a quick family meal.
Reasons to Try Spicy Cranberry BBQ Meatballs
There are so many reasons to love this recipe, but let’s start with the obvious—it’s ridiculously easy. You literally mix two sauces, toss in the meatballs, and let the heat do its magic. No fancy ingredients, no complicated steps. Just simple, bold flavor that feels festive. Secondly, it’s versatile. You can serve these Spicy Cranberry BBQ Meatballs as an appetizer, main dish, or even meal prep option for the week.
The sweet and spicy combo hits all the right notes, and they reheat beautifully (so leftovers are actually something to look forward to). And finally, these meatballs are budget-friendly. You don’t need a long grocery list or expensive ingredients—everything comes straight from the pantry or freezer.
Ingredients Needed to Make Spicy Cranberry BBQ Meatballs
- 28 ounces frozen meatballs (or about 50 small / 30 medium homemade)
- 14 ounces whole cranberry sauce
- 18 ounces spicy barbecue sauce (about 2–3 cups)
Instructions to Make Spicy Cranberry BBQ Meatballs – Step by Step
Step 1: Combine the Sauces
Start by grabbing a large deep skillet and setting it over medium heat. Pour in your cranberry sauce and spicy BBQ sauce. As the sauces heat up, stir occasionally until they start to bubble and blend into a smooth, luscious mixture. The cranberry sauce melts down, creating that perfect balance of tart and sweet, while the BBQ sauce brings in its smoky spice. The kitchen will smell like the holidays, only better—because you’ll know this is just 5 minutes of prep.
Step 2: Add the Meatballs
Once your sauce is bubbly and combined, toss in your meatballs. Make sure they’re arranged in a single layer so each one gets coated evenly. Stir gently to cover every meatball with that glossy red sauce. If you’re using frozen meatballs, they’ll need a little longer to cook—about 15 to 20 minutes. Fresh ones will only take about 10 minutes. Keep the heat on medium-low, cover your skillet, and let everything simmer.
Step 3: Let the Magic Happen
Here’s where the “set it and forget it” part comes in. While the meatballs heat through, the sauce thickens and clings beautifully to the surface, turning sticky and irresistible. Every few minutes, give it a gentle stir to keep things from sticking. Once the sauce reduces and the meatballs are fully heated, remove the cover and cook for another few minutes until you get that perfect thick glaze.
Step 4: Serve and Enjoy
Now, the best part—tasting. These Spicy Cranberry BBQ Meatballs can be served straight from the skillet as an appetizer, with toothpicks for easy grabbing, or as a main course over rice or mashed potatoes. The sauce doubles as a dreamy drizzle, so don’t waste a drop.
Step 5: Slow Cooker Method (Optional)
If you’d rather go hands-off, you can easily make these in your slow cooker. Simply stir the sauces together in the pot, add the meatballs, and coat them evenly. Cover and cook on low for 2–3 hours. Give them a good stir before serving, and that’s it. Perfect for game day spreads or holiday buffets when you’ve got a million other things going on.
What to Serve with Spicy Cranberry BBQ Meatballs
These meatballs are super versatile. You can serve them solo as an appetizer, or turn them into a full meal by pairing them with fluffy white rice, mashed potatoes, or even slider buns for mini sandwiches. They also go perfectly with a crisp salad, or you can balance the richness with something light like my Quinoa and Veggie Power Bowls. For party spreads, they’re amazing next to dips like Dairy-Free Spinach Artichoke Dip and a veggie platter.
Key Tips for Making Spicy Cranberry BBQ Meatballs
Use a good-quality spicy BBQ sauce—it makes all the difference. If you prefer extra heat, toss in some red chili flakes or a splash of hot sauce. Want a thicker glaze? Stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) during the final simmer. And don’t skip the simmer time—it’s what allows that rich sauce to cling perfectly to each meatball. These are also a lifesaver for entertaining since you can make them ahead and reheat right before guests arrive.
Storage and Reheating Tips for Spicy Cranberry BBQ Meatballs
Store leftovers in an airtight container in the fridge for 4–5 days. To reheat, warm them on the stovetop over medium heat until hot, or pop them in the microwave for 1–2 minutes. If the sauce thickens too much, add a splash of water to loosen it up. For longer storage, freeze the meatballs right in the sauce for up to 6 months. When ready to enjoy, just thaw overnight and reheat on the stove or in your slow cooker.
FAQs
Can I use turkey meatballs instead of beef? Absolutely! Turkey or chicken meatballs work great and are a lighter option.
Can I make this recipe ahead of time? Yes! Make them a day before, refrigerate, and reheat when ready to serve.
What if my sauce is too spicy? Add a little extra cranberry sauce or a spoonful of honey to balance it out.
Can I double the recipe? Definitely. Just use a larger skillet or a slow cooker to handle the extra volume.
Final Thoughts
Spicy Cranberry BBQ Meatballs prove that comfort food doesn’t have to be complicated. With just three ingredients and a few minutes, you’ve got something that tastes like it came from a fancy catering tray. Sweet, smoky, and just the right kind of spicy—it’s everything you want in an easy appetizer or quick dinner. And once you try them, you’ll probably want to check out other quick, flavor-packed recipes like my Easy Honey Garlic Sheet Pan Sausage or Creamy Garlic Butter Shrimp with Rice. These Spicy Cranberry BBQ Meatballs will easily become your go-to for effortless, crowd-pleasing cooking—especially when you need something tasty, fast, and full of flavor.
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Spicy Cranberry BBQ Meatballs – Quick, Flavorful, and Amazing
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Description
An easy 3-ingredient appetizer recipe for cranberry BBQ meatballs made with cranberry sauce, spicy BBQ sauce, and fresh or frozen meatballs.
Ingredients
- 28 ounces frozen meatballs (if using homemade, about 50 small or 30 medium size)
- 14 ounces whole cranberry sauce
- 18 ounces spicy barbecue sauce (18–20 ounce bottle, about 2–3 cups)
Instructions
1. Combine sauces over medium heat in a large deep skillet and cook until bubbly.
2. Add meatballs in a single layer and stir to coat completely. Reduce heat to medium-low, cover and cook until meatballs are heated through; about 15–20 minutes for frozen, 10 minutes for fresh.
3. Remove cover and continue to cook for several minutes, stirring occasionally, until sauce is reduced and completely coating the meatballs.
4. Serve on their own as an appetizer, or as a main dish over rice.
5. For slow cooker method, stir sauces together in the pot, then add meatballs and stir to coat. Cover and cook on low for 2–3 hours or until heated through and ready to serve. Stir again just before serving.
Notes
If sauce is too thin, add a little bit of a cornstarch slurry and cook to thicken. (Slurry = 1 tablespoon cornstarch and 2 tablespoons water).
Store leftovers in an airtight container for up to 4–5 days. Reheat on the stovetop.
Can be frozen for up to 6 months in the sauce.
I like to use a spicy BBQ sauce, but you can use any sauce you like.
Add red chili flakes for a spicier sauce.
