Description
Savory meatballs coated in a sweet-tangy cherry and cranberry BBQ sauce, perfect for appetizers or weeknight dinners.
Ingredients
Scale
- 1.5 lb ground beef (80/20)
- 1/2 cup ground pork or an extra 1/2 lb beef
- 1/2 cup dried cranberries (finely chopped)
- 1/3 cup cherry preserves
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1 small minced onion
- 2 minced garlic cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1–2 tbsp oil (for searing)
- 1 cup cranberry sauce (or fresh cranberries cooked down)
- 1/2 cup cherry preserves (for glaze)
- 1/4 cup ketchup or BBQ sauce
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- A pinch of cayenne pepper
Instructions
- Combine ground beef, ground pork, dried cranberries, cherry preserves, breadcrumbs, egg, onion, garlic, salt, pepper, and smoked paprika in a bowl.
- Form the mixture into 1–1.25 inch meatballs (about 24 total).
- Chill the formed meatballs for 15 minutes.
- Heat oil in a skillet and sear meatballs until browned on both sides, about 3–4 minutes total.
- Transfer to a 375°F (190°C) oven and bake on a wire rack over a sheet pan for 12–15 minutes until the internal temperature reaches 160°F (71°C).
- Meanwhile, prepare the glaze by simmering cranberry sauce, cherry preserves, ketchup, brown sugar, apple cider vinegar, Dijon mustard, and cayenne pepper in a saucepan until thickened.
- Toss the baked meatballs in the warm glaze and serve.
Notes
Chill meatballs before searing to reduce breakage. Substitutions include gluten-free breadcrumbs and plant-based meat for vegetarian options.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Searing and Baking
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs
- Calories: 300
- Sugar: 15g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg