Cherry-Coded Cranberry BBQ Meatballs (Print Version)

Chicken meatballs coated in a cherry-cranberry BBQ glaze—ideal for parties or family dinners.

# Components:

→ For the Meatballs

01 - 1 lb ground chicken
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 cloves garlic, minced
05 - 1/4 cup finely diced onion
06 - 1/4 cup chopped fresh parsley
07 - 1 tsp salt
08 - 1/2 tsp black pepper
09 - 1/2 tsp smoked paprika

→ For the Cherry-Cranberry BBQ Sauce

10 - 1/2 cup whole berry or jellied cranberry sauce
11 - 1/2 cup cherry preserves or sweet cherry jam
12 - 1/2 cup ketchup
13 - 2 tbsp apple cider vinegar
14 - 2 tbsp brown sugar
15 - 1 tbsp Worcestershire sauce
16 - 1 tsp Dijon mustard
17 - 1/2 tsp garlic powder
18 - 1/4 tsp cayenne pepper (optional)
19 - Salt to taste
20 - Black pepper to taste

# Directions:

01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or apply a light greasing.
02 - In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, diced onion, chopped parsley, salt, black pepper, and smoked paprika. Gently mix until all ingredients are just incorporated.
03 - Using slightly dampened hands, shape the mixture into 24 uniformly sized meatballs. Arrange them on the prepared baking sheet.
04 - Bake for 18–20 minutes, or until the meatballs are fully cooked and have developed a light golden exterior.
05 - Concurrently, in a medium saucepan, combine the cranberry sauce, cherry preserves, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, garlic powder, and cayenne pepper (if using). Add a pinch of salt and black pepper. Bring the mixture to a simmer over medium heat, stirring frequently, for 8–10 minutes until it has slightly thickened.
06 - Carefully transfer the baked meatballs into the saucepan with the sauce. Gently toss to ensure each meatball is thoroughly coated. Allow to simmer together for an additional 2–3 minutes to allow the flavors to meld.
07 - Serve the meatballs hot. Garnish with additional chopped parsley if desired.

# Expert Advice:

01 -
  • Ready in under an hour from start to finish
  • Perfect make-ahead option for parties and gatherings
  • Versatile serving options as appetizers or over rice for dinner
  • Kid-friendly but sophisticated enough for adults
02 -
  • Freezes beautifully for up to 3 months
  • Can be made a day ahead and reheated without losing quality
  • Works perfectly in a slow cooker on warm setting for parties
  • Makes an impressive yet simple holiday appetizer
03 -
  • For the most tender meatballs, handle the meat mixture as little as possible. Overmixing leads to tough, dense results. Mix just until the ingredients are combined, then stop.
  • When forming the meatballs, use a small cookie scoop to ensure consistent sizing, which helps them cook evenly. If you don't have a scoop, a tablespoon measure works well too.
  • The sauce can be made up to 3 days in advance and stored in the refrigerator. This actually improves the flavor profile as the ingredients have more time to meld. Simply reheat the sauce when ready to add the freshly baked meatballs.
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