Slightly sweet and tart cranberries are perfect in both sweet and savory dishes. This unique recipe is a little bit of both. These meatballs are moist, flavorful, and covered in a vibrant cranberry based barbecue sauce. I typically serve them as an appetizer, but feel free to add a hearty side, like mashed potatoes, and make them into a full meal.
Things You’ll Need

1 pound ground beef
3 garlic cloves, minced
1 large egg
1/2 cup freshly grated Parmesan cheese
2 teaspoons Italian seasoning
2 teaspoons fresh parsley, chopped
Salt and ground black pepper, to taste
1 cup panko bread crumbs
1/4 cup lukewarm water
1/3 cup cranberry sauce
3/4 cup barbecue sauce


Step 1
Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside. In a large bowl, combine the ground beef, garlic, egg, cheese, parsley, Italian seasoning, salt and pepper and panko. Slowly add the water, a few tablespoons at a time. The mixture should be very moist but still hold its shape when rolled into meatballs.


Step 2
Scoop two tablespoons of meat into your palm and roll them into a firm ball, place on prepared baking sheet. Repeat with all meat.

Step 3
Bake meatballs for 20 to 22 minutes, or until they’re cooked through.

While the meatballs bake, make your cranberry barbecue sauce. Add cranberry sauce and barbecue sauce to a small saucepan over medium-heat. Cook, whisking frequently, until cranberry sauce has completely dissolved into the barbecue sauce — about 5 minutes.

When the meatballs are done cooking, add them to the sauce and stir to coat.

Step 4
Serve warm and enjoy!