Cranberry BBQ Meatballs
Cranberry BBQ Meatballs are the easiest appetizer for any event or celebration. Make these on the stovetop in just 20 minutes, in the slow cooker with just 5 minutes of prep, or in the pressure cooker with just 5 minutes of cook time. So delicious - they're everyone's favorite.
Servings 12
Ingredients
Stovetop & Slow Cooker
- 2 lbs pre-cooked frozen mini meatballs
- 12 oz beer
- 18 oz BBQ Sauce
- 14 oz jellied cranberry sauce
- 1 tbsp granulated garlic
- 3 tsp chili powder
- 2 tbsp cornstarch
Pressure Cooker
- 12 oz broth or water *replacing a portion of the beer
Instructions
Stovetop Method
- Place the frozen meatballs, beer, BBQ sauce, cranberry sauce, garlic, chili powder, and cornstarch in a large saucepan or shallow stockpot. (I used my cast iron dutch oven)
- Cook over medium-high heat. Let cook for 3-5 min.
- Once the sauce begins to boil, reduce the heat to a simmer.
- Let cook for 12-15 minutes or until the sauce has darkened & reduced (meatballs are already cooked- so they should just be hot)
- Serve warm.
- Transfer to an airtight container and refrigerate any leftovers.
Pressure Cooker Method
- Place the frozen meatballs, 6 ounces of beer, broth or water, BBQ sauce, cranberry sauce, garlic, and chili powder in the pot & stir.
- Cover & set on to seal, manual for 5 minutes.
- Quick-release, remove the lid.
- Combine the cornstarch with a splash of water. Whisk to combine and create a slurry.
- Pour the cornstarch slurry into the pot and stir. The mixture will thicken as it sits with the residual heat.
- Stir again before serving at your game-day or holiday party.
- Keep on the warm setting until you are done serving and then transfer to an airtight container and refrigerate any leftovers.
Slow Cooker Method
- Place the frozen meatballs in the bottom of the slow cooker.
- Whisk together the beer, BBQ sauce, cranberry sauce, garlic, chili powder, and cornstarch in a medium mixing bowl, and then pour the mixture over the top of the meatballs. Stir.
- Cover and cook on low for 4-5 hours or until the meatballs are hot, stirring every hour or so.
- Remove the lid during the last 30 minutes, but continue to let them cook. This will help to thicken the sauce.
- Keep on the warm setting until you are done serving and then transfer to an airtight container and refrigerate any leftovers.
Notes
*Note - the liquid for the pressure cooker method is increased because sauces that are too thick tend to cause a burn notice on the pressure cooker. To help to keep this from happening we are thinning the sauce during the cooking process and then thickening it up at the end. If you happen to still get the burn notice, increase the broth or water by 1/2 cup, make sure that the pot is deglazed and there isn't any burnt food residue stuck on the bottom, and retry.
To make in the air fryer - use frozen meatballs and cook at 400 for 8-12 minutes. Combine the sauce ingredients in a small bowl, then toss the cooked meatballs in the sauce.