Oven Baked 3-Ingredient Cranberry BBQ Meatballs
These Oven Baked 3-Ingredient Cranberry BBQ Meatballs are glossy, sweet, tangy, and unbelievably easy with frozen meatballs, BBQ sauce, and cranberry sauce. They bake into a sticky appetizer that is perfect for serving straight from the pan with toothpicks or small forks.
Ingredients
- 2 pounds frozen fully cooked cocktail-size meatballs
- 1 (18-ounce) bottle BBQ sauce sweet or smoky
- 1 (14-ounce) can jellied cranberry sauce
Instructions
- Heat the oven to 375°F and lightly grease a 9x13-inch baking dish so the sauce does not stick to the corners.
- Put the frozen fully cooked cocktail meatballs in the prepared baking dish and spread them around as evenly as possible without piling them too high.
- In a medium microwave-safe bowl, combine the BBQ sauce and jellied cranberry sauce.
- Microwave the sauce mixture in 30-second bursts, stirring between each one, until the cranberry sauce softens and the mixture is smooth and pourable; alternatively, warm it in a small saucepan over low heat, stirring often.
- Pour the warm sauce over the frozen meatballs and gently turn them with a large spoon or spatula until coated.
- Cover the dish tightly with foil and bake for 25 minutes, until the meatballs are hot through the middle and the sauce is bubbling around the sides.
- Carefully remove the foil, stir the meatballs again to coat them in sauce, and return the dish to the oven uncovered for 10 to 15 minutes, until the meatballs are glossy, the sauce is slightly thicker, and the edges have sticky darkened spots.
- For extra caramelized bits, switch the oven to high broil for 2 to 3 minutes at the end, watching closely so the sugary sauce does not burn.
- Let the meatballs sit for 5 minutes before serving so the sauce thickens and clings better, then serve from the pan with toothpicks or small forks or keep warm in a low oven or on the warm setting.
Notes
Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days, saving the extra sauce. Reheat covered in a 325°F oven until hot and bubbly or warm gently in a slow cooker. Make sure the meatballs reach 165°F when serving, especially after refrigeration, and do not leave them at room temperature for more than 2 hours, or 1 hour if it is very hot out.
Nutrition
Calories: 410kcal
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