Cherry-Coded Cranberry BBQ Meatballs
A delightful twist on traditional BBQ meatballs, combining ground chicken with cherry and cranberry for a unique sweet and tangy flavor.
Ingrédients
For the Meatballs
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1 large egg room temperature
- 2 cloves garlic, minced
- 1/4 cup finely diced onion
- 1/4 cup chopped fresh parsley plus more for garnish
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
For the Cherry-Cranberry BBQ Sauce
- 1/2 cup whole berry or jellied cranberry sauce
- 1/2 cup cherry preserves or sweet cherry jam
- 1/2 cup ketchup
- 2 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
- to taste salt
- to taste black pepper
Instructions
Preparation
- Gather all your ingredients and equipment. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, diced onion, chopped parsley, salt, black pepper, and smoked paprika. Mix well until all ingredients are just incorporated.
Cooking
- Using slightly damp hands, form the mixture into 24 uniformly sized meatballs and place them on the prepared baking sheet.
- Bake for 18–20 minutes or until the meatballs are fully cooked and have developed a light golden exterior.
- While the meatballs are baking, heat a medium saucepan over medium heat and combine the cranberry sauce, cherry preserves, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, garlic powder, and optional cayenne pepper.
- Stir frequently and bring the mixture to a simmer, allowing it to cook for about 8–10 minutes until it thickens slightly.
- Once the meatballs are done, carefully add them to the saucepan with the BBQ sauce and gently toss to coat.
- Allow the meatballs to simmer in the sauce for an additional 2–3 minutes.
- Serve the Cherry-Coded Cranberry BBQ Meatballs hot, garnishing with additional chopped parsley if desired.
Notes
To store leftovers, let the meatballs cool before transferring to an airtight container. They can be stored in the refrigerator for 3–4 days. For freezing, lay meatballs in a single layer to freeze solid, then transfer to a freezer-safe bag for up to 3 months.