CranberrySweet and Sour Meatballs are a sweet and tangy appetizer perfect for the holidays! Use up leftover cranberry sauce in this quick and easy recipe. They make the perfect appetizer during the holidays or anytime of the year! There’s something special about cranberry sauce mixed with the hoisin sauce (Asian BBQ sauce) it's sweet, tangy and smoky. Just perfect! It's a set it and forget it recipe. The sauce comes together quickly in one pot and you can even use frozen store bought meatballs! Simply add all the ingredients to a pot, simmer and keep warm until ready to serve.
Prep Time: 5 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 15 minutesminutes
Servings: 8
Calories: 383
Course: Appetizer, Main Course
Ingredients
2-3lbsturkey meatballs, cooked, homemade or store bought, or beef, or plant based 'meatballs'
If using homemade meatballs, preheat oven to 350°F and line 2 sheets pans with parchment paper. In a large bowl add all of the meatball ingredients. Gently mix until just evenly combined. Do not over mix or the meatballs will be tough. Measure ½ tablespoon of the turkey and gently roll into small meatballs. Place each meatball on the prepared baking sheet spaced apart. The meatballs will shrink slightly while cooking so they can be fairly close together. Repeat with remaining meat until all meatballs are shaped. Bake the meatballs until cooked through and golden brown, 8 to 10 minutes.
In a large saucepot or frying pan (slow cooker cooking method in notes), add all of the sauce ingredients. Mix until evenly combined. Bring the sauce to a simmer for about 5 minutes until thickened.
Add in the cooked meatballs and simmer for another 5 - 10 minutes (ideally 1 hour or longer for the meatballs to tenderize and absorb the flavor).
Garnish with fresh chopped parsley and/or green onion, optional, serve and enjoy!
Notes
SLOWER COOKER METHOD
Add all of the sauce ingredients to your slow cooker. Mix until evenly combined.
Add frozen precooked meatballs into the slow cooker and mix until the meatballs are evenly combined. Ensure all of the meatballs are submerged in the sauce. Depending on the size of your slow cooker add 1/4 - 1/2 cup of water to ensure the meatballs are evenly coated in the sauce.
Cook on high for 2 hours or low for 3-4 hours, or until the sauce is bubbly and the meatballs are heated through.
Once fully cooked, switch your slow cooker to the keep warm setting until ready to serve.
Garnished with fresh chopped parsley and/or green onion, optional, serve and enjoy!