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Cranberry Barbecue Meatball Appetizer

These tender, flavorful baked chicken meatballs are coated in a sweet and tangy cranberry BBQ sauce, making them a festive and crowd-pleasing appetizer. Perfect for holiday gatherings or any occasion, they’re easy to make and packed with savory goodness!
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Servings: 6
Course: Appetizer
Ingredients Method

Ingredients
  

Meatball Ingredients
  • 1 lb ground chicken
  • ½ cup gluten-free breadcrumbs
  • ¼ cup unsweetened almond milk
  • 1 large egg
  • ¼ cup dairy-free parmesan cheese
  • 1 tsp garlic powder
  • salt and pepper to taste
  • 2 tbsp fresh parsley (chopped) and more for garnish
Sauce Ingredients
  • 1 cup packaged cranberry sauce
  • ½ cup barbecue sauce
  • 2 tbsp honey
  • 1 tbsp worcestershire sauce

Method
 

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. Combine ground chicken, breadcrumbs, milk, egg, parmesan, garlic powder, salt, pepper, and chopped parsley in a large bowl. Mix until fully incorporated.
  3. Roll the mixture into 1-inch meatballs and place them on the baking sheet.
  4. Bake for 15-18 minutes or until browned and cooked through.
  5. While the meatballs bake, combine cranberry sauce, barbecue sauce, honey, and worcestershire sauce in a large skillet over medium heat. Stir until smooth and heated through.
  6. Add the baked meatballs to the sauce, stirring to coat them evenly. Simmer for an additional 5 minutes to let the flavors meld.
  7. Transfer the meatballs to a serving dish, garnish with fresh parsley, and serve with toothpicks.