SWEET & TANGY BARBECUE MEATBALLS – Ready in 30-minutes and made with a few simple ingredients, they make appetizer or even as dinner a meatball subs.
Barbecue sauce of course is the main ingredient to these saucy barbecue meatballs but it’s the orange marmalade that gives these meatballs their sweetness.
My family loves my homemade Italian meatballs. Madden my 10-year old always requests meatball and always clarifies that he wants the homemade ones, not the ones from Costco. Hee hee. It always makes me smile.
In addition to their love for meatballs they are all obsessed with barbecue sauce. In fact when it comes to our daughter Jersey we have to watch the amount of both barbecue sauce and ketchup she puts on her food or plate. The only other sauce that comes to a close second is the sauce over my orange chicken. So their love for these two sauce is what inspired these barbecue meatballs.
Not only are these barbecue meatballs easy, delicious and made a fantastic dinner for my family – we served them over rice and steamed vegetables. They also make a stunning appetizer.
One of my most popular posts is the 50 of the Best Holiday Appetizers and now I need to go and change that to 51! These barbecue meatballs rank in our top 10 appetizers. These Sweet & Tangy Barbecue Meatballs are so easy to throw together. With only 4 ingredients and 25 minutes baking time, you are 30 minutes away from meatball heaven.
Every holiday season it is pretty much a guarantee that at every party there are meatballs and mini-hot dogs, right? I always feel that the meatballs are lacking and just need a little more pzazz. And the addition of the orange marmalade in this recipe does exactly that. I love the hint of sweetness. I do love spicy as well and will be trying these meatballs with this Sriracha Barbecue Sauce too, sometime soon.
If you wanted to make this a slow cooker meal, making it easy to transport and keep warm just toss all of the ingredients into a slow cooker, stir to combine and the cook on low for a few hours. Your guest will love this either way and these little meatballs are dressed to impress. I mean just take a look at that sauce, yum! I love to use the extra sauce to drizzle over my rice and if serving as an appetizer just leave the meatballs in the sauce so they don’t dry out.
While I am not the biggest meatball fan, unless they are homemade I couldn’t stop eating this at 2pm in the afternoon, spoiling my dinner not because I over ate but because I already ate my portion…and I know there will not be any leftovers. So whether you are looking for an easy dinner or a gorgeous holiday appetizer, these Barbecue Meatballs will become a crowd favorite. Enjoy friends! XOXO San
How do you make barbecue meatballs?
In a large cooking pot add the barbecue sauce, orange marmalade and whole cranberry sauce, stir to combine.
Cook over medium heat until mixture comes to a slow boil.
Add meatballs and stir to coat.
Reduce heat to medium-low and cover pot.
Cook for 15 minutes.
Keeping the meatballs over the heat, remove the lid and stir sauce and meatballs.
Cook for another 10 minutes to allow sauce to thicken over the meatballs.
Remove from heat and serve.
My favorite kitchen items to make this recipe for BARBECUE MEATBALLS are below, you will want of few of these just for your everyday cooking.
Pots: So I am a total pan snob after having an assortment of brands in our cupboard over the years. After getting some Calpho pans on sale at my local grocer, I won’t try anything more. They are affordable and durable – a win, win in our home.
Measuring Cups: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.
Measuring Spoons: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house partly due to the garbage disposal.
Don’t forget to pin these BARBECUE MEATBALLS to your favorite Pinterest board for later.
SWEET & TANGY BARBECUE MEATBALLS - Ready in 30-minutes and made with a few simple ingredients, they make appetizer or even as dinner a meatball subs.
- 1 1/2 cups barbecue sauce
- 1/2 orange marmalade
- 14 ounce can whole berry cranberry sauce
- 32 ounce package frozen meatballs 64 count (1/2 ounce size)
In a large cooking pot add the barbecue sauce, orange marmalade and whole cranberry sauce, stir to combine. Cook over medium heat until mixture comes to a slow boil.
Add meatballs and stir to coat. Reduce heat to medium-low and cover pot. Cook for 15 minutes.
Keeping the meatballs over the heat, remove the lid and stir sauce and meatballs. Cook for another 10 minutes to allow sauce to thicken over the meatballs.
Remove from heat and serve.
I love to serve these as an appetizer, but if serving as a meal serve with rice and cilantro as a garnish.
Recipe adapted from Spicy Cranberry Barbecue Meatballs
Updated from original post date November 2016.