My Fave Cranberry BBQ Jerk Meatballs

Up close shot of Cranberry BBQ Jerk meatballs with a gold spoon.

5 from 1 vote

My Fave Cranberry BBQ Jerk Meatballs

My Fave Cranberry BBQ Jerk Meatballs are a bold, flavor-packed dish with a sweet and spicy kick! Made with plant-based meatballs, they’re coated in a tangy cranberry BBQ sauce with a hint of jerk seasoning. Perfect for a holiday appetizer or a fun weeknight meal, these meatballs are sure to be a hit! Make-ahead + Slow Cooker Option.

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizer, Main Course

Keyword: appetizer, baked, bbq, christmas, cranberries, cranberry, easy, Jamaican, jerk, meatballs, meatless, vegan, weeknight meals

Servings: servings

Calories: 153kcal

Author: Shanika

Ingredients

MEATBALLS:

3-4 cups vegan meatballs (See Notes; You can also use regular ground beef or pork meatballs, if desired)

CRANBERRY BBQ JERK SAUCE:

2 Tbsps vegan butter (You can sub with unsalted butter, if desired)
2 cups BBQ sauce, premium
½ cup vegetable stock, organic
1-2 Tbsps jerk marinade
1 cup fresh cranberries
1-2 Tbsps cornstarch (Be sure to mix with 3-6 Tbsps warm water)

US Customary - Metric

Instructions

TO MAKE THE VEGAN MEATBALLS:

If making your meatballs from scratch, see my Vegan Meatballs from this recipe! Try to portion them out into smaller sizes for the most serving size.
Preheat the oven to 400 degrees Fahrenheit.

TO MAKE THE SAUCE:

In an oven safe deep skillet over medium-high heat, add the butter and let it melt. Add the BBQ sauce, jerk marinade, cranberries, and veggie stock, and mix together until combined. Let everything boil for 2-3 minutes. Reduce the heat to medium-low and let it simmer for another 1-2 minutes. Add in the cornstarch mixture and stir the sauce until it thickens.
Add in the vegan meatballs, stir to fully coat the meatballs and let everything continue to simmer for another 5 minutes.
Transfer the skillet to the preheated oven and let everything bake for 10-15 minutes, spooning the sauce atop meatballs occasionally.
Once the meatballs are tender and cooked through and the sauce is "baked onto" meatballs and almost sticky in consistency, remove from oven.
To serve, enjoy your Cranberry BBQ Jerk Meatballs as an appetizer or with your favorite side (i.e. garlic bread, mashed potatoes, rice, veggies, etc.).
Bon Appétit!

Notes

STORAGE: Store any leftover meatballs in an airtight container in the fridge for 2 to 3 days. You can also freeze the meatballs for up to three months. Defrost them overnight in the fridge and reheat them on the stove or in the oven.
MAKE AHEAD: Meatballs can be made and stored as meal prep and simply assemble the sauce and bake the meatballs when ready to serve.
SLOW COOKER OPTION: To make these meatballs in the slow cooker, simply add everything (excluding the cornstarch mixture) into your slow cooker and cooking on a low setting for 6-8 hours, stirring occasionally. In the last hour or so, add and stir in the cornstarch mixture and allow everything to continue to cook until thickened and done.

Nutrition