Description
These Easy Mini Meatball Skewers are perfect bite-sized appetizers, featuring juicy meatballs baked to perfection and coated in a tangy, sweet cranberry BBQ glaze. Ideal for parties or casual gatherings, they combine simple ingredients with a flavorful sauce, garnished with fresh herbs for an attractive presentation.
Ingredients
Meatballs
- 1 lb ground beef (80/20 or beef-pork blend)
- 1/3 cup breadcrumbs (plain or Italian-style)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons milk
- 2 garlic cloves, minced
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped (or 1 teaspoon dried)
- 1/4 teaspoon crushed red pepper flakes (optional)
Glaze
- 1 cup whole berry cranberry sauce
- 1/4 cup barbecue sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt to taste
Garnish and Serving
- Fresh rosemary or parsley for garnish
- 20–24 cocktail skewers or toothpicks
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it to prevent sticking.
- Mix meatball ingredients: In a large bowl, combine the ground meat, breadcrumbs, grated Parmesan, egg, milk, minced garlic, onion powder, salt, pepper, parsley, and optional crushed red pepper flakes. Mix gently until all ingredients are incorporated, being careful not to overwork the meat.
- Form meatballs: Using a scoop or spoon, shape the mixture into 1 to 1.5-inch meatballs. Arrange them evenly spaced on the prepared baking sheet.
- Bake meatballs: Bake in the preheated oven for 15–18 minutes, or until the meatballs are browned and cooked through, reaching an internal temperature of 160°F (71°C). Remove from oven and set aside.
- Prepare glaze: While the meatballs are baking, combine cranberry sauce, barbecue sauce, honey or maple syrup, Dijon mustard, and apple cider vinegar in a saucepan. Simmer over medium heat for 5–7 minutes until the mixture thickens slightly.
- Toss meatballs in glaze: Add the cooked meatballs to the warm glaze and toss gently to coat. Simmer together for an additional 2–3 minutes to let the flavors meld.
- Assemble skewers and garnish: Insert cocktail skewers or toothpicks into each meatball. Arrange the skewers on a serving plate, drizzle with any extra glaze from the pan, and garnish with fresh rosemary or parsley before serving.
Notes
- Use a meat thermometer to ensure meatballs are cooked to a safe internal temperature of 160°F (71°C).
- For a milder flavor, omit the crushed red pepper flakes.
- These skewers can be served warm or at room temperature, making them great for parties.
- To make them ahead, prepare meatballs as directed and refrigerate; reheat in the glaze before serving.
- For a gluten-free version, use gluten-free breadcrumbs.
