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Mini Meatball Skewers with Cranberry Glaze

Mini Meatball Skewers with Cranberry Glaze for Easy Entertaining

Mini Meatball Skewers with Cranberry Glaze are a must-try appetizer that combines savory meatballs and a sweet-tangy glaze, perfect for impressing guests.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 skewers
Course: Appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef or Ground Turkey Chicken can be used for a lighter option.
  • 1 cup Breadcrumbs Use gluten-free for gluten-free version.
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast can replace for dairy-free.
  • 2 tbsp Chopped Fresh Parsley Dried parsley can be used.
  • 2 cloves Minced Garlic Garlic powder is a substitute.
  • 1 large Egg Substitute with flaxseed meal mixed with water for vegan.
  • 1 tsp Salt Adjust according to dietary needs.
  • 1/2 tsp Black Pepper White pepper can be a milder substitute.
  • 1 tsp Onion Powder Chopped fresh onion can be used.
  • 1 tbsp Italian Seasoning Use homemade oregano, basil, and thyme if needed.
For the Cranberry Glaze
  • 1 cup Cranberry Sauce Homemade is highly recommended.
  • 1/2 cup Barbecue Sauce Opt for a sugar-free type for a lighter choice.
  • 1 tbsp Apple Cider Vinegar White vinegar or lemon juice can be substitutes.
  • 1 tbsp Brown Sugar Optional for glaze sweetness.
Assembly
  • 8 pieces Wooden or Metal Skewers Toothpicks can be used for mini bites.
  • Fresh Parsley Optional for garnish.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • mixing bowl
  • Skewers

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground meat, breadcrumbs, Parmesan cheese, parsley, garlic, egg, salt, black pepper, onion powder, and Italian seasoning.
  3. Roll the meat mixture into 1-inch diameter meatballs and place them on the prepared baking sheet.
  4. Bake the meatballs for 15-20 minutes until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
  5. In a saucepan, combine cranberry sauce, barbecue sauce, apple cider vinegar, and optional brown sugar over medium heat, stirring until bubbly.
  6. Allow the meatballs to cool for a few minutes, then thread 2-3 meatballs onto each skewer.
  7. Brush the cranberry glaze over the skewered meatballs and serve additional glaze on the side.
  8. Garnish with fresh parsley before serving warm.

Nutrition

Serving: 2skewersCalories: 250kcalCarbohydrates: 20gProtein: 18gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 2mg

Notes

Allow cooked meatballs to cool before freezing. They can be reheated at 350°F (175°C) for 10-15 minutes.

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