‘Party-pleaser heat’—Just 4 ingredients. I set these out and they vanish before I can blink.

This classic Southern-style appetizer is perfect for large gatherings. The combination of tart cranberry and smoky barbecue sauce creates a sticky, savory glaze that everyone loves.

Southern 4-Ingredient Cranberry BBQ Meatballs

Ingredients:

How To Make Southern 4-Ingredient Cranberry BBQ Meatballs:

Step 1: Prep Oven and Trays: Preheat your oven to 350F (175C). Lightly spray the 2 disposable foil trays with cooking spray to ensure easy cleanup and prevent the sauce from sticking to the edges.

Step 2: Arrange Meatballs: Divide the 3/4 lbs of frozen meatballs evenly between the two trays. Spread them into a single layer. It is okay if they are a little crowded; they will shrink slightly as they cook and release steam.

Step 3: Mix the Glaze: In a medium bowl, whisk together the 14 oz can of cranberry sauce, 1 1/2 cups barbecue sauce, and 1/2 cup brown sugar. Whisk until smooth; if the cranberry sauce is quite chunky, use a fork to break up the larger fruit pieces.

Step 4: Coat the Meatballs: Pour the sauce evenly over the meatballs in both trays. Use a spatula or large spoon to gently toss the meatballs until every piece is thoroughly coated in the glaze.

Step 5: Bake Covered: Cover each tray tightly with aluminum foil. Place them on the middle rack of the oven (using a large baking sheet underneath can make handling them easier). Bake for 35-45 minutes until the meatballs are hot in the center and the sauce is bubbling.

Step 6: Thicken the Sauce: Carefully remove the foil covers and stir the meatballs. Bake uncovered for an additional 10-15 minutes. This allows the sauce to reduce slightly, thicken, and properly cling to the meatballs.

Step 7: Serve and Enjoy: Serve the meatballs directly from the foil trays. To keep them warm during a party, you can keep the oven at a low setting (around 200F) or transfer them to a slow cooker on the “warm” setting.