These Cranberry Turkey Meatballs will be your new favorite holiday appetizer. Tender and juicy meatballs coated in sweet and tangy BBQ cranberry sauce, you will be making them all season long from Thanksgiving to Christmas!
Grab a bowl with cold water for dipping your hands in between rolling the meatballs to prevent them from sticking. With wet hands form a meatball, roll in your hands and set aside. Repeat with remaining meat mixture.
Cook meatballs in a large non-stick skillet on medium-high heat. Pan fry for 2-3 minutes per side, turning 2-3 times. Meatballs should be browned on all sides and evenly round.
Whisk cranberry sauce, BBQ sauce, soy sauce, apple cider vinegar, and cayenne pepper together in a medium bowl. Add to the skillet and bring to a boil.
Simmer meatballs in cranberry sauce covered for 10 minutes on low-medium heat, then uncovered for another 15 minutes or until sauce has thickened. Turn off heat and let meatballs sit for 10 minutes to soak up the sauce.