These Whole30 Cocktail Meatballs with a BBQ Cranberry Glaze are an easy appetizer that double as a meal when served with cauliflower rice, zucchini noodles, or spaghetti squash.
Need a last minute appetizer? No problem! Need one that’s gluten free, Low-Carb, Paleo, and/or Whole30 approved? I’ve got you covered!!!
These little meatballs are full of flavor, can be prepared in only 30 minutes with a few simple ingredients, and are a perfect appetizer for any shower or party. I made these for my sister’s bridal shower a few weeks ago and they were a HUGE hit! The guys were even trying to come in and sneak them 🙂
They can also double as dinner! Simply serve with some cauliflower rice, spaghetti squash, zucchini noodles, or a simple salad and dinner is covered ? Here are the easy steps:
Whole30 Cocktail Meatball Instructions:
Start by making the meatballs: In a large mixing bowl, mix together the ground beef (can substitute chicken or turkey), egg, almond flour, onion flakes, garlic powder, celery salt, salt, and pepper.
Roll the mixture into small meatballs and place on a greased broiler pan. Bake at 350 degrees for 20-25 minutes or until cooked through. While they’re cooking make the sauce…
Cocktail Meatball Sauce:
In a large stockpot or slow cooker, add 1 1/2 Cups of BBQ Sauce (I prefer Tessamae’s BBQ Sauce or Primal Kitchen BBQ Sauce because they are Whole30 and Paleo Approved), a 12 oz bag of cranberries, powdered erythritol for Keto or orange juice and chopped dates for Whole30, salt, Worcestershire sauce (can be omitted for Whole30), orange essential oil or zest, and water to thin out as needed.
Simmer the sauce for 15-20 minutes. Then, use a potato smasher to mash the cranberries, or if you prefer a smoother sauce blend with an immersion blender or transfer to a blender and blend until desired consistency. Then, add the cooked meatballs to the sauce and simmer for 30 minutes to an hour.
Now that you’ve seen how easy they are, it’s time to party! Go ahead and accept that last minute invite or invite guests over and connect over these perfect cocktail meatballs ?
Looking for more Whole30 recipes? Check these out!!!
Whole30 Cocktail Meatballs {Low-Carb, Paleo, & Gluten Free}
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Ingredients
Meatballs:
- 1 Lb. Ground Beef can substitute chicken or turkey
- 1 Large Egg
- 1/2 C Blanched Almond Flour or Gluten Free Breadcrumbs
- 8 Tsp. Onion Flakes
- 1 1/2 Tsp. Dried Parsley
- 1 Tsp. Garlic Powder
- 1/2 Tsp. Celery Salt
- 1/4 Tsp. Salt
- 1/4 Tsp. Pepper
Sauce:
- 14 oz Cranberry Sauce can use store-bought or the recipe below
- 1 1/2 Cup Tessamae's BBQ Sauce (or Primal Kitchen) or 12 oz Chili Sauce but is NOT Paleo or Whole30
- 1 Tbsp. Worchestershire Sauce omit for Whole30
- 1 pinch Sea Salt
Homemade Low-Carb or Whole30 Cranberry Sauce:
- 12 oz Fresh Cranberries
- 1 Cup Lakanto Monkfruit Sweetener, powdered OR Powdered Swerve OR FOR WHOLE30 USE 1/2 Cup Orange Juice and 1/2 Cup Finely Chopped Pitted Dates
- 3-4 Drops Orange Essential Oil, use therapeutic grade for consumption or 1 Tbsp. Orange Zest (can omit for Whole30 version)
- 1/2 - 3/4 Cup Purified Water or as needed to thin
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, mix together all the meatball ingredients.
- Roll into small meatballs and place on a greased broiler pan. If you don't have a broiler pan, you can place a greased cooling rack over a baking sheet.
- Bake for 20-25 minutes or until cooked through.
- In a large pot or crock pot, mix together all of the sauce ingredients. Simmer 15-20 minutes. Use a potato smasher to mash the cranberries, or if you prefer a smoother sauce blend with an immersion blender or transfer to a blender and blend until desired consistency. Taste and add additional sweetener or seasonings as needed. Add the meatballs to the sauce and simmer 30 minutes to an hour before serving.
Notes
- Meatballs can be made up to 3 days in advance and kept covered in the fridge.
- Meatballs can be frozen for up to 2 months (without sauce). Allow to thaw overnight in fridge before reheating.
- To reheat for a party, consider adding them to a slow cooker (on low or high) with the sauce until heated through.
- Granulated Lakanto Sweetener can be used but it tends to crystallize when re-heated so I prefer to use the powdered variety.
Nutritional information is approximate and may vary.
Pin Cocktail Meatballs For Later:
K
January 5, 2019 at 3:32 pmCan I use King Arthur all purpose flour instead of the blanched almond flour?
Cassidy
January 5, 2019 at 3:39 pmI don’t know without trying it. You probably could, but I would use a little less. All purpose flours seem to be more absorbent than almond flour, I’m just not sure how much less. If you give it shot let me know how it turns out!
-Cassidy
Kelly
January 4, 2019 at 2:09 amI think I’m going to need these for upcoming super bowl and/or Oscar parties. Look delish!
Cassidy
January 4, 2019 at 3:18 amThank you Kelly! I think I’m going to make these for the Super Bowl too 🙂
-Cassidy
Yolanda Solis
December 29, 2018 at 3:50 pmcan I use Namaste organic flour blend ,instead of almond flour. it contains sweet rice flour,brown rice flour,tapioca, arrowroot,starch,sorghum flour and xanthan gum.
Cassidy
December 29, 2018 at 4:45 pmI’d imagine you could, but I just can’t say for sure without trying it. You might try using just a bit less though, because the flours in the blend are bit more absorbent that almond flour so I’m worried about them turning out too dry. If you try it come back and let me know how they turned out!!!
-Cassidy
Mae
November 13, 2017 at 6:59 pmWould you be able to tell me what chili sauce you used for this recipe? I only ask because there are some sauces that are more spicy, and others that are more sweet and I want to ensure I’m getting the right kind. Thanks!
Cassidy
November 13, 2017 at 7:06 pmHi Mae! I used Heinz Chili Sauce. Hope that helps and enjoy the meatballs!!!
-Cassidy
Rena
February 19, 2014 at 2:16 pmThese are much better than the typical grape jelly version! CHANGES: I boiled the meatballs in low salt chicken broth until they turned gray and floated for several minutes, then drained them and added them to the sauce. Boiling them makes for a moist, rounder, and not flat on the bottom or burned, meatball. Also, half the ground beef can be replaced with ground pork or turkey and the results are a very nicely textured meatball that still tastes beefy enough for the guys. BTW the crumbs are not necessary to “make” the recipe, but the crumbs do make for the meatballs lighter if you use only ground beef. Thanks!
CassidyS
April 5, 2012 at 1:35 pmThanks Dad!!! I saw you eating them 🙂
Anonymous
April 3, 2012 at 2:23 pmYes, I did sneak a few. They were really good!
dad