My cousin made these for our cookout and everyone lost their minds

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or similar oven-safe dish so the meatballs don’t stick and cleanup is easier.

Add the frozen fully cooked meatballs to the baking dish in an even layer. It’s okay if they’re snug and slightly piled, but try not to stack them too high so they can glaze and caramelize.

In a medium microwave-safe bowl, combine the BBQ sauce and the jellied cranberry sauce. Microwave in 30-second bursts, stirring in between, until the cranberry sauce softens and the mixture is smooth and pourable. (You can also do this in a small saucepan over low heat, stirring often.)

Pour the warm cranberry BBQ mixture evenly over the meatballs. Use a spatula or large spoon to gently toss and coat all the meatballs so each one is covered in sauce.

Cover the baking dish tightly with foil and bake for 25 minutes, until the meatballs are heated through and the sauce is hot and bubbly around the edges.

Carefully remove the foil, stir the meatballs again to re-coat them, and return the uncovered dish to the oven. Bake for another 10–15 minutes, or until the sauce thickens slightly, the tops of the meatballs look glossy, and some edges start to caramelize.

For extra caramelized edges, switch the oven to broil on high for 2–3 minutes at the end, watching closely so the sugars in the sauce don’t burn. You want deep, sticky, slightly darkened spots on the meatballs and around the pan.

Let the meatballs rest for 5 minutes so the sauce can thicken and cling. Transfer them (and plenty of sauce) to a white oval serving dish for that piled, glossy look, or serve directly from the baking dish with toothpicks. Keep warm in a low oven or on the “warm” setting if serving over a long cookout or party.

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