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Apricot BBQ Cocktail Meatballs

  • Author: Mia Zarlengo
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 48 meatballs 1x


Healthier mini cocktail meatballs! Made with a mouth-watering 2-ingredient apricot bbq sauce. 



For the meatballs:

  • 2 lb ground turkey 
  • 1/2 cup gluten free cracker crumbs, crushed in a blender (measure after blended)
  • 1/4 cup very finely diced yellow onion 
  • 1/2 tsp sea salt
  • A few cracks of black pepper
  • Pinch of red pepper flakes

For the Sauce

  • 2/3 cup your favorite BBQ sauce (I like this one)
  • 9 oz apricot jam (no sugar added) (I like this one)


  1. Make the meatballs: Preheat oven to 350°F and line 2 baking sheets with parchment paper. Combine all meatball ingredients with your hands until very well combined. Roll meatballs into roughly 1 tbsp sized balls (it helps to oil or wet your hands when the mixture is sticking).
  2. Line meatballs up on the baking sheets and bake for 18-20 minutes (you can bake both trays at the same time– place them parallel on the middle rack). 
  3. Make the sauce: While the meatballs are baking, make the sauce. In a small saucepan, heat the bbq sauce and apricot spread over medium low heat. Continuously stir to until the apricot spread melts and a smooth sauce forms. Allow sauce to come to a boil for 1 minute, then turn off heat. 
  4. When meatballs are done baking, toss in a large pot with the sauce until meatballs are well coated. Allow to simmer stovetop for 10-15 minutes. Serve. *If making ahead of time, gently reheat on the stove until sauce is melted and meatballs are heated through.