Irresistible Slow Cooker Cranberry Meatballs: Your Go-To Holiday Appetizer & Easy Dinner Recipe
Welcome to your new favorite recipe for **Slow Cooker Cranberry Meatballs**! This incredibly easy and flavorful dish is an absolute game-changer for the bustling holiday season, but it’s equally perfect for game day gatherings, potlucks, or even a simple, satisfying weeknight dinner. If you’re searching for a delicious party appetizer that practically cooks itself, or a creative way to transform those lingering cans of cranberry sauce into a full meal, you’ve hit the jackpot!
These versatile meatballs make the ideal holiday appetizer, ready to be speared with toothpicks and enjoyed by a crowd. Alternatively, serve them over fluffy hot cooked rice for a delightful and hearty main course that tastes reminiscent of sweet and sour meatballs. The best part? This entire recipe calls for just 5 incredibly simple ingredients, making prep a breeze and cleanup even easier.
If you’re anything like me, you probably find yourself with **a few extra cans of cranberry sauce stashed away in your pantry** after the holiday sales. It’s so easy to pick up a can here and there, and before you know it, you have more than you need for Thanksgiving or Christmas dinner. But why let them sit when they can become the star of a new, exciting dish?
My journey to this recipe began years ago, during a “pantry challenge” when my son was just a baby. I was determined to use up all my surplus canned goods. I stumbled upon a recipe that combined cranberry sauce with ketchup to create a savory sauce for chicken thighs. It was good, but I couldn’t shake the feeling that a different ingredient could elevate the flavor even further, and I wondered, “Could this work with meatballs?”
Fast forward more than five years (parenthood truly puts the clock into warp speed, doesn’t it?), and I am thrilled to share with you my perfected slow cooker cranberry meatballs recipe. Like its original inspiration, it features a delightful cranberry sauce base. However, after multiple rounds of testing and tweaking, **chili sauce emerged as the clear winner for achieving the best flavor balance and most appealing texture.** Don’t worry if chili sauce isn’t readily available; I’ve also included details on two other excellent options we tested, ensuring you can still make this fantastic dish no matter what’s in your pantry.
Why You’ll Love These Cranberry Meatballs:
- Effortless Appetizer or Main Dish: Imagine the perfect party food – effortless to prepare, incredibly flavorful, and a guaranteed crowd-pleaser. These Slow Cooker Cranberry Meatballs fit the bill perfectly. Serve them as delightful cocktail meatballs for guests to enjoy with toothpicks, or transform them into a hearty main course by serving over rice or mashed potatoes. The choice is yours, and either way, they are spectacular.
- Clever Way to Use Cranberry Sauce: Don’t let those extra cans of jellied or whole-berry cranberry sauce linger in your pantry after the holidays! This recipe offers a brilliant and delicious solution, transforming a seasonal staple into a versatile, sweet-savory sauce that beautifully glazes juicy meatballs. It’s perfect for utilizing Thanksgiving leftovers or simply stocking up during seasonal sales.
- Perfect for Any Gathering: From festive holiday parties like Thanksgiving and Christmas dinners to casual family gatherings, game nights, or potlucks, these cranberry meatballs are a universal hit. Their balanced sweet and savory profile appeals to almost everyone, making them an ideal appetizer or main dish for any occasion where delicious, low-effort food is appreciated.
- Just 5 Simple Ingredients!: Minimal ingredients mean minimal stress and maximum flavor. With just five core items, you can create a truly memorable dish that tastes far more complex than its ingredient list suggests. This simplicity makes it a fantastic option for busy weeknights or when you need a reliable, crowd-pleasing recipe in a pinch.
What You Will Need: Essential Ingredients
- Meatballs: The foundation of this dish! We highly recommend using good quality store-bought frozen meatballs for ultimate convenience. Simply add them directly to your slow cooker – no thawing or pre-cooking required, saving you precious time. While lean beef meatballs are a classic choice and work wonderfully, consider turkey meatballs for a lighter, more festive option, or even a mix of pork and beef for a richer flavor profile. For those who enjoy a DIY approach, homemade meatballs can also be used; just ensure they are fully cooked and patted dry before adding them to the sauce.
- Cranberry sauce: The star of our show! Jellied cranberry sauce is our preferred choice for its smooth consistency, which melts seamlessly into the sauce, creating a beautifully uniform glaze. However, if you love a textural contrast and don’t mind little bursts of fruit, whole berry cranberry sauce works wonderfully too. You can even use leftover homemade cranberry sauce (just be mindful of any existing spices or citrus zest, and adjust accordingly to prevent over-seasoning).
- Chili sauce: This is the secret ingredient that truly elevates the flavor! Often found in the condiment aisle, bottled chili sauce (like Heinz) is *not* spicy despite its name. It’s a beautifully balanced sweet and savory tomato-based sauce with a hint of tang and mild spices, making it more complex and less vinegary than plain ketchup. Its unique profile creates a rich, glossy glaze that perfectly complements the cranberry. If chili sauce is hard to find, don’t worry! Your favorite BBQ sauce is an excellent substitute, offering a smoky-sweet alternative. For a more classic “cocktail meatball” flavor, grape jelly or apricot preserves can also be used in combination with a touch of ketchup or Worcestershire sauce, though chili sauce remains our top recommendation for its balanced depth of flavor.
- Brown sugar: A touch of brown sugar is essential for balancing the tartness of the cranberry and enhancing the overall sweetness of the sauce, creating that irresistible glaze. It also contributes to a beautiful caramelized color as the meatballs cook down, adding to their appeal.
- Orange juice (optional): Adding a splash of orange juice introduces a bright, citrusy note that truly wakes up the flavors and provides a lovely acidity, cutting through the richness. It pairs perfectly with cranberry, echoing classic holiday flavor combinations. If you don’t have orange juice on hand, a little lemon juice can work as a substitute, or you can simply omit it – the sauce will still be delicious!
For precise measurements and a comprehensive list of ingredients, please refer to the recipe card below.
How to Make Slow Cooker Cranberry Meatballs
Get ready for one of the easiest and most satisfying recipes you’ll ever make! These Crock Pot cranberry meatballs are incredibly simple to prepare, thanks to minimal sauce ingredients and the sheer convenience of using frozen meatballs. This recipe has quickly become a family favorite, especially during the bustling holiday season. My family absolutely loves it spooned generously over hot cooked rice, as it delivers a delightful flavor profile very similar to classic sweet and sour meatballs.
- Prepare the Sauce Ingredients: Begin by adding all the essential sauce ingredients – the entire can of jellied cranberry sauce (14.5 oz), chili sauce (1 ½ cups), brown sugar (2 tablespoons), and orange juice (1 tablespoon, if using) – to a large mixing bowl. For the jellied cranberry sauce, take a fork and gently crush it against the side of the bowl. This step is crucial for breaking down the jelly and making it easier to blend into a smooth, consistent sauce.
- Whisk the Sauce: Once all ingredients are in the bowl, whisk them together thoroughly until they are mostly smooth. Don’t worry if there are still a few small lumps from the cranberry sauce; these will naturally dissolve and meld into the sauce as it cooks slowly in the crock pot, creating a beautifully uniform and glossy glaze.
- Add Meatballs to Slow Cooker: Next, carefully place 2 pounds of your chosen frozen meatballs directly into the bottom of your 4-6 quart slow cooker insert. Spreading them out in a relatively even layer, if possible, helps ensure more consistent cooking.
- Coat Meatballs with Sauce: Generously pour the freshly prepared cranberry-chili sauce over the frozen meatballs. Using a spoon or spatula, gently stir the meatballs to ensure every single one is thoroughly coated in the rich, vibrant sauce. This guarantees maximum flavor absorption and a wonderful glaze on every bite.
The Slow Cooking Process for Perfect Meatballs
- Cook Until Done: Cover your slow cooker securely and set it to “LOW” for 4 hours. Alternatively, if you’re in a bit more of a hurry, you can cook them on “HIGH” for 2 to 2 ½ hours. The most crucial indicator for doneness is when all the meatballs reach a minimum internal temperature of 165ºF (74ºC) when tested with a reliable digital meat thermometer. This ensures they are safe to eat and perfectly cooked through, absorbing all the wonderful flavors of the sauce.
Top tip: To achieve the best results and prevent any meatballs from drying out or sticking to the edges of the pot, it’s highly recommended to stir the meatballs gently once or twice throughout the cooking process. This ensures even heat distribution and allows all meatballs to bathe in the luscious sauce, resulting in a perfectly glazed finish on every single bite.
Delicious Ways to Serve Cranberry Sauce Meatballs
- As an irresistible appetizer: These glazed cranberry meatballs are an absolute showstopper for any gathering! To serve them as delightful cocktail meatballs, simply spear each one with a festive toothpick and arrange them attractively on a large serving platter. For extended warmth, transfer them back into the slow cooker after serving and set it to the “warm” setting, allowing your guests to enjoy hot, delicious appetizers throughout your party. Consider garnishing with fresh chopped parsley or a sprinkle of bright orange zest for an extra touch of elegance and fresh flavor.
- As a satisfying meal: Transform these flavorful meatballs into a wholesome and satisfying main course with ease. They are absolutely divine spooned generously over a bed of hot cooked white rice, brown rice, creamy mashed potatoes, or even a light pasta. The rich, sweet-savory sauce acts as a wonderful gravy, making for a truly comforting dish. Complete your meal with your favorite steamed vegetables on the side, such as crisp green beans, roasted broccoli, or glazed carrots, for a well-rounded and delightful dinner that the whole family will love.
Storing Leftovers & Reheating Tips
Proper storage ensures you can enjoy these delicious meatballs for days to come. Once the meatballs have cooled completely, transfer any leftover meatballs and their flavorful sauce to an airtight container. Store them in the refrigerator for up to 3-4 days. Always trust your senses – discard if there are any signs of spoilage, such as an off smell or unusual appearance.
Tips for Reheating
- Microwave Method: For best results and ultimate convenience, reheat leftovers in individual portions as needed. The microwave is generally the quickest and most effective method, as it helps preserve the moisture of the meatballs and prevents them from drying out, which can sometimes happen in a conventional oven.
- Slow Cooker Method (for larger batches): If you have a small, 2-quart Crock Pot and a larger quantity of leftovers, you can also reheat them on “LOW” for 1-2 hours or on “HIGH” for 30-60 minutes. Just be sure to monitor them closely and stir occasionally to ensure even heating. Always check that they reach an internal temperature of 165ºF (74ºC) before serving to ensure food safety.
Exciting Variations to Try
This cranberry meatball recipe is wonderfully adaptable, allowing for creative twists and substitutions to suit your taste or what you have on hand. Here are some fantastic variations to explore:
- Cranberry BBQ Meatballs: For a delightful smoky-sweet twist, simply substitute the chili sauce with an equal amount of your favorite BBQ sauce. We tested this version, and it consistently delivered a robust and incredibly delicious flavor profile that’s perfect for those who love classic BBQ notes and a slightly tangier finish.
- Cranberry Ketchup Meatballs: If you’re looking for a tangier sauce with a familiar flavor, swap the chili sauce for the same amount of tomato ketchup. This variation creates a noticeably zippier flavor, so we highly recommend adding an extra tablespoon of brown sugar to help balance the increased acidity and achieve a harmonious sweet-tart taste.
- Grape Jelly Meatballs: A beloved classic and a fantastic alternative, grape jelly meatballs are always a hit. You can directly swap the cranberry sauce for grape jelly in this recipe. The result is a wonderfully sweet and glossy sauce that everyone loves. For an extra layer of flavor and depth, consider adding a dash of Worcestershire sauce along with the grape jelly.
- Pineapple Cranberry Meatballs: Add a tropical twist to your meatballs by incorporating a small can of crushed pineapple (drained well) into the sauce mixture. This adds a fantastic burst of sweetness and a slight tang, reminiscent of Hawaiian-style meatballs.
- Spicy Cranberry Meatballs: If you enjoy a bit of heat, consider adding a pinch of red pepper flakes or a teaspoon of sriracha to the sauce mixture before cooking. Start with a small amount and adjust to your preferred level of spice for a zesty kick.
Helpful Substitutions for Your Recipe
- Turkey Meatballs: Instead of typical beef meatballs, feel free to use your favorite frozen turkey meatballs (or even make your own). Turkey offers a leaner, often milder flavor profile that allows the cranberry sauce to truly shine, resulting in a lighter yet equally delicious dish.
- Using Homemade Meatballs: If you prefer to make your own meatballs from scratch, ensure they are fully cooked through before adding them to the slow cooker. After cooking, gently pat them dry with paper towels to remove any excess grease. Then, briefly warm the prepared cranberry sauce mixture on the stove before pouring it over your cooked meatballs in the crock pot. Cook for 2-3 hours on low, or 1-1 ½ hours on high, just long enough for the flavors to meld beautifully and the meatballs to heat through.
- Gluten-Free Option: To make this recipe gluten-free, the key is carefully selecting frozen meatballs that are specifically labeled gluten-free. Many store-bought meatballs use bread crumbs or other gluten-containing additives as a binder, so always check the ingredient list thoroughly. Some brands, like Walmart’s “Our Finest” in certain regions, offer certified gluten-free options that work wonderfully.
- For More Cranberry Flavor: If you crave a more pronounced cranberry presence in your sauce, adjust the ratio slightly. Cut the chili sauce in half (using ¾ cup instead of 1 ½ cups) and compensate by increasing the cranberry sauce by an additional ¾ cup (making it approximately 1 ½ cans total). This simple modification will amplify the tart and fruity notes of the cranberry, making them the dominant flavor in the dish.
More Delicious Cranberry Recipes
If you love the sweet and tart flavor of cranberries, you’ll adore these other recipes:
- Cranberry Bliss Bars
- Cranberry Pretzel Salad
- Homemade Cranberry Sauce
Discover More Easy Slow Cooker Recipes
- Slow Cooker Maple & Brown Sugar Glazed Carrots
- Crock Pot Chex Mix
- Crock Pot Cinnamon Roll Casserole
- Slow Cooker Beef Stew and Dumplings
If you loved this recipe for Slow Cooker Cranberry Meatballs, please let me know by leaving a 5-star review in the recipe card or by dropping a comment below! You can also tag me on Instagram @dashfordinner to share your photos – I’d love to see your creations!
Slow Cooker Cranberry Meatballs
Print Recipe
Pin Recipe
Ingredients
Instructions
-
Add the frozen meatballs to a 4-6 quart slow cooker.
-
Prepare the sauce. Add the cranberry sauce, chili sauce, brown sugar, and orange juice (if using) to a large bowl. Whisk until well combined, gently crushing the jellied cranberry sauce with a fork to help it smooth out.
-
Pour the sauce over the meatballs. Once the sauce is mixed together, pour it generously over the frozen meatballs and stir gently to coat them evenly in the delicious sauce.
-
Cook on LOW for 4 hours. Cover the slow cooker and cook on “LOW” for 4 hours. Stir once or twice during cooking to prevent the edges from overcooking and to ensure uniform glazing. Alternatively, cook them on “HIGH” for 2-2 ½ hours, or until all meatballs reach an internal temperature of 165ºF (74ºC).
-
Serve. You can serve the meatballs as a main dish by spooning them over cooked rice (or creamy mashed potatoes) with your favorite veggies on the side. If you want to serve them as an appetizer, spear each meatball with a toothpick and place it on a serving platter (or return them to the Crock Pot and leave them on the “warm” setting to keep them hot for your guests).
Did you try this recipe?
Tag me at @dashfordinner and share your photos!
Notes
Serves: 8 as a main dish, or 16+ as an appetizer, making it perfect for gatherings of any size.
Cranberry sauce: We recommend using jellied cranberry sauce for the smoothest sauce. However, if you prefer to see little bits of cranberries for added texture, you could easily use whole berry sauce or even your favorite homemade cranberry sauce!
If a stronger, more prominent cranberry flavor is desired, you can cut the chili sauce in half (using ¾ cup) and increase the cranberry sauce by an additional ¾ cup (resulting in 1 ½ cans total). This adjustment will help the cranberry flavor become more dominant and tart.
*Chili sauce: We thoroughly tested this recipe with BBQ sauce, ketchup, and chili sauce. Our top pick for the most balanced and delicious flavor was chili sauce, with BBQ sauce coming in a close second, and ketchup in 3rd (due to its extra tang). Don’t be put off by the name – chili sauce is not spicy, especially when perfectly balanced with the sweetness of cranberry sauce. Even my picky eater loves it!
Small batch: I have successfully made this recipe in a smaller 2-quart Crock Pot by simply cutting all the ingredients in half. The cooking time can be slightly reduced by 30-60 minutes (just always check for a minimum internal temperature of 165ºF or 74ºC to ensure they are fully cooked).
Storage: To store leftovers, transfer them to an airtight container once cooled and keep them in the refrigerator for up to 3-4 days. Reheat individual portions as needed in the microwave for best results.
Freezer meal: This recipe is fantastic for meal prepping! To make it a freezer meal, add the frozen meatballs to a 2-gallon freezer bag (or two 1-gallon bags if preferred) and pour the prepared sauce over them. Gently “smoosh” the bag with your hands to coat the meatballs, then label and freeze flat. To cook from frozen, simply pour the contents of the bag into your slow cooker and cook on “LOW” for 5-6 hours, or until fully heated through to 165ºF (74ºC).
Nutrition
Carbohydrates: 13g |
Protein: 20g |
Fat: 24g |
Saturated Fat: 9g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 11g |
Cholesterol: 82mg |
Sodium: 750mg |
Potassium: 523mg |
Fiber: 1g |
Sugar: 10g |
Vitamin A: 360IU |
Vitamin C: 10mg |
Calcium: 29mg |
Iron: 1mg
Please note that some of my blog posts here at Dash for Dinner may contain affiliate links. If you make a purchase through these links, I will get a small commission at no additional cost to you. Please see my Disclaimer for more information.