Crockpot Cranberry Meatballs

These easy crockpot cranberry meatballs are coated in a sweet and tangy sauce made with cranberry sauce, chili sauce and brown sugar. They make fantastic cranberry glazed meatballs for Christmas parties, Thanksgiving, potlucks or any time you need an easy appetizer with almost no prep. Just add everything to the slow cooker and let it do the work. If you’re looking for simple holiday meatballs crockpot recipes that can stay warm while everyone helps themselves, this one is hard to beat.

Why everyone will love this recipe

• Only a few ingredients. You need just four main ingredients, and most can be kept in the pantry or freezer.
• Almost no prep. There’s no browning, chopping or complicated sauce to make.
• Perfect for entertaining. Keep the meatballs warm right in the crockpot and let guests serve themselves.
• Sweet and tangy flavor. Cranberry sauce and chili sauce make a glossy glaze that’s fruity, savory and slightly sweet.
• Easy to customize. You can make them sweeter, spicier or swap the chili sauce for barbecue sauce.
• Appetizer or dinner. Serve them with toothpicks for a party or spoon them over rice or mashed potatoes for an easy meal.

Ingredients

Frozen meatballs – 32 oz fully cooked frozen meatballs. Beef meatballs work really well, but turkey meatballs are another great option, especially around Thanksgiving and Christmas. You can also use homemade meatballs. Cook them first before adding them to the slow cooker so they hold their shape and don’t stick together.

Jellied cranberry sauce – you’ll need one 14 oz can of jellied cranberry sauce. It melts as the meatballs cook and creates the smooth cranberry base for the glaze. Whole berry cranberry sauce can also be used if you prefer a little more texture.

Heinz chili sauce – use one 12 oz bottle of Heinz chili sauce. It gives the sauce a tangy tomato flavor that balances the sweetness of the cranberry sauce. If you don’t have chili sauce, your original recipe suggests replacing it with barbecue sauce.

Brown sugar – add 1/4 cup brown sugar for extra sweetness and a richer glaze.

Optional toppings – Fresh parsley, fresh cranberries or sliced jalapeños are all easy ways to finish the meatballs before serving.

How to make Crockpot Cranberry Meatballs

Add the meatballs. Place the frozen meatballs into the slow cooker and spread them out into an even layer.

Add the sauce ingredients. Spoon the jellied cranberry sauce over the meatballs, then pour in the chili sauce and sprinkle the brown sugar over the top.

Gently mix everything together. Use a large spoon or silicone spatula to fold the ingredients together. The cranberry sauce will still be firm at this point, so don’t worry if everything isn’t completely coated yet. It will soften as it heats.

Cover and cook. Place the lid on the slow cooker and cook on low for 3 to 4 hours or high for 2 to 3 hours.

Stir halfway through. After about 1 to 1 1/2 hours, gently stir the meatballs. By now, the cranberry sauce should have softened enough to combine with the chili sauce and brown sugar. Stir until the meatballs are evenly coated, then replace the lid. Finish cooking.
Continue cooking until the meatballs are very hot throughout and the sauce is smooth, glossy and bubbling around the edges.

Garnish and serve. Give everything one final stir and top with chopped parsley, fresh cranberries or sliced jalapeños if you like. Serve warm.

Tips for the best cranberry meatballs

• Don’t worry about the cranberry sauce being lumpy at first. Jellied cranberry sauce softens completely as it heats, so there’s no need to melt it separately.

• Adjust the sweetness at the end. Different cranberry and chili sauces can vary in sweetness. Taste the sauce once everything is hot and add a little more brown sugar or honey only if needed.

• Add some heat if you like. A little cayenne pepper or chopped jalapeño works really well with the sweet cranberry glaze. Your original recipe suggests both as easy ways to spice things up.

How to store Crockpot cranberry meatballs

Let leftover meatballs cool before transferring them, along with the sauce, to an airtight container. Store them in the refrigerator for up to 3 to 4 days.

To reheat, warm individual portions in the microwave or place the meatballs and sauce in a saucepan over low to medium heat until thoroughly heated.

You can also freeze cooked cranberry meatballs. Place them in a freezer-safe container with plenty of sauce, freeze, then thaw overnight in the refrigerator before reheating.

Frequently asked questions

Can I use homemade meatballs?

Yes. Homemade meatballs work perfectly, but cook them before adding them to the Crockpot.

This helps them stay firm enough to hold their shape while they cook in the cranberry sauce. Adding soft, uncooked homemade meatballs can make them more likely to stick together or break apart when stirred. Your original recipe specifically recommends cooking homemade meatballs first.

Can I use barbecue sauce instead of chili sauce?

Absolutely.

Replace the Heinz chili sauce with your favorite barbecue sauce. The finished cranberry glazed meatballs will taste a little smokier and usually slightly sweeter, depending on the BBQ sauce you choose.

You can also use half chili sauce and half barbecue sauce if you want something in between.

What can I serve with cranberry meatballs?

For a party, serve them straight from the slow cooker with toothpicks or small appetizer forks.

If you want to turn them into dinner, spoon the meatballs and plenty of cranberry glaze over rice or mashed potatoes, which is also suggested in your original recipe. They’re especially handy for Christmas parties, Thanksgiving gatherings, potlucks and holiday buffets because they can be kept warm in the slow cooker while everyone serves themselves.