Crockpot Cranberry Meatballs
Hands up if you want to make your Christmas menu planning a whole lot easier by using your crockpot! You all know how much I love a slow cooker recipe, and I think it’s easy to forget all about your crockpot when it comes to cooking for the holidays. It’s a total game-changer though, and these cranberry meatballs are proof.
These can be served as an appetizer for parties and gatherings, or as a main course over mashed potatoes. If you want to shake things up a little this year, you can even serve them on Christmas Day itself.
We’re using frozen meatballs to keep things as easy as possible, and they simmer away in a sweet-and-tangy sauce made with cranberry sauce, chili sauce, BBQ sauce, and a touch of brown sugar — then get a bright pop of tartness from whole cranberries.
Give them a try, snap a few pics, and let me know how they turned out and how you served them. You can tag me in your pics on Instagram @slimmingviolet, and it would make my day to see them!
Ingredients
Regular readers always tell me that they like to have a printable recipe card so they can pop it in their folders at home, and I’ve included one for that you can find at the bottom of this post! You can skip down to it if you’re in a rush, but for the best results, I do recommend that you take a look through the following extra details.
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Frozen meatballs – The base of the recipe! Using pre-cooked frozen meatballs keeps this dish effortless and perfect for busy days or holiday entertaining.
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Cranberry sauce – Brings a sweet-tart holiday flavor that makes the sauce glossy and festive.
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Chili sauce – Adds tang and a mild kick to balance the sweetness of the cranberry and BBQ sauce.
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BBQ sauce – Gives the meatballs smoky depth and that familiar, cozy comfort food flavor.
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Brown sugar – Adds caramel sweetness and helps thicken the sauce as it simmers.
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Frozen cranberries – A festive touch! They burst slightly as they cook, adding extra tartness and color.
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Parsley – A sprinkle of fresh green for garnish makes these look vibrant and party-ready.
How To Make Crockpot Cranberry Meatballs
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Add the meatballs: Place the frozen meatballs into your slow cooker and spread them out evenly.
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Make the sauce: In a medium mixing bowl, whisk together the cranberry sauce, chili sauce, BBQ sauce, and brown sugar until smooth and well combined.
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Combine: Pour the sauce over the meatballs and stir gently to coat them completely.
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Top it off: Sprinkle the cranberries evenly over the top.
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Cook: Cover and cook on Low for 4 hours, until the sauce is bubbly and the meatballs are heated through.
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Garnish & serve: Before serving, garnish with extra cranberries and a sprinkle of fresh parsley.
Recipe Notes
No need to thaw the meatballs first, just toss them straight into the slow cooker, sauce and all. About halfway through cooking, give them a gentle stir to make sure everything gets evenly coated in that sweet and tangy glaze.
If you’re serving these at a party, switch your slow cooker to “warm” once they’re done so they stay hot and ready (they hold beautifully). Add the fresh parsley and a few extra cranberries just before serving to make them look fun and festive
Prefer a thicker sauce? Crack the lid slightly during the last 30 minutes of cooking to let a bit of steam escape. It’ll reduce the sauce and make it nice and glossy!
Substitutions
You can easily make this recipe your own. Use turkey, chicken, or even plant-based meatballs if you want something a little lighter. Either jellied or whole-berry cranberry sauce will work. The whole-berry version just adds a bit more texture!
Switch up the BBQ sauce depending on your mood — smoky for depth, spicy for heat, or honey BBQ for extra sweetness. If you’re out of brown sugar, honey or maple syrup make great natural substitutes. And if chili sauce isn’t your thing, ketchup will do in a pinch (it’s milder but still adds that nice tangy base).
Serving Ideas
This recipe is just perfect for the holidays, and there are so many ways to make them!
Serve them straight from the slow cooker with toothpicks as a warm party appetizer. For a heartier option, spoon them over mashed potatoes, white rice, or buttered egg noodles to make it a full meal. They’re also great piled into slider buns or hoagie rolls for festive sandwiches.
Pair with simple sides like roasted green beans, mashed potatoes, or a cranberry spinach salad to round things out. It’s the easiest way to turn a classic party appetizer into a cozy winter dinner.
Crockpot Cranberry Meatballs
Ingredients
- 48 ounces frozen meatballs
- 14 ounces cranberry sauce
- 12 ounce chili sauce
- 1 cup bbq sauce
- 2 tablespoons brown sugar
- 1 cup frozen cranberries
- Parsley for garnish
Instructions
- Add the meatballs: Place the frozen meatballs into your slow cooker and spread them out evenly.
- Make the sauce: In a medium mixing bowl, whisk together the cranberry sauce, chili sauce, BBQ sauce, and brown sugar until smooth and well combined.
- Combine: Pour the sauce over the meatballs and stir gently to coat them completely.
- Top it off: Sprinkle the cranberries evenly over the top.
- Cook: Cover and cook on Low for 4 hours, until the sauce is bubbly and the meatballs are heated through.
- Garnish & serve: Before serving, garnish with extra cranberries and a sprinkle of fresh parsley.
These meatballs are made with just a handful of ingredients, but I think you’ll agree that they’re a real showstopper the holidays! Whether you’re serving them as an appetizer or over mashed potatoes for a hearty, festive dinner, I hope you’ll love this recipe and it’ll make its way into your annual rotation. Oh, and when you make them, I’d really love to see a few pics! You can tag me on Instagram @slimmingviolet. Happy holidays, and enjoy!
