Slow Cooker Cranberry Meatballs – Sweet, Tangy, and Crowd-Pleasing
If you want an easy appetizer that feels festive without a lot of fuss, these slow cooker cranberry meatballs deliver. They’re sweet, tangy, and savory, with just enough spice to keep every bite interesting. The best part?
You can set them up in the morning and forget about them until guests arrive. They’re perfect for game day, holiday parties, or weeknight dinners with rice or mashed potatoes. Make them once and they’ll quickly become a go-to recipe.
Slow Cooker Cranberry Meatballs - Sweet, Tangy, and Crowd-Pleasing
Ingredients
Method
- Make the sauce base. In a medium bowl, whisk together cranberry sauce, chili sauce, brown sugar, vinegar, Worcestershire, Dijon, garlic powder, onion powder, and red pepper flakes. Taste and adjust sweetness, tang, or heat.
- Add meatballs to the slow cooker. Place the frozen meatballs in a 5- to 6-quart slow cooker. No need to thaw.
- Pour and toss. Pour the sauce over the meatballs and gently stir to coat them evenly.
- Cook low and slow. Cover and cook on Low for 4–6 hours or on High for 2–3 hours, until the meatballs are heated through and the sauce is glossy.
- Stir and season. Give everything a gentle stir.Add a pinch of salt and pepper if needed.
- Garnish and serve. Sprinkle with chopped parsley or chives. Serve straight from the slow cooker with toothpicks or over rice, noodles, or mashed potatoes.
What Makes This Special
These meatballs are a smart shortcut that still tastes homemade.
The sauce uses cranberry sauce and chili sauce for a balanced sweet-and-tangy glaze that clings to every meatball. Using a slow cooker keeps the meatballs tender and juicy, while the sauce thickens into a glossy coating. You can use store-bought frozen meatballs for convenience or make your own if you prefer.
It’s the kind of recipe that adapts to your schedule and still feels special.
Ingredients
- 2 pounds frozen cocktail-size meatballs (beef, turkey, or plant-based)
- 1 can (14 ounces) whole-berry cranberry sauce (or jellied if that’s what you have)
- 1 bottle (12 ounces) chili sauce (like Heinz)
- 1/4 cup brown sugar (light or dark)
- 2 tablespoons apple cider vinegar (or red wine vinegar)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard (optional, for heat and depth)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4–1/2 teaspoon crushed red pepper flakes (optional, for a kick)
- Salt and black pepper to taste
- Fresh parsley or chives, chopped, for garnish (optional)
Step-by-Step Instructions
- Make the sauce base. In a medium bowl, whisk together cranberry sauce, chili sauce, brown sugar, vinegar, Worcestershire, Dijon, garlic powder, onion powder, and red pepper flakes. Taste and adjust sweetness, tang, or heat.
- Add meatballs to the slow cooker. Place the frozen meatballs in a 5- to 6-quart slow cooker. No need to thaw.
- Pour and toss. Pour the sauce over the meatballs and gently stir to coat them evenly.
- Cook low and slow. Cover and cook on Low for 4–6 hours or on High for 2–3 hours, until the meatballs are heated through and the sauce is glossy.
- Stir and season. Give everything a gentle stir.Add a pinch of salt and pepper if needed.
- Garnish and serve. Sprinkle with chopped parsley or chives. Serve straight from the slow cooker with toothpicks or over rice, noodles, or mashed potatoes.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop over low heat or in the microwave, stirring occasionally.
- Freeze: Cool completely, then freeze in freezer-safe bags or containers for up to 3 months.Thaw overnight in the fridge before reheating.
- Meal prep tip: Make the sauce ahead and keep it in the fridge for up to 5 days. Combine with meatballs when you’re ready to cook.
Health Benefits
- Protein: Meatballs (especially lean turkey or chicken) provide a solid dose of protein to keep you satisfied.
- Portion control: Bite-size meatballs make it easy to serve smaller portions as an appetizer or build a balanced meal with veggies.
- Cranberries: Cranberry sauce contains antioxidants, and even in a sweet sauce it adds flavor that can reduce the need for extra salt or fat.
- Customizable: Choose lower-sugar cranberry sauce, use less brown sugar, or swap in reduced-sodium chili sauce to lighten things up.
Common Mistakes to Avoid
- Overcooking on high: Too long on High can toughen the meatballs and scorch the sauce. Stick to the timing and stir if your slow cooker runs hot.
- Skipping the taste test: The sauce should be balanced.If it’s too sweet, add a splash of vinegar. Too tangy? Add a bit more brown sugar.
- Using only jellied cranberry without breaking it up: Whisk the sauce well so it melts evenly and coats the meatballs.
- Overcrowding a small slow cooker: If your cooker is smaller than 5 quarts, cook in batches or reduce the recipe so the sauce circulates properly.
- Forgetting to keep warm at parties: Switch to Warm during serving so the sauce doesn’t reduce too much or burn.
Variations You Can Try
- Homemade meatballs: Mix 2 pounds ground beef or turkey with 1 egg, 1/2 cup breadcrumbs, 1/4 cup grated onion, 2 tablespoons milk, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon Italian seasoning.Brown in a skillet, then add to the slow cooker.
- Spicy-sweet twist: Add 1–2 tablespoons hot honey or a teaspoon of sriracha for an extra kick.
- Smoky flavor: Stir in 1/2 teaspoon smoked paprika or a dash of liquid smoke for a barbecue vibe.
- Orange-cranberry: Add 1 teaspoon orange zest and 2 tablespoons orange juice for a bright citrus note.
- Ginger-soy: Swap Worcestershire for 1 tablespoon soy sauce and add 1 teaspoon grated fresh ginger. Garnish with scallions and sesame seeds.
- Plant-based: Use your favorite vegan meatballs and check that the chili sauce is vegan-friendly.
FAQ
Can I make this on the stovetop instead of a slow cooker?
Yes. Combine the sauce in a large pot or Dutch oven, add the meatballs, and simmer on low for 20–30 minutes, stirring occasionally, until heated through and coated.
Do I have to thaw the meatballs first?
No.
Frozen meatballs go straight into the slow cooker. Just plan for the full cook time so they heat evenly.
What type of cranberry sauce works best?
Whole-berry cranberry sauce gives a nice texture, but jellied cranberry works too. If using jellied, whisk thoroughly so it blends smoothly.
Can I use grape jelly instead of cranberry sauce?
You can, and it will taste more like classic cocktail meatballs.
The cranberry version is tangier and more seasonal, but grape jelly is a good substitute.
How can I thicken the sauce if it’s too thin?
Remove the lid for the last 30 minutes on High to reduce, or stir in a slurry of 1 teaspoon cornstarch and 1 tablespoon water. Cook until glossy and thick.
What should I serve with cranberry meatballs?
They’re great with rice, buttered egg noodles, mashed potatoes, or roasted vegetables. As an appetizer, serve with toothpicks and a side of extra sauce.
Can I double the recipe?
Yes, if your slow cooker is large enough.
Aim for no more than two-thirds full. Stir halfway through to ensure even heating and sauce coverage.
How long can they sit on Warm?
Up to 3 hours is fine. Stir every 30–45 minutes and add a splash of water if the sauce thickens too much.
Final Thoughts
Slow Cooker Cranberry Meatballs are the definition of easy comfort food with a festive twist.
They’re reliable, flexible, and always a hit whether you’re hosting or bringing a dish to share. Keep a bag of meatballs and a can of cranberry sauce in the pantry and freezer, and you’re halfway to a great appetizer. Once you find your ideal sweet-tangy balance, this will be a recipe you return to again and again.
