Cranberry Meatballs Slow Cooker Recipe
If you’re looking for a sweet and tangy holiday party appetizer that practically cooks itself, this Cranberry Meatballs Slow Cooker Recipe is about to become your new go‑to crowd pleaser.
These slow cooker meatballs are cozy, festive, and made with simple pantry staples: frozen meatballs, cranberry sauce, and a few everyday ingredients that turn into the most irresistible glaze. I pull this recipe out for every potluck, game day, and family holiday gathering, and there are never leftovers—my grown kids still “check” the slow cooker with a spoon every time they walk by.
This Cranberry Meatballs Slow Cooker Recipe is especially handy during the busy season. It’s a true slow cooker appetizer: toss everything in, stir, and let your crockpot work its magic while you clean the house, finish your makeup, or sit down with a cup of coffee for once. Whether you call them crockpot cranberry meatballs, cranberry sauce meatballs, or just “those amazing holiday meatballs,” they’re comforting, easy, and very forgiving.
Why You’ll Love This Recipe
- Hands‑off cooking: The slow cooker handles the work while you focus on the rest of your menu (or just put your feet up).
- Perfect holiday party appetizer: Sweet and tangy meatballs stay warm in the crockpot, ready whenever guests wander into the kitchen.
- Crowd‑pleasing flavor: The mix of cranberry sauce, chili sauce, and a touch of brown sugar hits that sweet‑savory spot people love.
- Uses convenient frozen meatballs: No need to roll and brown meatballs from scratch unless you really want to.
- Great for potlucks and game day: This potluck meatball dish travels well and plugs right in at the host’s house.
- Make‑ahead friendly: You can assemble the sauce and even cook the meatballs a day ahead—just reheat in the slow cooker.
- Scales up or down: Double the batch for a big crowd, or make a half batch for a smaller family gathering.
- Works as appetizer or main dish: Serve with toothpicks for nibbling or spoon over rice or mashed potatoes for comfort food meatballs.
Before we head into ingredients, a quick note: this is one of those easy crockpot recipes that’s also very flexible. Don’t have chili sauce? I’ll show you a simple swap. Want it spicier? We’ll talk about that too.
Ingredients
Here’s what you’ll need for this Cranberry Meatballs Slow Cooker Recipe. Measurements are for about 8–10 appetizer servings.
For the Meatballs
- 2 pounds frozen fully cooked meatballs
- (Beef, pork, turkey, or a mix—choose homestyle or Italian; I like homestyle for this recipe.)
For the Cranberry Sauce Glaze
- 1 can (14–16 ounces) whole berry cranberry sauce
- (Ocean Spray or store brand both work—whole berry gives nice texture.)
- 1 bottle (12 ounces) chili sauce
- (Like Heinz chili sauce; it’s a little sweet and tangy, not spicy like hot sauce.)
- 1/2 cup brown sugar, packed
- (Light or dark; dark gives a deeper molasses flavor.)
- 2 tablespoons Worcestershire sauce
- (Adds a savory note that keeps the sauce from being too sweet.)
- 1 tablespoon Dijon mustard
- (Yellow mustard works in a pinch; Dijon adds a gentle bite.)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional, for a little heat)
For Garnish (Optional but Lovely)
- 2–3 tablespoons chopped fresh parsley
- Extra whole cranberries or dried cranberries for the serving bowl
Ingredient Tips
- Frozen meatballs: Look for meatballs about 1 inch in size so they heat evenly. Turkey meatballs make this a bit lighter.
- Cranberry sauce: Whole berry gives pops of fruit; if your family likes smoother sauces, you can use jellied cranberry sauce instead.
- Chili sauce vs. ketchup: Chili sauce has more tang and spice; if you must use ketchup, add a splash of apple cider vinegar for balance.
- Sugar level: If you know your family doesn’t like things too sweet, start with 1/3 cup brown sugar, then taste the sauce after it warms.
Directions
-
Prep the slow cooker.
Lightly spray the inside of your slow cooker with cooking spray or brush with a little oil. This makes cleanup easier and helps the cranberry glaze release from the sides. -
Add the frozen meatballs.
Pour the frozen meatballs into the slow cooker in an even layer. It’s okay if they pile up a bit; just try not to pack them in too tightly. -
Make the cranberry glaze.
In a medium bowl, whisk together the cranberry sauce, chili sauce, brown sugar, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, black pepper, and red pepper flakes (if using).- Tip: If the cranberry sauce is very firm, microwave it for 20–30 seconds first so it blends more smoothly.
-
Pour and toss.
Pour the cranberry glaze over the meatballs. Use a large spoon to gently toss and coat as many meatballs as you can. Don’t worry if every single one isn’t perfectly coated yet—they’ll get there as they cook. -
Cook on LOW or HIGH.
- Cook on LOW for 3–4 hours or HIGH for 1.5–2 hours, until the meatballs are heated through and the sauce is bubbly.
- Stir once or twice during cooking so the sauce thickens evenly and coats all the meatballs.
-
Check the consistency.
When the meatballs are hot, the sauce should be glossy and slightly thick. If it feels too thin, remove the lid and cook on HIGH for another 15–20 minutes, stirring a couple of times to help it reduce. -
Taste and adjust seasoning.
This step matters. Taste a spoonful of the sauce:- For more tang, add a teaspoon or two of apple cider vinegar or extra Dijon.
- For more sweetness, sprinkle in another tablespoon of brown sugar.
Stir and let it cook 5–10 more minutes to blend.
-
Switch to warm and garnish.
Turn the slow cooker to WARM for serving. Sprinkle the top with chopped fresh parsley and a few whole or dried cranberries if you have them. Keep the lid partially on to retain heat but prevent too much condensation from watering down the sauce. -
Serve.
Serve straight from the slow cooker with toothpicks for an easy holiday party appetizer, or spoon the cranberry meatballs over rice, mashed potatoes, or buttered egg noodles for a cozy dinner.
You know what? Once you’ve made these a couple of times, you’ll be able to put them together half-awake. It’s that simple.
Servings & Timing
- Yield: About 40–50 small meatballs (8–10 appetizer servings or 4–6 main‑dish servings)
- Prep Time: 10 minutes
- Cook Time: 3–4 hours on LOW or 1.5–2 hours on HIGH
- Total Time: About 3–4 hours (hands‑off for most of that time)
For parties, I usually start the slow cooker 2–3 hours before guests arrive. That way the whole house smells inviting when people walk in—better than any candle.
Variations
Let’s have a little fun with this Cranberry Meatballs Slow Cooker Recipe—here are some easy twists:
- Spicy Cranberry Meatballs: Add 1–2 tablespoons sriracha or hot sauce and extra red pepper flakes for a sweet‑heat version.
- BBQ Cranberry Meatballs: Replace half the chili sauce with your favorite barbecue sauce for a smokier flavor.
- Turkey Cranberry Thanksgiving‑Style: Use turkey meatballs and add 1 teaspoon poultry seasoning to the sauce, plus a pinch of dried thyme.
- Low‑Sugar Version: Use reduced‑sugar cranberry sauce and cut the brown sugar in half; taste and adjust once it’s warm.
- Orange Cranberry Twist: Add 2–3 tablespoons orange juice and 1 teaspoon orange zest for a bright citrus note.
- Gluten‑Friendly Option: Choose gluten‑free frozen meatballs and check that your chili sauce and Worcestershire are labeled gluten‑free.
Storage & Reheating
One of my favorite things about this slow cooker appetizer is how well it keeps. That makes it a smart make ahead meatball recipe for busy weeks and packed holiday calendars.
- Refrigerator:
- Store leftover cranberry meatballs in an airtight container, covered in sauce, for up to 4 days.
- Freezer:
- Cool completely, then freeze in a freezer‑safe container or bag with the sauce for up to 3 months.
- Label with the date so you remember what’s what in that “mystery meals” drawer.
Reheating Instructions
- Slow Cooker:
- Add refrigerated meatballs and sauce to the slow cooker, cover, and heat on LOW for 1–2 hours, stirring once or twice.
- Stovetop:
- Place in a saucepan over low to medium‑low heat, stirring occasionally, until hot all the way through.
- Microwave:
- Heat individual portions in a microwave‑safe bowl in 30‑second bursts, stirring between each, until warm.
From Frozen:
- Thaw overnight in the fridge for best texture, then reheat as above.
- In a pinch, you can reheat frozen meatballs in the slow cooker on LOW for about 3–4 hours, but stir now and then to help them heat evenly.
Notes
- Sauce sweetness: Holiday appetizers tend to lean sweet, but everyone’s palate is different. I tested this several times and landed on 1/2 cup brown sugar as the sweet spot; start there and adjust next time to your taste.
- Keeping the sauce from thinning out: If a lot of condensation gathers on the lid, wipe it off once or twice during cooking or tilt the lid slightly during the last 30–45 minutes.
- Serving for a dinner party: For a full meal, I like to serve these cranberry sauce meatballs over creamy mashed potatoes with a side of green beans or a simple salad. It feels fancy, but it’s secretly so easy.
- Slow cooker size: This recipe works best in a 4‑ to 6‑quart slow cooker. If yours is very large (like 8 quarts), consider doubling the recipe or watching the sauce so it doesn’t over‑reduce.
- Potluck tip: If you’re taking this to a potluck, bring an extension cord—there’s always a little battle for outlets near the food table.
If you enjoy this kind of set‑and‑forget recipe, you might also like making slow cooker chili or pulled pork on a different day—same idea, different flavors.
FAQs
Can I use homemade meatballs instead of frozen?
Yes, you can use about 2 pounds of small cooked meatballs; bake or pan‑brown them first, then add to the slow cooker with the sauce for 2–3 hours on LOW.
Do I need to thaw the frozen meatballs first?
No, you can add them straight from the freezer—the slow cooker is designed to heat them gently and safely as they cook in the sauce.
Can I make this Cranberry Meatballs Slow Cooker Recipe ahead of time?
Absolutely; you can cook the meatballs and sauce a day in advance, refrigerate, then reheat in the slow cooker on LOW for about 1–2 hours before serving.
What type of meatballs work best—beef, turkey, or chicken?
All three work; beef gives the richest flavor, while turkey or chicken keep things a bit lighter but still delicious in the sweet and tangy glaze.
How do I keep the meatballs warm for a long party?
Keep the slow cooker on the WARM setting, stir now and then, and leave the lid slightly cracked so the sauce doesn’t thin out too much.
Can I double this recipe?
Yes, as long as your slow cooker is big enough; if you double it, add about 30–45 minutes to the cook time and stir more often so everything heats evenly.
Is this recipe kid‑friendly?
Most kids love the sweet sauce, especially if you go easy on the red pepper flakes; you can always pass hot sauce at the table for the grown‑ups.
Can I make this without cranberry sauce?
Cranberry is really the star here, but in a pinch you could use grape jelly or a mix of jelly and a little orange juice—the flavor will be different, more like classic cocktail meatballs.
Conclusion
This Cranberry Meatballs Slow Cooker Recipe checks all the boxes: easy, cozy, festive, and guaranteed to disappear fast at any gathering. With simple ingredients and almost no effort, you get slow cooker meatballs that taste like you fussed all afternoon.
If you try this recipe, I’d love to hear how it goes—tell me if you served it as a holiday party appetizer, game day snack, or simple weeknight dinner. And if you’re in a slow cooker mood, take a look around my other warm‑and‑bubbly recipes next; there’s always something simmering.
Cranberry Meatballs Slow Cooker Recipe
Ingredients
- 2 pounds frozen fully cooked meatballs about 1-inch size; beef, pork, turkey, chicken, or a mix; homestyle or Italian (homestyle preferred)
- 1 can (14–16 ounces) whole berry cranberry sauce whole berry for texture; jellied can be substituted
- 1 bottle (12 ounces) chili sauce such as Heinz; sweet and tangy, not hot sauce
- 1/2 cup brown sugar packed; light or dark (dark is richer)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard yellow mustard works in a pinch
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- red pepper flakes pinch, optional, for a little heat
- 2–3 tablespoons fresh parsley chopped, for garnish (optional)
- whole or dried cranberries for garnish in the serving bowl (optional)
Instructions
- Lightly spray the inside of your slow cooker with cooking spray or brush with a little oil to make cleanup easier and help the cranberry glaze release from the sides.
- Pour the frozen fully cooked meatballs into the slow cooker in an even layer. It’s fine if they pile up a bit; just avoid packing them in too tightly.2 pounds frozen fully cooked meatballs
- In a medium bowl, whisk together the cranberry sauce, chili sauce, brown sugar, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, black pepper, and red pepper flakes (if using) until well combined. If the cranberry sauce is very firm, microwave it for 20–30 seconds first so it blends more smoothly.1 can (14–16 ounces) whole berry cranberry sauce, 1 bottle (12 ounces) chili sauce, 1/2 cup brown sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, red pepper flakes
- Pour the cranberry glaze over the meatballs. Use a large spoon to gently toss and coat as many meatballs as you can. Don’t worry if every meatball isn’t perfectly coated yet—they’ll get there as they cook.2 pounds frozen fully cooked meatballs, 1 can (14–16 ounces) whole berry cranberry sauce, 1 bottle (12 ounces) chili sauce, 1/2 cup brown sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, red pepper flakes
- Cover and cook on LOW for 3–4 hours or on HIGH for 1.5–2 hours, until the meatballs are heated through and the sauce is bubbly. Stir once or twice during cooking so the sauce thickens evenly and coats all the meatballs.
- When the meatballs are hot, the sauce should be glossy and slightly thick. If it seems too thin, remove the lid and cook on HIGH for another 15–20 minutes, stirring a couple of times to help it reduce.
- Taste a spoonful of the sauce and adjust if needed. For more tang, stir in 1–2 teaspoons of apple cider vinegar or a bit more Dijon mustard. For more sweetness, add another tablespoon of brown sugar. Let it cook 5–10 more minutes to blend.1/2 cup brown sugar, 1 tablespoon Dijon mustard
- Turn the slow cooker to WARM for serving. Sprinkle the top with chopped fresh parsley and a few whole or dried cranberries if you like. Keep the lid partially on to retain heat but prevent too much condensation from watering down the sauce.2–3 tablespoons fresh parsley, whole or dried cranberries
- Serve the cranberry meatballs straight from the slow cooker with toothpicks as a party appetizer, or spoon over rice, mashed potatoes, or buttered egg noodles for a cozy main dish.
