Slow Cooker Cranberry Glazed Meatballs

Welcome to the ultimate guide for preparing delicious Slow Cooker Cranberry Meatballs. This incredibly easy recipe is a must-have for the holiday season, offering a perfect blend of sweet and savory flavors that will delight your family and guests. Whether you’re searching for a crowd-pleasing party appetizer or a creative way to transform leftover cranberry sauce into a comforting meal, this recipe is precisely what you need.

These festive meatballs are not just for special occasions; they make an excellent appetizer for any gathering, or a fulfilling dinner when served over a bed of fluffy rice. The best part? This sensational dish requires only a handful of readily available ingredients, making prep a breeze!

A crock pot filled with saucy meatballs.

If your pantry resembles mine, it’s likely stocked with a few extra cans of cranberry sauce, especially after the holiday sales. It’s hard to resist grabbing a can or two, and before you know it, you have more than enough to last through several festive seasons. This recipe offers a fantastic solution to put those extra cans to delicious use.

Years ago, during a pantry challenge, I stumbled upon a simple recipe that utilized cranberry sauce and ketchup to create a savory sauce for chicken thighs. While enjoyable, it sparked a curiosity: could another ingredient elevate the flavor even further, and would this concept work equally well with meatballs? Fast forward more than five years (time truly flies when you have kids!), and I’m thrilled to share the perfected version of my slow cooker cranberry meatballs. Like the original inspiration, it features cranberry sauce, but after numerous rounds of testing, chili sauce emerged as the clear winner for achieving the ideal flavor and texture profile. Don’t worry if chili sauce isn’t readily available; I’ve included two other tested and approved alternatives to ensure you can still enjoy this fantastic recipe.

Contents

Why You’ll Love These Cranberry Meatballs:

Effortless Appetizer: These meatballs are incredibly simple to prepare, making them an ideal appetizer for any party or get-together. Just set them in the slow cooker and let it do the work!
Versatile Main Dish: Beyond appetizers, they transform into a hearty and satisfying main course. Serve them over rice, mashed potatoes, or even pasta for a complete meal that your family will adore. The sweet and tangy sauce makes them reminiscent of classic sweet and sour meatballs.
Smart Use for Cranberry Sauce: Have an extra can of jellied cranberry sauce lingering in your pantry? Or perhaps some leftovers from Thanksgiving or Christmas dinner? This recipe is the perfect creative outlet to use it up, preventing food waste and creating something new and exciting.
Perfect for Holiday Gatherings: Their festive flavor and easy preparation make them a go-to dish for Thanksgiving, Christmas, New Year’s Eve, or any family gathering. They’re guaranteed to be a hit with both adults and children.
Minimal Ingredients: With just 5 simple ingredients, this recipe proves that you don’t need a complex list to create extraordinary flavors. It’s perfect for busy weeknights or when you need a reliable dish in a pinch.

Essential Ingredients You Will Need:

The ingredients needed to make cranberry meatballs: frozen meatballs, chili sauce, cranberries, orange juice, and brown sugar.

Meatballs: For ultimate convenience, I highly recommend using quality store-bought frozen meatballs. They can be added directly to the slow cooker without any thawing or pre-cooking, saving you precious time. While lean beef meatballs are a classic choice, turkey meatballs can also be used for a lighter, equally delicious option that adds a subtle festive touch. If you prefer to make your own, see the “Substitutions” section for tips.
Cranberry Sauce: Jellied cranberry sauce is my go-to for this recipe as it melts down to create a smooth, glossy sauce that perfectly coats the meatballs. If you enjoy visible bits of cranberry for added texture, feel free to use whole berry sauce. For those who love making things from scratch, my homemade cranberry sauce works wonderfully too; just reduce the amount of orange zest slightly to maintain the intended flavor balance.
Chili Sauce: This is the secret ingredient that truly elevates this dish! Typically found in a bottle, often from brands like Heinz, chili sauce is a sweet, tomato-based condiment with a unique blend of spices. Despite its name, it’s not spicy; rather, it offers a milder, more complex flavor profile than ketchup, with less vinegar, which makes it perfect for a rich, savory sauce. If chili sauce is difficult to locate in your local grocery store, don’t fret! Your favorite BBQ sauce makes an excellent substitute, offering a delightful smoky sweetness.
Brown Sugar: Just a couple of tablespoons of brown sugar are added to enhance the natural sweetness of the cranberries and chili sauce, while also balancing the slight tartness. It contributes to the rich, caramelized glaze on the meatballs.
Orange Juice (Optional): A splash of orange juice introduces a bright, zesty acidity that beautifully complements the cranberry flavor. It adds a layer of freshness and helps to brighten the overall taste profile. If you don’t have orange juice, a small amount of lemon juice can be used as an alternative, or you can simply omit it if preferred.

For precise measurements and a comprehensive ingredient list, please refer to the recipe card below.

How to Prepare Cranberry Sauce Meatballs:

Get ready to fall in love with this incredibly simple recipe for Crock Pot cranberry meatballs. The sauce comes together with minimal effort, and using frozen meatballs ensures quick and easy preparation. This dish has become a staple for our holiday season, and my family particularly enjoys it spooned over rice, where its sweet and tangy notes truly shine, much like a classic sweet and sour dish.

Whisking together cranberry sauce and chili sauce, then pouring it over a crock pot filled with meatballs.

Prepare Your Slow Cooker: Begin by adding 2 pounds of your chosen frozen meatballs directly into the bottom of a large (4-6 quart) slow cooker insert. There’s no need to thaw or pre-cook them.
Mix the Sauce Ingredients: In a separate large mixing bowl, combine the entire can of jellied cranberry sauce, 1 ½ cups of chili sauce (or your chosen alternative), 2 tablespoons of brown sugar, and 1 tablespoon of orange juice (if you’re using it). Use a fork to gently crush the cranberry sauce against the side of the bowl. This helps break it down and makes it easier to whisk.
Whisk Until Smooth: Whisk all the sauce ingredients together thoroughly until they are mostly smooth. Don’t worry if there are still a few small lumps from the cranberry sauce; these will dissolve and smooth out perfectly during the slow cooking process.
Combine Meatballs and Sauce: Carefully pour the prepared cranberry sauce mixture evenly over the frozen meatballs in the slow cooker. Give everything a gentle stir to ensure all the meatballs are well-coated in the delicious sauce.

The Slow Cooking Process:

An oval crock pot filled with saucy meatballs.

Cook to Perfection: Secure the lid on your slow cooker. Cook the meatballs on the “LOW” setting for a duration of 4 hours. Alternatively, if you’re in a bit more of a hurry, you can cook them on the “HIGH” setting for 2 to 2 ½ hours. The meatballs are ready when they reach a minimum internal temperature of 165ºF (74ºC), which you can verify using a digital thermometer.

Top Tip: For the most even cooking and to prevent any meatballs from sticking or overcooking at the edges, try to stir the meatballs once or twice during the cooking cycle. This ensures every meatball is bathed in the flavorful sauce and cooks uniformly.

Delicious Ways to Serve Cranberry Sauce Meatballs:

As an Irresistible Appetizer: These meatballs are a classic party starter. Spear each one with a festive toothpick and arrange them beautifully on a serving platter. For prolonged warmth and ease of serving at a party, simply return them to the slow cooker and switch it to the “warm” setting. They’ll stay perfectly hot and ready for your guests to enjoy.
As a Hearty Main Meal: Transform these flavorful meatballs into a complete dinner by serving them generously over a bed of hot cooked rice, creamy mashed potatoes, or even noodles. Complement the dish with your favorite steamed vegetables, such as green beans or broccoli, for a balanced and satisfying meal. The sweet and tangy sauce makes them an instant family favorite.
On Slider Buns: For a fun twist, serve these meatballs in mini slider buns with a sprinkle of fresh parsley or a dollop of coleslaw. They make fantastic party sliders!
With Pasta: Toss them with your favorite short pasta, like penne or rotini, for a quick and easy weeknight dinner. The rich cranberry sauce clings beautifully to the pasta.

Storing Leftovers:

Any leftover cranberry meatballs can be easily stored for future enjoyment. Simply transfer them to an airtight container and refrigerate promptly. They will maintain their delicious flavor and texture for up to 3-4 days. Always check for any signs of spoilage before consuming.

Tips for Reheating:

Microwave Method: For individual portions, the microwave is your best friend. Reheat in short intervals, stirring occasionally, until thoroughly heated through. This method tends to preserve the moisture of the meatballs, preventing them from drying out.
Oven Method: If reheating a larger batch, you can use the oven. Place the meatballs and sauce in an oven-safe dish, cover it loosely with foil, and bake at 300°F (150°C) for about 15-20 minutes, or until heated through. Be mindful not to overcook, as the oven can sometimes dry them out.
Slow Cooker Method: If you have a smaller Crock Pot (2-quart size), you can reheat a batch of leftovers on the “LOW” or “HIGH” setting for 1-2 hours. Keep a close eye on them and stir occasionally to ensure even reheating. Always confirm they reach an internal temperature of 165ºF (74ºC) before serving.

A spoon taking several saucy meatballs from a slow cooker.

Exciting Variations to Try:

While the original recipe for cranberry meatballs with chili sauce is phenomenal, don’t hesitate to experiment with these delicious variations to suit your taste or what you have on hand:

Cranberry BBQ Meatballs: For a delightful smoky and tangy twist, simply swap the chili sauce for an equal amount of your favorite BBQ sauce. This version was a strong contender in our taste tests and is incredibly delicious, offering a familiar and comforting flavor profile.
Cranberry Ketchup Meatballs: If you prefer a classic, tangy flavor, replace the chili sauce with the same quantity of tomato ketchup. We found this variation to yield a slightly more pronounced tangy flavor, so you might consider adding an extra tablespoon of brown sugar to achieve a perfectly balanced sweet and sour profile.
Grape Jelly Meatballs: A popular and well-loved alternative involves substituting the cranberry sauce with grape jelly. This creates a beautifully sweet and sticky sauce that is always a hit at parties and potlucks.
Spicy Cranberry Meatballs: For those who enjoy a little heat, add a pinch of red pepper flakes or a dash of hot sauce to the sauce mixture. This will introduce a pleasant warmth that contrasts beautifully with the sweetness of the cranberries.
Herb-Infused Meatballs: Incorporate fresh herbs like chopped rosemary or thyme into the sauce for an aromatic enhancement that complements the savory meatballs and sweet sauce. Add them in the last hour of cooking to preserve their flavor.

Thoughtful Substitutions for Every Need:

Turkey Meatballs: For a leaner or poultry-based option, feel free to use your favorite brand of frozen turkey meatballs. They absorb the cranberry sauce beautifully and offer a slightly different texture. You can also make your own homemade turkey meatballs.
Using Homemade Meatballs: If you prefer to make your meatballs from scratch, prepare your favorite recipe and cook them as usual (bake, pan-fry, or air fry). Once cooked, pat them dry with paper towels to remove any excess grease, then add them to your slow cooker. Warm the cranberry sauce mixture separately on the stove for a few minutes before pouring it over the meatballs. Cook on “LOW” for 2-3 hours or on “HIGH” for 1-1 ½ hours, just long enough for the flavors to meld and the meatballs to heat through completely.
Gluten-Free Option: To make this recipe gluten-free, ensure you select frozen meatballs that are certified gluten-free. Many brands offer gluten-free versions that do not contain bread crumbs or other gluten-containing additives. Always check the ingredient label carefully.
Boost Cranberry Flavor: If you’re a true cranberry enthusiast and desire a more pronounced cranberry taste, you can easily adjust the sauce. Reduce the chili sauce by half and increase the cranberry sauce by an additional ¾ cup (making it 1 ½ cans total). This simple modification will intensify the tart and sweet cranberry notes.

A bowl filled with glazed meatballs, with a spoon taking a portion of them.

More Delightful Cranberry Recipes:

If you love the sweet and tangy flavor of cranberries, explore these other fantastic recipes:

Cranberry Bliss Bars
Cranberry Pretzel Salad
Homemade Cranberry Sauce

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

We hope you enjoyed this incredible recipe for Slow Cooker Cranberry Meatballs! If you tried it, please consider leaving a 5-star review in the comments below to let us know how much you loved it. You can also share your culinary creations on Instagram and tag me @dashfordinner. Your feedback and photos truly make our day!

A slow cooker filled with cranberry sauced meatballs.

Slow Cooker Cranberry Meatballs

This easy recipe for Slow Cooker Cranberry Meatballs is perfect for the holiday season! Serve it as a party appetizer OR a delicious dinner.

Ingredients

2 pounds frozen meatballs or homemade meatballs
1 can (14.5oz) jellied cranberry sauce (about 2 scant cups)
1 ½ cups Chili sauce, BBQ sauce, or ketchup* (Chili sauce was our favorite in testing), equivalent to a 12oz bottle; if your bottle is larger than 12oz, measure out the required amount.
2 tablespoons brown sugar
1 tablespoon orange juice (optional)

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.
Pour the sauce over the meatballs. Once the sauce is mixed together, pour it over the frozen meatballs and stir gently to coat them in the sauce.
Cook on LOW for 4 hours. Stir once or twice during cooking to prevent the edges from overcooking. Alternatively, cook them on HIGH for 2-2 ½ hours.
Serve. You can serve the meatballs as a main dish by spooning it over cooked rice (or mashed potatoes) and serving 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 warm).

Notes

Serves: 8 as a main dish, 16+ as an appetizer.
Cranberry sauce: I recommend using jellied cranberry sauce, but if you prefer to see little bits of cranberries you could use wholeberry sauce – or even use homemade cranberry sauce!
If a stronger cranberry flavor is desired, you can cut the chili sauce in half and increase the cranberry sauce by an additional ¾ cup (1 ½ cans total). This will help the cranberry flavor become more prominent.
*Chili sauce: We tested this recipe with BBQ sauce, ketchup, and chili sauce. The top pick was chili sauce, with BBQ coming in second place, and ketchup in 3rd. Don’t be put off by the name – chili sauce is not spicy, especially when balanced with the sweetness of cranberry sauce. My picky eater loves it!
Small batch: I have made this recipe in a small Crock Pot (2 quart) by cutting the recipe in half. The cooking time can be reduced by 30-60 minutes (just check for a minimum internal temperature of 165ºF).
Storage: Transfer leftovers to an airtight container and store in the refrigerator for up to 3-4 days. Reheat portions as needed in the microwave.
Freezer meal: Add the meatballs to a 2-gallon freezer bag (or 2 1-gallon bags) and pour the prepared sauce over them. Smoosh the bag with your hands, then label and freeze. To cook, pour the contents of the bag into the slow cooker and cook on LOW for 5-6 hours (if frozen solid).

Nutrition Information (per serving)

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