This easy recipe for Slow Cooker Cranberry Meatballs is perfect for the holiday season. Whether you're looking for flavorful party meatballs or a way to repurpose leftover cranberry sauce into a meal, this is the recipe for you!

They make the perfect holiday appetizer, or a delicious dinner when served over hot cooked rice. Best of all? The recipe calls for just 5 simple ingredients.

A crock pot filled with saucy meatballs.

If you're anything like me, you probably have a few extra cans of cranberry sauce kicking around in your pantry. When the holiday sales hit, I just can't help myself - I pick up a can here and there, and before I know it, I have way more than I need to get me through the holiday season.

Years ago, when my son was just a baby, I was doing a pantry challenge and was trying to use up all of my extra canned goods. I found a recipe that used cranberry sauce and ketchup to make a yummy sauce for chicken thighs. It was pretty good, but I couldn't help but wonder if something other than ketchup would make for a better flavor… and maybe it would work with meatballs?

Well here we are more than 5 years later (having kids really shifts the clock into warp speed, doesn't it?), and I'm sharing with you my slow cooker cranberry meatballs recipe. Like the OG it's made with cranberry sauce, but after multiple test rounds, chili sauce was the clear winner for flavor and texture (but I've included two other options that we tested - just in case chili sauce is hard to find).

Why You'll Love It:

Easy appetizer. Serve them as cocktail meatballs - or over rice for a delicious main dish. The choice is yours.
A great way to use up cranberry sauce. If you have an extra can laying around, or leftovers from Thanksgiving (or Christmas) - make these cranberry sauce meatballs!
Great for holiday parties (and more). Whether you're serving a crowd for Thanksgiving or Christmas, or need something to bring to family gatherings, this recipe is the perfect appetizer for any occasion.
Just 5 ingredients! Need I say more?

You Will Need:

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

Meatballs: I recommend using store-bought frozen meatballs and adding them directly to the slow cooker (no thawing or pre-cooking needed). I like to use lean beef meatballs, but turkey meatballs can add a festive touch.
Cranberry sauce: Jellied cranberry sauce yields a smoother, less detectable consistency. If you like to see bits of cranberries, you can use whole berry sauce, or even my homemade cranberry sauce (just cut back on the orange zest a bit).
Chili sauce: This is a bottled tomato-based sauce primarily sold by Heinz, although there are plenty of great generic options. I would not call it a spicy sauce (even though it sounds that way). Chili sauce is a sweet tomato sauce with spices, similar to ketchup, but contains much less vinegar. If you can't find chili sauce, you can easily swap it for your favorite BBQ sauce.
Brown sugar: Just a few tablespoons add both flavor and a little boost of sweetness.
Orange juice (optional): I like to add this for a little acidity and brightness. You can leave it out, or even use lemon juice instead.

Check the recipe card for a full list of ingredients and the quantities needed.

How to Make Meatballs with Cranberry Sauce

You're going to love this easy recipe for Crock Pot cranberry meatballs. The sauce ingredients are simple, and frozen meatballs are used for quick and easy prep.

It's become one of our favorite appetizers (especially for the holiday season). My family loves it spooned over rice, as it tastes very similar to sweet and sour meatballs when served this way.

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

Add the cranberry sauce, chili sauce, brown sugar, and orange juice (if using) to a large bowl. Crush the cranberry sauce with a fork to make it easier to mix.
- 1 (14.5 oz) can jellied cranberry sauce
- 1 ½ cups chili sauce
- 2 tablespoons brown sugar
- 1 tablespoon orange juice
Whisk together all of the ingredients until mostly smooth. There will still be lumps from the cranberry sauce, but those will smooth out during cooking.
Place 2 pounds of frozen meatballs in the bottom of a large slow cooker insert.
Pour the prepared sauce on top of the meatballs, and stir gently to distribute it evenly.

The Slow Cooking Process

An oval crock pot filled with saucy meatballs.

Cover the pot and cook on "LOW" for 4 hours, or on "HIGH" for 2-2 ½ hours, or until all of the meatballs reach a minimum internal temperature of 165ºF (74ºC) when tested with a digital thermometer.

Top tip: If possible, stir the meatballs once or twice during cooking to prevent the edges from overcooking.

Ways to Serve Cranberry Sauce Meatballs

As an appetizer: spear them with toothpicks and place them on a platter. If desired, you can put them back into the Crock Pot and switch it to the warm setting so they stay hot for your guests.
As a meal: Serve over cooked rice (or mashed potatoes), with your favorite steamed veggies on the side.

Storing Leftovers

Transfer leftover meatballs to an airtight container and store in the refrigerator for up to 3-4 days. Discard if there are any signs of spoilage.

Tips for Reheating

Reheat leftovers in individual portions as needed.
I recommend using the microwave, as that tends to preserve moisture, while reheating in an oven can dry them out.
If you have a small Crock Pot, you can reheat them for 1-2 hours on LOW or HIGH - just watch them closely so that you know when they are done (they must reach an internal temperature of 165ºF or 74ºC).

A spoon taking several saucy meatballs from a slow cooker.

Variations

Cranberry BBQ meatballs: Swap the chili sauce for the same amount of BBQ sauce. We tested this version and it was really delicious!

Cranberry ketchup meatballs: Swap the chili sauce for the same amount of tomato ketchup. We found this one to yield extra tangy meatballs, so you may want to add an extra tablespoon of brown sugar to balance it.

Grape jelly meatballs: Another popular recipe uses grape jelly in place of the cranberry sauce. It's very delicious and always a hit!

Substitutions:

Turkey meatballs: Instead of typical beef meatballs, use your favorite frozen turkey meatballs (or make your own).
Using homemade meatballs: Prepare your favorite meatball recipe and cook them as desired. Pat them dry with paper towels to remove any excess grease, then add them to the crock pot. Warm the cranberry sauce mixture on the stove, then pour it over the meatballs and cook for 2-3 hours on low, or 1-1 ½ hours on high.
Gluten-free: Select meatballs that are free from gluten-containing additives like bread crumbs. I have found success with using Walmart's "Our Finest" brand which is certified gluten-free in my region.
More cranberry flavor: Cut the chili sauce in half, and increase the cranberry sauce by an additional ¾ cup.

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

More Cranberry Recipes

More Slow Cooker Recipes

If you loved this recipe for Slow Cooker Cranberry Meatballs, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.

A slow cooked 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.

5 from 2 votes

Print Pin Rate

Course: Appetizer, Main Course, Main Dishes, Slow Cooker

Cuisine: American

Prep Time: 5

Cook Time: 4

Total Time: 4 5

Servings: servings

Calories: 358kcal

Author: Dorothy Bigelow

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).

Did you try this recipe?Tag me at @dashfordinner and share your photos!

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

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