Slow Cooker Cranberry Meatballs

5-Ingredient Party Appetizer

Sweet-tangy cranberry sauce and chili sauce make these slow cooker meatballs an instant crowd-pleaser. Set, forget, and serve straight from the crockpot for holidays, game days, or any fall get-together.

Recipe Quick Facts

Prep Time: 5 minutes
Cook Time: 4 hours (LOW)
Total Time: 4 hours 5 minutes
Servings: 10 (about 40–50 cocktail meatballs)
Equipment: 4–6 quart slow cooker

Ingredients

• 1 (2 lb) bag frozen fully cooked meatballs (turkey recommended)
• 1 (12 oz) bottle chili sauce
• 1 (14 oz) can jellied cranberry sauce
• 2 tablespoons orange juice
• 1 tablespoon brown sugar
• Optional: 1 tablespoon chopped fresh parsley (for garnish)

Instructions

1. Melt cranberry sauce: Add cranberry sauce to a microwave-safe bowl; microwave in 45-second bursts, stirring, until just melted and pourable.
2. Make the sauce: Whisk in chili sauce, orange juice, and brown sugar until mostly smooth.
3. Load the slow cooker: Add frozen meatballs to the slow cooker and pour the sauce evenly over the top; stir to coat.
4. Cook: Cover and cook on LOW for 4 hours, stirring once or twice for even glazing.
5. Serve: Switch to WARM for serving. Garnish with parsley if desired and serve with toothpicks.

Pro Tips

• Meatball choice: Turkey pairs naturally with cranberry and keeps things lighter, but beef or pork work too.
• Sauce texture: Prefer some bite? Use whole-berry cranberry sauce. For ultra-smooth, stick with jellied.
• Boost the citrus: Add 1 teaspoon orange zest for brighter flavor.
• Make-ahead: Cook, cool, and refrigerate up to 2 days; reheat on LOW 1–2 hours with a splash of OJ if needed.
• Dinner idea: Serve over rice with steamed broccoli for a 15-minute meal from leftovers.

Nutrition Information

5-Ingredient Party Appetizer

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• Author: carlosramirez
• Total Time: 245 minutes
• Yield: 10 servings (about 40–50 cocktail meatballs)
• Diet: Gluten-Free

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Description

Sweet-tangy cranberry sauce and chili sauce make these slow cooker meatballs an instant crowd-pleaser. Perfect for holidays, game days, or any fall get-together.

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Ingredients

• 1 (2 lb) bag frozen fully cooked meatballs (turkey recommended)
• 1 (12 oz) bottle chili sauce
• 1 (14 oz) can jellied cranberry sauce
• 2 tablespoons orange juice
• 1 tablespoon brown sugar
• Optional: 1 tablespoon chopped fresh parsley (for garnish)

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Instructions

1. Add cranberry sauce to a microwave-safe bowl; microwave in 45-second bursts, stirring, until just melted and pourable.
2. Whisk in chili sauce, orange juice, and brown sugar until mostly smooth.
3. Add frozen meatballs to the slow cooker and pour the sauce evenly over the top; stir to coat.
4. Cover and cook on LOW for 4 hours, stirring once or twice for even glazing.
5. Switch to WARM for serving. Garnish with parsley if desired and serve with toothpicks.

Notes

Turkey pairs naturally with cranberry and keeps things lighter, but beef or pork work too. Prefer some bite? Use whole-berry cranberry sauce. For ultra-smooth, stick with jellied. Add 1 teaspoon orange zest for brighter flavor. Cook, cool, and refrigerate up to 2 days; reheat on LOW 1–2 hours with a splash of OJ if needed.

• Prep Time: 5 minutes
• Cook Time: 240 minutes
• Category: Appetizer
• Method: Slow Cooking
• Cuisine: American