Introduction

Oh, the holidays! Or maybe just a Tuesday night that needs a little sparkle? There’s something about a warm, comforting appetizer that just makes everything feel a little bit better, isn’t there? And if you’re anything like me, you love a recipe that feels special but doesn’t have you slaving away in the kitchen for hours. That’s where these Cranberry Meatballs come in. They’re the kind of dish that people rave about, ask for the recipe for, and disappear from the platter faster than you can say “party time!” Plus, they’re so ridiculously easy, you’ll wonder why you haven’t made them a million times before.

Why You’ll Love This Recipe

Seriously Fast: Prep time is minimal – just a few minutes to dump everything in!
Effortlessly Easy: If you can open a can and a bottle, you can make these.
Perfect for Gifting: Imagine a batch of these warm and ready for a neighbor or friend – instant holiday cheer!
A True Crowd-Pleaser: From kids to grandparents, everyone loves these sweet, tangy, and savory bites.

Ingredients

Gathering these ingredients is a breeze. You might even have most of them in your pantry already!

48 oz frozen meatballs: My secret? I love using a mix of beef and pork for extra flavor.
14 oz can cranberry sauce: The classic jellied kind works like a charm, giving us that signature sweet and tart base.
12 oz bottle chili sauce: This adds a gentle warmth and a lovely depth to the sauce. Think of it as a flavor enhancer!
1 cup BBQ sauce: Your favorite BBQ sauce will do the trick. It brings that smoky, slightly sweet, and tangy goodness we all crave.
2 tablespoons brown sugar: Just a touch to balance out the tartness of the cranberries and add a nice caramel note.
1 cup frozen cranberries: These little gems burst as they cook, adding little pops of tartness and a beautiful festive color.
Fresh parsley, for garnish: A sprinkle of green makes these look absolutely restaurant-worthy!

How to Make It

Seriously, get ready for the easiest appetizer you’ve ever made. This recipe is practically foolproof and perfect for when you’re short on time but want to impress.

Sauce Magic: Grab your slow cooker. In it, combine the cranberry sauce, chili sauce, BBQ sauce, and brown sugar. Give it a good stir to get everything nicely blended.
Meatballs & Berries Go In: Now, toss in those frozen meatballs and the frozen cranberries. Don’t worry about thawing them – they’re going to cook right in the sauce!
Coat Everything: Gently stir everything together. You want those meatballs and cranberries to be coated in that glorious sauce.
Low and Slow (or Not!): Cover your slow cooker and set it to low for 2-3 hours, or if you’re in a bit more of a hurry, set it to high for 1-1.5 hours. The goal is to have everything heated through and the meatballs nice and tender.
The Finishing Touch: Right before you’re ready to serve, give them one last stir. Spoon the meatballs into a serving dish and sprinkle generously with fresh parsley. Look at you, culinary genius!

Substitutions & Additions

This recipe is a fantastic base, but it’s also super fun to play with! Here are some ideas to make it your own:

Spice it Up: Want a little kick? Add a pinch of red pepper flakes to the sauce, or use a spicier BBQ sauce. A dash of hot sauce can also work wonders.
A Tangy Twist: Swap out some of the BBQ sauce for a Dijon mustard or a touch of orange marmalade for a different flavor profile.
Make it Fruity: Add a cup of diced pineapple or a few tablespoons of apricot jam for an extra layer of fruity sweetness.
Veggie Boost: While not traditional, you could technically add some chopped onions or bell peppers in with the sauces at the beginning for added texture and flavor.

Tips for Success

A few little tricks can make these Cranberry Meatballs even better. I’ve learned a thing or two from making these for countless gatherings!

Don’t Overcook: While they’re forgiving, keep an eye on them to prevent the meatballs from drying out, especially if you’re using the high setting.
Prep Ahead: You can totally mix the sauce ingredients in the slow cooker insert the night before and store it in the fridge. Then, just add the frozen meatballs and cranberries in the morning and start cooking!
Serving Suggestions: These are perfect served with toothpicks for easy grabbing. They’re also amazing spooned over little slider buns for a mini sandwich!
The Cranberry Debate: While jellied cranberry sauce is easiest, if you prefer whole berry sauce, just give it a good mash before adding it to the slow cooker.

How to Store It

Leftovers? If you’re lucky enough to have any, they’re just as delicious the next day!

In the Slow Cooker: You can simply leave them on the “warm” setting if you’re serving for an extended period.
In the Fridge: Once cooled, transfer any remaining meatballs and sauce to an airtight container. They’ll keep for about 3-4 days.
Reheating: Gently reheat them on the stovetop over low heat, in a saucepan, or even in the microwave. Add a splash of water or broth if the sauce seems a bit thick.

FAQs

Can I make these meatballs without a slow cooker?

Absolutely! You can combine the sauce ingredients in a saucepan, add the meatballs and frozen cranberries, and simmer on the stovetop over low heat until everything is heated through. You can also bake them in a 350°F (175°C) oven in a covered baking dish for about 30-40 minutes, stirring halfway through.

Can I use fresh cranberries instead of frozen?

Yes, you can! If you use fresh cranberries, you might want to give them a little mash first to help them break down and release their juices. You might also need to cook them a little longer for them to soften.

What kind of meatballs work best?

Pretty much any kind of frozen pre-cooked meatball will work great! Beef, pork, turkey, or a blend are all fantastic. Just make sure they are fully cooked before adding them to the slow cooker.

Cranberry Meatballs

An incredibly easy and delicious appetizer made with frozen meatballs, cranberry sauce, chili sauce, and BBQ sauce, perfect for parties and holidays.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 3

Equipment

Slow Cooker
Serving dish
Saucepan optional for stovetop method
Baking dish optional for oven method

Ingredients

Main ingredients

48 oz frozen meatballs A mix of beef and pork is recommended for extra flavor.
14 oz cranberry sauce Classic jellied kind.
12 oz chili sauce
1 cup BBQ sauce Your favorite kind.
2 tablespoons brown sugar
1 cup frozen cranberries
fresh parsley for garnish

Instructions

Combine the cranberry sauce, chili sauce, BBQ sauce, and brown sugar in your slow cooker. Stir well.
Add the frozen meatballs and frozen cranberries to the slow cooker.
Gently stir to coat the meatballs and cranberries with the sauce.
Cover and cook on low for 2-3 hours, or on high for 1-1.5 hours, until heated through and tender.
Stir before serving. Spoon into a serving dish and garnish with fresh parsley.

Notes

These meatballs can be made ahead of time by preparing the sauce the night before and adding the meatballs and cranberries in the morning. Leftovers can be stored in an airtight container in the fridge for 3-4 days and reheated on the stovetop, microwave, or oven.