Cranberry Meatballs
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These cranberry meatballs are the easiest appetizer on my holiday table. Frozen meatballs go right into the slow cooker with jellied cranberry sauce, chili sauce, and a little orange zest, and come out coated in a sweet and tangy glaze.
It’s four ingredients and about 10 minutes of hands-on time. The crockpot does the rest, so you can set them out for Thanksgiving, a Christmas party, or game day and stop worrying about the food.
If you love easy crockpot meatballs as much as I do, add my Grape Jelly Meatballs, Honey BBQ Meatballs, and Coca-Cola Meatballs to your list too. Same bag of frozen meatballs, three completely different sauces.
Why You’ll Love This Recipe
- Only 4 ingredients – Cranberry sauce, chili sauce, orange zest, and a bag of frozen meatballs. A sprinkle of parsley is optional.
- No thawing – The meatballs go into the slow cooker straight from the freezer.
- Made for a crowd – They stay warm right in the crock, so guests can help themselves all party long.
- Looks festive – The deep red glaze with a little green parsley fits right in on a Thanksgiving or Christmas table.
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Jellied cranberry sauce – The smooth canned kind. It looks lumpy when it first goes in, but it melts into a glossy sauce as it heats. Leftover homemade cranberry sauce should work well too, though the sauce will be a little chunkier.
- Chili sauce – A tomato-based bottled chili sauce like Heinz, usually shelved near the ketchup. Don’t grab sweet chili sauce or Asian chili garlic sauce, which taste completely different.
- Orange zest – About 1 tablespoon from one orange. It brightens the sauce and plays up the cranberry. Zest only the orange part of the peel, since the white pith underneath tastes bitter.
- Frozen meatballs – A 32-ounce bag of frozen pre-cooked meatballs is the best fit for the sauce. A 26- or 28-ounce bag works too. You’ll have fewer meatballs and they’ll be a little saucier. Italian-style meatballs have more seasoning and flavor, while homestyle meatballs are milder and let the sauce be the star.
- Fresh parsley – Optional. A sprinkle on top adds a little color.
My Favorite Slow Cooker
This is the 6 quart slow cooker I use and love. It has a large digital display and switches to warm on its own when the timer is up, so dinner is ready when you are. Also, the lid locks on for easy transport, so it travels well to potlucks.
How to Make Cranberry Meatballs
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
- Stir the jellied cranberry sauce, chili sauce, and orange zest together right in the slow cooker. The cranberry sauce will stay in clumps at first. Don’t worry, it melts as it heats.
- Add the frozen meatballs and stir until they’re coated in the sauce.
- Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours. They’re done when they’re heated through and the sauce is smooth.
- Switch the slow cooker to warm, give the meatballs a gentle stir, and sprinkle with parsley if you like.
Serving Suggestions
For a party, leave the meatballs in the slow cooker on warm with toothpicks and small plates nearby. They fit right in with the rest of my favorite Thanksgiving appetizers.
For dinner, spoon them over white rice, mashed potatoes, or buttered egg noodles and add a green salad on the side.
Storage
- Refrigerator – Let leftovers cool to room temperature, then store in an airtight container in the fridge for up to 3 to 4 days.
- Freezer – Freeze the meatballs and sauce in a freezer-safe container for 2 to 3 months. Thaw overnight in the fridge.
- Reheating – Warm them in a saucepan over medium-low heat or in the microwave in short bursts, stirring in between, until hot.
Tips for the Best Cranberry Meatballs
- Keep them on warm. Once they’re heated through, the warm setting holds them for serving.
- Stir gently. A heavy hand can break them apart.
- Thin the sauce if needed. If it gets too thick sitting on warm, stir in a small splash of water.
More Crockpot Appetizers
- Crockpot Little Smokies
- Crockpot Spinach Artichoke Dip
- Slow Cooker Swedish Meatballs
- Crockpot Cheeseburger Dip
- Slow Cooker Hawaiian Wings
For even more party food, browse my full lists of crockpot appetizers and Christmas appetizers.
Crockpot Cranberry Meatballs
Ingredients
- 1 (14-ounce) can jellied cranberry sauce
- 1 (12-ounce) bottle chili sauce
- 1 orange, zested
- 1 (32-ounce) bag frozen meatballs, fully cooked
- fresh parsley, optional, for garnish
Instructions
- Add the cranberry sauce, chili sauce, and orange zest to the slow cooker and stir to combine.
- Stir in the frozen meatballs until coated.
- Cover and cook on LOW for 3-4 hours or on HIGH for 2-3 hours, until the meatballs are heated through and the sauce is smooth.
- Set to warm, stir, and garnish with parsley (if desired) before serving.
Notes
Nutrition
Did You Make This Recipe?
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