Main Dishes

Crockpot Cranberry Meatballs Recipe

ByMia Halm February 18, 2026February 18, 2026

Introduction

These Crockpot Cranberry Meatballs are a perfect blend of sweet and tangy flavors, making them a crowd-pleasing appetizer or main dish. Easy to prepare and slow-cooked to perfection, they bring festive cheer to any table.

A white plate holds a base layer of creamy mashed potatoes, with a smooth and slightly lumpy texture, spreading evenly across the plate. On top of that is a pile of golden-brown meatballs covered in a rich, glossy reddish-brown sauce. Bright red cranberries are scattered among the meatballs, adding a splash of color and contrast. Small green herb bits are sprinkled over the dish, enhancing the look with fresh accents. The plate is set on a red and white checkered cloth, and the background shows a softly blurred green glass and light, white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

48 ounces frozen meatballs
14 ounces cranberry sauce
12 ounces chili sauce
1 cup BBQ sauce
2 tablespoons brown sugar
1 cup frozen cranberries
Parsley for garnish

Instructions

Step 1: Place the frozen meatballs evenly into your slow cooker.
Step 2: In a medium bowl, whisk together the cranberry sauce, chili sauce, BBQ sauce, and brown sugar until smooth.
Step 3: Pour the sauce over the meatballs and stir gently to coat them completely.
Step 4: Sprinkle the frozen cranberries evenly over the top of the meatballs.
Step 5: Cover and cook on low for 4 hours, until the sauce is bubbly and the meatballs are heated through.
Step 6: Garnish with extra cranberries and a sprinkle of fresh parsley before serving.

Tips & Variations

For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the sauce mixture.
Use fresh cranberries instead of frozen for a more tart flavor and added texture.
If your slow cooker runs hot, check the meatballs at 3 hours to avoid overcooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat or microwave until heated through.

How to Serve

The image shows many glossy brown meatballs coated in a shiny orange sauce, nestled together inside a black slow cooker pot. Scattered among the meatballs are small, bright red cranberries that add a pop of color. Finely chopped green herbs are sprinkled over the meatballs and cranberries, adding texture and freshness. The slow cooker pot has a curved black rim, and the background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade meatballs instead of frozen?

Yes, you can use homemade meatballs, but make sure they are fully cooked before adding them to the slow cooker to avoid undercooking.

Can this recipe be doubled for a larger crowd?

Absolutely. Just be sure your slow cooker is large enough to accommodate the doubled ingredients for even cooking.

Crockpot Cranberry Meatballs Recipe

★★★★★

4.7 from 136 reviews

These Crockpot Cranberry Meatballs are a perfect holiday appetizer or a flavorful party dish. Juicy frozen meatballs simmered in a tangy and sweet sauce made from cranberry sauce, chili sauce, BBQ sauce, and brown sugar, topped with fresh cranberries and garnished with parsley. Easy to prepare and slow-cooked to perfection, they are a crowd-pleaser with a delightful balance of sweet and savory flavors.

Author: Mia
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Yield: Approximately 24 appetizer servings 1x
Category: Appetizer
Method: Slow Cooking
Cuisine: American
Diet: Halal

Ingredients

Scale

Meatballs

48 ounces frozen meatballs

Sauce

14 ounces cranberry sauce
12 ounces chili sauce
1 cup BBQ sauce
2 tablespoons brown sugar

Toppings

1 cup frozen cranberries
Parsley for garnish

Instructions

Add the meatballs: Place the frozen meatballs into your slow cooker and spread them out evenly to ensure even cooking.
Make the sauce: In a medium mixing bowl, whisk together the cranberry sauce, chili sauce, BBQ sauce, and brown sugar until the mixture is smooth and well combined.
Combine: Pour the prepared sauce over the meatballs in the slow cooker and gently stir to coat all the meatballs evenly with the sauce.
Top it off: Evenly sprinkle the frozen cranberries over the sauced meatballs to add bursts of tart flavor.
Cook: Cover the slow cooker and cook on Low heat for 4 hours, or until the sauce is bubbly and the meatballs are thoroughly heated through.
Garnish & serve: Before serving, garnish the meatballs with fresh parsley and, if desired, extra cranberries for a festive presentation.

Notes

You can substitute fresh cranberries for frozen if available.
Use homemade meatballs or store-bought frozen ones based on preference.
To make this recipe gluten-free, ensure the meatballs and sauces used are gluten-free certified.
For a spicier kick, add a pinch of cayenne pepper to the sauce mix.
Leftovers can be refrigerated for up to 3 days and reheated gently.

Keywords: cranberry meatballs, crockpot meatballs, slow cooker appetizers, holiday appetizers, easy meatball recipe, sweet and savory meatballs

Mia Halm

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