Slow Cooker Cranberry Meatballs
These slow cooker cranberry meatballs are a festive and flavorful appetizer that work beautifully for holiday gatherings, potlucks, and game days. The meatballs are baked first to keep them tender and lightly browned, then finished in a tangy cranberry and chili sauce that adds just the right balance of sweet and savory. Once they’re in…
These slow cooker cranberry meatballs are a festive and flavorful appetizer that work beautifully for holiday gatherings, potlucks, and game days. The meatballs are baked first to keep them tender and lightly browned, then finished in a tangy cranberry and chili sauce that adds just the right balance of sweet and savory.
Once they’re in the slow cooker, they stay warm and saucy for hours—perfect for parties when everyone grazes at their own pace. They’re simple to prepare, easy to serve, and always one of the first dishes to disappear.
These meatballs are perfect for holiday parties and tailgating. Offer appetizer plates, napkins, and toothpicks for your guests.
I like whole cranberry sauce because it adds texture, but jellied cranberry sauce should work just fine.
What You’ll Like About This Dish
Perfect for parties. Easy to keep warm in the slow cooker and great for serving a crowd.
Sweet and tangy flavor. Cranberry sauce and chili sauce create a balanced, irresistible glaze.
Make-ahead friendly. Prep the meatballs in advance and finish in the slow cooker before serving.
Ingredient Notes
- Ground beef: Lean ground beef forms the base of the tender meatballs.
- Corn flake crumbs or bread crumbs: Bind the mixture and help keep the texture light.
- Eggs: Hold the meatballs together during baking.
- Parsley: Adds freshness and color.
- Ketchup: Provides moisture and mild sweetness.
- Onion: Optional, but adds flavor and texture.
- Soy sauce: Enhances the savory notes.
- Garlic powder and pepper: Simple seasonings that round out the flavor.
- Cranberry sauce: Jellied or whole berry both work for the tangy glaze.
- Chili sauce: Adds mild spice and balances the sweetness.
- Brown sugar and lemon juice: Enhance flavor and brightness in the sauce.
Steps to Make Slow Cooker Cranberry Meatballs
- Preheat the oven and prepare the baking pan with foil and a rack.
- Mix the meatball ingredients in a large bowl and form small meatballs.
- Bake until fully cooked and lightly browned.
- Prepare the cranberry sauce mixture in a saucepan.
- Add the cooked meatballs to the slow cooker.
- Pour the hot sauce mixture over the meatballs.
- Cook on low until heated through and ready to serve.
Tips for Slow Cooker Cranberry Meatballs
- Use a small cookie scoop for evenly sized meatballs.
- Bake on a rack to help fat drain and promote browning.
- Warm the sauce before adding it to the slow cooker for best consistency.
- Keep the slow cooker on the warm setting during parties for easy serving.
Recipe Variations
- Spicy version. Add crushed red pepper flakes or a splash of hot sauce.
- Turkey meatballs. Substitute ground turkey for a lighter option.
- BBQ twist. Replace part of the chili sauce with your favorite barbecue sauce.
- Herb blend. Add dried thyme or Italian seasoning to the meat mixture.
- Cocktail size. Make the meatballs slightly smaller for bite-size appetizers.
Serving Suggestions
- Serve straight from the slow cooker for easy entertaining.
- Pair with toothpicks or small forks for guests.
- Add them to a holiday appetizer spread with cheeses and dips.
- Choose steamed rice or mashed potatoes if serving as a main dish.
- Top with chopped parsley for color and freshness.
How to Store
Refrigerate: Store leftover meatballs and sauce in an airtight container for up to 4 days.
Reheat: Warm gently on the stovetop or in the microwave, adding a splash of water if the sauce thickens.
Freeze: Freeze fully cooked meatballs with sauce for up to 3 months. Thaw in the refrigerator and reheat in the slow cooker.
Slow Cooker Cranberry Meatballs
Ingredients
- 2 pounds ground beef
- 1 cup corn flake crumbs , or plain bread crumbs
- 2 large eggs
- 1/4 cup fresh chopped parsley
- 1/3 cup tomato ketchup
- 1/4 cup onions, minced, optional
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 16 ounces cranberry sauce, jellied or whole berry sauce
- 12 ounces chili sauce
- 1 tablespoon brown sugar, firmly packed
- 2 teaspoons lemon juice
Instructions
- Preheat the oven to 350 F.
- Line a large rimmed baking sheet with foil and place a cooling rack in the pan.
- In a large bowl, combine the ground beef, cornflake crumbs or bread crumbs, parsley, eggs, ketchup, onion (if using), soy sauce, garlic powder, and pepper. Blend ingredients well and form into small meatballs about 3/4-inch in diameter.
- Place on the rack in the baking pan. Bake for 25 to 30 minutes, or until thoroughly cooked. The USDA recommends a temperature of 160 F for ground meat or 165 F for ground poultry.
- While meatballs are cooking, combine cranberry sauce, chili sauce, brown sugar, and lemon juice in a saucepan. Cook, stirring, over medium heat until mixture is blended.
- Transfer the cooked meatballs to the slow cooker. Pour the hot cranberry sauce mixture over the meatballs.
- Cover and cook on LOW for 1 to 2 hours before serving. Keep the slow cooker on the LOW or KEEP WARM setting for serving.
- Makes about 4 dozen meatballs.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
