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Cranberry BBQ Crockpot Meatballs Recipe

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4.3 from 3 reviews

These Cranberry BBQ Crockpot Meatballs combine the tangy sweetness of cranberry sauce with smoky barbecue flavors, slow-cooked to tender perfection in a convenient crockpot. Perfect for parties, game day, or easy weeknight appetizers, they’re juicy, flavorful, and simple to prepare with minimal effort.

Ingredients

Meatballs

  • 1 (28 ounce) bag frozen cooked meatballs

Sauce

  • 1 (14 ounce) can whole berry cranberry sauce
  • 1 cup BBQ sauce
  • 1/4 cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon garlic powder

Instructions

  1. Prepare the meatballs: Place the frozen cooked meatballs into the slow cooker in an even layer to ensure even heating throughout the cooking process.
  2. Make the sauce: In a medium mixing bowl, whisk together the whole berry cranberry sauce, BBQ sauce, brown sugar, Worcestershire sauce, and garlic powder until the mixture is smooth and well combined.
  3. Coat the meatballs: Pour the cranberry BBQ sauce mixture over the meatballs, stirring gently or using a spatula to ensure all meatballs are evenly coated with the sauce.
  4. Cook the meatballs: Cover the slow cooker with the lid and cook on low heat for 3 to 4 hours, or on high heat for 1 to 2 hours. The meatballs should be heated through and the sauce should be bubbly and thickened.
  5. Serve: Once cooked, serve the meatballs warm. Optionally, garnish with fresh chopped parsley to add color and a fresh herbal note.

Notes

  • For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
  • Use frozen cooked meatballs for convenience, but fresh or homemade meatballs can also be used; adjust cooking time accordingly.
  • Garnishing with fresh parsley or green onions adds a nice fresh contrast to the sweet and tangy sauce.
  • This recipe can be prepared a day ahead and reheated gently in the slow cooker or oven.
  • Serve with toothpicks for easy appetizer-style serving at parties.