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Slow Cooker Cranberry Meatballs Recipe

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3.9 from 5 reviews

Slow Cooker Cranberry Meatballs are a delicious and easy-to-make dish featuring tender meatballs cooked in a sweet and tangy cranberry and chili sauce. Perfect for a comforting main meal served over rice or mashed potatoes, or served as a festive appetizer at gatherings.

Ingredients

Meatballs

  • 2 pounds frozen meatballs (or homemade meatballs)

Sauce

  • 1 can (14.5 oz) jellied cranberry sauce (about 2 scant cups)
  • 1 ½ cups chili sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon orange juice (optional)

Instructions

  1. Prepare the meatballs: Add the frozen meatballs to a 4-6 quart slow cooker, spreading them out evenly.
  2. Make the sauce: In a large bowl, whisk together the jellied cranberry sauce, chili sauce, brown sugar, and orange juice if using, until the mixture is smooth and well combined.
  3. Combine meatballs and sauce: Pour the prepared sauce over the meatballs in the slow cooker and gently stir to coat all the meatballs evenly with the sauce.
  4. Cook the meatballs: Cover the slow cooker and cook on LOW for 4 hours, stirring once or twice during cooking to prevent the edges from overcooking. Alternatively, cook on HIGH for 2 to 2½ hours.
  5. Serve: For a main dish, spoon the cranberry meatballs over cooked rice or mashed potatoes and serve alongside your favorite vegetables. To serve as an appetizer, spear each meatball with a toothpick, arrange them on a serving platter, or keep them warm in the slow cooker on the warm setting.

Notes

  • You can use homemade meatballs instead of frozen for a fresher taste.
  • The orange juice adds a subtle citrus note but is optional.
  • Stirring occasionally during cooking helps prevent the meatballs at the edges from drying out.
  • These meatballs can be kept warm for a few hours in the slow cooker on the warm setting before serving.
  • Make sure your slow cooker is large enough (4-6 quarts) to accommodate the meatballs and sauce comfortably.