Why I love this cranberry meatballs recipe
These cranberry meatballs are honestly one of the easiest, tastiest holiday appetizers I’ve ever made.
You just toss everything in the crock pot and let it do all the work. No oven space required! Which is a huge win when you’re juggling a bunch of dishes for a holiday party or Thanksgiving dinner.
And let me tell you, the flavor combo is seriously addictive.
The sweet cranberry sauce balances perfectly with the chili sauce, giving these meatballs a little zing that keeps everyone coming back for more.
There’s never any left at the end of the night.
Looking for more easy meatball recipes? You'll love Sweet And Sour Meatballs and Crock-Pot Chicken Meatballs.
Ingredients
Here is your shopping list (for 40 meatballs):
- Condiments – 10-ounce bottle chili sauce, 14-ounce can cranberry sauce (or 1½ cups of leftover cranberry sauce if you are making them after the holidays)
- Frozen goods – 32 ounces frozen pre-cooked turkey meatballs. Choose a meatball that does not have a lot of strong seasonings.
- Herbs – 1 tablespoon chopped parsley
Substitutions & Additions
- You can use chicken or beef meatballs instead of turkey if desired.
- Replace the chili sauce with ketchup or BBQ sauce for a milder flavor.
- Add 2 Tablespoons of orange juice for a little extra flavor.
- You can also include ½ teaspoon red pepper flakes if you like to add some kick.
How to make crock pot cranberry meatballs with chili sauce
1 | Prep work
Chop the parsley finely if you want to use it as a garnish.
Line the crock pot with a slow cooker liner if you want an easier cleanup afterward.
Or if you don’t have a liner, you can also spray the crock with non-stick spray to prevent sticking.
2 | Make the sauce
Pour the chili sauce and cranberry sauce into the crockpot.
Uuse a spoon to stir everything together until the sauces are fully combined.
3 | Add the meatballs
Add the meatballs to the crockpot. No need to thaw them first.
Then use a large spoon to toss them in the sauce so they get coated evenly. Just be gentle to avoid breaking them apart.
4 | Cook
Set the crockpot to low and cook for about 4 hours, or on high for 2 hours.
Cooking on low allows the flavors to meld slowly, making the meatballs tender and flavorful.
If you’re in a hurry, the high setting also works, but keep an eye on it to prevent overcooking.
During cooking, you can give the meatballs a gentle stir once or twice to keep them coated evenly in the sauce, but it’s not absolutely necessary.
5 | Garnish
Once cooked, turn the temperature to Warm (if your crock pot has it).
Then sprinkle the chopped parsley over the meatballs for a fresh, vibrant touch.
Serve hot, with toothpicks to make them easy to pick up.
Storage
To store, transfer the cooled meatballs and sauce to an airtight container. Store in the refrigerator for up to 3 to 4 days.
For longer storage, freeze the meatballs in a freezer-safe container or zip-top bag for up to 3 months.
Cranberry Meatballs
Ingredients
- 1 10-ounce bottle chili sauce
- 1 14-ounce can (or 1½ cups) cranberry sauce
- 32 ounces frozen pre-cooked turkey meatballs
- 1 Tablespoon chopped fresh parsley optional for garnish
Equipment
- knife
- cutting board
- 5 to 6 quart slow cooker
- mixing spoon
Instructions
- Pour the chili sauce and cranberry sauce into the crockpot.1 10-ounce bottle chili sauce, 1 14-ounce can (or 1½ cups) cranberry sauce
- Mix until combined.
- Add the frozen meatballs to the slow cooker.32 ounces frozen pre-cooked turkey meatballs
- Toss until coated.
- Cook on low for 4 hours or 2 hours on high.
- Top with parsley if desired and enjoy.1 Tablespoon chopped fresh parsley
Notes
- You can replace turkey meatballs with chicken or beef if desired.
- For a milder flavor, use ketchup or BBQ sauce instead of the chili sauce.
- Add 2 Tablespoons orange juice for extra flavor.
- You can also add ½ teaspoon red pepper flakes for extra kick.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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