Cranberry Meatballs

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These no-fuss 6-ingredient Cranberry Meatballs are easy to make and packed with sweet and savory flavor for the jolliest holiday appetizer. With frozen meatballs as the base, anyone can make this foolproof recipe.

I’ve never met a meatball I didn’t like, and I cannot get enough of these Slow Cooker Cranberry Meatballs every holiday season. Made with frozen meatballs for ease and minimal prep, Cranberry Meatballs are an easy and delicious dump-and-go crockpot recipe that turns out perfectly each time. They hit every flavor note and are great for Christmas parties, Thanksgiving appetizers, game days and potlucks.

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These Cranberry Meatballs can be made ahead and are versatile too. Great as an appetizer or an easy dinner served over rice, no matter how you enjoy them, they’re sure to be a hit. Add these to your holiday recipe rotation, and I just bet they will be on repeat year after year.

If you’re a cranberry lover like us, be sure to try these other holiday appetizers. We love these Turkey Cranberry Sliders for a crowd and this easy Cranberry Cheeseball, too.

Table of Contents

Why You’ll Love This Recipe

Uses simple pantry-friendly ingredients. This easy recipe comes together with just a handful of pantry and fridge staples you probably already have on hand.
Great make-ahead recipe. This is the perfect dish to make in advance and have at the ready to feed a hungry crowd during the holidays or any gathering. Spend more time with your guests than in the kitchen!
Minimal hands-on cooking time. Thanks to the slow cooker, these appetizer meatballs require very little active cooking time. Simply add everything to the crockpot, set it, forget it, and enjoy later!

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

Frozen Meatballs: Use your favorite variety. Beef, pork, or a combination work. You could try turkey or chicken meatballs, too.
Cranberry Sauce: We like whole berry for the thick texture and sweet, fruity flavor.
Heinz Chili Sauce: Adds a sweet and tangy, tomato note.
Maple Syrup: For sweetness.
Orange Zest and Juice: Brings a bright, citrusy flavor to the sauce.
Dijon Mustard: Hot and sharp, to balance out the sweetness.

Tools You’ll Need

how to make slow cooker cranberry meatballs

Optional step: If you have extra time, bake or sear the meatballs first. If baking them, place the meatballs in a single layer on an aluminum foil or parchment paper lined baking sheet. Bake according to package directions. If searing them, place in a large skillet over medium heat. Cook, stirring occasionally, until the exterior is slightly browned. This should take about 4-6 minutes.
To a large crockpot, whisk together whole berry cranberry sauce, Heinz chili sauce, maple syrup, 1 tablespoon orange zest, 1/4 cup orange juice, and Dijon mustard.

Add the meatballs to the mixture, and stir until coated well.

Mixing in meatballs with the sauce mixture.

Cover and cook on low heat for 4-5 hours or high heat for 2-3.
Once the cooking time has completed, uncover, stir well, then set the heat to warm for serving.
You can serve them as an appetizer with toothpicks or over rice for a main dish.

Expert Tips

Brown the meatballs first. This step is optional, but if you have the time, this step is worth it to add extra caramelized flavor.
Make Homemade Meatballs. Want made-from-scratch, homestyle meatballs, double the ingredients of this easy recipe. Roll the meat into 1-inch balls and bake at 350°F 20-25 minutes or until golden brown with an internal temperature of 165°F is reached.
Use whole berry cranberry sauce. For the best flavor and texture, use thick, slightly chunky whole berry sauce.
Keep warm in the slow cooker. Set on the “warm” setting or on low while entertaining. This is a great way to keep them hot during parties. Just be sure to stir occasionally.
Garnish with fresh herbs or orange zest. These are nice and flavorful finishing touches to add right before serving.
Make them spicy. Add a few dashes of hot sauce, a sprinkle of cayenne pepper or sliced jalapeños for a little heat.

What To Serve with cranberry meatballs

These meatballs are the perfect appetizer for entertaining and the holidays, as part of a larger spread, or on their own over rice as a meal. Here are a few of our favorites to serve them with:

storage

Store cooled leftover meatballs in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop over medium-low heat until hot with a splash of water to loosen the sauce, as needed.

Freeze leftover meatballs in an airtight container for up to 3 months. Thaw in the fridge overnight before serving, and reheat on the stovetop over medium-low heat, as instructed above.

You can prep and make these meatballs in advance. Cook, then cool and store in the fridge until you’re ready to serve. Reheat in the slow cooker on low until hot. Alternatively, make them ahead of time and keep on the “warm” setting if you’re planning on serving them in the next few hours. Just be sure to stir occasionally.

frequently asked questions

What type of cranberry sauce works best?

We like whole berry cranberry sauce for its thick, chunky texture.

Can I cook these meatballs from frozen?

If the frozen meatballs are already fully cooked, yes. If they’re raw, no. Thaw and cook them through first, then add them to the sauce and slow cooker.

How long can they stay warm in the slow cooker?

If the meatballs are on the “warm” setting, they can stay warm for 2-3 hours. And if they’re on the low setting, 4-6 hours. Just be mindful that any longer, and the sauce could dry out.

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