Easy Slow Cooker Cranberry Frozen Meatballs Recipe
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Easy cranberry meatballs recipe
Whether you are in a pinch for an appetizer or are just looking for something yummy to bring to a party or potluck, these easy crockpot meatballs are perfect for you!
After Thanksgiving, there are of course a lot of leftovers. And one of my favorite ways to use up leftover cranberry sauce is in these meatballs! Plus, every party needs a Crockpot full of cranberry sauce meatballs, amiright?
Some of my other favorite appetizers and finger foods include these Italian Pinwheels, Buffalo Chicken Dip and Texas Caviar.
Growing up, my mom always had meatballs at cocktail parties. In her meatballs, she used chili sauce and grape jelly, which is another killer combo for meatballs.
These cranberry meatballs aren't just for holiday parties though! They are great for football parties/games, bbq season, or really just because.
Cranberry meatballs ingredients
Want to know why I love these easy Crockpot meatballs? Because you need just four ingredients to make them! Here's what you'll need to make this cranberry sauce meatballs recipe:
- Frozen turkey meatballs: You'll need the pre-cooked meatballs found in the frozen section at the grocery store. You can buy your favorite beef, pork or turkey meatballs. A 24 oz. bag is plenty.
- Chili sauce: We love the Heinz Chili sauce. It doesn't make the meatballs spicy, it just adds the perfect touch for sweet and tangy meatballs!
- Cranberry sauce: I love making this recipe with my homemade cranberry sauce. I blend the cranberry sauce in a blender until smooth and it's perfect for this recipe. However, a 14 oz. can of jellied cranberry sauce also works well. You will need to microwave or heat in a saucepan on the stove until melted before adding it into the crockpot.
- Green onions: Optional for garnish. You can also garnish with chopped chives or fresh parsley.
How to make cranberry meatballs
- In the insert of your Crockpot, whisk together the chili sauce and cranberry sauce. Add the meatballs and stir to combine.
- Pop the lid on, then cook on high for up to 2 hours, or until the meatballs reach an internal temperature of 165°F.
- Serve meatballs with toothpicks so they're easier to enjoy at parties, and garnish with a few chopped green onions.
Tips for the best Crockpot meatballs
- I used homemade cranberry sauce in this recipe, but you can make these Crockpot meatballs with a can of the jellied cranberry sauce if needed. I would just add some orange juice and orange zest to give it the sweet and tangy combination we're looking for. You could also add in a few red pepper chili flakes since my homemade cranberry sauce recipe is a little spicy!
- After you add the chili sauce to the slow cooker, swish a little water around in the bottle to make sure you've gotten out every last drop.
- You can serve these cranberry meatballs straight from the Crockpot (set the temperature to "Warm") or spear them with toothpicks and set them on a tray for people to pick from.
FAQ
Can I use homemade meatballs instead of frozen?
Of course! Using frozen meatballs saves you time in the kitchen and are tasty. But, if you are looking to make your own meatballs I have a delicious ground beef meatball recipe you could try.
Can I made this recipe on the stove?
Yes. I like it better in the crockpot so the meatballs can absorb all the flavors. If you make it on the stove be sure to add water and stir on the meatballs frequently.
How long do leftovers last?
Properly stored, cranberry meatballs will last 3-4 days in the fridge.
What do I serve these with?
We usually serve them alone as part of our appetizer spread, but you can make it into a meal by serving with rice or mashed potatoes and your favorite veggie.
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- 24 oz. turkey meatballs (frozen)
- 12 oz. chili sauce
- 1 recipe cranberry sauce or 1, 14 oz. can jellied cranberry sauce.
- 2 green onions, chopped (for garnish)
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In a crock pot or slow cooker, whisk together the cranberry sauce and chili sauce. Pour in the meatballs and stir to combine with the sauce.
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Place lid on, and cook on high for up to 2 hours, or on low for 3-4 hours or until the sauce is hot and bubbly and the meatballs are heated through. Serve with toothpicks and garnish with green onions.
- If making with my homemade cranberry sauce recipe, I recommend blending the sauce in a blender so it's smooth.
- You can use a 14 oz. can of jellied cranberry sauce too!. I would just add some orange juice and orange zest to give it the sweet and tangy combination we're looking for. You could also add in a few red pepper chili flakes since my homemade cranberry sauce recipe is a little spicy!
- After you add the chili sauce to the slow cooker, swish a little water around in the bottle to make sure you've gotten out every last drop.
- You can serve these cranberry meatballs straight from the Crockpot (set the temperature to "Warm") or spear them with toothpicks and set them on a tray for people to pick from.
- Leftovers will last 3-4 days properly stored in the fridge.
- Reheat in the microwave.
Serving: 1 serving | Calories: 226 kcal | Carbohydrates: 12 g | Protein: 17 g | Fat: 13 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 81 mg | Sodium: 974 mg | Potassium: 157 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 289 IU | Vitamin C: 7 mg | Calcium: 69 mg | Iron: 2 mg
Hi, I'mTawnie!
Welcome to my tiny "korner" on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don't tell anyone). I am so glad you're here! Follow along for hassle free, realistic and approachable recipes.
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