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–+ servings

Cranberry Meatballs

Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 2 hours 55 minutes
Total Time: 3 hours
Servings: 16
These slow cooker cranberry meatballs with jellied cranberry and chili sauce are so easy to make in the crockpot. The perfect 3-ingredient appetizer for any holiday party!

Ingredients

  • 1 (32-ounce) bag frozen fully cooked meatballs (about 50)
  • 1 (12-ounce) bottle chili sauce
  • 1 (14-ounce) can jellied cranberry
  • 1-2 Tablespoons light brown sugar (optional)

Optional (for serving): Cooked rice, Sliced green onions, Chopped cilantro

Instructions

  • Combine sauce. In a microwave-safe bowl, stir together 12 ounce bottle of chili sauce and 1 can jellied cranberry sauce. Microwave 30 seconds. Stir. Add 1-2 Tablespoons brown sugar, if desired, for a sweeter flavor.
  • Assemble in crockpot. In the bottom of a crockpot, add the meatballs. Pour sauce over the top and stir until coated in sauce. Cook on high for 2 hours or low for 4 hours.
  • Serve. Enjoy as an appetizer or serve over rice for a main dish. Top with sliced green onions or chopped cilantro, if desired.

Notes

Bake Cranberry Meatballs: If you want to use the oven instead, place meatballs in a baking dish and pour the sauce over everything. Cover with foil and bake at 350 degrees for 1-1.5 hours.
Variations
  • Substitute. Swap the chili sauce with BBQ sauce for a smokier flavor. Or swap the cranberry sauce for grape jelly to make chili sauce meatballs.
  • Use leftovers. Have leftover cranberry sauce from your Thanksgiving menu? Use it instead of the jellied cranberry.
  • Sour. Additionally, add in a dash of white vinegar to add a little extra sour to the sweet.
  • Sweet. Also, try adding in a Tablespoon or two of brown sugar and orange juice to sweeten them.
  • Lighten it up. Use turkey meatballs or chicken meatballs to lighten it up a bit.
  • Other meat. Rather than using meatballs, replace them with wings or use mini hotdogs to make little smokies. The sauce complements almost anything!
Storage: Place the cranberry meatballs in an airtight container in the fridge for 3 to 5 days. Make sure to add all the sauce to the container. Otherwise the meatballs will not be as flavorful the second time.
Reheating: When ready to reheat, warm up in the microwave or on the stove top until warmed through.
 

Nutrition

Serving: 3meatballs, Calories: 211kcal, Carbohydrates: 15g, Protein: 10g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 41mg, Sodium: 318mg, Potassium: 249mg, Fiber: 1g, Sugar: 11g, Vitamin A: 159IU, Vitamin C: 4mg, Calcium: 14mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.
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