Cranberry Meatballs

5 from 2 votes

Crockpot Cranberry Meatballs are the easiest appetizer or side dish made with a delicious sweet and savory sauce.

Prep Time5

Cook Time4

Total Time4 5

Course: Appetizer, Dinner

Cuisine: American

Servings:

Calories: 577kcal

In the slow cooker, combine the meatballs, chili sauce, BBQ sauce, jellied cranberry sauce, orange juice, orange zest, and honey. Stir everything together.
2 pounds (1 package) frozen pre-cooked meatballs, ½ cup chili sauce, ½ cup BBQ Sauce, 14 ounces jellied cranberry sauce, ¼ cup orange juice, 1 teaspoon orange zest, 2 teaspoons honey
Place the lid on your slow cooker and cook on low heat for 4 to 5 hours.
Once the cooking time is up. Sprinkle the chopped parsley over the top.
2 tablespoons chopped parsley
Serve these slow cooker cranberry meatballs as an appetizer or as a main dish with a side of rice or mashed potatoes.

Storage:

To Store: Completely cool your leftover meatballs before transferring them to an airtight container or airtight sealable bag. Store them in the refrigerator for up to 3-4 days.

To Freeze: Place the cooled meatballs in a freezer-safe container or freezer bag. They can be stored in the freezer for up to 2-3 months. Thaw them in the refrigerator overnight before reheating to helps retain their flavors and textures.

To Reheat: Reheat the meatballs in the slow cooker or on the stovetop until warmed through.

Tips:

Feel free to add a tablespoon of grated fresh ginger to the sauce. The ginger's spiciness will complement the sweetness of the cranberries.
Make sure not to overcook your meatballs! If you cook them for too long, they will burn and the sauce will harden up and stick to the sides of your slow cooker.
Consider using a slow cooker liner when making these for super easy cleanup!