Easy Slow Cooker Cranberry Meatballs (3 Ingredients)
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These slow cooker cranberry meatballs are a sweet and tangy holiday appetizer made with just three ingredients: frozen meatballs, ketchup, and cranberry sauce. You stir everything together in the crock pot in about five minutes, and the slow cooker does the rest.
Because of the cranberry flavor, they’re perfect for Thanksgiving get-togethers, Christmas parties, New Year’s celebrations, and, of course, a game day appetizer.
December gets busy, and I love having an appetizer I can start in a few minutes and not think about again until it’s time to eat. These cranberry crock pot meatballs go straight from the freezer into the slow cooker.
There’s no browning, no measuring spices, and hardly any dishes to wash.
Using ketchup and cranberry sauce gives them a wonderful sweet, tart flavor, so there’s no need to add any extra sugar. It’s also a great way to use up leftover cranberry sauce after Thanksgiving dinner.
If you like my slow cooker meatballs with grape jelly, think of this as the holiday version. You can set them out on a party table or serve them over rice for an easy dinner.
Ingredients
- 2 pounds frozen meatballs
- 2 cups ketchup
- 1 (14 oz) can cranberry sauce (about 1 3/4 cups)
How To Make Slow Cooker Cranberry Meatballs
Step 1: Add The Frozen Meatballs
Place the meatballs in your slow cooker straight from the freezer. You don’t need to thaw them first. Most store-bought frozen meatballs are fully cooked, so you’re really just heating them through and letting them soak up the sauce.
Step 2: Pour The Sauce Over The Top
Pour the ketchup and cranberry sauce over the meatballs, then stir until they’re coated. You can use jellied or whole berry cranberry sauce. If you’re using jellied, don’t worry if it’s still in chunks. It melts as it heats up.
Step 3: Cook On Low Or High
Cover and cook on low for 3 to 4 hours, or on high for 2 to 2 1/2 hours. Give everything a stir about halfway through so the sauce coats the meatballs evenly. They’re ready when the sauce is bubbly, and the meatballs are heated through to 165°F (74°C) in the center.
Step 4: Serve
Turn the slow cooker to the warm setting and set out toothpicks or small forks. If you want a pop of color, sprinkle some finely chopped parsley or green onions over the top just before serving. I don’t always do this, but it does make them look pretty on a holiday table.
For an easy dinner, serve them over rice or mashed potatoes, or pile them into sub buns for meatball subs.
Substitutions
- Meatballs: Beef, pork, Italian-style, or turkey meatballs all work. You can use store-bought or homemade meatballs (see the FAQ’s below).
- Ketchup: Swap some or all of the ketchup for chili sauce for a tangier sauce with a little kick, or BBQ sauce for a smoky flavor.
- Cranberry Sauce: Leftover cranberry sauce works great. You can also use about 1 3/4 cups of homemade cranberry sauce in place of the can. If you put up your own, a jar of canned cranberry sauce works too.
Variations
- Spicy Cranberry Meatballs: Stir in a few dashes of hot sauce or a pinch of red pepper flakes.
- Turkey Cranberry Meatballs: Use frozen turkey meatballs for a lighter version that tastes a little like Thanksgiving dinner.
- Stovetop Cranberry Meatballs: No slow cooker? Simmer everything in a large covered pot over medium-low heat for about 20 to 30 minutes, stirring often, until the meatballs reach 165°F (74°C).
How To Store And Reheat Cranberry Meatballs
Let any leftovers cool, then store the meatballs and sauce in an airtight container in the refrigerator for 3 to 4 days.
To freeze them, put the cooled meatballs and sauce in a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw them in the fridge overnight before reheating.
Reheat them in a saucepan over low heat or in the microwave until they’re hot all the way through, to 165°F (74°C). The sauce thickens in the fridge, so add a splash of water or cranberry juice to loosen it up.
FAQ’s
More Easy Holiday Recipes
- Cranberry Glazed Ham
- Instant Pot Baked Brie And Apple Appetizer
- Pizza Sliders
- Simplify Dinner With 20 Amazing Crock Pot Recipes
Slow Cooker Cranberry Meatballs
Ingredients
- 2 pounds frozen meatballs
- 2 cups ketchup
- 1 (14 oz can) cranberry sauce (about 1 3/4 cups)
Instructions
- Add the meatballs to the slow cooker.
- Pour the ketchup and cranberry sauce over the top, and stir.
- Cover and cook on low for 3-4 hours or on high for 2-2 1/2 hours, stirring once halfway through, until the meatballs are heated through to 165°F (74°C).
- Switch the slow cooker to warm to keep the meatballs hot for serving.
Notes
- Use a 5-quart or larger slow cooker. A 6-quart has room to double the recipe.
- Jellied cranberry sauce makes a smoother sauce. Whole berry, homemade, or leftover cranberry sauce works too.
- If the sauce gets too thick, stir in a splash of water or cranberry juice.
- Optional: sprinkle with finely chopped parsley or green onions before serving.
- Store leftovers in an airtight container in the fridge for 3 to 4 days, or freeze for up to 3 months.
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
