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–+ servings
Slow cooker cranberry meatballs simmer in a thick red cranberry sauce inside a black crockpot. The meatballs are evenly coated and ready to serve.

Slow Cooker Cranberry Meatballs

These slow cooker cranberry meatballs are a sweet and tangy holiday appetizer made with frozen meatballs, ketchup, and cranberry sauce. Just stir everything together in the crockpot and let it do the work!
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Serving Size 16 appetizer or 8 dinner

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

Serving: 1serving | Calories: 180kcal | Carbohydrates: 8g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 304mg | Potassium: 247mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 158IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

These values are from a nutritional database and automatically calculated, and should only be used as an approximation.