These Crock Pot Cranberry Meatballs are the perfect make-ahead appetizer but they also make a great main dish over rice with veggies on the side! With only 3 ingredients and 5 minutes of prep time, they are easy enough for every day and delicious enough for a party! Sweet and tangy with just a hint of spice, they will elevate any event and have everyone asking for more.
I love recipes that help me save time, and this one uses two shortcuts but delivers big on taste! Crock pot recipes are always great when I'm hosting, and I love that I can prep earlier and not be rushed at the last minute. A bonus hack here is using frozen meatballs--making my cooking time 5 minutes and keeping the kitchen clean.
This is actually one of those recipes that I regularly make on weeknights for a fast dinner that my kids love. We serve it over rice with some steamed broccoli or green beans on the side.
Recipe Ingredients
- Sweet chili sauce: This complex sauce adds a blend of sweet, tangy and spicy notes to the meatballs.
- Cranberry sauce: Contributes a tart flavor and a bit of earthy sweetness. It also helps thicken the glaze on the meatballs.
- Frozen meatballs: These are a great shortcut for this recipe because they are fully cooked and hold up well in the slow cooker. I don’t recommend substituting homemade raw meatballs unless they have been par-cooked.
How to Make
Be sure to see the recipe card for full ingredients and instructions.
- Add ingredients. Pour the sweet chili sauce and cranberry sauce in your slow cooker and stir to combine.
- Stir. Add the frozen meatballs and toss to coat them with sauce.
- Cook. Set the slow cooker to low for 4 hours or high for 2 hours.
- Finish & Serve. Garnish with chopped chives, rosemary or parsley and enjoy. These meatballs can be kept warm for up to 1 hour.
Recipe FAQ's
While I prefer the convenience of a slow cooker, this recipe is flexible and can be prepared on the stovetop. Simply combine the sweet chili sauce and cranberry sauce in a sauce pan. Add the meatballs and stir to coat them well. Stir frequently to keep the sauce from burning and cook until the meatballs reach 165° F on an instant-read thermometer.
Yes, you can freeze leftovers in an airtight, freezer safe container for up to 3 months. I suggest using a freezer zip top bag and labeling the ingredients and the date on the bag. Reheat using the directions listed on the recipe card.
Top Tips
- Serve your slow cooker cranberry meatballs with white or brown rice, or even coconut rice.
- This recipe would also taste great served with creamy mashed potatoes.
- Use your favorite brand of frozen meatballs. This flexible recipe tastes great with a variety of premade meatball brands.
Recipe Variations
- If you don't have sweet chili sauce, you could swap your favorite bbq sauce instead.
- Finely dice half a jalapeño (or to your taste preference) and add with the meatballs before cooking.
- Top your crock pot meatballs with diced green onion for serving.
Easy Sides for Pairing with Cranberry Crock Pot Meatballs
If you want to keep things super simple, pair your crock pot cranberry meatballs recipe with brown or white rice. If you're up for putting in a little more effort, here are some easy side dish ideas that will go well with the flavors in this recipe:
- Air Fryer Asparagus
- Easy Garlic Bread
- Coconut rice
- Roasted ranch potatoes
- Garlic mashed potatoes
- Roasted broccoli or brussels sprouts
Storage & Reheating
- To store: Place any leftover meatballs in an airtight container and store in the fridge for up to three days.
- To freeze: You can freeze leftovers in an airtight, freezer safe container for up to 3 months. I suggest using a freezer zip top bag and labeling the ingredients and the date on the bag. Reheat using the directions listed below.
- To reheat: Place leftover meatballs and their sauce in a pan and cook over low heat until they are warmed through. You can add a splash of water to loosen up the sauce if needed. This recipe can also be reheated in the microwave. Place an individual serving in a microwave safe bowl and heat until the meatballs are warmed through.
More Recipes
- Air Fryer Meatballs
- Slow Cooker Dr Pepper Pulled Pork
- Pineapple BBQ Chicken Foil Packets
- Air Fryer Lemon Chicken Meatballs
Did you make this recipe? Leave a star rating and I'd love to hear from you in the comments below.
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Crock Pot Cranberry Meatballs
Ingredients
- 1 (14-ounce) bottle sweet chili sauce
- 1 (14-ounce) can jellied cranberry sauce
- 1 (16-ounce) bag frozen meatballs
Instructions
- Add the sweet chili sauce and cranberry sauce to your slow cooker and stir to combine.
- Add the frozen meatballs and toss to coat them with sauce.
- Set the slow cooker to low for 4 hours or high for 2 hours.
- Garnish with chopped chives, rosemary or parsley and enjoy. These meatballs can be kept warm for up to 1 hour.
Notes
- To store: Once cooled, place any leftover meatballs in an airtight container in the fridge for up to three days.
- To freeze: You can freeze leftovers in an airtight, freezer safe container for up to 3 months. I suggest using a freezer zip top bag and labeling the ingredients and the date on the bag. Reheat using the directions listed below.
- To reheat: Place leftover meatballs and their sauce in a pan and cook over low heat until they are warmed through. You can add a splash of water to loosen up the sauce if needed. This recipe can also be reheated in the microwave. Place an individual serving in a microwave safe bowl and heat until the meatballs are warmed through.
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