Crockpot Cranberry Meatballs

These Crockpot Cranberry Meatballs are incredibly easy to make thanks to the use of frozen (ready to be cooked) meatballs, a simple yet flavor-bursting sauce, and an effortless one-pot cooking process.

Just add your ingredients to the crockpot and let it slow cook to perfection! Serve these Crockpot Cranberry Meatballs as a tasty Thanksgiving appetizers or enjoy them alongside some rice or mashed potatoes.

TIPS FOR MAKING CROCKPOT CRANBERRY MEATBALLS

• If you’d prefer to make your meatballs from scratch instead of using frozen meatballs then go right ahead. I’ve used frozen meatballs for convenience but whenever I have some extra time then homemade is the best! One tip though: if you make your own then browning them first before adding to the Crockpot is recommended so that they hold together better during cooking. 
• You can easily make these cranberry meatballs with more spicy heat by adding in some chili flakes or cayenne pepper. 
• Make sure to mash the jellied cranberries well when placing them into the crockpot so that the consistency of the sauce is relatively smooth.

Crockpot Cranberry Meatballs

1. Mix the jellied cranberries, chili sauce, brown sugar, orange juice and black pepper in the crockpot.
2. Add the meatballs and mix well to coat them in the sauce.
3. Cover the crockpot with the lid and cook on high for 2 hours or low for 4 hours.
4. When cooking has completed, serve the meatballs warm with fresh chopped parsley on top.

HOW SHOULD I SERVE THESE CROCKPOT CRANBERRY MEATBALLS?

• These Crockpot Cranberry Meatballs are great as party appetizers by simply adding them to a serving bowl with toothpicks, otherwise you can also easily turn them into a main meal by adding them to rolls with some sauce drizzled on top, serve them over rice or noodles with your choice of veggies, or enjoy them alongside some garlic mashed potatoes. 

CAN I USE THIS RECIPE WITH VEGETARIAN/VEGAN MEATBALLS?

• Yes, definitely! Thanks to the tart, spicy and sweet sauce created by the cranberries, chili and sugar, you or your guests will hardly even notice the use of vegetarian meatballs instead of the turkey or beef meatballs. 
• Thanks to the growing health trend towards plant-based foods, there’s no shortage of choice when it comes to meaty alternatives such as these canned vegan meatballs, whether you source them online or in your local grocery store. 

HOW LONG CAN I STORE CROCKPOT CRANBERRY MEATBALLS FOR?

• These cranberry meatballs can be stored in the refrigerator in an airtight container for 3-4 days. 
• Reheat them in an oven-proof dish or pan at 300℉ for 30 minutes, covering them with aluminium foil so that they don’t dry out.

CAN I FREEZE THESE MEATBALLS?

• Yes, of course! Once your meatballs are completely cool, transfer them to a baking tray lined with parchment paper and flash freeze them for about 2 hours. Once frozen, transfer the meatballs into an airtight container or a Ziploc bag for up to 3 months. This initial flash freezing will help prevent them from sticking together. 
• Thaw your frozen meatballs overnight in the refrigerator and then reheat in the oven or in an air fryer for about 5 minutes. 

More Cranberry-Inspired Recipes

• Cranberry Orange Bread
• Pull Apart Cranberry Brie Bread Bowl
• Easy Homemade Cranberry Sauce
• Balsamic Brussels Sprouts and Cranberries

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Crockpot Cranberry Meatballs

Serve these Crockpot Cranberry Meatballs as a tasty Thanksgiving appetizers or enjoy them alongside some rice or mashed potatoes.

Prep Time: 5 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 5 minutes minutes

Serves:8

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Calories:380

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Ingredients

• 14 ounce can jellied cranberries
• 12 ounce can chili sauce
• 2 tablespoons brown sugar
• 1 1/2 tablespoons orange juice
• 1/4 teaspoon black pepper
• 2 pound bag of frozen turkey or beef meatballs
• Chopped parsley for garnish

Instructions

• Mix the jellied cranberries, chili sauce, brown sugar, orange juice and black pepper in the crockpot.
• Add the meatballs and mix well to coat them in the sauce.
• Cover the crockpot with the lid and cook on high for 2 hours or low for 4 hours.
• When cooking has completed, serve the meatballs warm with fresh chopped parsley on top.

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Nutrition Information:

Calories: 380kcal (19%)Carbohydrates: 37g (12%)Protein: 22g (44%)Fat: 18g (28%)Saturated Fat: 5g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 108mg (36%)Sodium: 2644mg (110%)Potassium: 24mg (1%)Fiber: 2g (8%)Sugar: 31g (34%)Vitamin A: 28IU (1%)Vitamin C: 3mg (4%)Calcium: 86mg (9%)Iron: 3mg (17%)

Nutrition Disclaimer

Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Course:Appetizer, Dinner

Cuisine:Crockpot, Slow cooker, Thanksgiving

Keyword:holiday, Holiday Appetizer Snack Board, meatballs

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