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Cranberry Meatballs Slow Cooker Recipe
This Cranberry Meatballs Slow Cooker Recipe gives you juicy, tender meatballs simmered in a sweet-tangy cranberry glaze that basically cooks itself while you get everything else ready for the party.
Cozy, Festive, and So Easy: The Story Behind These Meatballs
If there’s one thing I’ve learned after 50 years of holidays, potlucks, and game days, it’s this: people remember the meatballs.
This Cranberry Meatballs Slow Cooker Recipe is my go-to when I need a reliable crowd-pleasing meatball dish that feels special but doesn’t keep me trapped in the kitchen. The meatballs simmer away in the slow cooker (or your favorite crockpot) in a glossy cranberry sauce that’s both sweet and tangy, with just enough savory depth to keep folks going back for “just one more.”
I usually serve these as a holiday party appetizer around Thanksgiving and Christmas—cranberry sauce meatballs just feel right when it’s chilly outside and the house smells like comfort food. But honestly, they work any time of year. I’ve taken these slow cooker meatballs to church potlucks, Super Bowl parties, and family birthdays, and there’s never a single one left.
They’re also quietly practical. You can roll the meatballs ahead, freeze them, and let the slow cooker handle the heavy lifting on party day. If you’re looking for an easy crockpot recipe that checks all the boxes—simple, budget-friendly, and impressive—this one belongs in your regular rotation.
You know what? There’s something very satisfying about ladling out a big spoonful of these glossy crockpot cranberry meatballs and hearing the little “mmm” around the room. Let me show you exactly how to make them.
Why You’ll Love This Cranberry Meatballs Slow Cooker Recipe
- Hands-off cooking: The slow cooker does most of the work while you handle the rest of your menu—or just sit down for a minute.
- Perfect holiday party appetizer: Cranberry, a little brown sugar, and savory meatballs taste like the holidays in one bite.
- Crowd-pleasing meatballs: Kids, picky eaters, and foodies all seem to agree on these; they disappear fast.
- Great make ahead meatball recipe: Roll and brown the meatballs a day (or even weeks) ahead, then cook them later.
- Flexible serving style: Serve straight from the crockpot with toothpicks, over rice or mashed potatoes, or in sliders.
- Simple pantry ingredients: Uses cranberry sauce, ketchup, and a few basics—no hard-to-find items.
- Stress-free potluck meatball dish: Keeps warm beautifully in the slow cooker, so you’re not racing the clock.
- Sweet and tangy balance: The sauce is bright from cranberry and vinegar but mellowed with brown sugar and spices.
Ingredients for the Best Slow Cooker Cranberry Meatballs
Let’s walk through what you’ll need and a few little tweaks that can make a big difference in taste and texture.
For the Meatballs
- 1 ½ pounds ground beef (80–85% lean)
- A little fat keeps the meatballs tender and juicy; extra-lean tends to dry out.
- ½ pound ground pork
- Adds richness and flavor; if you don’t eat pork, use all beef or substitute ground turkey.
- ¾ cup plain breadcrumbs
- Regular or panko both work; panko gives a lighter texture.
- ½ cup milk (whole or 2%)
- Softens the breadcrumbs and keeps the meatballs moist.
- 1 large egg
- Helps bind everything together so the meatballs don’t crumble.
- ¼ cup finely minced onion
- Fresh is best; grate it on a box grater if you want it extra fine and mild.
- 2 cloves garlic, minced
- You can use ½ teaspoon garlic powder if needed.
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried Italian seasoning or dried parsley
- 1–2 tablespoons neutral oil (for browning)
- Such as canola, avocado, or vegetable oil.
Time-saving note: If you’re in a rush, you can use frozen plain meatballs (about 40–50), but homemade really does taste better.
For the Cranberry Sauce Glaze
- 1 can (14 ounces) whole berry cranberry sauce
- Whole berry gives nice texture; jellied cranberry sauce also works if that’s what you have.
- 1 cup ketchup
- I like Heinz for a classic flavor, but use your favorite brand.
- ½ cup brown sugar, packed
- Light or dark both work; dark brings a deeper caramel note.
- 2 tablespoons apple cider vinegar
- Adds bright acidity and balances the sweetness—this is what makes them “sweet and tangy meatballs.”
- 1 tablespoon Worcestershire sauce
- Adds savory depth.
- ½ teaspoon smoked paprika (optional but lovely)
- A subtle hint of smokiness without using a grill.
- ¼ teaspoon crushed red pepper flakes (optional)
- For a gentle kick; skip for a milder sauce.
- Salt and pepper to taste
How to Make Cranberry Meatballs in the Slow Cooker
These directions look long, but it’s very straightforward. Once you’ve made it once, it’s almost automatic.
1. Mix the Meatball Base
Add the breadcrumbs and milk to a large mixing bowl. Stir and let them sit for about 3–5 minutes until the crumbs are soft and the mixture looks like a paste (this is called a panade and keeps meatballs tender).
Stir in the egg, onion, garlic, salt, pepper, and dried herbs until everything is well combined.
2. Add the Meat and Gently Combine
Add the ground beef and ground pork to the bowl. Using clean hands, lightly mix just until combined.
Try not to overwork the meat—it can make the meatballs dense. I like to fold the meat over itself a few times like I’m gently kneading bread.
3. Shape the Meatballs
Using a tablespoon or small cookie scoop, form the mixture into 1–1 ¼ inch meatballs.
Place them on a lined baking sheet or large plate. You should get about 40–45 small meatballs.
If the mixture feels sticky, lightly wet your hands with cold water while rolling.
4. Brown the Meatballs (Optional, but Worth It)
Heat 1–2 tablespoons of oil in a large skillet over medium-high heat.
Add meatballs in a single layer, leaving a little space between them. Brown for 2–3 minutes per side, just until they develop a nice golden crust. You don’t need to cook them through; the slow cooker will finish that part.
Transfer browned meatballs to the slow cooker as you work. You may need to cook them in batches.
Shortcut: You can skip browning and place raw meatballs straight in the slow cooker—but browning adds flavor and helps them hold their shape better.
5. Make the Cranberry Sauce Mixture
In a medium bowl, whisk together:
- Cranberry sauce
- Ketchup
- Brown sugar
- Apple cider vinegar
- Worcestershire sauce
- Smoked paprika and red pepper flakes (if using)
Taste the sauce; it should be bright, sweet, tangy, and a little savory. Adjust with a pinch of salt and pepper if you like.
6. Combine in the Slow Cooker
Pour the cranberry sauce mixture over the meatballs in the slow cooker. Gently stir or shake the slow cooker so everything is coated.
Cover with the lid.
7. Cook Until Tender and Saucy
Cook on LOW for 3–4 hours or HIGH for 1 ½–2 hours, until the meatballs are cooked through and the sauce is bubbling.
Give the meatballs a gentle stir once or twice while cooking, especially near the edges, so they cook evenly and don’t stick.
You’ll know they’re done when:
- The meatballs are firm but tender when pressed with a spoon
- The internal temperature reaches 165°F (74°C)
- The sauce is thick enough to coat a spoon
8. Keep Warm for Serving
Once cooked, switch the slow cooker to WARM.
Serve the meatballs straight from the crockpot with toothpicks or a small ladle. Stir occasionally so the top ones don’t dry out.
Servings & Timing
- Yield: About 40–45 cocktail-sized meatballs (serves 8–10 as an appetizer)
- Prep Time: 20–25 minutes (mixing and shaping meatballs)
- Browning Time: 10–15 minutes (optional but recommended)
- Slow Cooker Time:
- 3–4 hours on LOW, or
- 1 ½–2 hours on HIGH
- Total Time: About 2–4 hours, mostly hands-off
Tasty Variations You Can Try
- Turkey Cranberry Meatballs: Use ground turkey instead of beef and pork for a lighter, leaner version.
- Spicy Cranberry Jalapeño Meatballs: Add finely minced jalapeño and extra red pepper flakes to the sauce for more heat.
- BBQ Cranberry Meatballs: Replace half the ketchup with your favorite BBQ sauce for a smoky, backyard-style flavor.
- Gluten-Free Version: Use gluten-free breadcrumbs and be sure your Worcestershire and ketchup are gluten-free.
- Orange-Cranberry Twist: Stir in 2–3 tablespoons of orange juice and a little orange zest for a bright citrus note.
- Grape & Cranberry Party Meatballs: Add ½ cup grape jelly to the sauce for a nostalgic sweet flavor like those old-school party meatballs from the ‘80s.
Storage, Freezing & Reheating Tips
One of the reasons I love this slow cooker appetizer is how well it keeps. Perfect for busy weeks and holiday chaos.
Storing Leftovers
- Refrigerator:
- Cool completely, then store meatballs and sauce in an airtight container.
- Keeps well for 3–4 days in the fridge.
Freezing Cooked Meatballs
- Let the cranberry meatballs cool completely.
- Transfer to a freezer-safe container or zip-top bag, making sure they’re covered with sauce.
- Label with the date and freeze for up to 3 months.
To reheat from frozen, thaw overnight in the fridge, then warm in a saucepan over low heat or in the slow cooker on LOW for about 1–2 hours.
Freezing Uncooked Meatballs (Make-Ahead Strategy)
- Roll the meatballs and place them on a parchment-lined baking sheet.
- Freeze until solid, then move them to a freezer bag.
- On cooking day, add them straight from frozen to the slow cooker with the sauce and add about 30–45 minutes to the cooking time.
Notes from My Kitchen to Yours
- Size matters: Smaller meatballs are better for parties—about 1 inch is the sweet spot. Bigger ones can be served as a main dish over rice or mashed potatoes.
- Taste the sauce first: Everyone’s cranberry sauce and ketchup brand tastes a little different; give the sauce a quick taste and adjust brown sugar or vinegar before it goes into the slow cooker.
- Don’t skip the panade: That breadcrumb-and-milk mix may seem fussy, but it’s the key to meatballs that stay tender instead of turning rubbery.
- Serving trick for parties: Keep a stack of small plates, cocktail napkins, and toothpicks next to the crockpot so guests can help themselves without hunting for supplies.
- Doubling the recipe: You can double this in a 6–7 quart slow cooker. Just make sure the sauce fully covers the meatballs and add about 30 extra minutes on LOW.
- Balancing sweetness: If the sauce tastes too sweet, a splash more apple cider vinegar and a pinch of salt bring it back into balance.
Frequently Asked Questions
Can I use frozen pre-cooked meatballs?
Yes. Use about 40–50 frozen meatballs, add them straight to the slow cooker with the sauce, and cook on LOW for 3–4 hours until heated through and coated.
Do I have to brown the meatballs first?
No, but browning adds flavor and helps them keep their shape. If you skip browning, just make sure the meatballs reach 165°F internally.
Can I make this Cranberry Meatballs Slow Cooker Recipe on the stovetop instead?
You can—simmer the browned meatballs in the sauce in a large pot over low heat for about 25–30 minutes, stirring gently so they don’t stick.
What should I serve with cranberry meatballs?
They’re great over white rice, buttered egg noodles, or mashed potatoes. For parties, I serve them right from the crockpot with toothpicks.
How can I make the sauce less sweet?
Cut the brown sugar down to ¼ cup and add an extra tablespoon of apple cider vinegar. You can also stir in a teaspoon of Dijon mustard.
Can I keep these on “warm” during a party?
Yes—these slow cooker meatballs stay happy on WARM for 2–3 hours. Just stir sometimes so the top layer doesn’t dry out.
Can I make this ahead the day before?
Absolutely. Cook the meatballs, cool, and refrigerate them in the sauce. The next day, warm everything in the slow cooker on LOW for about 1–2 hours.
What kind of cranberry sauce works best?
Whole berry cranberry sauce gives the nicest texture, but jellied cranberry sauce melts more smoothly. Both work for this recipe.
Wrapping It Up (and Passing the Toothpicks)
This Cranberry Meatballs Slow Cooker Recipe has become one of those “bring that again, please” dishes in my family—simple ingredients, cozy flavor, and a slow cooker doing the hard work in the background. They’re perfect as a holiday party appetizer, for potlucks, or for those chilly evenings when you want comfort food meatballs with very little fuss.
If you make these crockpot cranberry meatballs, let me know how they turned out—leave a comment, share your tweaks, or tell me what your guests thought. And if you’re planning a full slow cooker spread, you might also enjoy trying another slow cooker appetizer or main dish next time.
Cranberry Meatballs Slow Cooker Recipe
Ingredients
- 1 1/2 pounds ground beef 80–85% lean
- 1/2 pound ground pork
- 3/4 cup plain breadcrumbs regular or panko
- 1/2 cup milk whole or 2%
- 1 large egg
- 1/4 cup onion finely minced
- 2 cloves garlic minced, or 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried Italian seasoning or dried parsley
- 1-2 tablespoons neutral oil for browning; such as canola, avocado, or vegetable oil
- 1 can whole berry cranberry sauce 14 ounces; jellied cranberry sauce also works
- 1 cup ketchup
- 1/2 cup brown sugar packed; light or dark
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon smoked paprika optional
- 1/4 teaspoon crushed red pepper flakes optional, for gentle heat
- Salt and pepper to taste, for adjusting the sauce
- 40-50 frozen plain meatballs optional shortcut substitute for homemade meatballs
Instructions
- In a large mixing bowl, stir together the breadcrumbs and milk. Let sit for 3–5 minutes until the mixture softens into a paste (panade).3/4 cup plain breadcrumbs, 1/2 cup milk
- Add the egg, minced onion, garlic, salt, pepper, and dried Italian seasoning or parsley to the bowl. Stir until everything is well combined.1 large egg, 1/4 cup onion, 2 cloves garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried Italian seasoning
- Add the ground beef and ground pork to the bowl. Using clean hands, gently mix just until evenly combined, being careful not to overwork the meat.1 1/2 pounds ground beef, 1/2 pound ground pork
- Using a tablespoon or small cookie scoop, form 1–1 1/4 inch meatballs and place them on a lined baking sheet or large plate. You should get about 40–45 small meatballs. Lightly wet your hands with cold water if the mixture is sticky.
- Heat the neutral oil in a large skillet over medium-high heat. Add the meatballs in a single layer without crowding and brown for 2–3 minutes per side, just until they develop a golden crust. Transfer browned meatballs to the slow cooker, working in batches as needed. (You can skip browning and add raw meatballs directly to the slow cooker, but browning adds flavor and helps them hold their shape.)1-2 tablespoons neutral oil
- In a medium bowl, whisk together the cranberry sauce, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, and red pepper flakes (if using) until smooth. Taste and adjust with a pinch of salt and pepper if needed.1 can whole berry cranberry sauce, 1 cup ketchup, 1/2 cup brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 1/2 teaspoon smoked paprika, 1/4 teaspoon crushed red pepper flakes, Salt and pepper
- Pour the cranberry sauce mixture over the meatballs in the slow cooker. Gently stir or shake the cooker so all the meatballs are coated. Cover with the lid.
- Cook on LOW for 3–4 hours or on HIGH for 1 1/2–2 hours, until the meatballs are cooked through and the sauce is bubbling and thick enough to coat a spoon. Stir once or twice during cooking so the meatballs cook evenly and do not stick. Meatballs are done when firm but tender and reach an internal temperature of 165°F (74°C).
- Once cooked, switch the slow cooker to WARM. Serve the meatballs straight from the crockpot with toothpicks or a small ladle, stirring occasionally so the top layer doesn’t dry out.
- To use frozen pre-cooked meatballs, place 40–50 frozen meatballs directly into the slow cooker, pour the prepared cranberry sauce mixture over them, and cook on LOW for 3–4 hours until heated through and well coated.40-50 frozen plain meatballs
