〈 swipe for more photos 〉
I’ve used a few kitchen secrets to make sure these slow cooker cranberry meatballs actually come out with a thick, sticky glaze that stays on the fork instead of making a watery mess in the bottom of the pot. It’s the one dish I can always count on to be scraped clean at the church potluck, and it couldn’t be simpler to throw together.
Why I make my recipe this way
- Skip the berries, use the jelly: I know it’s tempting to grab the whole berry sauce, but those berries just slide right off the meat and stay in the dish. I use the jellied kind because it melts down into a thick, smooth coating that really sticks to the meatballs, so you get that good tang in every bite.
- Don’t cook from frozen: Most recipes tell you to just dump the frozen bag in, but that waters down your sauce as they heat up. I always thaw mine in the fridge first and pat them dry – it keeps the sauce nice and rich, and it means you aren’t waiting half the day for the middle of the meatballs to get hot.
- Use your smaller slow cooker: If you use one of those big 7-quart pots, the sauce spreads out too thin and starts scorching before the food is even ready. I always reach for my 4-quart slow cooker for this; it keeps the meatballs together so they stay juicy and covered in glaze.
And by the way, one more trick: If you’re making these for a sit-down supper, just keep the lid on the whole time to keep that sauce plenty thin for ladling over a big pile of mashed potatoes. Otherwise, keep that lid off for the final 30 minutes so the glaze sets up thick and sticky enough to stay put on a toothpick!
| Difficulty | Prep Time | Method | Servings | Budget |
| Easy as pie – just a bit of whisking and a lot of waiting. | 10 minutes (plus thawing time for the meatballs). | Slow cooking | 10-15$ depending on the meatball brand you grab. |
Slow Cooker Cranberry Meatballs
Ingredients
- 1 (14-oz) can jellied cranberry sauce (Make sure it’s the jellied kind and not the whole berry! We want this to melt into a smooth glaze that actually sticks to the meat. Slice it into a few chunks so it’s easier to whisk.)
- 1 (16-18-oz) bottle BBQ sauce (Use your family's favorite brand.)
- 1 tablespoon brown sugar (Just a little extra to help that glaze get tacky.)
- 2 tablespoons orange juice (This thins out the sauces just enough to blend them together.)
- 1 (2-lb) bag frozen appetizer size meatballs (Beef or turkey both work fine, just check that the bag says “fully cooked.” Important: Thaw these in the fridge the night before and drain off any liquid in the bag so your sauce doesn't end up runny.)
- chopped parsley (Totally optional if you want to make it look a little fancy for the potluck.)
Notes
- Make sure you have your meatballs thawed.
- To get them just right for this recipe, you’ll want to let that bag of meatballs sit in the fridge overnight, or up to 24 hours.
- Take the bag from the freezer to the fridge, then from the fridge straight out of the bag to drain and immediately into the pot to cook. You don’t want them sitting out at room temperature for any amount of time before they start cooking.
- If you’re in a real pinch and forgot to take them out, you can submerge the sealed bag in a sink of cold tap water. Just make sure to change the water every 30 minutes; they should be ready to go in about 2 to 3 hours.
- Whatever you do, don’t leave them out on the counter to thaw – it’s not safe and they’ll just end up soggy.
- Check the middle: Even though your meatballs come “fully cooked,” you still want the center of the meatballs to hit 165°F just to be absolutely sure they’re safe for everyone to eat.
Instructions
- Get ready:Grab a 4-quart slow cooker – don’t use a big 7-quart one or the sauce will spread too thin and burn.Get your ingredients ready.
- Mix the glaze:Put your cranberry sauce chunks, BBQ sauce, sugar, and juice in your crock. Give it a good whisk until it’s fairly smooth. If a few cranberry lumps stay, don't sweat it; they'll melt.1 (14-oz) can jellied cranberry sauce, 1 (16-18-oz) bottle BBQ sauce, 1 tablespoon brown sugar, 2 tablespoons orange juice
- Add the meat and slow cook:Gently stir in your thawed meatballs until they’re all coated.Pop the lid on and cook on LOW for 3 to 4 hours.1 (2-lb) bag frozen appetizer size meatballs
- The secret finish:If you’re serving these on toothpicks as an appetizer, take the lid off for the last 30 minutes of cooking, and switch it to HIGH. This lets the steam out so the sauce thickens up into a real glaze that clings to the meat. Just watch it so it doesn't scorch.(If you’re serving this over mashed potatoes for dinner, just leave the lid on the whole time so you have more "gravy.")
- Serve:Give them one last gentle stir so every meatball is shiny and coated, then serve them right out of the pot with chopped parsley if you'd like.chopped parsley
Cranberry Meatball FAQs
You sure can! Use my homemade meatball recipe, or your favorite recipe.
Just make sure they are fully cooked and cooled before you add them to the slow cooker. If they’re still warm and soft when you stir them into the sauce, they might fall apart on you.
Once they’re done cooking, just flip your slow cooker over to the “Warm” setting. They’ll stay perfect for two hours that way.
If the sauce starts to get too thick, just splash in a little extra orange juice or water and give them a gentle stir.
The BBQ sauce you pick does most of the work here. If you want a little kick, use a “spicy” or “honey chipotle” BBQ sauce. If your family likes things extra mild, stick with a “sweet and mild” or “honey” version.
Yes. Just skip the bacon and cook the onions in butter or olive oil instead. A sprinkle of smoked paprika adds a similar warmth.
Perfect to serve with
More appetizer recipes
If you’re looking for more ways to keep the crowd happy without spending your whole Saturday in the kitchen, check out my other “no-fuss” appetizers.
〈 swipe for more 〉
What’s next on the menu?
If you’re like me and always looking for ways to feed the family without the stress, you’ll love these other simple collections.
Comments
No Comments