Slow Cooker Cranberry Meatballs
These slow cooker cranberry meatballs are my go-to for a "set it and forget it" appetizer that doesn't turn into a watery mess. By thawing the meatballs first and using jellied sauce, you get a thick, tangy glaze that actually sticks to every bite - perfect for holiday parties or a simple family supper.
Servings: 12 appetizer servings
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.
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
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.