Slow Cooker Cranberry Meatballs are what I make when I need something cozy, low effort, and guaranteed to get people hovering around the kitchen. You toss a few pantry favorites into the slow cooker, walk away, and come back to a glossy, sweet-tangy sauce clinging to juicy meatballs. They’re perfect for holidays, game days, or that random Tuesday when you need dinner to cook itself. I’ve tweaked this recipe over the years so it’s no-fuss, super reliable, and flexible for whatever you have on hand. If you love set-it-and-forget-it cooking with big payoff, this one’s for you. Let’s make your kitchen smell amazing.
How to Make Cranberry Meatballs
This is my go-to method for Deliciously Easy Slow Cooker Cranberry Meatballs that taste like you worked way harder than you did. You can use frozen meatballs for a speedy appetizer, or homemade for a special touch. Either way, the sauce does the heavy lifting and makes everything shine.
Quick Ingredients and Tools
- 2 pounds meatballs: frozen cocktail meatballs, or homemade
- 1 can whole berry cranberry sauce
- 1 cup barbecue sauce, something smoky-sweet
- 2 tablespoons brown sugar, packed
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Pinch of red pepper flakes, optional for heat
- Slow cooker, 4 to 6 quarts
Pro tip: If you love slow cooker recipes as much as I do, you’ll find tons of cozy ideas in my slow cooker collection.
Simple Directions
Spray the slow cooker with a little cooking spray for easier cleanup. Add cranberry sauce, barbecue sauce, brown sugar, Dijon, Worcestershire, and red pepper flakes. Stir right in the slow cooker until smooth and shiny. Add the meatballs and gently toss to coat. Cover and cook on Low for 3 to 4 hours, or on High for 1.5 to 2 hours, until heated through and saucy. If you made raw meatballs from scratch, make sure they reach a safe internal temperature according to your recipe, typically 160 F for beef or 165 F for poultry.
If you want to turn this into dinner, scoop the meatballs over rice, buttered noodles, or creamy mashed potatoes. These also pair beautifully with simple veggie sides and party spreads.
And if you’re in a meatball mood, try these comforting Salisbury steak meatballs in the slow cooker next.
Why You’ll Love It
These Deliciously Easy Slow Cooker Cranberry Meatballs hit that sweet spot where the sauce is balanced, the texture is tender, and the cook barely lifted a finger. They check all the boxes for hosting, meal prep, and busy nights.
- They’re a total crowd-pleaser. Sweet-tangy with a little zip is a universal favorite.
- They’re flexible: use frozen or homemade, beef or turkey, spicy or mild.
- They hold well on Warm, so you’re not rushing to serve the second they’re done.
- They scale easily for parties and potlucks.
- They taste even better after an hour of mingling in the sauce.
We served these at our holiday open house and they vanished. Several people asked for the recipe and one friend took the last spoonful straight from the slow cooker. No regrets.
Planning a cozy meal around them? Try them with silky slow cooker mashed potatoes and a crisp salad. Or keep it casual and serve with toothpicks for an easy bite-sized appetizer.
Key Ingredients in Cranberry Meatballs
Here’s what makes these Deliciously Easy Slow Cooker Cranberry Meatballs taste so special, plus a few smart swaps if you’re working from your pantry.
Ingredient Notes
Cranberry sauce gives that tart sparkle. I like whole berry for texture, but jellied also works. Barbecue sauce brings body and a deeper sweetness. Pick something you already love. Dijon adds zip without being sharp, and Worcestershire brings savory depth. Brown sugar rounds everything out and helps the sauce cling. Red pepper flakes are optional, but that light heat wakes up the whole dish.
For meatballs, I usually grab frozen beef or turkey. If you’re making them from scratch, keep them on the smaller side so they cook evenly and soak up more sauce. An egg and a handful of breadcrumbs help homemade meatballs stay tender.
Want a sweet side to match the vibe? This easy slow cooker berry crumble is a no-fuss dessert that cooks alongside your main.
Storage, Make-Ahead, and Stovetop Tips
Leftovers of Deliciously Easy Slow Cooker Cranberry Meatballs might be the best part. The flavors deepen overnight and the texture stays juicy.
Storage: Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce thickens too much.
Freezer: Pack cooled meatballs and sauce in a freezer-safe container and freeze up to 2 months. Thaw in the fridge overnight and reheat on Low in the slow cooker or on the stovetop until hot.
Make-ahead: Stir the sauce together up to 3 days ahead and store it in the fridge. On the day you plan to cook, add meatballs, pour in the sauce, and start the slow cooker. If you’re hosting, switch to Warm once they’re hot and let guests serve themselves.
Stovetop: Add sauce ingredients to a large skillet or saucepan and warm over medium heat. Stir in the meatballs, reduce to low, cover, and simmer until heated through, about 15 to 20 minutes for frozen meatballs. Stir occasionally so the sauce doesn’t stick.
Bonus idea: Shred the leftovers and pile them onto toasted rolls for a fun, saucy sandwich. If you like hearty slow cooker sandwiches, try this comforting beef Manhattan sandwich too.
Helpful Swaps
I’ll always be team use-what-you-have. These swaps keep the spirit of Deliciously Easy Slow Cooker Cranberry Meatballs while fitting your pantry and preferences.
Barbecue sauce: If you’re out, mix ketchup with a little molasses or brown sugar, a splash of apple cider vinegar, and a pinch of garlic powder and smoked paprika. It’s not an exact copy, but it brings sweetness, tang, and body.
Dijon: Use yellow mustard for something milder. Or skip it and add a teaspoon of apple cider vinegar for brightness.
Brown sugar: Honey or maple syrup both work. Start with a bit less and adjust to taste.
Meatballs: Turkey, chicken, beef, or plant-based meatballs all play nicely. If your meatballs are spicy, reduce the red pepper flakes so the final sauce stays balanced.
Cranberry sauce: Whole berry is my favorite for texture, but jellied makes a silkier sauce. If you only have fresh cranberries, cook them down with sugar and a splash of water until thick and jammy, then use that in place of the canned sauce.
For a savory side dish that pairs surprisingly well, these maple brown sugar glazed carrots add color and sweetness to the plate.
Common Questions
Can I use homemade meatballs instead of frozen?
Absolutely. Keep them on the smaller side so they cook evenly and soak up the sauce. If they’re raw, cook on Low and check for doneness with a thermometer.
What barbecue sauce works best?
Choose a sauce you already love. I like a smoky-sweet style for balance. If yours is very spicy, reduce the red pepper flakes.
How do I keep them warm for a party?
After they’re fully heated, switch the slow cooker to Warm and stir every 30 minutes. Keep the lid on to prevent the sauce from thickening too much.
Can I double the recipe?
Yes. Use a larger slow cooker, or two slow cookers. Add a little extra time so everything heats evenly, and stir a few times during cooking.
What should I serve with them for dinner?
Mashed potatoes, rice, buttered egg noodles, or even slider rolls. A simple green salad balances the sweetness.
Ready To Scoop And Share
If you’ve been waiting for a no-stress recipe that still feels festive, Deliciously Easy Slow Cooker Cranberry Meatballs are it. They’re simple to prep, easy to customize, and always a hit, whether you’re feeding two or twenty. For more inspiration and variations, check out helpful ideas like Cranberry Meatballs from Dinner at the Zoo or the playful take in Crockpot Cranberry Meatballs at 365 Days of Baking and More. Make a batch soon, let the slow cooker do the work, and enjoy every glossy, saucy bite of these Deliciously Easy Slow Cooker Cranberry Meatballs. Happy cooking, and don’t forget to save a few for tomorrow’s lunch.
Cranberry Meatballs
Ingredients
For the Meatballs
- 2 pounds meatballs: frozen cocktail meatballs, or homemade Use smaller meatballs for even cooking.
For the Sauce
- 1 can whole berry cranberry sauce Whole berry is preferred for texture.
- 1 cup barbecue sauce Choose something smoky-sweet.
- 2 tablespoons brown sugar Packed for optimal sweetness.
- 1 tablespoon Dijon mustard Adds zip without being sharp.
- 1 teaspoon Worcestershire sauce Brings savory depth.
- 1 pinch red pepper flakes Optional for heat.
Instructions
Preparation
- Spray the slow cooker with a little cooking spray for easier cleanup.
- Add cranberry sauce, barbecue sauce, brown sugar, Dijon mustard, Worcestershire sauce, and red pepper flakes into the slow cooker.
- Stir until smooth and shiny.
- Add the meatballs and gently toss to coat.
Cooking
- Cover and cook on Low for 3 to 4 hours, or on High for 1.5 to 2 hours, until heated through and saucy.
