Cranberry Meatballs
These slow cooker cranberry meatballs are a cozy dish that's low effort and always a crowd-pleaser, served in a sweet-tangy sauce.
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.
Notes
These meatballs can be served over rice, buttered noodles, or creamy mashed potatoes. They hold well on Warm, making them perfect for parties. Leftovers taste even better the next day.