These 3-ingredient cranberry meatballs come together easily in the crockpot. With frozen meatballs, cranberry sauce, and chili sauce, this recipe delivers maximum flavor with minimal effort. They’re the perfect appetizer for holiday parties or potlucks, or an easy weeknight dinner.
Easy Crockpot Cranberry Meatballs
I love the versatility and ease of these cranberry meatballs. They work great as an appetizer for parties or potlucks, but they’re also perfect as a main dish served over rice or mashed potatoes. Whether you’re hosting a holiday gathering or just need a simple meal, this recipe fits the bill.
What I love most about this easy recipe is its “dump and go”—there’s less than five minutes of prep. Seriously, all you do is open the bag of meatballs and jars of sauce and mix everything right in the slow cooker—no extra steps, no complicated prep, just like my Grape Jelly Little Smokies. Plus, since it’s made in the crockpot, it keeps the oven and stove free, which is always a bonus during busy holiday cooking.
Simple Ingredients
- Frozen meatballs – The star of the show. Using frozen pre-cooked meatballs saves so much prep time.
- Cranberry sauce – Adds a sweet and tart flavor that complements the savory meatballs. I used a can of cranberry sauce, but leftover cranberry sauce works well too!
- Chili sauce – Brings a tangy, slightly spicy element to balance the sweetness of the cranberry sauce.
Making the Crockpot Meatballs
- Dump – Add the frozen meatballs, cranberry sauce, and chili sauce into the crockpot.
- Stir – Mix everything together until the meatballs are evenly coated in the sauce.
- Cook – Place the lid on the slow cooker and cook on low heat for 4 hours or high for 2 hours, stirring once or twice during cooking.
- Serve – Serve warm as an appetizer or over rice or mashed potatoes for a quick meal.
Variations and substitutions
Meatballs – Use turkey, chicken, pork, or plant-based meatballs instead of beef.
Cranberry sauce – Swap with grape jelly or apricot preserves for a different sweetness.
Chili sauce – Substitute with BBQ sauce or ketchup for a milder flavor.
Spicy kick – Add a dash of hot sauce or red pepper flakes for extra heat.
Tips for Success
- Stir occasionally – Stir the meatballs once or twice during cooking to ensure even coating and heating.
- Don’t overcook – Avoid leaving the meatballs on warm for too long, as they can dry out.
- Use pre-cooked meatballs – Stick with frozen pre-cooked meatballs for the best results. Fresh meatballs will need longer to cook and may fall apart in the slow cooker.
- Use a liner – For easier cleanup, use a crockpot liner.
How to store the leftovers
Store leftover meatballs in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave in 30-second increments until heated through.
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3-Ingredient Cranberry Meatballs
Ingredients
- 2 pounds frozen pre-cooked beef meatballs 32 ounce bag
- 1 (14 ounces) can cranberry sauce whole berry or jellied
- 1 (12 ounces) bottle chili sauce
Instructions
- Add the frozen meatballs, cranberry sauce, and chili sauce to the crockpot.
- Stir until the meatballs are evenly coated in the sauce.
- Place the lid on the crockpot and cook on low for 4 hours or high for 2 hours, stirring once or twice during cooking.
- Once done, serve warm as an appetizer or over rice or mashed potatoes for an easy meal.
Notes
- Store leftover meatballs in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave in 30 second increments until heated through.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.