Looking for an easy holiday appetizer? These crockpot meatballs with chili and cranberry sauce are sweet, tangy, and made with frozen meatballs for a simple party appetizer everyone will love.
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Easy Crockpot Meatballs with Chili and Cranberry Sauce
I have to admit, I’ve never been a big cranberry sauce person. But add it to a slow cooker with chili sauce and meatballs, and I’m all in!
Simmered in a sweet and tangy chili and cranberry sauce, these crockpot meatballs have become a favorite at our house during the holidays, and we almost always make a batch for Thanksgiving.
They’re sweet, a little tangy, and ridiculously easy to make. Just add everything to your slow cooker and let it do the work while you move on to everything else on your holiday to-do list.
And because this recipe starts with frozen meatballs, there’s no mixing, rolling, or browning involved.
If you’ve made my grape jelly BBQ meatballs, this recipe is similar, with cranberry sauce replacing the grape jelly for a holiday twist. They’re perfect for adding to the appetizer spread at your family Christmas gathering, serving at a Friendsgiving brunch, or snacking on before Thanksgiving dinner.
But don’t save them just for the holidays…they’re really great any time of year! Make a batch during football season, for a game night party, or a casual get-together with friends.
Why You’ll Love This Recipe
Ingredients for Meatballs with Chili and Cranberry Sauce
- Frozen Meatballs: I use fully cooked, bite-size frozen homestyle meatballs. There’s no need to thaw them first. Just toss them into your crock pot straight from the freezer.
- Jellied Cranberry Sauce: You can use whole berry or jellied cranberry sauce, but I prefer jellied for this recipe. It melts into the other ingredients and gives the sauce a smoother consistency.
- Chili Sauce: Don’t let the name fool you. Chili sauce isn’t particularly spicy. It has a tomato base similar to ketchup with a little more tang and seasoning.
- Brown Sugar: A little brown sugar adds sweetness and helps balance the tanginess of the chili and cranberry sauce.
- Worcestershire Sauce: This adds a little savory flavor to balance out the sweeter ingredients in the sauce.
- Fresh Parsley: This is completely optional, but a little chopped parsley adds a nice pop of color when you’re serving these for the holidays.
Equipment Needed
How to Make Crockpot Meatballs with Chili and Cranberry Sauce
Ready to make these easy cranberry meatballs? Here are the step-by-step directions. There’s also a full printable recipe card with all the ingredients and instructions at the bottom of the post.
Step 1: Make the Cranberry Chili Sauce
Add the jellied cranberry sauce to a medium bowl. Since it holds its shape straight from the can, use a whisk to break it up a bit before adding the other ingredients.
Then add the chili sauce, brown sugar, and Worcestershire sauce. Whisk or stir everything together until the cranberry sauce is mostly broken up and the ingredients are combined.
Once combined, pour the cranberry and chili mixture into your crockpot. The sauce will be pretty thick at this point, but don’t worry. It will thin out as everything heats up.
note from jen’s kitchen
You can use whole berry sauce for this recipe, but I prefer jellied cranberry sauce for these meatballs. I’ve found that it melts more evenly and makes a nice, smooth sauce that coats the meatballs really well.
Step 2: Add the Frozen Meatballs
Pour the frozen meatballs directly into the crockpot. There’s no need to thaw them first.
Gently stir until the meatballs are coated in the cranberry chili sauce.
Step 3: Cover and Cook
Place the lid on your crockpot and cook until the meatballs are heated through and the sauce has thickened slightly.
Cook on high for about 2 to 2 1/2 hours or low for 3 to 4 hours. Stir the meatballs once or twice during cooking if you’re nearby.
If you’d like your sauce a little thicker, remove the lid during the last 30 minutes and let the meatballs finish cooking uncovered on high.
note from jen’s kitchen
If you’re making these for a party, turn your crockpot to warm once they’re finished cooking. They’ll stay hot while guests come and go, and you don’t have to worry about reheating them during the party.
Make-Ahead Tips
These crockpot cranberry meatballs are a great make-ahead appetizer for the holidays.
You can mix the cranberry sauce, chili sauce, brown sugar, and Worcestershire sauce ahead of time and store the sauce covered in the refrigerator. When you’re ready to cook, add it to the Crock Pot with the frozen meatballs and follow the recipe as directed.
If you’re serving them at a party, you can also make the meatballs earlier in the day and switch your Crock Pot to the warm setting once they’re finished cooking.
How to Store Your Leftover Chili and Cranberry Sauce Meatballs
Have leftovers? Let the meatballs cool, then transfer them along with the sauce to an airtight container and store them in the refrigerator for up to four days.
To reheat, warm them in the microwave or in a saucepan over low heat until heated through. If you’re reheating a larger batch, you can also put them back in the crockpot and warm them on low
When to Serve Chili and Cranberry Sauce Meatballs
These slow cooker meatballs are perfect for holiday entertaining. Keep them warm right in the crockpot, set out some toothpicks, and let guests help themselves.
Here are a few occasions when they’re perfect to serve.
Thanksgiving: We almost always make these for Thanksgiving. They’re perfect for snacking on before dinner, and since they cook in the crockpot, they don’t take up any of that much-needed oven space for some of our family’s other Turkey Day favorites like ham balls, oven-roasted green beans with bacon, cheesy hash brown casserole, and pecan pie. They’d also be an easy addition to a Friendsgiving brunch menu if you’re celebrating with friends.
Christmas Party: Add these meatballs to your holiday appetizer spread with dips, finger foods, and a festive Christmas charcuterie board, along with a pretty red and green edible fruit wreath for something a little sweet.
New Year’s Eve: Add these meatballs to your New Year’s Eve charcuterie party spread with a few other easy appetizers and plenty of bubbly for a fun night of snacking while you wait for midnight.
Game Day: Crockpot meatballs are always a hit on game day too. Add them to your backyard tailgate spread or serve them for a Super Bowl Sunday watch party with a few of your favorite game day appetizers.
What to Serve with Your Crockpot Meatballs
If you’re serving these meatballs as an appetizer, pair them with a few other easy finger foods to round out your holiday spread.
Frequently Asked Questions
A: No! The frozen cooked meatballs can go straight from the freezer into the slow cooker. Just make sure you’re using fully cooked frozen meatballs.
A: Yes. Either will work, but I prefer jellied cranberry sauce because it melts down into a smoother sauce that coats the meatballs really well.
A: No. Chili sauce has a tangy tomato flavor, but it isn’t particularly hot or spicy. Combined with the cranberry sauce and brown sugar, it makes a sweet and tangy sauce.
A: Yes. As long as you have a large enough slow cooker, you can double the recipe. You want enough room to stir the meatballs and make sure they’re evenly coated in sauce.
A: Yes. Add the sauce ingredients and frozen meatballs to a large pot and cook over medium-low heat, stirring occasionally, until the meatballs are completely heated through and the sauce has thickened. A stovetop version takes about 25 minutes
More Crockpot Meatball Recipes You’ll Love
If you love an easy crockpot meatball recipe, here are a few more of our favorites for parties, game days, and family gatherings.
An Easy Holiday Appetizer Everyone Will Love
These Crockpot meatballs have been part of our family’s Thanksgiving menu for years, and making them has become a holiday tradition at our house.
I’m excited to finally share the recipe with you, and I hope they find a spot on your holiday menu too!
As always, feel free to leave any questions in the comments below. And if you make this recipe, I’d love to hear what you think. Don’t forget to leave a rating on the recipe card too. It really helps!
Enjoy!
Planning your holiday menu? Find more festive recipes, hosting tips, and Christmas inspiration in my digital book, Twinkling Lights and Festive Bites!
Printable Recipe Card for Crockpot Meatballs with Chili and Cranberry Sauce
Crockpot Meatballs with Chili and Cranberry Sauce
Equipment
- Serving bowl or platter
- Serving spoon
Ingredients
- 1 12 oz. bottle chili sauce
- 1 14 oz. can jellied cranberry sauce
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 2 14–18 oz. bags frozen, fully cooked bite-size meatballs
- Finely chopped fresh parsley optional, for garnish
Instructions
- Add the chili sauce, cranberry sauce, brown sugar, and Worcestershire sauce to a 7-quart or larger crockpot. Stir to combine.
- Add the frozen meatballs and stir until evenly coated with the sauce.
- Cover and cook on high for 2 to 2½ hours or low for 3 to 4 hours, until the meatballs are heated through.
- For a thicker sauce, remove the lid and cook on high for an additional 30 minutes.
- Garnish with fresh parsley, if desired. Serve immediately or keep warm in the crockpot until ready to serve.
Notes
Nutrition
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