Slow Cooker Cranberry Meatballs

This sweet and tangy cranberry meatball recipe has been my go-to for holiday gatherings and potlucks for years. The combination of tart cranberries with savory meatballs creates an irresistible flavor that keeps everyone coming back for seconds. Just toss everything in your slow cooker and let the magic happen while you focus on other things.

I first made these meatballs for a Christmas party when I was running behind on preparations. They were such a hit that they've become my signature dish – friends actually get disappointed if I show up without my cranberry meatballs now.

Ingredients

• Slow Cooker Cranberry Sauce: (about 1½-2 cups) provides the perfect sweet-tart base for these meatballs and makes them festively delicious
• Frozen meatballs: (2 pounds) are the ultimate time-saver but still deliver amazing flavor when simmered in the sauce
• Barbecue sauce: (1½ cups) adds smokiness and depth to balance the cranberry tartness
• Soy sauce: (2 tablespoons) brings essential umami flavor that makes these meatballs irresistible
• Dijon mustard: (1 tablespoon) adds a subtle tanginess that enhances the overall flavor profile
• Garlic powder: (1 teaspoon) infuses the sauce with aromatic goodness without the work of fresh garlic
• Onion powder: (1 teaspoon) provides savory notes that complement the sweetness perfectly

Step-by-Step Instructions

Mix the Sauce:

Combine the cranberry sauce, barbecue sauce, soy sauce, Dijon mustard, garlic powder, and onion powder in a mixing bowl. Stir thoroughly until all ingredients are fully incorporated into a smooth, glossy sauce. Take your time with this step as proper mixing ensures even flavor distribution throughout the dish.

Add Meatballs to Slow Cooker:

Place the frozen meatballs directly into your slow cooker. There's no need to thaw them first as they'll cook perfectly from frozen. Arrange them in an even layer if possible to promote consistent cooking.

Pour Sauce Over Meatballs:

Carefully pour your prepared cranberry sauce mixture over the meatballs, using a spatula to get every last bit from the bowl. Gently stir to ensure all meatballs are evenly coated with the delicious sauce. This initial coating helps the flavors begin penetrating immediately.

Cook Until Perfect:

Cover your slow cooker and set to high for 2-3 hours or low for 4-6 hours depending on your schedule. Stir occasionally during cooking to ensure all meatballs are evenly coated as the sauce thickens. You'll know they're ready when the meatballs are heated through and the sauce has thickened slightly, coating each meatball beautifully.

Serve and Enjoy:

Transfer the finished meatballs to a serving dish with some of the sauce spooned over top. For appetizers, provide toothpicks or small forks. If serving as a main dish, spoon over rice, mashed potatoes, or egg noodles for a complete meal.

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The cranberry sauce is truly the star ingredient in this recipe. My grandmother always made cranberry sauce from scratch for Thanksgiving, and this recipe reminds me of standing in her kitchen watching the berries pop on the stovetop. That nostalgic flavor combined with the convenience of a slow cooker makes this a dish I return to again and again.

Make It Your Own

This recipe welcomes customization based on your preferences. For a spicier version, add a tablespoon of sriracha or red pepper flakes to the sauce mixture. If you prefer a more complex flavor profile, consider adding a cinnamon stick or star anise to the slow cooker while cooking then removing before serving. The beauty of this recipe is its flexibility while maintaining that perfect sweet-tangy balance.

Perfect Pairings

These cranberry meatballs are incredibly versatile when it comes to serving options. For holiday parties, I like to keep them warm in the slow cooker with decorative toothpicks nearby for easy self-serving. As a weeknight dinner, they're wonderful over buttered egg noodles with a side of steamed broccoli. For a more substantial meal, try serving over creamy mashed potatoes or fluffy white rice to soak up all that delicious sauce.

Storage and Reheating

These meatballs actually improve in flavor after a day in the refrigerator, making them perfect for meal prep. Store leftovers in an airtight container for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. When reheating, add a splash of water or broth if the sauce has thickened too much. Microwave on medium power, stirring occasionally, or gently reheat on the stovetop until heated through.

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Frequently Asked Questions

→ Can I use homemade meatballs instead of frozen?

Yes, homemade meatballs work well. Ensure they're cooked or partially cooked before adding to the slow cooker.

→ What kind of cranberry sauce should I use?

Homemade or canned cranberry sauce works fine. Opt for whole-berry or smooth sauce, depending on your texture preference.

→ Can I substitute barbecue sauce?

Yes, you can replace barbecue sauce with a combination of ketchup, honey, or chili sauce for a similar flavor profile.

→ How do I prevent the meatballs from sticking?

Stir the meatballs occasionally during cooking to ensure even coating and prevent them from sticking to the slow cooker.

→ How long can I keep these meatballs warm for a party?

Once cooked, you can keep the meatballs warm in the slow cooker on the 'warm' setting for up to 2-3 hours.