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Crockpot Cranberry Meatballs for Holiday Parties

Crockpot cranberry meatballs simmer in a sweet-tangy cranberry and chili sauce until hot throughout. Made in a 4-quart slow cooker, they’re an easy appetizer to serve at holiday parties.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry sauce
  • 1 can (14 oz) cranberry sauce whole-berry
  • 1 bottle (12 oz) chili sauce
  • 2 tbsp brown sugar packed
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
For the meatballs
  • 2 lb beef meatballs frozen, fully cooked; thawed overnight in the refrigerator

Equipment

  • 1 4-quart slow cooker

Method
 

Make the cranberry sauce
  1. Stir the cranberry sauce, chili sauce, brown sugar, Worcestershire sauce, and Dijon mustard together in a 4-quart slow cooker until combined.
Cook the meatballs
  1. Add the meatballs, thawed overnight in the refrigerator, and stir to coat them in the sauce.
  2. Cover and cook on LOW for 3 to 4 hours or HIGH for 1 1/2 to 2 hours, until hot throughout and the centers reach 165°F.

Notes

For best texture, stir gently so the meatballs stay intact. Refrigerate leftovers for 3 to 4 days; freeze yes. For a gluten-free variation, choose gluten-free chili sauce and Worcestershire sauce.