Meatballs get a festive fall twist in these delicious Crock Pot Cranberry Meatballs. Just 5 minutes prep time is needed for these sweet, savory and tangy meatballs. Let your slow cooker do the work!
What I love about this recipe is that it’s so hassle-free to prepare and everyone always raves about these meatballs. They’re also delicious in sub rolls for an easy dinner (I love them topped with shredded mozzarella!).
What You’ll Need
- Fully cooked frozen meatballs – There is no need to thaw.
- Cranberry sauce – You can use canned or homemade cranberry sauce.
- Chili sauce – Typically found on the same aisle as bottled barbecue sauce.
- Red pepper – I only use a pinch, but feel free to add more if you love heat!
- Garlic powder – Feel free to adjust the amount to your personal preference.
How to Prepare
- Combine the cranberry sauce, chili sauce, honey, pepper and garlic powder in a medium bowl by whisking or stirring.
- Add the meatballs to your slow cooker insert. Pour in the sauce mixture and stir to coat as evenly as possible.
- Cover and cook on low heat for 4 to 5 hours or high heat for 2 to 2 ½ hours (or until meatballs are heated through).
Watch the video below to see just how easy these meatballs are to prepare!
Video: Crock Pot Cranberry Meatballs
Once cooled, store in an airtight container in the refrigerator for up to 3 to 4 days.
More Cranberry Deliciousness
Crock Pot Cranberry Meatballs
- 1 (14 ounce) can jellied cranberry sauce
- 1 (12 ounce) bottle chili sauce
- 2 tablespoons honey
- Pinch of cayenne pepper
- ⅛ teaspoon garlic powder
- 2 pounds fully cooked frozen meatballs
- Whisk or stir together cranberry sauce, chili sauce, honey, cayenne pepper and garlic powder in a medium bowl until smooth and combined.
- Place meatballs in your slow cooker. Pour in sauce mixture and stir to coat evenly.
- Cover and cook on low heat for 4 to 5 hours, or on high heat for 2 to 2 ½ hours (or until meatballs are heated through).
- Stir again before serving and serve warm.
- To store: Allow meatballs to cool and store in an airtight container in the fridge for up to 3 to 4 days.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.