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5.0 from 12 votes

Cranberry Meatballs Recipe

My Cranberry Meatballs Recipe are always a crowd favorite. Sharing TWO ways to make - homemade or an even easier crockpot version with three ingredients.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 10
Calories: 60 kcal
Course: Appetizer
Cuisine: American

Ingredients

Crockpot Cranberry Meatballs:
  • 1 (32-ounce) package frozen meatballs I prefer turkey meatballs
  • 1 (12-ounce) bottle chili sauce I prefer Heinz
  • 1 (14-ounce) can jellied cranberry sauce
Homemade Cranberry Meatballs:
For the Meatballs
  • 1 pound ground beef
  • 1/4 /4 medium onion finely diced
  • 1 large egg lightly beaten
  • 1/4 /4 cup whole milk
  • 1/2 /2 teaspoon kosher salt
  • 1/2 /2 teaspoon ground black pepper
  • 1/2 /2 cup dry bread crumbs
  • 1 1/2 /2 teaspoons Worcestershire sauce 
For the Sauce:
  • 3/4 /4 cup ketchup
  • 1/4 /4 cup cranberry juice
  • 1 tablespoon orange juice
  • 1 teaspoon yellow mustard
  • 1/2 /2 cup packed brown sugar
  • 1 tablespoon Worcestershire sauce 
  • 1/2 /2 teaspoon kosher salt
  • 1/2 /2 teaspoons ground black pepper
  • 1/2 /2 teaspoon onion powder
  • 1 clove garlic minced or 1/2 teaspoon garlic powder
  • 1 medium Jalapeno pepper deseeded and diced

Instructions

Crockpot Cranberry Meatballs:
    Cup of Yum
  1. Add the meatballs, chili sauce, and cranberry sauce to the slow cooker on the low setting. Cook for four hours on the low setting, stirring occasionally to make sure that the meatballs are well coated with the sauce.
  2. Top the meatballs with chopped fresh parsley or green onions (optional).
  3. Reduce the temperature to the warm setting on the slow cooker and serve.
Homemade Cranberry Meatballs
  1. Preheat the oven to 325º F. Line a baking sheet with parchment paper or foil, arrange a wire rack onto the lined baking sheet, spray the wire rack well with nonstick cooking spray and set aside.
  2. Mix together ground beef, onion, egg, milk, salt, pepper, bread crumb, and Worcestershire sauce in a medium mixing bowl until well combined. Scoop the mixture into about tablespoon sized balls and roll firmly between palms of hand to form meatballs. Place onto the wire rack lined baking sheet.
  3. Once all of the meatballs are formed, bake until the meatballs are cooked through, about 20 minutes.
  4. Meanwhile, combine all of the ingredients for the sauce in a large skillet set over medium heat. Cook, stirring occasionally, until the sauce has thickened, about 10 minutes.
  5. Arrange the cooked meatballs in a slow cooker and pour the thickened sauce over the meatballs. Gently stir the meatballs to coat with the sauce. Secure the lid on the slow cooker and set on low setting to keep warm as serving.

Notes

  • Storage Tips:
  • Transfer to an airtight container and store in the refrigerator for 3 to 4 days or freeze for up to a month.
  • Nutritional Information is estimated based on the Homemade Cranberry Meatballs.

Nutrition Information

Calories 60kcal (3%) Carbohydrates 6g (2%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.1g Monounsaturated Fat 1g Trans Fat 0.2g Cholesterol 14mg (5%) Sodium 144mg (6%) Potassium 71mg (2%) Fiber 0.1g (0%) Sugar 5g (10%) Vitamin A 43IU (1%) Vitamin C 1mg (1%) Calcium 13mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 60

% Daily Value*

Calories 60kcal 3%
Carbohydrates 6g 2%
Protein 3g 6%
Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.1g 1%
Monounsaturated Fat 1g 5%
Trans Fat 0.2g 10%
Cholesterol 14mg 5%
Sodium 144mg 6%
Potassium 71mg 2%
Fiber 0.1g 0%
Sugar 5g 10%
Vitamin A 43IU 1%
Vitamin C 1mg 1%
Calcium 13mg 1%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.