5 from 12 votes
Slow Cooker Cranberry Meatballs
This recipe uses a slow cooker to simmer meatballs in a tangy, sweet cranberry and chili sauce mixture. The sauce blend includes cranberry sauce, chili sauce, brown sugar, garlic powder, and a touch of cayenne pepper to balance sweetness with mild heat. The slow cooking allows the flavors to meld and the meatballs to absorb the sauce for a moist and tender result. These meatballs can be made with beef, pork, or turkey, making the recipe flexible for different preferences or freezer-friendly options.
Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
Servings:
21
Servings
Calories:
169 kcal
Course:
Appetizer, Dinner
Cuisine:
American
Ingredients
- 32 ounces meatballs 2 pounds beef, pork or turkey meatballs, frozen or fresh
- 14 ounces cranberry sauce About 1 3/4 cups cranberry sauce, canned or fresh works for this recipe
- 12 ounces chili sauce 1 1/2 cups, Like Heinz chili sauce
- ¼ cup brown sugar
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper ground, optional see notes
- 3 talks green onion optional garnish
Instructions
- Place meatballs into the bottom of a slow cooker.
- In a small bowl mix together cranberry sauce, chilli sauce, brown sugar, garlic powder and cayenne pepper and mix well with a spoon.
- Pour the sauce over the meatballs. Cook on high for two to three hours or four to five hours on low, or until meatballs are warm all the way through.
- Switch to warm and serve meatballs directly from the crockpot.
Cup of Yum
Notes
- This recipe works best in slow cookers sized 6 to 8 quarts for even cooking.
- You can substitute your favorite BBQ sauce for the chili sauce if preferred.
- If cranberry or chili sauce amounts are less than called for, adding a small amount of water to rinse and add to the pot helps maintain sauce volume.
- For more meatballs, double the sauce to ensure they are well coated.
- If the sauce is too thin after cooking, remove the lid and cook on high uncovered for 20 to 30 minutes to thicken.
- Microwaving the sauce briefly before mixing can help blend chunky cranberry sauce better.
- Cayenne pepper adds mild heat but can be omitted if desired; red pepper flakes also make a good alternative.
Nutrition Information
Calories
169kcal
(8%)
Carbohydrates
13g
(4%)
Protein
8g
(16%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
31mg
(10%)
Sodium
247mg
(10%)
Potassium
193mg
(4%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
126IU
(3%)
Vitamin C
3mg
(3%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 21 Servings
Amount Per Serving
Calories 169
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 31mg | 10% |
| Sodium | 247mg | 10% |
| Potassium | 193mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.