Slow Cooker Cranberry Meatballs

These slow cooker cranberry meatballs are such an easy way to get something delicious on the table with very little work. Just five ingredients, including frozen meatballs, cranberry sauce, orange juice and honey, come together in the crockpot for a sweet-tart sauce with a little heat. Bring them to a friend’s house for a party or serve them with vegetables and bread for an easy dinner.

Crockpot meatballs are one of my go-to holiday appetizers because I can get them started and move on to the rest of the food. There’s no chopping or shaping meatballs, and they’re easy to take along to a potluck. Once you arrive, plug in the slow cooker to keep them warm and serve them right from the crock.

I especially love the orange juice in this version. It brightens up the cranberry sauce, while honey adds sweetness and red pepper flakes give each bite a little kick. The sauce is especially good spooned over the meatballs, with a piece of bread alongside to soak up what’s left.

If you’re looking for more ways to enjoy cranberry this holiday season, try my Cranberry Brie Bites and Cranberry Moscow Mules. The bites pair creamy Brie with cranberry sauce in crisp pastry, and the mules make a festive drink to sip alongside your favorite appetizers.

Is This the Right Recipe for You?

• You like a sweet and savory combination: The cranberry sauce, orange juice and honey give the meatballs a fruity, sweet-tart sauce.
• You enjoy a little heat: Red pepper flakes add a kick, but you can reduce them for a milder version.
• You want very little prep: Frozen precooked meatballs keep this simple, with five core ingredients and about 10 minutes of hands-on work.
• You have time to let the slow cooker work: Plan on 2 hours on high or 4 hours on low before serving.
• You need something easy to share or serve for dinner: Take them to a friend’s party as an appetizer, or pair them with vegetables and bread for a meal.

Ingredients You’ll Need

• Whole berry cranberry sauce: Canned sauce keeps things simple and adds small pieces of cranberry. Homemade cranberry sauce also works, although its sweetness and thickness will affect the finished sauce.
• Orange juice: Adds citrus flavor and helps loosen the cranberry sauce. Choose regular orange juice rather than an orange-flavored drink.
• Honey: Sweetens the sauce and balances the tart cranberry flavor.
• Red pepper flakes: Add heat throughout the sauce. You can reduce them if you prefer a milder appetizer.
• Frozen precooked meatballs: Choose bite-size meatballs labeled fully cooked. A plain or homestyle variety lets the cranberry sauce stand out.
• Parsley or orange zest, optional: Parsley adds color, while orange zest gives the meatballs a little more citrus flavor just before serving.

How to Make Crockpot Meatballs with Cranberry Sauce

These meatballs come together with just a few minutes of prep. Mix the sauce right in the slow cooker, stir in the frozen meatballs and let it take care of the cooking while you get on with the rest of your meal.

1. Mix the sauce

Add the cranberry sauce, orange juice, honey and red pepper flakes to the slow cooker. Whisk until combined, breaking up any large clumps of cranberry sauce.

Pro tip: Whole berry cranberry sauce won’t become completely smooth. Small pieces of cranberry are expected, so you don’t need to keep whisking until they disappear.

2. Add the meatballs

Add the frozen precooked meatballs and stir gently with a large spoon or silicone spatula until coated in the sauce. Spread them evenly in the crock, then put the lid on.

3. Cover and cook

Cook for 2 hours on high or 4 hours on low, until the meatballs are hot all the way through. The cranberry sauce will loosen as it warms. Give everything a gentle stir at the end to coat the meatballs again.

Pro tip: Meatball size and slow cookers vary, so use the timing as a guide. Check the center of one of the larger meatballs and follow the heating instructions on the package. Keep the lid on during cooking to avoid releasing heat.

4. Keep warm and serve

Switch the slow cooker to warm once the meatballs are heated through. Stir occasionally to redistribute the sauce, and add chopped parsley or orange zest just before serving, if desired. Serve with toothpicks for an appetizer, or spoon the meatballs and sauce onto plates with vegetables and bread.

Expert Tips

• Choose meatballs with a mild seasoning. Plain or homestyle meatballs let the cranberry sauce shine. Strong garlic or Italian seasoning will give the finished dish a different flavor.
• Stick with the amount of orange juice listed. It may be tempting to add more liquid, but the cranberry sauce loosens as it heats. Extra juice can make the sauce thinner than you want.
• Don’t overcrowd the slow cooker. Leave enough room to gently stir the meatballs and sauce without spilling over the sides. If you’re doubling the recipe, use a larger slow cooker or divide the batch between two.
• Keep the proportions the same when doubling. Double all five ingredients so there’s enough sauce for the extra meatballs. Cooking time won’t necessarily double, so check that the meatballs are heated throughout before serving.

Variations and Substitutions

• For less heat: Reduce or omit the red pepper flakes. You’ll still have plenty of flavor from the cranberry sauce, orange juice and honey.
• Try another type of meatball: Fully cooked beef, pork, turkey or chicken meatballs work with the cranberry sauce. You can also use homemade meatballs, but cook them fully before adding them. If they’re fresh or refrigerated rather than frozen, start checking them sooner.
• For a smoother sauce: Replace the whole berry cranberry sauce with the same amount of jellied cranberry sauce.
• Use homemade cranberry sauce: Substitute an equal amount for the canned sauce. Its sweetness and thickness will affect the finished dish, so a thick, spoonable cranberry sauce is the closest match.
• For less sweetness: Use a little less honey. Keep in mind that this will also make the cranberry flavor more tart and may slightly change the sauce’s consistency.

Storage, Freezing and Reheating

Refrigerator: Refrigerate the meatballs and sauce together in shallow, airtight containers within 2 hours of cooking or serving. Keep for 3 to 4 days.

Freezer: Freeze the meatballs with their sauce in freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating.

Reheating: Warm the meatballs and sauce in a saucepan over medium-low heat, stirring gently, or microwave in a covered microwave-safe dish, stirring between intervals. Reheat to 165°F. If the sauce has thickened, add a small splash of water to loosen it.

Make ahead: Prepare the recipe up to one day ahead and refrigerate as directed. Reheat on the stove or in the microwave, then transfer the hot meatballs to a preheated slow cooker for serving. Keep them at 140°F or above on the warm setting.

Frequently Asked Questions

Do I need to thaw frozen meatballs before putting them in the slow cooker?

No, frozen precooked meatballs go straight into the slow cooker for this recipe. Stir them into the cranberry sauce and cook for 2 hours on high or 4 hours on low, until heated throughout. Follow any heating requirements on the meatball package.

Can I use raw or homemade meatballs in this recipe?

Homemade meatballs work, but cook them fully before adding them to the cranberry sauce. This recipe’s cooking times are for frozen precooked meatballs, so don’t use raw meatballs with the same instructions. Freshly cooked or refrigerated meatballs may heat through sooner.

Can I use jellied cranberry sauce instead of whole berry?

Yes, replace the whole berry cranberry sauce with the same amount of jellied cranberry sauce. Jellied sauce gives the finished dish a smoother texture, while whole berry sauce leaves small pieces of cranberry.

These cranberry meatballs have a spicy kick from the red pepper flakes, balanced by the sweet cranberry sauce and honey. Reduce or omit the flakes if you prefer a milder version.

Are these cranberry meatballs spicy?

These cranberry meatballs have a spicy kick from the red pepper flakes, balanced by the sweet cranberry sauce and honey. Reduce or omit the flakes if you prefer a milder version.

More Recipes Like This

Planning a holiday get-together? These meatballs and bite-size appetizers are easy for guests to pick up and enjoy while they mingle.

• Mozzarella Stuffed Meatballs have a melted cheese center for a warm, savory party bite.
• Rosemary Turkey Meatballs with Cranberry Balsamic Sauce offer another meatball option with festive cranberry flavor.
• Cranberry Brie Bites combine creamy Brie, cranberry sauce and crisp pastry in little bites.
• Bacon Goat Cheese Balls are a creamy, no-bake appetizer with a crunchy bacon and nut coating. Add pretzel sticks for easy serving.
• Air Fryer Sausage Stuffed Mushrooms are a warm, savory finger food that frees up oven space for the rest of your holiday menu.

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Made these Slow Cooker Cranberry Meatballs? Leave a review and let me know how they turned out!