Slow Cooker Cranberry Meatballs

Slow Cooker Cranberry Meatballs

Frozen, fully cooked meatballs warm in a sweet-tart sauce of whole-berry cranberry sauce, bottled chili sauce, and brown sugar. Mix the sauce directly in the slow cooker; the cranberries give the finished coating a little texture.

The HIGH setting provides an estimated 2- to 2½-hour warming window, but slow cookers and meatball sizes vary. Start checking at 2 hours, and serve only when the largest meatballs are hot in the center. This makes about 8 appetizer servings.

Ingredients for Slow Cooker Cranberry Meatballs

• 1 can (14 ounces) whole-berry cranberry sauce (400g)
• 1 bottle (12 ounces) bottled chili sauce (340g)
• 2 tablespoons packed light brown sugar (25g)
• 2 pounds frozen, fully cooked meatballs (900g)
• 1 tablespoon chopped fresh parsley, for serving (optional)
• 1 teaspoon finely grated orange zest, for serving (optional)

How to Make Slow Cooker Cranberry Meatballs

1. Mix the sauce: In a 4- to 6-quart slow cooker, stir together the cranberry sauce, chili sauce, and brown sugar. The sauce can remain textured from the cranberries.
2. Add the meatballs: Add the frozen, fully cooked meatballs and turn them gently to coat. Spread them as evenly as the cooker allows without filling it to the brim.
3. Heat through: Cover and cook on HIGH for about 2 to 2½ hours, stirring gently once about halfway through. At 2 hours, check the centers of several of the largest meatballs. If they are not hot throughout, cover and continue cooking, checking again after a short interval. Follow the package’s reheating directions and use a food thermometer where appropriate. A deeper load or larger meatballs may need more time.
4. Finish and serve: Once the meatballs are hot throughout, switch to warm and stir gently for an even coating. If the sauce has become too thick, stir in a small splash of water. Serve the meatballs whole, topped with parsley and orange zest if using.

Cranberry Sauce and Meatball Options

Whole-berry cranberry sauce leaves small pieces of fruit in the coating. Jellied cranberry sauce can be substituted for a smoother sauce.

Homemade meatballs also work, but cook them fully before adding them to the sauce. The timing above is for frozen, fully cooked meatballs—not raw meatballs.

Serving and Keeping the Meatballs Warm

Serve in a bowl with toothpicks or cocktail plates, or let guests serve themselves from the slow cooker. For another bite-size appetizer, try sausage balls made from scratch.

During extended serving, check the food with a thermometer rather than assuming the warm setting will keep it hot enough. Keep the meatballs at or above 140°F (60°C); if they fall below that hot-holding threshold, refrigerate them. This temperature is for holding food hot, not for determining whether the meatballs have been reheated.

How to Store Cranberry Meatballs

Refrigerate leftovers in an airtight container for 3 to 4 days.

Nutrition

Approximate nutrition per serving, based on 1 of 8 appetizer servings: 390 calories, 20g protein, 20g fat, and 35g carbohydrates. Per 100g: about 185 calories, 9g protein, 9g fat, and 17g carbohydrates. Values vary with the brands of meatballs and sauces used.