Introduction

Cranberry BBQ Crockpot Meatballs are a perfect blend of tangy cranberry and smoky barbecue flavors, slow-cooked to tender perfection. This easy recipe is great for parties or a simple weeknight dinner, delivering a crowd-pleasing dish with minimal effort.

A close-up shows a round meatball coated in a shiny, reddish-brown sauce held by a woman's hand using a toothpick. The meatball has a textured surface with small bits visible. Below it, many similar meatballs sit together, also covered with the thick sauce that pools around them. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (20 oz) bags frozen meatballs
1 (12 oz) bottle chili sauce
1 (14 oz) can whole berry cranberry sauce
1-2 tablespoons whole grain mustard
¼ cup barbecue sauce

Instructions

Step 1: Add the frozen meatballs, chili sauce, whole berry cranberry sauce, whole grain mustard, and barbecue sauce to a slow cooker.
Step 2: Stir to combine all ingredients thoroughly, ensuring the meatballs are coated in the sauce.
Step 3: Cook on high for 4 hours or on low for 6 hours.
Step 4: Stir the mixture a couple of times during cooking to keep the meatballs evenly coated with sauce.
Step 5: Once cooked, serve warm and enjoy!

Tips & Variations

For extra spice, add a dash of hot sauce or some crushed red pepper flakes to the sauce mixture.
Substitute whole grain mustard with Dijon mustard for a milder flavor.
Try using homemade cranberry sauce for a fresher taste.
Serve meatballs over rice, mashed potatoes, or with toothpicks as an appetizer.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop over low heat until warmed through, stirring occasionally to prevent sticking.

How to Serve

The image shows a close-up of a pot filled with round meatballs soaked in a thick, glossy brown sauce. The meatballs are cooked, with a slightly textured surface, and are packed tightly together. The sauce looks rich and smooth, coating each meatball with a shiny glaze. The pot's edge is visible on the right side, displaying a bit of a burnt, creamy-white area. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, fresh meatballs can be used. Reduce the cooking time slightly, checking for doneness before the suggested times.

Is it possible to prepare this recipe without a slow cooker?

Yes, you can cook everything in a saucepan on the stovetop over low heat, stirring occasionally, for about 30-40 minutes until the meatballs are heated through and the sauce thickens.

Cranberry BBQ Crockpot Meatballs Recipe

Print Recipe

★★★★★

4.6 from 106 reviews

These Cranberry BBQ Crockpot Meatballs combine savory frozen meatballs with a tangy and sweet sauce made from chili sauce, whole berry cranberry sauce, whole grain mustard, and barbecue sauce. Slow-cooked until tender and flavorful, this easy recipe is perfect for parties, game days, or casual dinners.

Author: Cleo
Prep Time: 5 minutes
Cook Time: 4 hours on high or 6 hours on low
Total Time: 4 hours 5 minutes (high) or 6 hours 5 minutes (low)
Yield: Approximately 8 servings 1x
Category: Appetizer
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Meatballs

2 (20 oz) bags frozen meatballs

Sauce

1 (12 oz) bottle chili sauce
1 (14 oz) can whole berry cranberry sauce
1–2 tablespoons whole grain mustard
¼ cup barbecue sauce

Instructions

Prepare Ingredients: Gather frozen meatballs, chili sauce, whole berry cranberry sauce, whole grain mustard, and barbecue sauce to have everything ready for cooking.
Combine in Slow Cooker: Place the frozen meatballs in the slow cooker. Pour in the chili sauce, whole berry cranberry sauce, whole grain mustard, and barbecue sauce over the meatballs.
Mix and Set Cooker: Stir to combine all ingredients evenly, ensuring meatballs are covered with sauce. Set the slow cooker to high for 4 hours or low for 6 hours.
Stir Occasionally: During cooking, stir the meatballs a couple of times to make sure they are evenly coated with the sauce and cook uniformly.
Serve: Once cooked and the meatballs are tender and the sauce is thickened, serve hot as an appetizer or main dish.

Notes

Use frozen meatballs straight from the freezer; no need to thaw before cooking.
Adjust the amount of whole grain mustard to your preferred level of tanginess.
Stirring occasionally helps prevent the sauce from sticking and ensures even cooking.
This recipe can be doubled or halved depending on your serving needs.
For a spicier kick, add a few dashes of hot sauce or cayenne pepper to the sauce mixture.

Keywords: cranberry BBQ meatballs, crockpot meatballs, slow cooker appetizers, party meatballs, easy meatball recipe