Crockpot Cranberry Sauce Meatballs
Crockpot Cranberry Sauce Meatballs
Sweet, tangy, savory, and made right in the slow cooker.
These Crockpot Cranberry Meatballs are the easiest festive appetizer you’ll ever make. Whether you’re hosting a party, bringing a dish to a potluck, or craving something cozy for dinner, these tender meatballs coated in a glossy cranberry-chili sauce are always a crowd favorite. They’re sweet, tangy, and perfectly seasoned — and the slow cooker does all the work.
Crockpot Cranberry Meatballs are one of those classic recipes that everyone seems to remember from their childhood. They’re nostalgic, cozy, and absolutely delicious.
The combination of cranberry sauce and chili sauce creates a perfect balance of sweet, tangy, and savory — and it transforms simple homemade meatballs into something incredibly flavorful.
What I love most about this recipe is that it works for absolutely any occasion. You can serve these at Thanksgiving, Christmas parties, New Year’s Eve gatherings, or game night — and they disappear every single time.
They’re also one of my favorite “set it and forget it” dinners. Pour everything into the slow cooker and let the magic happen.
The homemade meatballs make this dish extra special, but you can also use frozen meatballs if you’re in a hurry. Either way, the cran-chili sauce coats them in the most irresistible glaze. It thickens beautifully as it cooks and smells amazing as it simmers.
In our house, we love these for dinner over creamy mashed potatoes — it’s the perfect comfort meal. But as an appetizer, they’re impossible to beat. Just set out some toothpicks and watch them disappear!
These Crockpot Cranberry Sauce Meatballs are that effortless, cozy, and delicious recipe you’ll keep coming back to all year long.
Ingredients
For the Meatballs
- 1.5 lbs ground beef
- 1 small onion, finely chopped
- 1 egg
- ½ cup crushed Ritz crackers
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- ½ teaspoon garlic salt
- ½ teaspoon garlic powder
- ½ teaspoon seasoned pepper
- ½ teaspoon Italian seasoning
- ¼ teaspoon ground oregano
For the Sauce
- 14 oz can cranberry sauce
- 12 oz bottle chili sauce
Instructions
1. Make the Meatballs
- In a large bowl, combine ground beef, onion, egg, crushed Ritz crackers, ketchup, brown sugar, garlic salt, garlic powder, seasoned pepper, Italian seasoning, and oregano.
- Mix gently until just combined.
- Roll into meatballs (about 1–1½ inches in size).
2. Pan-Fry the Meatballs
- Heat a skillet over medium heat.
- Add a splash of oil and pan fry the meatballs until golden brown on all sides and cooked through.
- Transfer the cooked meatballs to the crockpot.
3. Make the Sauce
- In a bowl, whisk together cranberry sauce and chili sauce until smooth.
- Pour the sauce over the meatballs in the crockpot.
4. Slow Cook
- Cover and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours, until hot and bubbling.
5. Serve
- Serve warm as an appetizer or spoon over mashed potatoes or rice for a full dinner.
Serving Size
Makes about 30–40 meatballs, depending on how large you roll them.
Serves 8–10 as an appetizer, or 4–6 as a dinner entrée.
These Crockpot Cranberry Sauce Meatballs are the kind of recipe that makes entertaining—or even weeknight cooking—feel effortless. With just a few simple ingredients and a slow cooker doing all the work, you get tender meatballs coated in a glossy, flavor-packed sauce everyone loves.
Whether you serve them as an appetizer or spoon them over mashed potatoes for a cozy dinner, they always bring that perfect mix of comfort and celebration.
This is one of those dishes you’ll find yourself making again and again, especially during the holidays.
