Go Back
–+ servings
overhead view of white platter of meatballs with gold fork, with black slow cooker and bowl of rice in background
Print

Slow Cooker Cranberry Meatballs

Slow Cooker Cranberry Meatballs are a cozy, classic favorite that signals holidays, gamedays, and gatherings. They’re perfect for entertaining or adding something fun and flavorful for a simple weeknight dinner. Sweet cranberry, tangy ketchup, and a hint of citrusy orange come together in a syrupy sauce that’s both nostalgic and delicious!
Course Appetizer, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6
Calories 449kcal
Author Jennifer Draper

Equipment

  • Slow Cooker

Ingredients

  • 2 pounds frozen meatballs about 24–30 medium-sized meatballs
  • 1 14 oz can whole-berry cranberry sauce
  • 1/2 cup ketchup
  • 3 tablespoons pure maple syrup
  • 2 tablespoons orange juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon red pepper flakes
  • Optional: fresh parsley or orange zest for garnish

Instructions

  • Add cranberry sauce, ketchup, maple syrup, orange juice, vinegar, Worcestershire, and red pepper flakes to slow cooker and whisk together until smooth
  • Add meatballs to slow cooker and stir gently to coat in sauce
  • Cover and cook on low for 3-4 hours or on high for 1 ½-2 hours, until meatballs are heated through and sauce is glossy
  • Stir before serving and garnish with fresh parsley or orange zest if desired

Notes

  • Store meatballs and sauce in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months and thaw overnight before reheating.
  • Reheat in the slow cooker on warm, or on the stove. Add a splash of broth or water when reheating to thin the sauce.
  • Choose higher-quality meatballs for the best flavor.
  • Frozen meatballs can go straight into the slow cooker without thawing or browning.
  • Mix the sauce ingredients ahead and refrigerate for up to 24 hours to save prep time.
  • Adjust the amount of red pepper flakes to taste.
  • Keep the meatballs on the “warm” setting for up to 2 hours when serving, and stir occasionally to prevent burning.
  • If the sauce becomes too thick, thin it with 1-2 tablespoons of broth or water before serving.

Nutrition

Calories: 449kcal | Carbohydrates: 13g | Protein: 26g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 109mg | Sodium: 282mg | Potassium: 535mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 150IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 1mg