Cranberry Meatballs (Crock-Pot)
Cranberry Meatballs are made by slow-cooking frozen meatballs in a sweet and tangy homemade cranberry bbq sauce. So easy to make, these delicious little meatballs are the perfect holiday or party appetizer!
Servings: 84 mini meatballs (varies)
Make the sauce: In a medium mixing bowl whisk together the cranberry sauce, hoisin sauce, ketchup, red wine vinegar, soy sauce, brown sugar, hot sauce (optional), minced garlic, ground ginger, and cayenne (if using). Mix until fully combined and add fresh cranberries (you may also mix everything together directly in your slow cooker).
Add everything to the slow cooker: Add the frozen meatballs to the bowl of a 6-8 quart slow cooker. Pour in the cranberry sauce and stir well to combine.
Cook: Turn on the slow cooker and cook on high for 2 hours or on low for 3-4 hours, or until the sauce is bubbly and the meatballs are heated through.
Keep warm and serve:. Once fully cooked, place your slow cooker on the warm setting until ready to serve. Serve garnished with fresh chopped parsley, if desired.
- If you're super sensitive to spicy foods, or you're making these for a big group of people, maybe start with 1 tablespoon of hot sauce, or hold off and add it at the end.
- Pro tip- make your own cranberry sauce! It's super easy and tastes like a million bucks.
Calories: 50kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 56mg | Potassium: 9mg | Fiber: 0g | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 0.7mg | Calcium: 1mg | Iron: 0.1mg