Hey there, friend! This recipe is an absolute lifesaver when you need a crowd-pleaser that’s easy to make. These cranberry-glazed crockpot meatballs are sweet, tangy, and just the right amount of sticky. Whether it’s a holiday party, a game day snack, or just a fun dinner idea for the family, this recipe always wins. The best part? The crockpot does all the hard work while you sit back and relax. These meatballs are a big hit with kids too – they’ll love the sweet glaze! Let’s dive in!
What You’ll Need
For the Meatballs
- 2 lbs frozen pre-cooked meatballs (beef, turkey, or chicken – your choice)
- 1 can (14 oz) jellied cranberry sauce
- 1 cup BBQ sauce (use your favorite!)
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp ground black pepper
Pro Tips
- Use frozen meatballs for convenience! No need to thaw – they’ll heat perfectly in the crockpot.
- Customize the sweetness. If you like it less sweet, skip the brown sugar or use a tangier BBQ sauce.
- Double the batch for leftovers! These meatballs taste even better the next day, so make plenty.
- For a fancy look, garnish with fresh parsley. Just a sprinkle makes it look extra special.
- Kid-friendly option: Use a mild BBQ sauce to keep it from being too spicy for the little ones.
Tools You’ll Need
- Crockpot (slow cooker)
- Wooden spoon
- Measuring cups and spoons
- Serving bowl
Substitutions & Variations
- No cranberry sauce? Use grape jelly instead for a different flavor twist.
- Prefer homemade meatballs? Go ahead and use your favorite recipe! Just cook them first before adding to the crockpot.
- Want it spicier? Add a pinch of chili flakes or a splash of hot sauce to the glaze.
- Gluten-free? Use gluten-free meatballs and BBQ sauce.
Make Ahead Tips
- You can mix the sauce ingredients (cranberry sauce, BBQ sauce, brown sugar, Worcestershire, garlic powder, and pepper) the night before and store it in the fridge. In the morning, just pour it over the meatballs in the crockpot and turn it on!
How to Make Cranberry Glazed Crockpot Meatballs
1. Add the meatballs to the crockpot
Place the frozen meatballs into your crockpot.
2. Make the sauce
In a mixing bowl, combine the cranberry sauce, BBQ sauce, brown sugar, Worcestershire sauce, garlic powder, and black pepper. Stir until smooth.
3. Pour the sauce over the meatballs
Pour the sauce evenly over the meatballs in the crockpot, making sure they’re all coated.
4. Cook on low for 4 hours or high for 2 hours
Cover the crockpot with the lid and let the meatballs simmer, stirring once or twice to ensure even coating.
5. Serve and enjoy!
Once the meatballs are hot and the sauce is thickened, transfer to a serving bowl, garnish with parsley, and serve warm.
Leftovers & Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: You can freeze the meatballs (sauce and all!) in a freezer-safe container for up to 2 months.
- Reheat: Warm them in the microwave or in a saucepan on the stove until heated through.
Conclusion
And there you have it – the easiest, most delicious cranberry-glazed crockpot meatballs that everyone will love! These are perfect for sharing with family, friends, and even picky eaters. Give them a try, and let me know how they turn out for you! Leave a comment below with your thoughts or any fun variations you tried – I can’t wait to hear all about it! ❤️
