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Quick Christmas Cranberry Meatballs

Cranberry meatballs in slow cooker with glossy red sauce garnished with fresh herbs
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A simple and festive appetizer made with just three ingredients. Perfect for holiday parties with sweet and tangy flavors.

Ingredients

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  • 1 (32 oz) bag frozen, pre-cooked meatballs (approximately 32–40 meatballs)
  • 1 (14 oz) can jellied cranberry sauce
  • 1 (12 oz) bottle chili sauce

Instructions

  1. Add cranberry sauce and chili sauce to slow cooker or large pot. Whisk or stir vigorously until completely combined and smooth with no lumps.
  2. Add all frozen meatballs to sauce mixture and stir gently to coat evenly. Do not thaw meatballs first.
  3. If using slow cooker, cover and cook on low for 2-3 hours, stirring once halfway through. Meatballs are done when heated to 165°F internal temperature and sauce has thickened.
  4. If using stovetop, cook over medium-low heat for 15-20 minutes, stirring every 5 minutes to prevent sticking. Cook until meatballs reach 165°F internal temperature.
  5. Switch slow cooker to warm setting or reduce stovetop to lowest heat. Stir every 20-30 minutes and serve warm with toothpicks.

Notes

  • Don’t thaw meatballs before adding – frozen works best and helps them hold shape during cooking.
  • Use homestyle or Italian-style meatballs based on preference.
  • Add 1 tablespoon lemon juice or pinch of red pepper flakes for extra zest.
  • Sauce thickens as it cools. Add 1-2 tablespoons water when reheating if needed.
  • Recipe serves 6-8 as appetizer (4-6 meatballs each) or 4 as main course (8-10 meatballs each).

Nutrition

Find it online: https://www.benefitiany.com/cranberry-meatballs/