Description
These Cranberry BBQ Crockpot Meatballs are sweet, tangy, and irresistibly saucy. A true dump-and-go slow cooker recipe that’s perfect for parties, holidays, or stress-free weeknights.
Ingredients
2 (20-ounce) bags frozen meatballs
1 (12-ounce) bottle chili sauce
1 (14-ounce) can whole berry cranberry sauce
1–2 tablespoons whole grain mustard
¼ cup barbecue sauce
Instructions
Add the frozen meatballs to the slow cooker.
Pour in the chili sauce, cranberry sauce, mustard, and barbecue sauce.
Stir gently until the meatballs are evenly coated in the sauce.
Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Stir once or twice during cooking so the meatballs stay well coated.
Serve warm directly from the slow cooker.
Notes
Use your favorite barbecue sauce—sweet, smoky, or classic all work well.
For a thinner sauce, add a splash of water or broth.
These meatballs are perfect for keeping warm on the LOW setting during parties.
Leftovers reheat beautifully and taste even better the next day.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 45 mg