Cranberry Meatballs

These cranberry meatballs are sweet, spicy, and just chaotic enough to keep guests hovering by the slow cooker like feral raccoons. Ridiculously easy, dangerously addictive, and absolutely the star of any party spread.

Course Appetizer

Cuisine American - Vintage

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 236kcal

Author Marye Audet-White

Ingredients

14 ounces jellied cranberry sauce
12 ounces Heinz chili sauce or your favorite bbq sauce
¼ cup orange juice
½ cup packed brown sugar
32 ounces frozen fully cooked home-style meatballs thawed
1 jalapeno pepper more to taste; seeded and chopped - optional
sliced green onions to garnish

Instructions

Stovetop cranberry meatballs

In a large saucepan over medium heat, combine the first 6 ingredients; stir until sugar is dissolved.
Add meatballs; cook until heated through, 20-25 minutes, stirring occasionally.

Slow cooker cranberry meatballs

Heat sauce ingredients as directed. Add sauce and meatballs to slow cooker. Cook, covered, on low until heated through, 2-3 hours.
If there's too much liquid remove cover and allow to cook and extra 30 minutes or so.

Notes

Old fashioned chili sauce is different than the Asian versions and can be hard to find, at least in my area. Heinz chili sauce is the most widely available. If you can't find chili sauce you can use bbq sauce.

Storage:

Cover and refrigerate for 3-4 days. If the meatballs were previously frozen, don’t freeze them again. If they were made fresh, you can freeze leftovers for 3–4 months.

Tips:

Warm your meatballs before adding them to the sauce if you’re in a hurry. It shortens simmer time and helps the glaze cling like it’s flirting.
Don’t skip the green onions. That little pop of fresh flavor cuts through the sweetness and makes the whole dish taste brighter and more intentional.
Add a splash of cranberry juice if the sauce gets too thick—it thins things out without diluting the flavor, like giving your glaze a little spa day.

Nutrition