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Cranberry BBQ Crockpot Meatballs

Cranberry BBQ Crockpot Meatballs (Easy Holiday Appetizer)

Sweet, tangy, and savory cocktail meatballs made effortlessly in the slow cooker using frozen meatballs and a simple homemade cranberry BBQ sauce. Perfect for holiday parties or easy game day serving.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 4 pounds frozen pre-cooked cocktail-sized beef or turkey meatballs 2 (14-ounce) bags, approximately 4 lbs total
Cranberry BBQ Sauce
  • 18 ounce smoky or robust BBQ sauce 1 bottle
  • 14 ounce whole berry cranberry sauce 1 can, do not drain
  • 1/2 cup packed light brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper flakes (Optional, for a slight heat)

Equipment

  • Slow Cooker (6-7 Quart)
  • Whisk
  • Rubber Spatula

Method
 

Sauce Preparation and Loading
  1. Pour the entire contents of the bottle of BBQ sauce into the basin of a large 6-quart or 7-quart slow cooker (Crockpot). Ensure the sauce covers the bottom surface evenly.
  2. Scoop the full can of whole berry cranberry sauce into the slow cooker on top of the BBQ sauce. Use a rubber spatula to ensure all the cranberry sauce is added.
  3. Add the brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, and the optional crushed red pepper flakes to the sauce mixture.
  4. Whisk all the sauce ingredients until the mixture is uniform and the brown sugar has mostly dissolved into the liquid. It is okay if small lumps of cranberry sauce remain, as they will melt down during cooking.
  5. Open both bags of frozen meatballs and pour the full amount directly into the slow cooker. Do not thaw the meatballs before adding them.
  6. Gently stir the meatballs with a large spoon or spatula, ensuring that every meatball is completely coated with the cranberry BBQ sauce.
Cooking and Serving
  1. Place the lid securely onto the slow cooker. Cook on High for 3 to 4 hours, or on Low for 6 to 8 hours, until the meatballs are thoroughly heated through and the sauce is bubbling hot.
  2. Once the cooking time is complete, give the meatballs a final thorough stir. If the sauce is too thick for your preference, you may add 1-2 tablespoons of water and stir again. Switch the slow cooker to the 'Keep Warm' setting for serving.
  3. Serve the Cranberry BBQ Crockpot Meatballs directly from the slow cooker with toothpicks as an appetizer, or serve them over mashed potatoes, rice, or on small slider buns for a hearty meal.

Notes

For a variation, you can substitute the whole berry cranberry sauce with 1 cup of grape jelly for a sweeter, classic sauce base. Always ensure that frozen meatballs reach an internal temperature of 165°F (74°C) before serving. If the sauce seems too thin after cooking, you can stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cook on High for an additional 15 minutes.