There’s a reason this recipe shows up at every holiday party and potluck. It’s ridiculously simple, requires barely any effort, and people absolutely lose their minds over it.
The combination of tart cranberry sauce and smoky BBQ sauce creates this addictive glaze that coats each meatball perfectly. You get sweet, tangy, and savory all in one bite.
This is the kind of recipe you can throw together when you’re already stressed about hosting. No fancy ingredients, no complicated steps, just dump everything in a slow cooker and let it do the work.
Why You’ll Love This Recipe
You only need three ingredients. Frozen meatballs, cranberry sauce, and BBQ sauce—that’s it. No chopping, no measuring a million spices, nothing complicated.
The slow cooker does all the work for you. Toss everything in, set it, and forget about it while you handle everything else on your to-do list.
These meatballs are incredibly versatile. Serve them as an appetizer with toothpicks, pile them over rice for dinner, or stuff them into slider buns for a fun twist.
The sauce thickens as it cooks, becoming this glossy, sticky coating that clings to every meatball. It’s the perfect balance of sweet and tangy with a hint of smoke.
You can make them ahead and keep them warm in the slow cooker for hours. They’re perfect for parties because they stay hot and delicious without any babysitting.
Kids and adults both love them. It’s one of those rare dishes that appeals to everyone at the table, from picky eaters to adventurous foodies.
Ingredients
For the Meatballs:
- 1 (2-pound) bag frozen meatballs (homestyle, Italian, or turkey—your choice)
- 1 (14-ounce) can whole berry cranberry sauce
- 1 (18-ounce) bottle BBQ sauce (use your favorite brand)
Optional Garnish:
- Fresh parsley, chopped
- Sesame seeds
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Instructions
Add the frozen meatballs to your slow cooker. No need to thaw them first.
In a medium bowl, whisk together the cranberry sauce and BBQ sauce until well combined. The cranberry sauce might be a bit chunky, which is totally fine.
Pour the sauce mixture over the meatballs, stirring gently to coat them all. Make sure every meatball gets some of that sauce love.
Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours. The meatballs should be heated through and the sauce should be thick and glossy.
Stir the meatballs halfway through cooking if you can, but it’s not absolutely necessary. This just helps distribute the sauce evenly.
Once done, switch the slow cooker to the WARM setting to keep them hot for serving. They’ll stay perfect for hours.
Garnish with chopped parsley or sesame seeds if you want to make them look extra fancy. Serve with toothpicks for easy appetizer-style snacking.
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Tips and Variations
Try different meatball varieties to change up the flavor. Turkey meatballs make it a bit lighter, while beef gives you a heartier bite.
Add a kick of heat by stirring in a tablespoon of sriracha or a few dashes of hot sauce to the sauce mixture. The sweetness of the cranberry balances the heat perfectly.
For a more holiday-forward flavor, add a teaspoon of ground ginger or a pinch of orange zest to the sauce. It makes them feel extra festive.
If you don’t have a slow cooker, you can make these in the oven. Bake at 350°F for 30-35 minutes in a covered baking dish, stirring once halfway through.
Use homemade meatballs if you have time. They’ll taste even better, but frozen ones are honestly perfect for this recipe and save you so much effort.
Leftovers reheat beautifully. Store them in an airtight container in the fridge for up to 3 days, then reheat in the microwave or back in the slow cooker.
Serving Suggestions
Set up a little appetizer station with the slow cooker on warm, a stack of toothpicks, and some small plates. People can help themselves throughout the party.
Serve them over fluffy white rice or mashed potatoes for a quick weeknight dinner. The sauce is so good you’ll want to soak up every drop.
Make meatball subs by piling them into toasted hoagie rolls with a slice of provolone cheese. Broil for a minute to melt the cheese and you’ve got an incredible sandwich.
Pair them with other easy appetizers like cheese and crackers, veggie trays, or chips and dip. They’re the star of any appetizer spread.
Print
Cranberry Sauce BBQ Meatballs
These sweet and tangy cranberry sauce BBQ meatballs are the ultimate crowd-pleasing appetizer with just 3 ingredients. They’re sticky, savory, and disappear from the plate in minutes.
- Total Time: 2 hours 5 minutes
- Yield: 50 meatballs (serves 10-12 as an appetizer) 1x
Ingredients
For the Meatballs:
- 1 (2-pound) bag frozen meatballs
- 1 (14-ounce) can whole berry cranberry sauce
- 1 (18-ounce) bottle BBQ sauce
Optional Garnish:
- Fresh parsley, chopped
- Sesame seeds
Instructions
- Add the frozen meatballs to your slow cooker. No need to thaw them first.
- In a medium bowl, whisk together the cranberry sauce and BBQ sauce until well combined. The cranberry sauce might be a bit chunky, which is totally fine.
- Pour the sauce mixture over the meatballs, stirring gently to coat them all. Make sure every meatball gets some of that sauce love.
- Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours. The meatballs should be heated through and the sauce should be thick and glossy.
- Stir the meatballs halfway through cooking if you can, but it’s not absolutely necessary. This just helps distribute the sauce evenly.
- Once done, switch the slow cooker to the WARM setting to keep them hot for serving. They’ll stay perfect for hours.
- Garnish with chopped parsley or sesame seeds if you want to make them look extra fancy. Serve with toothpicks for easy appetizer-style snacking.
- Prep Time: 5 minutes
- Cook Time: 2 hours
