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Cranberry BBQ Crockpot Meatballs

Cranberry BBQ Crockpot Meatballs: Easy Party Appetizer

These easy, slow-cooked Cranberry BBQ Meatballs combine savory frozen cocktail meatballs with a sweet and tangy homemade sauce, perfect for holiday appetizers or a simple weeknight meal served over rice.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 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 (Approximately 2 x 14-ounce bags)
Cranberry BBQ Sauce
  • 18 ounce smoky or robust BBQ sauce
  • 14 ounce whole berry cranberry sauce (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
 

Preparation Steps
  1. Prepare the Slow Cooker Sauce Base: Pour the entire contents of the bottle of BBQ sauce into the basin of a large 6-quart or 7-quart slow cooker (Crockpot).
  2. Add the Cranberry Element: 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. Incorporate the Remaining Flavorings: Add the brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, and the optional crushed red pepper flakes to the sauce mixture in the slow cooker.
  4. Whisk the Sauce Thoroughly: Using a sturdy whisk, combine 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 the cooking process.
  5. Add the Meatballs: Open both bags of frozen meatballs and pour the full amount directly into the slow cooker. Do not thaw the meatballs before adding them; they should be placed in the crockpot while still frozen.
  6. Coat the Meatballs: Gently stir the meatballs with a large spoon or spatula, ensuring that every meatball is completely coated with the cranberry BBQ sauce. Make sure none of the meatballs are left sitting dry on the surface.
Cooking and Serving
  1. Begin the Cooking Process (Two Options): Place the lid securely onto the slow cooker. Cook on the High Setting for 3 to 4 hours, or until the meatballs are thoroughly heated through and the sauce is bubbling hot. Alternatively, cook on the Low Setting for 6 to 8 hours, until the meatballs are tender and the sauce has thickened slightly.
  2. Stir and Maintain Serving Temperature: 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 if not serving immediately.
  3. Serve: 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 richer, deeper flavor, consider adding 1 teaspoon of Dijon mustard to the sauce base. If preparing this recipe for a potluck or large party, always ensure the slow cooker remains on the 'Keep Warm' setting once fully cooked, stirring occasionally to prevent sticking.