There’s something special about a slow cooker recipe that feels like it’s doing all the work for you.
These Cranberry Glazed Meatballs with BBQ Sauce are sweet, tangy, smoky, and just a little sticky—in the best way.
They’re perfect for game days, potlucks, or an easy family dinner.
You’ll love how simple it is to toss everything together and let the slow cooker do its magic.
Why I Love This Recipe
This is one of those recipes that’s a total crowd-pleaser, no matter the occasion. I first made it for a holiday party, and everyone asked for the recipe before the night was over. Since then, it’s become a go-to for gatherings because it’s just that easy and delicious.
- Only a few ingredients, but huge flavor
- Perfect balance of sweet, smoky, and tangy
- The slow cooker keeps everything warm until you’re ready to serve
- Great for parties, holidays, or cozy nights in
- Makes the house smell incredible
Servings and Time
- Servings: About 8 (makes 40 small meatballs)
- Cook Time: 3 hours on high or 6 hours on low
What You’ll Need
- 2 pounds frozen cocktail-size meatballs
- 1 can (14 oz) whole berry cranberry sauce
- 1 ½ cups BBQ sauce (your favorite brand)
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- ½ teaspoon garlic powder
Pro Tips
- Use frozen meatballs for ease, but if you make homemade, just make sure they’re fully cooked before adding.
- Taste your sauce before pouring it over the meatballs—adjust sweetness with more brown sugar or add a dash of hot sauce for spice.
- Stir halfway through cooking to keep everything coated evenly.
- Line your slow cooker with a liner for easier cleanup.
- This dish keeps warm beautifully—great for serving straight out of the slow cooker.
Tools You’ll Need
- 6-quart slow cooker
- Mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
Substitutions and Variations
- Cranberry Sauce: Use jellied cranberry sauce if you want a smoother glaze.
- BBQ Sauce: Swap with honey BBQ for a sweeter version or smoky chipotle for a kick.
- Meatballs: Try turkey or chicken meatballs for something lighter.
- Add-ins: Toss in sliced green onions or a sprinkle of sesame seeds before serving for a fresh finish.
Make Ahead Tips
- Mix the cranberry glaze ingredients (cranberry sauce, BBQ sauce, brown sugar, Worcestershire, garlic powder) the night before. Store in the fridge, then pour over meatballs when ready to cook.
- You can also cook the meatballs ahead and just reheat them in the slow cooker.
Instructions
Step 1: Make the Glaze
In a medium bowl, combine 1 can (14 oz) whole berry cranberry sauce, 1 ½ cups BBQ sauce, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, and ½ teaspoon garlic powder. Stir until smooth and well blended.
Step 2: Add Meatballs to Slow Cooker
Place 2 pounds of frozen cocktail-size meatballs into the slow cooker in an even layer.
Step 3: Pour Sauce Over Meatballs
Pour the cranberry-BBQ glaze evenly over the meatballs. Use a spoon to coat them.
Step 4: Cook in Slow Cooker
Cover and cook on high for 3 hours or low for 6 hours, until the meatballs are heated through and the sauce is thick and sticky.
Step 5: Serve
Stir the meatballs gently, then transfer to a serving bowl. Spoon extra sauce over the top before serving.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently in the microwave or on the stove with a splash of water to loosen the sauce.
- Freeze in a freezer-safe bag for up to 2 months—thaw overnight in the fridge before reheating.
Macros (Per Serving – about 5 meatballs)
- Calories: 340
- Protein: 15g
- Carbs: 30g
- Fat: 18g
- Fiber: 2g
- Sugar: 18g
Why This Recipe Works (Quick Science)
- Cranberry sauce adds natural pectin and sugars that help the glaze thicken beautifully.
- The acidity in BBQ sauce balances the sweetness and tenderizes the meatballs as they cook.
- Slow cooking allows the flavors to meld, so the sauce penetrates the meatballs instead of just coating the outside.
Common Mistakes
- Not stirring halfway through: Can lead to uneven coating.
- Using raw meatballs: Frozen pre-cooked meatballs are best unless you’ve already cooked homemade ones.
- Overcooking: Leaving them too long can make the sauce overly thick or burn on the edges.
- Using only jellied cranberry sauce: The glaze won’t have the same chunky texture if you skip the whole berry variety.
What to Serve With
- Mashed potatoes or buttered egg noodles
- Roasted Brussels sprouts or green beans
- A crisp garden salad
- Soft dinner rolls to soak up the sauce
FAQ
Can I use homemade meatballs?
Yes, just make sure they’re cooked first.
Can I double the recipe?
Definitely—use a larger slow cooker or cook in batches.
Can I make this spicier?
Add hot sauce, chili flakes, or a spicy BBQ sauce.
Can I keep them warm for a party?
Yes! Keep the slow cooker on “warm” after cooking—they’ll stay perfect for hours.
Conclusion
These Slow Cooker Cranberry Glazed Meatballs with BBQ Sauce are the kind of recipe that people remember—and request again and again. Sweet, tangy, and effortless, they’ll quickly become a staple for gatherings or weeknight comfort food. Give them a try and let me know in the comments how they turned out for you—I’d love to hear your twist on them!