These slow-cooked cranberry BBQ meatballs are a no-fuss crowd favorite.
Sweet, tangy, a little smoky — they taste like you spent hours cooking, but really, the slow cooker does all the hard work.
They’re perfect for game day, holidays, or just a cozy weekend snack.
I make them every winter when cranberries hit the shelves and everyone always asks for the recipe.
Toss everything into the slow cooker, walk away, and come back to juicy, flavorful meatballs that are hard to stop eating.
Why I Love This Recipe
I’ve been making this recipe every holiday season since my early 20s. The first time, it was for a Friendsgiving potluck and I needed something easy but still impressive. These meatballs delivered. Since then, they’ve become a signature.
- Super easy, barely any prep
- Set-it-and-forget-it slow cooker style
- Crowd-pleasing sweet-tangy flavor
- Perfect for parties, potlucks, and leftovers
What You’ll Need
- 2 lbs frozen fully-cooked meatballs
- 1 can (14 oz) whole berry cranberry sauce
- 1 cup barbecue sauce (I use a smoky sweet one)
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- Fresh chopped parsley for garnish (optional)
Pro Tips
- Use whole berry cranberry sauce — not the jellied one
- Don’t thaw the meatballs first, they cook better from frozen
- Stir everything before adding meatballs to make sure it’s well combined
- Use a liner in your slow cooker for easy cleanup
- Let it cook on LOW if you have time — the flavor is deeper
Tools You’ll Need
- 6-quart slow cooker
- Mixing bowl
- Measuring cups and spoons
- Mixing spoon
- Serving bowl or platter
Substitutions and Variations
- Swap cranberry sauce with grape jelly for a sweeter version
- Use homemade meatballs if you prefer — just cook them first
- Add a splash of hot sauce for a spicy kick
- Try turkey or chicken meatballs for a lighter option
Make Ahead Tips
You can mix the sauce together the night before and store it in the fridge. Just dump it over the meatballs in the morning and start cooking.
Servings and Time
Servings: 8–10 as an appetizer
Cook Time: 3–4 hours on HIGH or 6–8 hours on LOW
Step-by-Step Instructions
Step 1: Mix the Sauce
In a mixing bowl, combine 1 can (14 oz) whole berry cranberry sauce, 1 cup barbecue sauce, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, ½ tsp garlic powder, and ½ tsp onion powder. Stir well until smooth.
Step 2: Add Meatballs
Place 2 lbs of frozen fully-cooked meatballs into the slow cooker, then pour the sauce over the top. Stir gently to coat every meatball.
Step 3: Cook on LOW or HIGH
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, stirring once halfway through.
Step 4: Garnish and Serve
When done, give everything a final stir and garnish with fresh chopped parsley. Serve warm in a bowl or on a platter.
Macros (per serving, approx. 5 meatballs)
- Calories: 280
- Protein: 14g
- Carbs: 24g
- Fat: 14g
- Fiber: 1g
- Sugar: 16g
Why This Recipe Works (Quick Science)
The sugars in the cranberry sauce and BBQ sauce caramelize slightly in the slow cooker, coating the meatballs in a glossy, sticky glaze. Slow cooking lets the meatballs soak up all the flavor without drying out, and the acid in the sauce keeps them tender.
Common Mistakes
- Using raw meatballs — they won’t cook through in time
- Not stirring the sauce ingredients together first
- Using jellied cranberry sauce — it won’t have the same texture or tart flavor
- Overcooking on HIGH — it can dry them out or burn the sauce
What to Serve With
- Toothpicks and napkins for easy serving at parties
- Slider buns to make mini meatball sandwiches
- A side of mac and cheese or mashed potatoes
- A crunchy green salad to balance the sweetness
FAQ
Can I use homemade meatballs?
Yes, just fully cook them before adding to the slow cooker.
What’s the best BBQ sauce to use?
A smoky sweet one works great — like hickory or brown sugar style.
Can I freeze leftovers?
Yes! Let them cool completely, then store in a freezer-safe container for up to 2 months.
Can I double the recipe?
Totally — just make sure your slow cooker can handle the volume.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop over low heat. You can also freeze them for up to 2 months — just thaw in the fridge overnight before reheating.
Let’s Wrap It Up
These cranberry BBQ meatballs are simple, satisfying, and packed with flavor. Whether it’s a holiday, party, or weekend treat, they never fail to disappear fast. Give them a try, and if you make them, I’d love to hear how it went! Leave a comment with your thoughts or any questions.