Crock Pot Cranberry Meatballs

If you’re looking for an easy and tasty meal or appetizer, these crock pot cranberry meatballs are a perfect choice.

Made with frozen meatballs and a sweet, tangy cranberry sauce, this dish requires just a few simple ingredients. Set it in your slow cooker, and let the flavors come together effortlessly.

The meatballs absorb all the delicious sauce, and a sprinkle of fresh cilantro on top adds a burst of flavor. It’s a great option for busy days or when you want to serve something special without much effort.

Crock Pot Cranberry Meatballs Recipe

Ingredients

1.25 pounds frozen beef meatballs
1 14 oz can of jellied cranberry sauce
1 cup ketchup
3 tbsp brown sugar
1 tbsp lemon juice
Fresh cilantro, chopped (for garnish)

Instructions

Place the frozen beef meatballs into your slow cooker.
In a medium bowl, combine the cranberry sauce, ketchup, brown sugar, and lemon juice. Stir well, making sure the cranberry jelly breaks up into a semi-chunky consistency. This will create a delicious sauce for the meatballs.
Pour the sauce over the meatballs in the slow cooker. Use a spatula to spread the sauce evenly over them.

Set the slow cooker to cook on High for 2 hours or on Low for 3 hours. This will allow the meatballs to soak up the flavorful sauce.
Once cooked, serve the meatballs warm. Top with freshly chopped cilantro for an extra burst of freshness and flavor.

Expert Tips For Making Crock Pot Cranberry Meatballs

If you want to make sure your cranberry meatballs come out perfectly every time, here are some tips you may not have thought of:

Brown the meatballs first: If you have extra time, browning the meatballs in a pan before adding them to the slow cooker can give them a richer flavor and better texture.
Add a touch of spice: For a little heat, stir in some chili flakes or a dash of hot sauce to balance out the sweetness of the cranberry sauce.

Use fresh or frozen cranberries for a twist: If you want a fresher taste, you can swap out the jellied cranberry sauce for fresh or frozen cranberries and let them cook down into a sauce.
Avoid overcooking: Cooking the meatballs too long can cause them to dry out. Stick to the recommended cook times for juicy, tender meatballs.
Season the sauce: Don’t forget to taste the sauce before serving. You can add a pinch of salt or a little extra sugar, depending on your preference.

Variations For Crock Pot Cranberry Meatballs

Want to try something a bit different? Here are some fun variations you can try with this recipe:

Swapping the meat: Use turkey, chicken, or even lamb meatballs instead of beef for a different flavor.
Add veggies: Throw in some chopped onions, bell peppers, or mushrooms for added texture and flavor.

Switch the sauce: If you prefer something less sweet, use a BBQ sauce or teriyaki sauce instead of cranberry sauce for a savory twist.
Make it sweeter: Add a bit of maple syrup or honey to the sauce for extra sweetness.

What To Serve With Crock Pot Cranberry Meatballs?

Here are some great side dishes to pair with your meatballs:

Rice (white, brown, or jasmine)
Mashed potatoes
Roasted vegetables (carrots, potatoes, or Brussels sprouts)
Green beans
Salad (simple green or mixed)
Bread rolls
Coleslaw

How To Store Crock Pot Cranberry Meatballs?

If you have leftovers, here’s how to store them for later:

In the fridge: Place the leftover meatballs and sauce in an airtight container. They will stay fresh for up to 3-4 days.
In the freezer: For longer storage, you can freeze the meatballs in a freezer-safe container or bag for up to 2-3 months. When you’re ready to eat, just thaw them in the fridge overnight and reheat them in the microwave or slow cooker.

Reheat carefully: When reheating, make sure the meatballs are heated all the way through to avoid them becoming dry. You can reheat them in the microwave or on low heat in the slow cooker with a little extra sauce to keep them moist.

How Long Can Meatballs Stay In The Crockpot On Warm?

After cooking, it’s easy to keep your meatballs warm in the Crock Pot, but it’s important not to leave them on “warm” for too long. Here’s what you need to know:

Stay safe: Meatballs can stay on the “warm” setting for about 2-4 hours. This will keep them hot but prevent them from overcooking or drying out.

Check for safety: The USDA recommends keeping food at a temperature of at least 140°F (60°C) to avoid bacterial growth. Use a food thermometer to check that your meatballs stay within this safe range.
Stir occasionally: Stirring the meatballs gently while on warm helps distribute the heat evenly, preventing some from getting too hot and others too cold.

Leaving meatballs in the Crock Pot on warm for too long can make them lose their moisture or become too soft, so it’s best to serve them within the 2-4 hour window. If you’re planning to leave them longer, it’s better to store them and reheat later.

Why Is My Cranberry Sauce Runny?

If your cranberry sauce turned out too runny, there could be a few reasons for this. Here’s what might be going wrong:

Too much liquid: Cranberry sauce is naturally thick, but if you added too much water or juice, it can cause the sauce to be runnier than expected.
Under-cooked sauce: Cranberry sauce thickens as it cooks. If you didn’t cook it long enough or at a high enough heat, it may not have had time to thicken properly.

Low pectin content: Pectin is what helps fruit sauces thicken. If your cranberry sauce doesn’t have enough pectin (a natural thickener), it might stay runny. Using fresh cranberries can help since they naturally contain more pectin.
Not enough sugar: Sugar also helps thicken the sauce. If you didn’t add enough sugar, the sauce may be too thin.

To fix runny cranberry sauce, you can:

Simmer longer: Cook it over medium heat for an additional 10-15 minutes to allow it to thicken.

Add a thickening agent: If the sauce is still too thin after cooking, you can stir in a little cornstarch mixed with water or even some extra fruit to help it thicken.
Let it cool: Sometimes, the sauce will thicken as it cools, so give it time before deciding to adjust it.