Sweet, tangy, and unbelievably simple - these Crockpot Cranberry Meatballs are a holiday and game-day classic for good reason. With just three ingredients, you can serve a crowd-pleasing appetizer without standing over the stove. The slow cooker does all the work, and your kitchen smells amazing the entire time.
If you love easy party food recipes like my Lil Smokies with Grape Jelly and Chili Sauce, you’ll want to add this one to your rotation. They also pair perfectly with Pigs in a Blanket (2 Ingredients) or some easy veggies with dip.
Table of contents
Why I Love This Recipe
Just 3 ingredients and zero prep - seriously, you dump everything in the slow cooker and walk away. It’s the easiest holiday appetizer you’ll ever make.
The slow cooker keeps these cranberry meatballs warm for hours, making them perfect for parties, potlucks, or game-day spreads.
That sweet-tangy combo from the cranberry and chili sauces gives the meatballs the perfect balance - not too sweet, not too spicy - just right.
I love that this recipe uses frozen fully cooked meatballs. It’s one less thing to worry about when your kitchen is already busy with other dishes.
The flavor gets better the longer they sit, so it’s a true make-ahead slow cooker recipe - perfect for entertaining during the holidays or any crowd-gathering weekend.
These are always the first thing to disappear at parties. Guests always ask, “What’s in this sauce?” and can’t believe it’s only three ingredients.
If you’re looking for an easy dump-and-go appetizer that looks and tastes like you spent all day on it, this one is it
Ingredients
2 lbs frozen fully cooked meatballs (about 50–60 small meatballs)
1 can (14 oz) jellied cranberry sauce
1 bottle (12 oz) Heinz chili sauce (I always use this Heinz chili sauce. It's not super spicy, just wonderfully flavorful).
Step-by-Step Instructions
Step 1:
In your slow cooker, whisk together the cranberry sauce and chili sauce until smooth.
Step 2:
Add the frozen meatballs and stir to coat them evenly with the sauce.
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Step 3:
Cover and cook on LOW for 3–4 hours (or HIGH for 1.5–2 hours) until the meatballs are heated through and the sauce is glossy.
Serving Suggestions
Switch the Crockpot to the WARM setting for serving. Stir occasionally to keep the meatballs covered in sauce.
If everything will be served/eaten in a short period of time, I like placing on a serving dish or in a bowl and garnishing with chopped green herbs (parsley in this image). Toothpicks are easily accessible.
Variations
Orange-Cranberry - Stir in 1 tablespoon orange zest and 2 tablespoons orange juice for brightness.
Extra Tangy - Add 1 tablespoon apple cider vinegar or Dijon mustard for a little zing.
BBQ Twist - Replace chili sauce with your favorite BBQ sauce for a richer flavor.
Make Ahead, Storage, and Freezing
Make Ahead:
Combine sauces up to 3 days in advance and refrigerate. On serving day, pour over frozen meatballs and cook as directed.
Storage:
Refrigerate leftovers in a covered container for up to 3 days. Reheat gently on the stovetop or microwave until hot.
Freezing:
Cool completely, transfer to a freezer-safe bag or container, and freeze up to 2 months. Thaw overnight in the fridge and reheat in the slow cooker on LOW.
FAQs
Yes! Make sure they’re fully cooked before adding them to the slow cooker.
You can use either. Using the whole berry sauce it creates a chunkier sauce (which I like). Jellied cranberry sauce blends more smoothly.
Add 2–3 tablespoons of water or orange juice to thin it slightly. Stir gently to mix into sauce.
Other Delicious Hot Appetizers
Printable Recipe Card
Crockpot Cranberry Meatballs (3 Ingredients)
Ingredients
- 2 pounds meatballs frozen fully cooked (about 50ish small meatballs)
- 1 can Cranberry sauce I use with whole cranberries. If wanting a smoother sauce, use the sauce without the whole berries.
- 1 bottle Heinz chili sauce 12 oz. I like this brand of chili sauce because I know the flavor I'm getting. Not to spicy but lots of flavor.
Instructions
- In the slow cooker, whisk together cranberry sauce and chili sauce until well combined. It's OK if it's a little lumpy.
- Add frozen meatballs and stir to coat evenly. Cover and cook on LOW 3–4 hours or HIGH 1.5–2 hours, until heated through.
- Switch to WARM for serving, stirring occasionally.
Notes
- Use fully cooked meatballs for safety and convenience.
- For more tang, add 1 tablespoon vinegar or 1 teaspoon mustard.
- Sauce can be made ahead and stored in the fridge up to 3 days.
- Great for holidays or game days - keeps warm for hours!
Nutrition (estimate)
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