It seems like just yesterday I was standing in my mom’s cozy kitchen, the scent of cinnamon and something tangy-sweet filling the air. She was prepping for our annual holiday party, and on the counter sat this glorious, bubbling Crockpot filled with what would soon become a family legend: Cranberry BBQ Crockpot Meatballs. I remember sneaking a taste (or maybe three!) when she wasn’t looking, and the burst of flavor was just incredible. Sweet, tangy, savory—it was the perfect party bite.
Now, I won’t lie, my first attempt at making these Cranberry BBQ Crockpot Meatballs myself was a total disaster! The sauce was way too thin, the meatballs were dry, and my husband, bless his heart, tried to politely choke them down. It was an “aha” moment, though. I realized I needed to tweak the recipe, add my own Delilita flair, and really nail down the technique.
Fast forward a few years, and these Cranberry BBQ Crockpot Meatballs have become my go-to for potlucks, game days, and, of course, holiday gatherings. What I especially love about this recipe is that it’s so hands-off. As a busy mom, I’m all about recipes that let me prep and then forget about them for a few hours. Pop everything in the Crockpot, and boom, you have a crowd-pleasing appetizer that practically cooks itself.
I originally found a basic version of Cranberry Sauce Meatballs in an old church cookbook, but I’ve really perfected it over time to what I think is the ideal balance of flavors. I hope you will agree!
So, grab your Crockpot, and let’s get started on making some seriously delicious Cranberry BBQ Crockpot Meatballs. I promise, you’ll love them!
What You’ll Need for This Cranberry BBQ Crockpot Meatballs
Okay, let’s gather our ingredients! Here’s what you’ll need to whip up a batch of these amazing Crockpot Cranberry BBQ Meatballs:
- 2 lbs Frozen Meatballs: I usually go for the Italian-style meatballs, but feel free to use your favorite. I find that the frozen ones hold their shape best in the Crockpot.
- 1 (14 oz) can Cranberry Sauce: Whole berry or jellied, it’s up to you! I personally love the whole berry for the extra texture.
- 1 cup BBQ Sauce: Use your favorite! I often use a smoky BBQ sauce to add a layer of depth to the Cranberry BBQ Crockpot Meatballs.
- 1/2 cup Ketchup: Adds a touch of sweetness and helps thicken the sauce.
- 1/4 cup Brown Sugar: For that caramelized, sticky goodness.
- 2 tablespoons Apple Cider Vinegar: This adds a bit of tang to balance the sweetness.
- 1 tablespoon Worcestershire Sauce: For a savory depth that’s just irresistible.
- 1 teaspoon Garlic Powder: Because everything’s better with garlic!
- 1/2 teaspoon Onion Powder: Because everything is even better with onion!
- 1/4 teaspoon Red Pepper Flakes (optional): If you like a little kick, add a pinch of red pepper flakes.
For my Cranberry BBQ Crockpot Meatballs, I always use a high-quality BBQ sauce. I find it really makes a difference in the overall flavor. You can usually find a good selection at your local grocery store. When making these Crockpot Meatballs, I’ve also learned that using a good quality cranberry sauce can help give your recipe that extra something special.
Here’s a trick I learned from my mom: if your cranberry sauce is a little too tart, add a teaspoon of honey or maple syrup to sweeten it up. It works like a charm!
To save time, I often buy pre-made meatballs. However, if you’re feeling ambitious, you can certainly make your own. Just remember to brown them slightly before adding them to the Crockpot, so they don’t get mushy.
If you’re looking to save a little money, keep an eye out for sales on cranberry sauce around the holidays. Stock up, and you’ll be ready to make these Cranberry Sauce Meatballs any time of year! For more budget-friendly options, you can often find generic brands of BBQ sauce and ketchup that work just as well.
Leftover cranberry sauce can be stored in an airtight container in the fridge for up to a week. And if you happen to have leftover BBQ sauce, you can use it on grilled chicken or ribs. Nothing goes to waste in my kitchen! Check out these tips for selecting ingredients for the best results in Cranberry BBQ Crockpot Meatballs and be sure to stock up so you can be ready to go.
Let’s Make This Cranberry BBQ Crockpot Meatballs Together
Alright, friend, let’s get these Cranberry BBQ Crockpot Meatballs going! Don’t worry, this recipe is super easy, and I’ll walk you through every step.
Step-by-Step Instructions
- Combine the Sauce: In a medium bowl, whisk together the cranberry sauce, BBQ sauce, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, and red pepper flakes (if using). Make sure everything is well combined. This is the heart of your Cranberry BBQ Crockpot Meatballs, so give it a good mix!
- Add the Meatballs to the Crockpot: Pour the frozen meatballs into your Crockpot. I like to use a 6-quart Crockpot, but any size will work, depending on how many Cranberry BBQ Crockpot Meatballs you want to make.
- Pour the Sauce Over the Meatballs: Pour the cranberry BBQ sauce mixture over the meatballs, making sure they are evenly coated. Don’t worry if they’re not completely submerged; they’ll cook down as they simmer.
- Cook on Low: Cover the Crockpot and cook on low for 3-4 hours, or until the meatballs are heated through and the sauce has thickened. If you’re short on time, you can cook on high for 1-2 hours, but I find that low and slow is the way to go for the best flavor.
- Stir Occasionally: Give the meatballs a gentle stir every hour or so to ensure they cook evenly and don’t stick to the bottom. Plus, stirring helps those meatballs absorb all that delicious Cranberry Sauce Meatballs flavor!
- Serve and Enjoy: Once the meatballs are cooked through, they’re ready to serve! Keep the Crockpot on warm if you’re serving them at a party. I like to put out toothpicks or small forks for easy snacking.
I learned the hard way with Cranberry BBQ Crockpot Meatballs that using too much brown sugar can make the sauce too sticky. So, stick to the 1/4 cup measurement for the perfect balance. You may also enjoy exploring other delicious crockpot recipes like Crockpot Potato Soup.
In my kitchen, these Cranberry BBQ Crockpot Meatballs usually take about 3.5 hours on low to reach that perfect saucy consistency. While the Slow Cooker Meatballs are cooking, I usually tidy up the kitchen, catch up on emails, or maybe even sneak in a quick nap!
Your Cranberry BBQ Crockpot Meatballs should smell like a combination of sweet cranberries, smoky BBQ, and savory spices. It’s a truly irresistible aroma that will have everyone’s mouths watering!
Family-tested shortcut: If you’re really in a rush, you can use a jar of pre-made cranberry BBQ sauce. It’s not quite the same as making it from scratch, but it’s a great option in a pinch. I found this great cranberry BBQ Crockpot Meatballs recipe online, if you want to check out someone else’s approach.
How I Love to Serve This Cranberry BBQ Crockpot Meatballs
My family loves this Cranberry BBQ Crockpot Meatballs when I serve them as an appetizer at parties. They’re always a hit, and they disappear so quickly! But they’re also great for casual weeknight dinners.
My go-to side dishes to pair with these Cranberry BBQ Crockpot Meatballs are simple. A big bowl of creamy mashed potatoes is always a winner, as is some crusty bread for soaking up all that delicious sauce. I also love serving them with a fresh salad to balance out the richness.
These Cranberry BBQ Crockpot Meatballs are perfect for just about any occasion. Game day? Check. Holiday party? Check. Potluck? Check. They’re so versatile, and everyone loves them.
For presentation, I like to garnish the meatballs with some fresh parsley or green onions. It adds a pop of color and makes them look extra appealing. I also make sure to have plenty of toothpicks or small forks on hand so people can easily grab a meatball or two.
If you have extra Cranberry BBQ Crockpot Meatballs (which is rare!), they’re great on sandwiches or sliders. Just pile them on a bun and top with some coleslaw for a quick and easy lunch.
I’ve also tried making seasonal variations of these Crockpot Meatballs. In the fall, I add a pinch of cinnamon and nutmeg to the sauce for a warm, cozy flavor. And in the summer, I add a squeeze of lime juice for a touch of brightness.
Friends always ask for this Crockpot Cranberry BBQ Meatballs recipe. It’s become a staple at all of our gatherings. I think it’s the perfect combination of sweet, savory, and tangy that keeps people coming back for more. And the fact that it’s so easy to make is a huge bonus! You can also try this great Cranberry BBQ Crockpot Meatballs Recipe | Slow Cooker Meatball. If you are looking for additional side dishes to serve with your Cranberry BBQ Crockpot Meatballs you may also like Crockpot Stuffing.
Your Cranberry BBQ Crockpot Meatballs Questions Answered
Okay, let’s tackle some of the most common questions I get about this Cranberry BBQ Crockpot Meatballs recipe.
Common Questions
Q: Can I use homemade meatballs instead of frozen?
A: Absolutely! Homemade meatballs will add an extra layer of flavor to your Cranberry BBQ Crockpot Meatballs. Just make sure to brown them slightly before adding them to the Crockpot, so they don’t get mushy.
Q: Can I use a different kind of sauce?
A: Of course! Feel free to experiment with different BBQ sauce flavors. A smoky, hickory, or even a spicy BBQ sauce would be delicious with these Cranberry Sauce Meatballs.
Q: What if my sauce is too thick?
A: If your sauce is too thick, add a little bit of water or chicken broth to thin it out. Start with a tablespoon at a time until you reach your desired consistency.
Q: What if my sauce is too thin?
A: If your sauce is too thin, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it up. Stir it into the Crockpot during the last 30 minutes of cooking.
Q: Can I make this recipe ahead of time?
A: Yes! You can make these Cranberry BBQ Crockpot Meatballs up to 2 days in advance. Just store them in the refrigerator and reheat them in the Crockpot or on the stovetop before serving.
Q: Can I freeze these meatballs?
A: Absolutely! These meatballs freeze beautifully. Just let them cool completely, then transfer them to a freezer-safe container or bag. They can be frozen for up to 3 months.
Q: What if I don’t have apple cider vinegar?
A: You can substitute white vinegar or lemon juice for the apple cider vinegar. It will still give the sauce that tangy kick you need.
You know what I do when my Crockpot Cranberry BBQ Meatballs are a little too sweet? I add a pinch of salt or a dash of hot sauce to balance out the flavors. It works every time! I was recently asked for a recipe for Crockpot Cranberry BBQ Meatballs – Kalefornia Kravings.
My family prefers the Italian-style meatballs, but my son, who has a more sensitive palate, enjoys these served over rice, which mellows out the tangy flavor of the Cranberry BBQ Crockpot Meatballs.
My Final Thoughts on This Cranberry BBQ Crockpot Meatballs
This Cranberry BBQ Crockpot Meatballs recipe holds a special place in my heart because it reminds me of my mom and all those wonderful holiday memories. It’s a dish that’s always been associated with warmth, comfort, and togetherness. It’s one of those recipes that just brings people together.
Pro Tips for Perfect Meatballs
- Don’t Overcook: Overcooking the meatballs can make them dry and tough. Keep an eye on them and cook them just until they’re heated through.
- Taste and Adjust: Taste the sauce before adding the meatballs and adjust the seasonings to your liking.
- Use a Liner: To make cleanup a breeze, use a Crockpot liner. Trust me, it’s a game-changer!
I’ve tried a few variations of these Cranberry BBQ Crockpot Meatballs over the years. One of my favorites is adding a can of pineapple chunks to the sauce for a tropical twist. Another is using turkey meatballs instead of beef for a lighter option. And for a spicier version, I add a few dashes of hot sauce or a pinch of cayenne pepper to the sauce.
My husband loves the classic version with beef meatballs and smoky BBQ sauce. My daughter prefers the turkey meatballs with pineapple chunks. And my son loves them all! It’s the best of all worlds of Cranberry BBQ Crockpot Meatballs!
I hope you give this recipe a try and make it your own. Don’t be afraid to experiment with different flavors and ingredients. Cooking should be fun and creative.
I hope your Cranberry BBQ Crockpot Meatballs cooking experience is filled with joy, laughter, and, of course, delicious food. And I hope this dish becomes a staple in your family’s traditions, just as it has in mine.
Happy cooking, friends! These Cranberry BBQ Crockpot Meatballs are always a crowd-pleaser.
Cranberry BBQ Crockpot Meatballs
These Cranberry BBQ Crockpot Meatballs are the perfect easy appetizer for any holiday gathering or game day. Sweet and tangy, they’re sure to be a crowd-pleaser!
- Prep Time: 5 minutes
- Cook Time: 120 minutes
- Total Time: 125 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Crockpot
- Cuisine: American
Ingredients
- 1 (28 ounce) bag frozen fully cooked meatballs
- 1 (14 ounce) can jellied cranberry sauce
- 1 cup BBQ sauce
- 1/4 cup brown sugar
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
Instructions
- Place frozen meatballs in a slow cooker.
- In a medium bowl, whisk together cranberry sauce, BBQ sauce, brown sugar, apple cider vinegar, and garlic powder.
- Pour sauce over meatballs, ensuring they are evenly coated.
- Cover and cook on low for 2-3 hours, or on high for 1-2 hours, stirring occasionally, until meatballs are heated through and the sauce is thickened.
- Serve warm, garnished with chopped green onions if desired.
Notes
For a spicier kick, add a pinch of red pepper flakes to the sauce. Serve with toothpicks for easy serving.