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Crockpot cranberry meatballs glazed in a glossy cranberry chili sauce in a white bowl, topped with chopped chives, with fresh cranberries on a white marble surface.

Crockpot Cranberry Meatballs (Easy 5 Ingredient Appetizer)

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Easy crockpot cranberry meatballs made with frozen meatballs, whole cranberry sauce, chili sauce, brown sugar, and Worcestershire sauce. A simple slow cooker appetizer for Thanksgiving and Christmas.

  • Total Time: 4 hours 5 minutes
  • Yield: 10 servings 1x

Ingredients

Units Scale
  • 32 ounces frozen meatballs
  • 1 can (14 ounces) whole cranberry sauce
  • 1 bottle (12 ounces) chili sauce
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons Worcestershire sauce

Instructions

  1. Spray the inside of the crockpot with cooking spray. Add the frozen meatballs.
  2. In a bowl, stir together the cranberry sauce, chili sauce, brown sugar, and Worcestershire sauce. Pour the sauce over the meatballs and stir gently until they are coated.
  3. Cover and cook on low for 4 hours.
  4. Stir and serve warm with toothpicks.

Notes

1. Switch the crockpot to warm to keep the meatballs ready for a party.
2. Store leftovers in an airtight container in the refrigerator.
3. Made with whole cranberry sauce. Jellied was not tested.

  • Author: Susan Buonpane
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Category: Appetizer
  • Method: Crockpot/Slow Cooker
  • Cuisine: American
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