Crock Pot Cranberry Cocktail Meatballs

The most delicious crockpot cranberry meatballs that have been slow cooked and now served on a platter with a sweet and spicy sauce.

5 from 2 votes

Crock Pot Cranberry Cocktail Meatballs

A delicious treat for any party. These cranberry meatballs are slow cooked in cranberry sauce. These are fantastic prepared a day ahead and reheated for your guests. Always a party favorite. A wonderful recipe that is freezer friendly to have a batch ready any time.

Course Appetizer

Cuisine American

Keyword cranberry meatballs, easy cranberry meatballs, tangy cranberry meatballs

Prep Time 15

Cook Time 3

Total Time 3 15

Servings servings

Calories 189kcal

Author Eileen Kelly

Equipment

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Slow Cooker

Ingredients

Meatball

2 pounds 80% ground beef
¼ cup milk Note 1
1 cup plain bread crumbs Note 2
2 eggs
1 teaspoon onion powder
½ teaspoon garlic powder
2 teaspoon dried parsley
½ teaspoon salt
¾ teaspoon black pepper

Cranberry Sauce

14 ounce can cranberry sauce
1 cup ketchup low-salt ketchup can be used
2 teaspoon Dijon mustard
2 teaspoon apple cider vinegar
1 teaspoon Worcestershire sauce
1 Tablespoon brown sugar
fresh chopped parsley, optional garnish

US Customary - Metric

Instructions

Meatballs

In a large bowl, combine the ground beef, milk, plain bread crumbs, eggs, onion powder, garlic powder, dried parsley, salt and pepper. Gently combine all ingredients to blend. Shape into meatballs approximately 1 inch round.

Cranberry Sauce

In the crockpot, stir together cranberry sauce, ketchup, dijon mustard, apple cider vinegar, brown sugar, and Worcestershire sauce.
Gently place the meatballs in the slow cooker with the prepared cranberry sauce, recipe below
Cook on low for 3 hours, check for tenderness and meat should be cooked through. Should take no more than 4 hours to complete cooking.
Ready to serve. Sprinkle with chopped fresh parsley, optional
Meatballs can be prepared ahead and reheated. Meatballs can also be frozen and used at a later date.

Notes

Note 1: 80/20 ground beef is my preferred choice for best flavor. 80% or leaner can be used.

Note 2: Plain whole wheat or Panko breadcrumbs can be used.

Note 3: Cranberry Meatballs can be made ahead and frozen for a later date. Defrost in the fridge and warm in the slow cooker or in the oven until warm. Slow cooker about 1 hour and oven 20 minutes.

Note 4: For variations, feel to swap chili sauce or BBQ sauce for the ketchup.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes

Nutrition