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Slow Cooker Cranberry Meatballs

These easy slow cooker cranberry meatballs are sweet, tangy, and coated in a glossy cranberry BBQ sauce. Made with just a few pantry staples, they’re perfect for holidays, parties, potlucks, or an effortless weeknight dinner.
Course Appetizer
Cuisine American
Prep Time 6 minutes
Cook Time 4 hours
Servings 8
Author Jesseca

Ingredients

  • 1 (32 oz) bag frozen fully cooked meatballs about 2 pounds
  • 1 (16 oz) can jellied cranberry sauce
  • 1 (18 oz) bottle BBQ sauce
  • 2 tablespoons brown sugar optional
  • 1 tablespoon lemon juice

Instructions

  • Add the cranberry sauce, BBQ sauce, brown sugar if using, and lemon juice to the slow cooker. Stir until smooth and well combined.
  • Add the frozen meatballs and gently toss until evenly coated in the sauce.
  • Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, stirring once or twice during cooking.
  • Once the meatballs are heated through and the sauce is thick and glossy, switch the slow cooker to warm and serve.