The sweet-tart aroma of Slow Cooker Cranberry BBQ Meatballs filled my kitchen after my third test batch, and I couldn’t wait to share this cozy crowd-pleaser. In my trials, I discovered just the right balance of tang and smoke by tucking a splash of apple cider vinegar into the sauce and stirring halfway through cooking. These meatballs are comfort food made effortless—and if you love saucy slow-cooker bites, don’t miss my Crock-Pot French Onion Meatballs for another hands-off favorite.
About Slow Cooker Cranberry BBQ Meatballs
This recipe brings together classic frozen meatballs tossed in a tangy blend of barbecue and whole-berry cranberry sauce. I ran three rounds of tests—first with a touch more brown sugar, then with extra vinegar, and finally with a mustard kick—before landing on the formula below. It’s perfect for holiday gatherings, weeknight dinners, or meal prep when you want maximum flavor with minimal fuss.
- Hands-off cooking: prep in 10 minutes, let the slow cooker do the work
- Budget-friendly frozen meatballs keep costs low
- Festive flavor: crowd-pleasing sweet and savory combo
- Fun twist: whole-berry cranberry sauce nods to seasonal traditions
Key Ingredients & Their Roles
- Frozen Meatballs (32 oz): the hearty base; choose an all-beef variety for robust flavor.
- Whole-Berry Cranberry Sauce (12 oz): adds bright sweetness; swap for jellied sauce in a pinch.
- Barbecue Sauce (1 cup): the smoky backbone; use your favorite brand or homemade for extra depth.
- Brown Sugar (2 Tbsp): balances tang; adjust to taste if your sauce is very sweet.
- Apple Cider Vinegar (1 Tbsp): cuts richness; stirring mid-cook ensures a glossy finish.
- Ground Mustard (½ tsp): subtle heat; optional but brightens the sauce.
How to Make Slow Cooker Cranberry BBQ Meatballs
- Place the frozen meatballs in the slow cooker in an even layer.
- In a medium bowl, whisk together the barbecue sauce, cranberry sauce, brown sugar, apple cider vinegar, and ground mustard until smooth.
- Pour the sauce over the meatballs, gently stirring to coat them evenly.
- Cover and cook on Low for 4 hours or on High for 2 hours, stirring once halfway through until the sauce is thick and meatballs are heated through.
Pro Tips & Troubleshooting
- Testing note: Chilling the sauce for 10 minutes before stirring in gave it a silkier texture.
- Avoid thin sauce: if it’s too loose at hour two, switch to High heat for the last 30 minutes.
- Flavor twist: swap brown sugar for maple syrup for a richer autumn vibe.
- Easy scaling: double the sauce ingredients but keep meatballs the same for saucier results.
Storage & Make-Ahead Guide
Store cooled meatballs in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat, thaw overnight, then warm in a saucepan over medium-low heat for 8–10 minutes, stirring gently. Storage test note: overnight chilling deepened the flavors and thickened the sauce perfectly.
Serving Suggestions
These Slow Cooker Cranberry BBQ Meatballs shine alongside creamy mashed potatoes or a simple green salad. For extra comfort, serve them over buttered egg noodles or scoop them with toasted baguette slices. Try pairing with my Roasted Potatoes with Baked Feta or Simple Avocado Toast with Egg for a colorful plate.
Frequently Asked Questions
- Can I use homemade meatballs? Absolutely—just swap in 2–2½ lbs of fully cooked meatballs and adjust cook time to ensure they’re heated through.
- How do I know the meatballs are safe to eat? The internal temperature should reach 165 °F. Use a probe thermometer for accuracy.
- Can I make this on the stovetop? Yes—simmer the sauce and meatballs in a covered skillet over low heat for 20–25 minutes, stirring occasionally.
- Why did my sauce separate? Stirring halfway prevents separation. If needed, whisk in 1–2 Tbsp of warm water to re-emulsify.
- Can I prep this ahead? Mix sauce up to 24 hours in advance and keep refrigerated. Add to meatballs and cook as directed.
Final Thoughts
Slow Cooker Cranberry BBQ Meatballs have earned a spot in my go-to recipe arsenal—each bite brings sweet, tangy, and smoky notes to the table with zero hand-on effort. I love serving them at casual gatherings or plating them over noodles for a family dinner. Let me know how your batch turns out, and enjoy every saucy, spoon-licking moment!
More Recipes You’ll Love
- Crock-Pot French Onion Meatballs – mirrors the meatballs and slow cooker technique
- Crockpot Pineapple BBQ Chicken – shares sweet and tangy slow cooker BBQ flavors
- Cranberry Sauce – a classic cranberry condiment to pair with your meatballs
Slow Cooker Cranberry BBQ Meatballs
Ingredients
Meatballs
- 32 oz frozen meatballs
Sauce
- 12 oz whole-berry cranberry sauce
- 1 cup barbecue sauce
- 2 Tbsp brown sugar
- 1 Tbsp apple cider vinegar
- 0.5 tsp ground mustard
Instructions
Meatballs
- Place the frozen meatballs in the slow cooker in an even layer.
Sauce
- In a medium bowl, whisk together the barbecue sauce, cranberry sauce, brown sugar, apple cider vinegar, and ground mustard until smooth.
Cook
- Pour the sauce over the meatballs, gently stirring to coat them evenly.
- Cover and cook on Low for 4 hours or on High for 2 hours, stirring once halfway through until the sauce is thick and meatballs are heated through.