Cranberry BBQ Crockpot Meatballs
These sweet and savory meatballs are perfect for game day, holiday gatherings, or weeknight dinners, cooked easily in a slow cooker with a delicious cranberry BBQ sauce.
Servings: 10 servings
Calories: 150kcal
Ingredients
Main Ingredients
- 32 oz 32 oz (approximately 1 kg) frozen appetizer-size meatballs, thawed (about 60-65 meatballs) Thaw before using.
- 17 oz 17 oz (500 ml) bottle of your favorite BBQ sauce Choose your favorite flavor of BBQ sauce.
- 14 oz 14 oz (400 g) can of jellied cranberry sauce or an equivalent amount of homemade cranberry sauce Jellied cranberry sauce recommended for ease.
Garnishes (optional)
- to taste Fresh parsley, minced For garnish.
- to taste Black pepper For garnish.
Instructions
Preparation
- In a mixing bowl, whisk together the BBQ sauce and jellied cranberry sauce until well combined. Set aside.
- Add thawed meatballs to the bottom of the slow cooker.
Cooking
- Pour the cranberry BBQ mixture over the meatballs and stir gently to coat each meatball evenly.
- Cover the slow cooker and cook on LOW for 3-4 hours.
- For a thicker, glaze-like consistency, remove the lid during the last 30 minutes to 1 hour of cooking.
Serving
- If desired, sprinkle with fresh parsley and black pepper before serving.
- Serve on toothpicks as an easy appetizer, or plate them elegantly for a formal setting.
- They can also be served on a bed of rice or quinoa or paired with a fresh salad or roasted vegetables.
- Drizzle extra cranberry BBQ sauce over the meatballs for added flavor.
Notes
These meatballs freeze well. Store leftovers in an airtight container and reheat when you're ready to enjoy again. For a spicy kick, consider adding crushed red pepper flakes to the BBQ sauce.