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Cranberry BBQ Crockpot Meatballs

These Cranberry BBQ Crockpot Meatballs are sticky, tangy-sweet crowd-pleasers that are easy to prepare and perfect for parties and potlucks.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 36 meatballs
Course: Appetizer, Main Course
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 lb frozen meatballs (beef, pork, or mixed) Pre-cooked frozen meatballs are standard.
Sauces
  • 1 cup cranberry sauce (whole-berry or jellied)
  • 1 cup barbecue sauce Choose your preferred sweetness/spice level.
  • 1 tbsp soy sauce Adds umami; use tamari for gluten-free.
Seasonings
  • 1 tsp garlic powder
  • to taste salt
  • to taste pepper

Method
 

Preparation
  1. Pour the cranberry sauce, barbecue sauce, soy sauce, garlic powder, salt, and pepper into the slow cooker. Stir until smooth and combined.
  2. Add the frozen meatballs on top of the sauce.
  3. Gently stir to coat the meatballs evenly with sauce, making sure they sit mostly submerged.
Cooking
  1. Cover and cook on low for 4–6 hours. Check at 4 hours — meatballs should be hot and the sauce bubbling.
  2. If you prefer a thicker glaze, uncover for the last 20–30 minutes.
Serving
  1. Serve warm as an appetizer or spoon over sides for a main-course option.

Notes

If using thawed or fresh (raw) meatballs, reduce the cook time and ensure internal temperature reaches 165°F for safety. Store leftovers in an airtight container for 3–4 days in the refrigerator, or freeze for up to 3 months.