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Cranberry Meatballs Slow Cooker1
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Cranberry Meatballs (Slow Cooker)

These Cranberry Meatballs made in the slow cooker are tender meatballs coated in a tangy, sweet cranberry sauce, perfect as a crowd-pleasing appetizer or comforting main dish that's easy to prepare.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: Comfort Food, Crowd-Pleaser, Easy, Holiday, Slow Cooker
Servings: 6 servings

Ingredients

  • 1 pound ground beef or ground turkey for a leaner option
  • 1/2 cup breadcrumbs ensure they are plain and -certified if store-bought
  • 1/4 cup finely chopped onion
  • 1 large egg
  • 2 cloves garlic minced
  • 1/4 cup fresh parsley chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 12 ounce whole berry cranberry sauce 1 jar
  • 1/2 cup ketchup make sure it is -certified or homemade
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce use a -certified brand or substitute with soy sauce
  • 1 tablespoon apple cider vinegar

Instructions

  • In a large mixing bowl, combine the ground beef (or turkey), breadcrumbs, finely chopped onion, minced garlic, parsley, egg, salt, black pepper, and dried thyme. Mix gently but thoroughly until evenly incorporated, being careful not to overmix.
  • Using your hands, form the mixture into small, bite-sized meatballs, about 1 to 1.5 inches in diameter.
  • Arrange the meatballs in a single layer at the bottom of your slow cooker. Stack gently if necessary but avoid overcrowding.
  • In a separate bowl, stir together the whole berry cranberry sauce, ketchup, brown sugar, Worcestershire sauce (or soy sauce), and apple cider vinegar until smooth and well combined.
  • Carefully pour the cranberry sauce mixture over the meatballs in the slow cooker, coating all the meatballs evenly.
  • Cover the slow cooker with its lid and cook on low for 4 to 5 hours or on high for 2 to 3 hours until meatballs are cooked through and sauce is thickened and bubbly.
  • Once cooked, gently stir the meatballs to coat them again in the sauce. Serve hot, garnished with extra chopped parsley if desired.

Equipment

  • Slow Cooker
  • Large Mixing Bowl

Notes

Use ground beef with about 15% fat for juicier meatballs or ground turkey for a leaner option. Breadcrumbs help bind the meatballs and keep them tender. Fresh parsley brightens flavor but dried herbs can be substituted. You can form meatballs a day ahead and refrigerate. For extra flavor, sear meatballs before slow cooking. Adjust sweetness by adding more brown sugar or honey. Use a 4 to 6-quart slow cooker for best results. Variations include adding chili flakes for spice, using different meats like lamb or chicken, vegetarian options with lentils or chickpeas, and gluten-free breadcrumbs.