These slow cooker cranberry meatballs bring together tangy-sweet cranberry sauce and smoky barbecue for a crowd-pleasing dish that works just as well at your holiday potluck as it does for a regular weeknight dinner. Homemade turkey meatballs simmer away in a glossy sauce that strikes the perfect balance between fall comfort food and something actually enjoyable enough to get my teenagers to look up from their phones.
I love how the cranberry sauce transforms in the slow cooker. It melts down and mingles with the barbecue sauce, creating this glossy coating that clings to every meatball without being too sweet or too tart. The long, slow cook means even basic frozen meatballs (yes, I use them too when life gets busy) come out tender and packed with flavor. No one needs to know you took the shortcut.
I know cranberry and meatballs might sound odd if you’re used to traditional Swedish meatballs or Italian-style versions. But the cranberry doesn’t make them taste like dessert. It adds this bright, tangy note that cuts through the richness of the meat and keeps people coming back for just one more. It is like adding grape jelly to cocktail meatballs, but with more grown-up appeal and seasonal flair.
Here’s why this recipe earns a permanent spot in your fall rotation: minimal prep time, feeds a crowd without breaking the budget, works as dinner over mashed potatoes or an appetizer with toothpicks, and reheats beautifully for leftovers. Plus, you can scale it up or down depending on whether you’re feeding four or fourteen.
I’ll walk you through the simple steps and share my favorite serving suggestions. Whether you’re hosting a holiday party, heading to a potluck, or want an easy dinner that’ll have your family running to the table, these cranberry meatballs are your answer.
Looking for more holiday slow cooker recipes? Try my slow cooker stuffing, slow cooker cranberry pork, or slow cooker sweet potato casserole.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Ground turkey: I use lean ground turkey to keep things healthier.
- Panko breadcrumbs
- Grated onions
- Parmesan cheese
- Parsley
- Eggs
- Garlic
- Seasoning: I season the meatballs with dried sage, thyme, rosemary, salt, and pepper.
- Cranberry sauce: Either whole berry or jellied works here.
- Heinz chili sauce: Don’t worry, it’s not spicy! This sauce is more like a kicked-up ketchup. BBQ sauce makes a great substitute if you can’t find it.
- Dijon mustard
- Brown sugar
- Worcestershire sauce
How to Make Slow Cooker Cranberry Meatballs
- Start by preheating your oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Gently mix the meatball ingredients in a large bowl. Overmixing will make tough meatballs. I use my hands and stop as soon as everything is combined.
- Form the mixture into 1.5-inch meatballs. Use a cookie scoop to keep them uniform.
- Arrange the meatballs on your prepared baking sheet and put them in the oven for 15-18 minutes. Flip them over halfway through for even browning.
- While the meatballs are browning, whisk together the sauce ingredients.
- Transfer the browned meatballs to your slow cooker and pour the sauce over them.
- Cover and let your slow cooker work for 4-6 hours on low (or 2-3 hours on high).
What to Serve with Cranberry Meatballs
These cranberry meatballs work for both dinner and parties! When I’m serving these as a main dish for my family, I always pair them with creamy mashed potatoes. The combination of tangy-sweet cranberry sauce with fluffy potatoes is absolutely perfect for soaking up every last drop.
To round out the meal, add your favorite green vegetable on the side. We usually go for green beans, zucchini, or some steamed broccoli.
These meatballs also make a fantastic appetizer for holiday parties or game day gatherings. Just set out some toothpicks next to the slow cooker and let guests help themselves!
If you’re serving these at a party, keep them in the slow cooker on the “warm” setting. Just give them an occasional stir to prevent sticking. I’ve brought these to potlucks, and they’re always among the first dishes to disappear.
How to Store
Transfer any leftover meatballs and their sauce to an airtight container and refrigerate. They’ll keep well for 3-4 days.
When it’s time to reheat, I’ve found the stovetop method works best. Just pour the meatballs and sauce into a saucepan and warm them over medium heat, stirring occasionally. It usually takes about 5-7 minutes to heat them through.
Tips & Tricks
Be sure to check out the step by step instructions
- You can use your own homemade meatball recipe. I made turkey meatballs, but you can use a mixture of beef, pork, or turkey.
- Just as with meatloaf, I’ve learned that gentle mixing is key. Overmixing can make your meatballs tough and dense.
- When mixing the sauce, whisk it well to break up any lumps.
- If you’re really short on time, you can absolutely use frozen meatballs instead. I always keep a bag in my freezer for busy days.
- You can also make the meatballs the night before and refrigerate them until time to cook. If you are doing this, make sure the meatballs are completely cooked in the oven and have reached 165 degrees F internally.
- If you can’t find Heinz chili sauce, substitute BBQ sauce instead.
- Make it spicy if you like by using a spicy BBQ sauce, adding cayenne, or sliced jalapeno peppers.
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Slow Cooker Cranberry Meatballs
Ingredients
TURKEY MEATBALLS:
- 2 pounds lean ground turkey
- 1 cup panko breadcrumbs
- 1 cup Parmesan cheese finely grated
- ½ cup onions finely grated
- ½ cup parsley finely chopped
- 2 eggs
- 3 cloves garlic minced
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon pepper
CRANBERRY SAUCE:
- 14 ounces cranberry sauce whole berry or jellied
- 12 ounces Heinz chili sauce substitute BBQ sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons dark brown sugar
- 2 teaspoons Worcestershire sauce
Instructions
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, gently mix the meatball ingredients until just combined.2 pounds lean ground turkey, 1 cup panko breadcrumbs, 1 cup Parmesan cheese, ½ cup onions, ½ cup parsley, 2 eggs, 3 cloves garlic, ½ teaspoon dried sage, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, 1 teaspoon salt, ½ teaspoon pepper
- Roll small 1.5-inch meatballs and place them onto the prepared baking sheet.
- Bake meatballs for 15-18 minutes, flipping halfway through, until browned. You may need to add more time for larger meatballs. If you are adding them to the crockpot immediately, they don’t need to be fully cooked through, and will continue to cook in the crockpot. Transfer the browned meatballs into the crockpot.
- In a bowl, whisk together the cranberry sauce ingredients. Pour over the meatballs.14 ounces cranberry sauce, 12 ounces Heinz chili sauce, 2 tablespoons Dijon mustard, 2 tablespoons dark brown sugar, 2 teaspoons Worcestershire sauce
- Cover and cook for 4-6 hours on low or 2-3 hours on high, until the meatballs reach a minimal internal temperature of 145°F.
Notes
- You can use your own homemade meatball recipe. I made turkey meatballs, but you can use a mixture of beef, pork, or turkey.
- Just as with meatloaf, I’ve learned that gentle mixing is key. Overmixing can make your meatballs tough and dense.
- When mixing the sauce, whisk it well to break up any lumps.
- If you’re really short on time, you can absolutely use frozen meatballs instead. I always keep a bag in my freezer for busy days.
- You can also make the meatballs the night before and refrigerate them until time to cook. If you are doing this, make sure the meatballs are completely cooked in the oven and have reached 165 degrees F internally.
- If you can’t find Heinz chili sauce, substitute BBQ sauce instead.
- Make it spicy if you like by using a spicy BBQ sauce, adding cayenne, or sliced jalapeno peppers.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
