The holidays can be a blur of wrapping paper, family visits, and way too many cookie tins lying around. That's why I love a recipe that practically makes itself, like these slow cooker cranberry turkey meatballs. They're sweet, tangy, savory, and the slow cooker does all the heavy lifting while you sip on mulled wine.
These meatballs are one of my go-to holiday appetizers, but I've also served them as a main dish with rice or mashed potatoes when I just didn't want to cook another turkey dinner. You could even set out toothpicks and let everyone help themselves straight from the slow cooker. And if you're all about easy recipes this time of year, you'll also love my Whole Roasted Thanksgiving Cauliflower.
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Ingredients
Frozen turkey meatballs - saves time, and nobody will know they weren't homemade.
Chili sauce & BBQ sauce - adds savory depth and balances the cranberry sweetness.
Jellied cranberry sauce - smooth and festive, it melts right into the glaze.
Orange juice & zest - gives brightness and that holiday citrus touch.
Honey - rounds everything out with a hint of sweetness.
Fresh parsley or basil - for a fresh pop of color when serving.
See the recipe card for quantities.
How to make the Slow Cooker Cranberry Meatballs
Grease your slow cooker lightly so nothing sticks.
Add the frozen turkey meatballs straight into the cooker.
Whisk together cranberry sauce, chili sauce, BBQ sauce, orange juice, zest, and honey.
Pour the sauce over the meatballs and stir gently to coat.
Cover and cook on LOW for 4-6 hours (or HIGH for about 3) until hot and saucy.
Stir occasionally if you can, just to keep everything evenly glazed.
Sprinkle with fresh parsley right before serving.
Tips for Success
- Go for jellied cranberry sauce if you want a smooth glaze. Use whole-berry for more texture.
- Party hack: line your slow cooker with a liner so you can stash the leftovers without scrubbing.
- If you like a little heat, stir in some red pepper flakes or a dash of hot sauce.
Variations
- Shortcut version: Use any store-bought frozen meatballs (beef, chicken, or veggie).
- Kid-friendly: Swap BBQ sauce for ketchup to keep it sweet and mild.
- Holiday twist: Add a splash of Grand Marnier or extra orange zest for a grown-up version.
Serving Ideas
- Appetizer: Serve straight from the slow cooker with toothpicks.
- Main dish: Spoon over mashed potatoes or fluffy rice.
- Game day: Tuck into slider buns with a little cheese.
- Holiday spread: Pair with roasted veggies and a salad for a lighter dinner.
Storage Tips
- Fridge: Up to 4 days in a sealed container.
- Freezer: Store cooked meatballs (with sauce) for 2 months. Reheat in the slow cooker or stovetop until warmed through.
FAQs
Can I use homemade meatballs instead of frozen?
Yes! Just brown them first so they hold their shape, then cook as directed.
How do I keep the sauce from being too sweet?
Add an extra splash of Worcestershire or a little Dijon mustard for balance.
Can I double the recipe for a crowd?
Definitely, but make sure your slow cooker is big enough (or split between two).
Slow Cooker Cranberry Turkey Meatballs
Equipment
- slow cooker
- Mixing bowl
- Measuring cups and spoons
Ingredients
- 1 package 2 lb frozen pre-cooked turkey meatballs
- ½ cup chili sauce
- ½ cup BBQ sauce
- 1 can 14 oz jellied cranberry sauce
- ¼ cup orange juice
- 1 teaspoon orange zest
- 2 teaspoon honey
- 2 tablespoon chopped fresh parsley or basil
Instructions
- Lightly grease the inside of your slow cooker.
- Place frozen meatballs inside.
- In a bowl, whisk cranberry sauce, chili sauce, BBQ sauce, orange juice, zest, and honey.
- Pour sauce over meatballs and stir to coat.
- Cover and cook on LOW 4-6 hours or HIGH 3 hours, stirring occasionally.
- Sprinkle with parsley before serving.
Notes
- Use whole-berry cranberry if you like more texture in the glaze.
- Add orange zest right before serving for extra freshness.
- Make it spicy by adding a pinch of cayenne or hot sauce.
- Keep them warm in the slow cooker during parties - no extra dishes needed.
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