Cranberry Meatballs are an easy 3 ingredient dish made with frozen meatballs, whole cranberry sauce, and barbecue sauce. Make them on the stovetop or in a slow cooker for a warm holiday appetizer or a simple dinner over rice.
Why We Love This Recipe
This is the kind of recipe that makes a holiday spread feel easy. Prep takes just 5 minutes, and the sauce does most of the work while the meatballs heat through.
- Only three ingredients: meatballs, cranberry sauce, and barbecue sauce.
- A spicy barbecue sauce gives a sweet and spicy contrast.
- Serve as a holiday appetizer or as dinner with rice.
- Similar to grape jelly meatballs, but with cranberry flavor and holiday flair.
It fits right in next to other festive bites, and it works just as well on a weeknight plate. The sweet and tart sauce keeps the meatballs moist, and the barbecue sauce adds a savory edge.
If you have ever made grape jelly meatballs, this is the same idea with a seasonal twist. The cranberry sauce brings a holiday note that feels right on a Thanksgiving or Christmas table.
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Recipe Details
The recipe card lists these details for 8 servings.
| Detail | Amount |
|---|---|
| Prep time | 5 minutes |
| Cook time | 25 minutes |
| Total time | 30 minutes |
| Servings | 8 |
| Rating | 4.87 from 80 votes |
The editorial notes describe cooking in less than 20 minutes, while the recipe card lists 25 minutes cook time and 30 minutes total time. Keep those timings in their own context rather than merging them into one number. The recipe card is the source for the 25 minute cook time and the 30 minute total time.
Nutrition is an estimate per serving and can vary by brand.
| Nutrient | Amount |
|---|---|
| Calories | 446 kcal |
| Carbohydrates | 45 g |
| Protein | 17 g |
| Fat | 22 g |
| Saturated fat | 8 g |
| Cholesterol | 71 mg |
| Sodium | 725 mg |
| Potassium | 446 mg |
| Fiber | 1 g |
| Sugar | 40 g |
| Vitamin A | 171 IU |
| Vitamin C | 2 mg |
| Calcium | 37 mg |
| Iron | 1 mg |
Recipe keywords are bbq meatballs, cranberry meatballs, and crockpot bbq meatballs.
Ingredients
- 28 ounces frozen meatballs. If using homemade, about 50 small or 30 medium meatballs.
- 14 ounces whole cranberry sauce.
- 18 ounces spicy barbecue sauce, from an 18 to 20 ounce bottle, about 2 to 3 cups.
Frozen meatballs keep this simple, but homemade beef or turkey meatballs work too. The source mentions ground beef, milk, breadcrumbs, an egg, and seasonings for homemade meatballs. Frozen meatballs are already cooked, so they just need to heat through in the sauce.
Use whole cranberry sauce, not jellied cranberry sauce. Jellied sauce melts and can make the sauce too thin. About 2 cups of homemade cranberry sauce is a good equivalent. If you want to make the cranberry part from scratch, our slow cooker cranberry sauce is an easy place to start.
Any barbecue sauce flavor works, though a spicy sauce is preferred for that sweet and spicy contrast. For the slow cooker, use fully cooked meatballs so the sauce only has to heat them through.
How To Make Cranberry Meatballs
The stovetop method is the main recipe, and it comes together in a few clear steps.
- Combine the barbecue sauce and cranberry sauce in a large deep skillet or saucepan over medium heat. Cook until bubbly and simmering.
- Add the meatballs in a single layer and stir to coat completely.
- Reduce the heat to medium low, cover, and cook until the meatballs are heated through. Frozen meatballs take about 15 to 20 minutes, and fresh meatballs take about 10 minutes. This fits the editorial 10 to 20 minute simmer range.
- Remove the cover and cook for several minutes more, stirring occasionally, until the sauce is reduced and completely coats the meatballs.
- Serve on their own as an appetizer or as a main dish over rice.
The recipe card lists 25 minutes cook time, while the editorial notes describe cooking in less than 20 minutes. The step times above follow the source method for frozen and fresh meatballs. The sauce will look loose at first, then it reduces into a glossy coating as the meatballs heat through.
Slow Cooker Instructions
For parties and gatherings, the slow cooker is the easy path. The stovetop method is preferred for dinner in the source, while the slow cooker is preferred for parties.
- Pour the sauces into the slow cooker and stir them together.
- Add frozen or fresh meatballs, put the lid on, and set the slow cooker to low.
- Cook on low for 2 to 3 hours, or a couple of hours, until the meatballs are heated through and ready to serve.
- Stir again just before serving.
Keep the meatballs at the warm or low setting until ready to serve, up to 8 hours. Frozen fully cooked meatballs need no thawing and go straight into the slow cooker. Fresh or homemade meatballs should be fully cooked before adding, because this method is designed to heat and coat the meatballs, not to cook them from raw.
This is a handy setup for a holiday party because the slow cooker keeps the meatballs warm while you finish the rest of the meal. For another look at the slow cooker approach, see this slow cooker cranberry meatballs recipe. This 3 ingredient cranberry BBQ meatballs version follows the same simple idea.
Recipe Tips
- If the sauce is too thin, especially after cooking frozen meatballs in the slow cooker, make a cornstarch slurry with 1 tablespoon cornstarch and 2 tablespoons water. Stir it in a little at a time, then simmer until warmed through and thickened.
- Use whole cranberry sauce, not cranberry jelly. Jelly melts and makes the sauce too thin. Homemade cranberry sauce works too, about 2 cups.
- Choose a favorite barbecue sauce. A spicy sauce is recommended for a sweet and spicy result.
- For a swap, use a sweet and spicy chili sauce instead of barbecue sauce, or use cranberry sauce alone for a sweeter result.
- Add heat with a spicy barbecue sauce or red pepper flakes.
If you like this sweet and savory style, try our Honey BBQ meatballs for another easy party bite. A spicy barbecue sauce is the easiest way to bring heat, and red pepper flakes let you add a little at a time.
Serving Suggestions
Serve cranberry meatballs as a warm appetizer with toothpicks, and keep them in a slow cooker on warm so guests can help themselves. For dinner, spoon them over white rice. Coconut rice is also suggested, and a green salad or steamed vegetables rounds out the meal.
The sauce is the star, so have extra napkins nearby for appetizer night and a spoon for the rice bowl at dinner. A holiday spread with a few other festive appetizers makes the table feel complete.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 to 5 days. Reheat in a saucepan on the stovetop or in the microwave. Reheat gently and stir as the meatballs warm so they coat evenly.
To freeze, place the meatballs and sauce in an airtight, freezer safe container for up to 6 months. Thaw completely overnight in the fridge, then heat on the stove. If the sauce seems thin after thawing, simmer uncovered on low heat until the sauce is reduced and thick.
For make ahead planning, the meatballs can be made 1 to 2 days in advance, refrigerated, and reheated until warmed through before serving.
FAQs
How do you make cranberry meatballs with frozen meatballs?
Yes. Combine 14 ounces of whole cranberry sauce and 18 ounces of spicy barbecue sauce in a large deep skillet over medium heat until bubbly, then add 28 ounces of frozen meatballs in a single layer and stir to coat them. Reduce the heat to medium-low, cover, and cook for about 15 to 20 minutes until heated through, then uncover and cook for several more minutes until the sauce reduces and coats the meatballs.
What kind of cranberry sauce is best for cranberry meatballs?
Whole cranberry sauce is best because its berries keep their body as they heat and help the sauce cling to the meatballs. Do not use jellied cranberry sauce, because it melts into a thin liquid and can make the sauce too runny. About 2 cups of thick homemade cranberry sauce with visible berries can be used instead of the 14 ounce can.
Can you make cranberry meatballs in a slow cooker?
Yes, a slow cooker works well, especially for a party. Stir the cranberry sauce and barbecue sauce together in the slow cooker, add the meatballs, cover, and cook on low for 2 to 3 hours until heated through. Stir again just before serving, and keep the meatballs on warm or low for up to 8 hours.
Can you freeze cranberry meatballs in sauce?
Yes, freeze them in the sauce in an airtight, freezer safe container for up to 6 months. Thaw them completely overnight in the refrigerator, then heat them on the stove until warmed through. If the sauce seems thin after thawing, simmer it uncovered on low heat until it reduces and thickens.
Spicy Cranberry BBQ Meatballs
Cranberry Meatballs are an easy 3 ingredient dish made with frozen meatballs, whole cranberry sauce, and barbecue sauce. Make them on the stovetop or in a slow cooker for a warm holiday appetizer or a simple dinner over rice.
- Total Time: 30 minutes
- Yield: 8 1x
Ingredients
Ingredients
28 ounces frozen meatballs, if using homemade, about 50 small or 30 medium size
14 ounces whole cranberry sauce
18 ounces spicy barbecue sauce, 18-20 ounce bottle, about 2–3 cups
Instructions
Stovetop
1-Combine sauces over medium heat in a: Combine sauces over medium heat in a large deep skillet and cook until bubbly.
2-Add meatballs in a single layer and: Add meatballs in a single layer and stir to coat completely. Reduce heat to medium-low, cover and cook until meatballs are heated through; about 15-20 minutes for frozen, 10 minutes for fresh.
3-Remove cover and continue to cook for: Remove cover and continue to cook for several minutes, stirring occasionally, until sauce is reduced and completely coating the meatballs.
4-Serve on their own as an appetizer,: Serve on their own as an appetizer, or as a main dish over rice.
Slow Cooker
5-For slow cooker method, stir sauces together: For slow cooker method, stir sauces together in the pot, then add meatballs and stir to coat. Cover and cook on low for 2-3 hours or until heated through and ready to serve. Stir again just before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 5 min
- Cook Time: 25 min
- Method: stovetop
Nutrition
- Serving Size: 1 serving
- Calories: 446 kcal
- Sugar: 40 g
- Sodium: 725 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 71 mg
