Slow cooker cranberry meatballs for your holiday party

Crockpot Cranberry Meatballs are made in a slow cooker, with a sweet-tangy cranberry and barbecue sauce that makes them worth adding to your holiday table. The turkey meatballs cook right in the sauce, so most of the work is done after you shape them. As they cook, the sauce warms and coats each tender meatball. I like serving this appetizer when I need a warm dish that guests can enjoy with toothpicks while they visit and snack.

Why You’ll Love This Crockpot Cranberry Meatballs

• Hands-off cooking: Once the meatballs and sauce are in the slow cooker, they cook on low for 4-6 hours.
• Holiday-friendly sauce: Whole cranberry sauce and barbecue sauce make a simple sweet and tangy topping.
• Ground turkey: Ground turkey gives you a lighter meatball base while still making a hearty appetizer.
• Easy party serving: Keep the meatballs warm in the slow cooker and let guests serve themselves.
• Simple ingredients: The recipe uses familiar ingredients that are easy to find at most grocery stores.

How to Make Crockpot Cranberry Meatballs

Mix the ground turkey with bread crumbs, Parmesan cheese, egg, parsley, seasonings, salt, and pepper. Shape the mixture into small meatballs and place them in the slow cooker. Stir the cranberry sauce and barbecue sauce together, then pour the mixture over the meatballs. Cover and cook on low for 4-6 hours, or until the meatballs are cooked through. Serve them warm as an appetizer.

Ingredients

• 1 pound ground turkey
• 1/2 cup bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/4 cup chopped fresh parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 can (14 ounces) whole cranberry sauce
• 1 cup barbecue sauce

Directions

1. In a large bowl, combine the ground turkey, bread crumbs, Parmesan cheese, egg, parsley, garlic powder, onion powder, salt, and pepper.
2. Mix until all the ingredients are well combined.
3. Form the mixture into small meatballs.
4. Place the meatballs in the slow cooker.
5. In a separate bowl, mix together the cranberry sauce and barbecue sauce.
6. Pour the sauce over the meatballs.
7. Cover and cook on low for 4-6 hours, or until the meatballs are cooked through.
8. Serve warm as an appetizer.

How to Serve Crockpot Cranberry Meatballs

Serve Crockpot Cranberry Meatballs straight from the slow cooker with toothpicks for an easy party appetizer. The slow cooker can help keep the meatballs warm while guests serve themselves, as long as your appliance is used according to its instructions.

Add these meatballs to a holiday snack table with crackers, cheese, vegetable trays, or other small bites. They also work well alongside sparkling water, iced tea, or a festive drink. For a more filling meal, serve them with rice, mashed potatoes, or roasted vegetables.

How to Store Crockpot Cranberry Meatballs

Let leftover meatballs cool, then place them in a covered container and refrigerate them within two hours. Store them in the refrigerator for 3 to 4 days. Keep some of the sauce with the meatballs so they stay moist when reheated.

Reheat the meatballs in a saucepan over low heat, stirring gently until they are hot throughout. You can also reheat them in the microwave in a covered microwave-safe dish, using short intervals and stirring between them. If the meatballs seem dry, add a small spoonful of extra barbecue sauce before reheating.

Tips for Making Crockpot Cranberry Meatballs

• Shape evenly: Make the meatballs close to the same size so they cook at about the same rate.
• Mix gently: Stir the turkey mixture only until combined. Overmixing can make the meatballs firm.
• Use a large bowl: This gives you enough room to combine the turkey and other ingredients without spilling.
• Coat well with sauce: Pour the cranberry and barbecue sauce over the meatballs so the sauce can cover as much of the surface as possible.
• Check for doneness: The meatballs should be cooked through before serving. Use the full 4-6 hour cooking range as a guide, since slow cookers can vary.
• Serve warm: These meatballs are intended to be served warm as an appetizer, making the slow cooker useful for holding them during a gathering.

Variations

• Swap the meat: As an option, use ground beef or ground chicken instead of ground turkey. The texture and flavor will change, so check that the meatballs are cooked through.
• Add a mix-in: For an optional variation, add a small amount of finely chopped green onion or extra fresh parsley to the meatball mixture.
• Try another method: You can cook the meatballs in a covered skillet or another suitable cooking method instead of the slow cooker, but the original recipe is designed for slow cooking on low for 4-6 hours.

FAQs

Can I Make Crockpot Cranberry Meatballs Ahead Of Time?

Yes. You can shape the meatballs ahead of time and keep them covered in the refrigerator until you are ready to cook them. You can also prepare the cranberry-barbecue sauce mixture ahead and refrigerate it separately, then combine everything in the slow cooker when needed.

Can I Use A Different Meat For These Meatballs?

Ground beef or ground chicken can be used as an option in place of ground turkey. Keep in mind that the flavor and texture will be different, and the meatballs still need to be cooked through before serving.

Can I Freeze Crockpot Cranberry Meatballs?

These meatballs can be frozen after cooking. Cool them completely, place them in a freezer-safe container with the sauce, and freeze them for storage; thaw them in the refrigerator before reheating.

How Do I Know When The Meatballs Are Done?

The meatballs are done when they are cooked through in the center. Since slow cookers vary, check them toward the end of the 4-6 hour cooking time before serving.

Can I Double Crockpot Cranberry Meatballs?

You can double the ingredients for a larger gathering, but avoid filling the slow cooker too full. The meatballs need room for the sauce to surround them, and a larger batch may need additional cooking time.

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