Crockpot Cranberry BBQ Meatballs

This Crockpot Cranberry BBQ Meatballs features juicy meatballs with a tangy cranberry BBQ sauce. Perfect for a cozy meal, it’s a simple recipe that blends sweet and savory flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This dish is a flavorful, hearty meal option that transforms juicy meatballs with a tangy cranberry BBQ sauce into a delightful treat, perfect for a cozy meal. Easy to prepare with slow cooking, it’s packed with protein and taste. Versatile—serve with rice or as an appetizer—this recipe offers a delicious and wholesome indulgence.

Recipe Tips and Tricks

• Brown the Meatballs: Enhances flavor and texture.
• Use Fresh Cranberries: Adds better tang and color.
• Cook on Low: Ensures tender meatballs and blended sauce.
• Stir Occasionally: Prevents sticking and ensures even cooking.
• Check Consistency: Should be thick but saucy.
• Avoid Overfilling: Leaves room for ingredients to blend.
• Serve Warm: Maximizes the sweet-savory appeal.
• Thicken if Desired: Simmer uncovered if too thin.
• Rest Before Serving: Allows flavors to meld.
• Adjust Sweetness: Taste and tweak sugar to preference.

Yield: 8 servings

Crockpot Cranberry BBQ Meatballs

Print

Tangy cranberry BBQ meatballs, flavorful crockpot dish.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 25 minutes

Ingredients

• ¼ cup brown sugar
• ½ tsp black pepper
• 1 clove garlic, minced
• 1 cup BBQ sauce
• 1 cup fresh cranberries
• 1 small onion
• 1 tsp salt
• 1.5 lbs ground beef
• 2 tbsp chopped parsley
• 2 tbsp low-sodium soy sauce

Instructions

1. Prep the Meatballs: Season ground beef with salt and black pepper, then form into 1-inch meatballs.
2. Brown the Meatballs: Heat a skillet over medium-high heat and brown meatballs for 2-3 minutes per side. Transfer to slow cooker.
3. Chop the Aromatics: Chop the onion and mince the garlic.
4. Combine Ingredients: Place onion and garlic in the crockpot with the meatballs.
5. Prepare Sauce: In a bowl, mix BBQ sauce, brown sugar, soy sauce, and fresh cranberries.
6. Pour Sauce: Pour the sauce mixture over the meatballs, stirring to coat.
7. Set the Slow Cooker: Cover and cook on low for 4-6 hours until meatballs are tender.
8. Check Consistency: Stir well; if too thin, simmer uncovered for 10 minutes.
9. Rest the Dish: Let it sit for 10 minutes with the lid off to meld flavors.
10. Serve and Enjoy: Sprinkle with chopped parsley and serve warm, savoring this tangy, flavorful delight!

Notes

• Brown meatballs for flavor; use fresh cranberries for tang.
• Stir occasionally to prevent sticking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegetarian diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 326Total Fat 15gSaturated Fat 6gTrans Fat 1gUnsaturated Fat 7gCholesterol 76mgSodium 861mgCarbohydrates 23gFiber 1gSugar 18gProtein 24g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Ground Beef (1.5 lbs): For protein.
• Cranberries (1 cup): Fresh, for tang.
• BBQ Sauce (1 cup): For richness.
• Brown Sugar (¼ cup): For sweetness.
• Soy Sauce (2 tbsp): Low-sodium, for umami.
• Onion (1 small): Chopped, for aroma.
• Garlic (1 clove): Minced, for depth.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Black Pepper (½ tsp): Ground for a subtle kick.
• Parsley (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Meat Swap: Use turkey or pork.
• Cranberry Swap: Use cranberry sauce or omit.
• BBQ Swap: Replace with ketchup or omit.
• Sugar Swap: Use honey or omit.
• Soy Swap: Use tamari or omit.
• Onion Swap: Use shallots or omit.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Herb Swap: Use cilantro or omit parsley.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm with a splash of water or broth.

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Until you can read, Crockpot Classic Beef and Bean Chili