Name: Crockpot Cranberry Glazed Meatballs
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 10
Cuisine: American
Ingredients: 2 pounds (about 40-50) frozen cooked bite-size meatballs (beef, turkey, or Italian-style); 1 (14-ounce) can jellied cranberry sauce; 1 (12-ounce) bottle chili sauce (such as Heinz); 2 tablespoons packed brown sugar; 1 tablespoon Worcestershire sauce

These Crockpot Cranberry Glazed Meatballs feature tender meatballs simmered in a luscious, tangy-sweet glaze made from jellied cranberry sauce and chili sauce. The slow cooker does all the work, infusing every bite with holiday-inspired flavor that’s perfectly balanced between savory and sweet. Ideal for effortless entertaining.

Why You’ll Love This recipe

You’ll absolutely adore this recipe because it’s incredibly simple yet delivers restaurant-quality results with minimal effort—just dump the ingredients in the slow cooker and let it work its magic. The glaze transforms ordinary meatballs into something special: the tart cranberry sauce cuts through the richness, while the chili sauce adds a subtle kick and depth of flavor, creating that irresistible sweet-savory-tangy balance everyone craves.

It’s a crowd-pleaser at parties, holidays, game days, or potlucks, and people always ask for the recipe. Using frozen meatballs saves tons of time (no need to make them from scratch), and the slow cooking ensures they’re juicy and infused with sauce. It’s versatile too—serve as an appetizer with toothpicks or over rice for a hearty meal. Plus, it’s make-ahead friendly, reheats beautifully, and feels festive without any fuss.

Yield: 10 servings

Crockpot Cranberry Glazed Meatballs

Tender slow cooker meatballs in a sweet-tangy cranberry glaze—easy, festive, and irresistibly delicious.

Prep Time 5 minutes

Cook Time 4 hours

Total Time 4 hours 5 minutes

Ingredients

2 pounds (about 40-50) frozen cooked bite-size meatballs (beef, turkey, or Italian-style)
1 (14-ounce) can jellied cranberry sauce
1 (12-ounce) bottle chili sauce (such as Heinz)
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce

Instructions

Get your slow cooker ready—lightly spray the inside with non-stick cooking spray to make cleanup a breeze and prevent any sticking.
Grab your frozen meatballs straight from the freezer (no need to thaw—they'll cook up perfectly juicy). Pour them directly into the bottom of the slow cooker in an even layer.
In a medium mixing bowl, add the entire can of jellied cranberry sauce. Use a whisk to break it up and smooth it out a bit—it's okay if it's still a little chunky for now.
Pour in the full bottle of chili sauce—scrape every last bit from the bottle for maximum flavor! Whisk it together with the cranberry sauce until it's mostly combined and looking glossy.
Sprinkle in the brown sugar and Worcestershire sauce—these little additions bring amazing depth and balance to the glaze. Whisk everything vigorously until smooth and well blended.
Pour this gorgeous ruby-red sauce mixture all over the meatballs in the slow cooker. Use a spoon to gently toss and coat them as best you can—they'll get fully coated as they cook.
Pop the lid on your slow cooker and set it to low for 3-4 hours or high for about 2 hours. The low setting lets the flavors meld slowly for the best taste.
About halfway through cooking (around 1.5-2 hours on low), give everything a gentle stir with a large spoon to redistribute the sauce and ensure even glazing.
Check doneness toward the end—the meatballs should be hot throughout (at least 165°F internally) and the sauce thickened to a beautiful, glossy consistency. If it's too thin, remove the lid for the last 20-30 minutes.
Once done, turn the slow cooker to warm to keep them hot for serving. Garnish with chopped fresh parsley if you like a pop of color, then serve with toothpicks for easy party eating or over rice for a satisfying meal—get ready for compliments!

Notes

This recipe shines as a holiday appetizer (Thanksgiving, Christmas, New Year's) but works year-round. It's naturally nut-free; check labels for allergens if needed. For extra tang, add a squeeze of fresh lemon juice to the sauce.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 319Total Fat 20gSaturated Fat 7gUnsaturated Fat 13gCholesterol 60mgSodium 624mgCarbohydrates 22gFiber 2gSugar 15gProtein 13g

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

Recipe Tips and Tricks

Use frozen meatballs straight from the bag—no thawing needed, as they cook perfectly in the slow cooker.
For a smoother glaze, break up the jellied cranberry sauce with a whisk before adding.
Stir the meatballs gently halfway through cooking to ensure even coating and prevent sticking.
If the sauce seems too thin near the end, remove the lid for the last 30 minutes to thicken it naturally.
Taste the sauce before adding meatballs and adjust sweetness or tang with a bit more brown sugar or a splash of lemon juice if desired.
Opt for low heat for longer cooking if you’re away all day—it prevents overcooking and enhances flavor melding.

Ingredients Notes

Frozen cooked meatballs are the star for convenience—they’re pre-seasoned, bite-sized, and stay tender during slow cooking without falling apart. Choose beef, turkey, or Italian-style based on preference; beef offers richer flavor while turkey keeps it lighter.

Jellied cranberry sauce provides the signature glossy glaze and tart sweetness—whole berry works too for more texture, but jellied blends smoother. Chili sauce (like Heinz) adds mild heat, tomato depth, and savoriness that pairs magically with cranberry—don’t substitute ketchup unless necessary, as it lacks the same complexity.

Brown sugar enhances caramelization and balances tartness; light or dark both work, with dark giving deeper molasses notes. Worcestershire sauce brings umami and a subtle savory punch that rounds out the glaze beautifully.

Variations and Substitutions

For a spicier kick, add red pepper flakes, sriracha, or a dash of hot sauce to the glaze. Swap chili sauce for BBQ sauce for a smokier profile, or use grape jelly for a classic sweet meatball variation. Make it vegetarian with plant-based frozen meatballs and ensure sauces are veggie-friendly.

For a lighter version, use turkey or chicken meatballs and reduce brown sugar. Add fresh garlic, onion powder, or ginger for extra aroma. For a more homemade feel, use homemade meatballs (beef/pork mix with breadcrumbs, egg, and seasonings).

Incorporate orange zest or juice for citrus brightness, or stir in a handful of fresh cranberries toward the end for bursts of tartness. Gluten-free? Choose certified GF meatballs and sauces.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave in short bursts, stirring occasionally and adding a splash of water if the sauce thickens too much. For longer storage, freeze cooled meatballs in sauce in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating slowly to maintain texture.