Description
Sweet, tangy Christmas Cranberry Meatballs make the perfect festive holiday appetizer everyone will love.
Ingredients
Scale
For the Sauce
- 1 can (14 oz) jellied cranberry sauce
- 1 bottle (12 oz) chili sauce
- ¼ cup brown sugar
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
For the Meatballs
- 1 bag (about 32 oz) frozen pre-cooked meatballs (beef or turkey)
Instructions
- Prepare the Sauce:
In a large saucepan or slow cooker, combine the cranberry sauce, chili sauce, brown sugar, garlic powder, and black pepper. Stir gently until all ingredients are incorporated. - Heat the Sauce:
Warm the mixture over medium heat (or on the slow cooker’s high setting) until the cranberry sauce fully melts and the mixture becomes smooth and glossy. - Add the Meatballs:
Add the frozen meatballs into the sauce, stirring gently to coat each one completely. - Simmer:
- Stovetop: Cover and simmer for 20–30 minutes, stirring occasionally.
- Slow Cooker: Cook on high for 2–3 hours or low for 4–6 hours.
- Serve:
Once the meatballs are heated through and coated in sauce, serve warm as an appetizer or over rice for a main dish.
Notes
If you prefer a thicker sauce, remove the lid during the final 10 minutes of cooking.
For a slightly spicy kick, add ½ teaspoon crushed red pepper flakes.
Turkey or chicken meatballs create a lighter flavor, while beef adds richness.
Use cocktail picks for easy serving at parties.